CN104473086A - Garbage enzyme preparation method utilizing fruit peels - Google Patents
Garbage enzyme preparation method utilizing fruit peels Download PDFInfo
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- CN104473086A CN104473086A CN201410853287.2A CN201410853287A CN104473086A CN 104473086 A CN104473086 A CN 104473086A CN 201410853287 A CN201410853287 A CN 201410853287A CN 104473086 A CN104473086 A CN 104473086A
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Abstract
The invention provides a garbage enzyme preparation method utilizing fruit peels. The preparation method comprises the following steps: the fruit peels are inoculated with an anaerobic bacterium for 10 to 20 days of anaerobic fermentation, and a first filtrate is reserved after filtering of the obtained product; fruit peel dregs are then inoculated with an aerobic bacterium for 5 to 15 days of aerobic fermentation, the fermentation continues for 5 to 10 days after white wine is added, and the product is then filtered; filtrates obtained through the two filtering processes are respectively concentrated and then mixed, molasses is added, the mixture is then inoculated with a beneficial bacterium, and garbage enzyme is obtained after 10 to 20 days of sealed storage. The garbage enzyme preparation method provided by the invention has the advantages that the effects of mildew of the fruit peels during fermentation are effectively avoided, so as to reduce the nitrite content, and ensure that the prepared fruit peel enzyme is healthy and unique; meanwhile, the enzyme content in the garbage enzyme is further increased, so as to improve the functional effects of the garbage enzyme; the fruit peels are used as raw materials, so as to achieve the effect of turning waste into wealth, and improve the waste utilization rate.
Description
Technical field
The present invention relates to food processing field, particularly relate to a kind of method utilizing fruit peel to prepare environmental protection ferment.
Background technology
Environmental protection ferment is the one of sweat, is the popular title method to the brown liquid that (fresh food garbage) more than the kitchen being mixed with sugar and water produces after anaerobic fermentation, is carried out in some lives and gardening website.The fermented liquid produced has acid penetrating odor.Ferment is being once called as of enzyme, refers to the polymer substance with biocatalytic Activity, and nearly all cellular activity process all needs the participation of ferment, to raise the efficiency.Ferment accelerates reaction rate by the activation energy reducing chemical reaction, and in fact, ferment is to provide the lower approach of another activation energy demand, makes more reaction particles can have the kinetic energy being no less than activation energy, thus accelerates reaction rate.
At present, ferment, in preparation process, the most easily causes the pollution of miscellaneous bacteria, especially mould contamination.Some moulds, comprise the mould of multiple mould, aspergillus, can produce the material being called patulin.Patulin shows neurotoxicity, embryotoxicity and certain carcinogenicity in zoopery, and can be inhibited to animal immune system.Although the harm for human body there is no clear and definite conclusion, tentative maximum intake every day is 0.4 microgram/kg body weight, and in other words, the adult of 70 kilograms should not take in more than 28 microgram patulins every day.In addition, owing to adopting spontaneous fermentation, bacterial classification is wayward, therefore compared to inoculation fermentation, can produce more nitrite, and nitrite is in the variation tendency declined again that first rises, and peak concentration reached peak about 1 week time, declined subsequently.And within about one week, be the Ganderwa that more online " fruit ferment " is recommended.Therefore how preparing a kind of not only healthy but also good to eat ferment is the problem that those skilled in the art need research badly.
Summary of the invention
The object of the invention is for the deficiencies in the prior art, a kind of method utilizing fruit peel to prepare environmental protection ferment is provided, fruit peel can be effectively prevent go mouldy during the fermentation, also reduce the content of nitrite simultaneously, guarantee prepared fruit peel ferment not only health but also good to eat.
Another object of the present invention is to provide a kind of environmental protection ferment utilizing fruit peel to prepare, and the environmental protection ferment of gained is many containing ferment amount, active high, adds the functional effect of ferment.
Utilize fruit peel to prepare a method for environmental protection ferment, comprise the following steps:
Step one, by fruit peel clean chopping, then pretreatment is carried out, be 1: 2-5 put into container according to the weight ratio of fruit peel and water, add the bacterial classification one of feed liquid quality 10-15%, anaerobic fermentation 10-20 days, obtain pericarp mixed liquor, by pericarp mixed liquor by 10-15 object screen filtration, obtain filtrate one and peel residue one;
Step 2, get peel residue one and be incorporated as after feed liquid quality 15-20% bacterial classification two ferments 5-15 days, add 0.5-1ml5-10wt% white wine and continue fermentation 5-10 days, then by 20-50 object screen filtration, obtain filtrate two and peel residue two;
Step 3, filtrate one mix with filtrate two, add 10-15% molasses, add feed liquid quality 15-25% bacterial classification three, and 10-20 days is preserved in sealing, can obtain fruit peel environmental protection ferment.
What have choosing is, the described fruit peel that utilizes is prepared in the method for environmental protection ferment, described bacterial classification one is made up of saccharomycete 2-3 weight portion, lactic acid bacteria 3-6 weight portion and Bifidobacterium 5-8 weight portion, bacterial classification two is made up of lactic acid bacteria 5-10 weight portion, streptococcus thermophilus 5-8 weight portion, lactobacillus bulgaricus 2-3 weight portion and acetic acid bacteria 3-5 weight portion, and bacterial classification three is made up of saccharomycete 2-3 weight portion, lactic acid bacteria 2-5 weight portion and Bifidobacterium 2-5 weight portion.
Have choosing, the described fruit peel that utilizes is prepared in the method for environmental protection ferment, and in step one, fruit peel preprocess method is: be the light-coloured vinegar of 10-20% by the even spray concentration of fruit peel after chopping, and seals 5-10 minute.
Have choosing, the described fruit peel that utilizes is prepared in the method for environmental protection ferment, and in step one, put into ultrasonic vibration instrument by adding the container after material, every day shakes 5-10 minute under the concussion frequency of 10-30KHz.
Have choosing, the described fruit peel that utilizes is prepared in the method for environmental protection ferment, and keep fermentation temperature at 40-60 DEG C in step one during anaerobic fermentation, pH value is 3.5-4.0.
Have choosing, the described fruit peel that utilizes is prepared in the method for environmental protection ferment, and described step 2, before peel residue one inoculates bacterial classification two, first passes into the air of 5-10 minute in container.
Have choosing, the described fruit peel that utilizes is prepared in the method for environmental protection ferment, and described step 2 often passes into 10-15 minute air for 40-48 hour during the fermentation.
What have choosing is, the described fruit peel that utilizes is prepared in the method for environmental protection ferment, described step 3 is before mixing filtrate one with filtrate two, first respectively filtrate one and filtrate two are concentrated into 10-20g/ml under vacuum, again by the filtrate one after concentrated with concentrate after filtrate two mix, obtain concentrated mixed liquor.
Have choosing, the described fruit peel that utilizes is prepared in the method for environmental protection ferment, and described concentrated mixed liquor is filled with under ozone is placed on uviol lamp and irradiates 10-30 minute, takes out and adds feed liquid quality 15-25% bacterial classification three again.
The present invention utilizes fruit peel to prepare the method for environmental protection ferment compared with prior art, has the following advantages:
Traditional ferment sweat living contaminants probability is large, and required time is long, want the fermentation of bimestrial first time at least, also take ageing simultaneously and preserve and could eat for more than 6 months, the present invention to hocket aerobic fermentation by inoculating bacterial classification on the basis of anaerobic fermentation, and then add molasses inoculation strain fermentation, only need to get final product slaking in 55 days, effectively combined the symbiosis advantage Rapid Fermentation of beneficial bacterium, accelerate fermenting speed, shorten preparation time, also effectively reduce miscellaneous bacteria and grow, avoid going mouldy; Simultaneously repeatedly fermentation energy makes macromolecular substances rapidly and resolves into the small-molecule substance that human body easily absorbs, mainly to increase ferment content during last fermentation, add the energy substance of molasses as bacterial classification, promote strain fermentation, improve the quantity of enzyme activity and viable bacteria, improve ferment function.
Specific embodiment
Utilize fruit peel to prepare a method for environmental protection ferment, comprise the following steps:
Step one, fruit peel is cleaned up chopping, then be 1: 2-5 put into container according to the weight ratio of fruit peel and water, and container is put into ultrasonic oscillation instrument, be incorporated as the bacterial classification one of feed liquid quality 10-15%, described bacterial classification one is by saccharomycete 2-3 weight portion, lactic acid bacteria 3-6 weight portion and Bifidobacterium 5-8 weight portion composition, anaerobic fermentation 10-20 days, maintenance fermentation temperature is 40-60 DEG C, pH value is 3.5-4.0, growing of effective mould fungus inhibition, every day shakes 5-10 minute under the concussion frequency of 10-30KHz, obtain pericarp mixed liquor, guarantee that fruit peel is all soaked, fruit peel is avoided to go mouldy, by pericarp mixed liquor by 10-15 object screen filtration, obtain filtrate one and peel residue one, by improving the living environment of probiotics, promoting the competitiveness of beneficial bacterium, effectively avoiding the breeding of harmful bacteria, utilize the synergy of bacterial classification simultaneously, increase fermentation rate, shorten fermentation time.
Step 2, get the air that peel residue one passes into 5-10 minute in container, kill anaerobic bacteria, then feed liquid quality 15-20% bacterial classification two is incorporated as, described bacterial classification two bacterial classification two is made up of lactic acid bacteria 5-10 weight portion, streptococcus thermophilus 5-8 weight portion, lactobacillus bulgaricus 2-3 weight portion and acetic acid bacteria 3-5 weight portion, ferment after 5-15 days, add 0.5-1ml 5-10wt% white wine and continue fermentation after 5-10 days by 20-50 object screen filtration, often within 40-48 hour, pass into 10-15 minute air during the fermentation simultaneously, obtain filtrate two and fruit peel slag two; The lactic acid generation esterification that white wine and lactobacillus-fermented produce, makes environmental protection ferment produce specific aromatic odor, improves mouthfeel.
Step 3, first respectively filtrate one and filtrate two are concentrated into 10-20g/ml under vacuum, then by the filtrate one after concentrated with concentrate after filtrate two mix, obtain concentrated mixed liquor; Concentrated mixed liquor is filled with under ozone is placed on uviol lamp and irradiates 10-30 minute, take out in backward concentrated mixed liquor and add 5-10% molasses, add feed liquid quality 15-25% bacterial classification three, described bacterial classification three is made up of saccharomycete 2-3 weight portion, lactic acid bacteria 2-5 weight portion and Bifidobacterium 2-5 weight portion, 10-20 days is preserved in sealing, can obtain Compound Water pericarp ferment.Adding molasses as carbon source is the energy substance of beneficial bacterium, improves the quantity of enzyme activity and viable bacteria, improves ferment function.
The described fruit peel that utilizes prepares the method for environmental protection ferment, the fruit peel preprocess method of described step one be by chopping after the even spray concentration of fruit peel be after the light-coloured vinegar of 10-20% puts into seal of vessel 5-10 minute, then add water according to solid-liquid ratio.First with light-coloured vinegar, fruit peel is softened, simultaneously for beneficial bacterium provides sour environment, promote the growth of beneficial bacterium, kill miscellaneous bacteria.
During concrete enforcement, fruit peel can be one or more in watermelon peel, Hami melon skin, Grape Skin, banana skin, orange peel, lemon peel, apple skin, mangrove bark, pomelo peel.
Embodiment 1
Utilize fruit peel to prepare a method for environmental protection ferment, comprise the following steps:
Step one, fruit peel is cleaned up chopping, the light-coloured vinegar being 20% by the even spray concentration of fruit peel after chopping puts into seal of vessel 5 minutes, fruit peel is softened, simultaneously for beneficial bacterium provides sour environment, promote the growth of beneficial bacterium, kill miscellaneous bacteria, then the ratio being 1: 2 according to the weight ratio of fruit peel and water adds water, and container is put into ultrasonic oscillation instrument, be incorporated as the bacterial classification one of feed liquid quality 10%, described bacterial classification one is by 3g saccharomycete, the lactic acid bacteria of 6g and 8g Bifidobacterium composition, anaerobic fermentation 20 days, fermentation temperature is kept to be 40 DEG C, pH value is 3.5, growing of effective mould fungus inhibition, every day shakes 10 minutes under the concussion frequency of 10KHz, obtain pericarp mixed liquor, guarantee that fruit peel is all soaked, fruit peel is avoided to go mouldy, by pericarp mixed liquor by 15 object screen filtrations, obtain filtrate one and peel residue one, by improving the living environment of probiotics, promoting the competitiveness of beneficial bacterium, effectively avoiding the breeding of harmful bacteria, utilize the synergy of bacterial classification simultaneously, increase fermentation rate, shorten fermentation time.
Step 2, get peel residue one and be incorporated as feed liquid quality 15% bacterial classification two, described bacterial classification two is made up of 5g lactic acid bacteria, 8g streptococcus thermophilus, 3g lactobacillus bulgaricus and 5g acetic acid bacteria, ferment after 10 days, add 1ml 5wt% white wine and continue fermentation after 10 days by 50 object screen filtrations, within every 42 hours, pass into 15 minutes air during the fermentation simultaneously, obtain filtrate two and fruit peel slag two; The lactic acid generation esterification that white wine and lactobacillus-fermented produce, makes environmental protection ferment produce specific aromatic odor, improves mouthfeel.
Step 3, first respectively filtrate one and filtrate two are concentrated into 10g/ml under vacuum, then by the filtrate one after concentrated with concentrate after filtrate two mix, obtain concentrated mixed liquor; Concentrated mixed liquor is filled with ozone be placed in uviol lamp irradiate 30 minutes, take out in backward concentrated mixed liquor and add 10% molasses, add feed liquid quality 15% bacterial classification three, described bacterial classification three is made up of 3g saccharomycete, 5g lactic acid bacteria and 2g Bifidobacterium, sealing preservation 20 days, can obtain Compound Water pericarp ferment.Adding molasses as carbon source is the energy substance of beneficial bacterium, improves the quantity of enzyme activity and viable bacteria, improves ferment function.
Embodiment 2
Utilize fruit peel to prepare a method for environmental protection ferment, comprise the following steps:
Step one, fruit peel is cleaned up, chopping, the light-coloured vinegar being 10% by the even spray concentration of fruit peel after chopping puts into seal of vessel 8 minutes, fruit peel is softened, simultaneously for beneficial bacterium provides sour environment, promote the growth of beneficial bacterium, kill miscellaneous bacteria, then water is added according to the ratio of feed liquid 1: 3, and container is put into ultrasonic oscillation instrument, be incorporated as the bacterial classification one of feed liquid quality 15%, described bacterial classification one is by 3g saccharomycete, the lactic acid bacteria of 3g and 8g Bifidobacterium composition, anaerobic fermentation 15 days, fermentation temperature is kept to be 50 DEG C, pH value is 3.8, growing of effective mould fungus inhibition, every day shakes 10 minutes under the concussion frequency of 20KHz, obtain pericarp mixed liquor, guarantee that fruit peel is all soaked, fruit peel is avoided to go mouldy, by pericarp mixed liquor by 15 object screen filtrations, obtain filtrate one and peel residue one, by improving the living environment of probiotics, promoting the competitiveness of beneficial bacterium, effectively avoiding the breeding of harmful bacteria, utilize the synergy of bacterial classification simultaneously, increase fermentation rate, shorten fermentation time.
Step 2, get peel residue one and be incorporated as feed liquid quality 15% bacterial classification two, described bacterial classification two is made up of 5g lactic acid bacteria, 8g streptococcus thermophilus, 2g lactobacillus bulgaricus and 5g acetic acid bacteria, ferment after 10 days, add 0.5ml 8wt% white wine and continue fermentation after 7 days by 30 object screen filtrations, within every 48 hours, pass into 10 minutes air during the fermentation simultaneously, obtain filtrate two and fruit peel slag two; The lactic acid generation esterification that white wine and lactobacillus-fermented produce, makes environmental protection ferment produce specific aromatic odor, improves mouthfeel.
Step 3, first respectively filtrate one and filtrate two are concentrated into 15g/ml under vacuum, then by the filtrate one after concentrated with concentrate after filtrate two mix, obtain concentrated mixed liquor; Concentrated mixed liquor is filled with ozone be placed in uviol lamp irradiate 10 minutes, take out in backward concentrated mixed liquor and add 8% molasses, add feed liquid quality 25% bacterial classification three, described bacterial classification three is made up of 2g saccharomycete, 5g lactic acid bacteria and 3g Bifidobacterium, sealing preservation 15 days, can obtain Compound Water pericarp ferment.Adding molasses as carbon source is the energy substance of beneficial bacterium, improves the quantity of enzyme activity and viable bacteria, improves ferment function.
Embodiment 3
Utilize fruit peel to prepare a method for environmental protection ferment, comprise the following steps:
Step one, fruit peel is cleaned up, chopping, the light-coloured vinegar being 10-20% by the even spray concentration of fruit peel after chopping puts into seal of vessel 5-10 minute, with light-coloured vinegar, fruit peel is softened, simultaneously for beneficial bacterium provides sour environment, promote the growth of beneficial bacterium, kill miscellaneous bacteria, then be 15 add water according to solid-liquid ratio, and container is put into ultrasonic oscillation instrument, be incorporated as the bacterial classification one of feed liquid quality 12%, described bacterial classification one is by 3g saccharomycete, the lactic acid bacteria of 5g and 8g Bifidobacterium composition, anaerobic fermentation 14 days, fermentation temperature is kept to be 55 DEG C, pH value is 4.0, growing of effective mould fungus inhibition, every day shakes 10 minutes under the concussion frequency of 30KHz, obtain pericarp mixed liquor, guarantee that fruit peel is all soaked, fruit peel is avoided to go mouldy, by pericarp mixed liquor by 15 object screen filtrations, obtain filtrate one and peel residue one, by improving the living environment of probiotics, promoting the competitiveness of beneficial bacterium, effectively avoiding the breeding of harmful bacteria, utilize the synergy of bacterial classification simultaneously, increase fermentation rate, shorten fermentation time.
Step 2, get peel residue one and be incorporated as feed liquid quality 20% bacterial classification two, described bacterial classification two is made up of 10g lactic acid bacteria, 6g streptococcus thermophilus, 3g lactobacillus bulgaricus and 5g acetic acid bacteria, ferment after 14 days, add 1ml 5wt% white wine and continue fermentation after 10 days by 50 object screen filtrations, within every 48 hours, pass into 15 minutes air during the fermentation simultaneously, obtain filtrate two and fruit peel slag two; The lactic acid generation esterification that white wine and lactobacillus-fermented produce, makes environmental protection ferment produce specific aromatic odor, improves mouthfeel.
Step 3, first respectively filtrate one and filtrate two are concentrated into 15g/ml under vacuum, then by the filtrate one after concentrated with concentrate after filtrate two mix, obtain concentrated mixed liquor; Concentrated mixed liquor is filled with ozone be placed in uviol lamp irradiate 30 minutes, take out in backward concentrated mixed liquor and add 10% molasses, add feed liquid quality 20% bacterial classification three, described bacterial classification three is made up of 2g saccharomycete, 5g lactic acid bacteria and 4g Bifidobacterium, sealing preservation 20 days, can obtain Compound Water pericarp ferment.Adding molasses as carbon source is the energy substance of beneficial bacterium, improves the quantity of enzyme activity and viable bacteria, improves ferment function.
The physical and chemical index of the preparation-obtained environmental protection ferment of embodiment 1-3 is in table 1;
Table 1
As can be seen from Table 1, the present invention utilizes fruit peel to prepare the method for environmental protection ferment, and the every physical and chemical index of environmental protection ferment of gained, all in critical field, meets standard for drinking.
Embodiment 1-3 ferment content and prior art prepare the ferment content balance table of environmental protection ferment in table 2;
Table 2
As can be seen from Table 2, in embodiment 1-3, various ferment content all prepares the ferment content of ferment higher than prior art, and protease exceeds 18.54%, starch amylase exceeds 19.16%, S.O.D ferment exceeds 35.64%.
The present invention utilizes fruit peel to prepare environmental protection ferment, to hocket aerobic fermentation by inoculating bacterial classification on the basis of anaerobic fermentation, and then add molasses inoculation strain fermentation, only need to get final product slaking in 55 days, effective symbiosis advantage Rapid Fermentation of having combined beneficial bacterium, accelerates fermenting speed, shortens preparation time, also effectively reduce miscellaneous bacteria to grow, avoid going mouldy; Simultaneously repeatedly fermentation energy makes macromolecular substances rapidly and resolves into the small-molecule substance that human body easily absorbs, mainly to increase ferment content during last fermentation, add the energy substance of molasses as bacterial classification, promote strain fermentation, improve the quantity of enzyme activity and viable bacteria, improve ferment function.
Although embodiment of the present invention are open as above, but it is not restricted to listed in description and embodiment utilization, it can be applied to various applicable the field of the invention completely, for those skilled in the art, can easily realize other amendment, therefore do not deviating under the universal that claim and equivalency range limit, the present invention is not limited to specific details.
Claims (9)
1. utilize fruit peel to prepare a method for environmental protection ferment, its spy is, comprises the following steps:
Step one, by fruit peel clean chopping, then pretreatment is carried out, be 1: 2-5 put into container according to the weight ratio of fruit peel and water, add the bacterial classification one of feed liquid quality 10-15%, anaerobic fermentation 10-20 days, obtain pericarp mixed liquor, by pericarp mixed liquor by 10-15 object screen filtration, obtain filtrate one and peel residue one;
Step 2, get peel residue one and be incorporated as after feed liquid quality 15-20% bacterial classification two ferments 5-15 days, add 0.5-1ml5-10wt% white wine and continue fermentation 5-10 days, then by 20-50 object screen filtration, obtain filtrate two and peel residue two;
Step 3, filtrate one mix with filtrate two, add 10-15% molasses, add feed liquid quality 15-25% bacterial classification three, and 10-20 days is preserved in sealing, can obtain fruit peel environmental protection ferment.
2. utilize fruit peel to prepare the method for environmental protection ferment as claimed in claim 1, it is characterized in that, described bacterial classification one is made up of saccharomycete 2-3 weight portion, lactic acid bacteria 3-6 weight portion and Bifidobacterium 5-8 weight portion, bacterial classification two is made up of lactic acid bacteria 5-10 weight portion, streptococcus thermophilus 5-8 weight portion, lactobacillus bulgaricus 2-3 weight portion and acetic acid bacteria 3-5 weight portion, and bacterial classification three is made up of saccharomycete 2-3 weight portion, lactic acid bacteria 2-5 weight portion and Bifidobacterium 2-5 weight portion.
3. utilize fruit peel to prepare the method for environmental protection ferment as claimed in claim 1, it is characterized in that, in step one, fruit peel preprocess method is: be the light-coloured vinegar of 10-20% by the even spray concentration of fruit peel after chopping, and seals 5-10 minute.
4. utilize fruit peel to prepare the method for environmental protection ferment as claimed in claim 1, it is characterized in that, in step one, put into ultrasonic vibration instrument by adding the container after material, every day shakes 5-10 minute under the concussion frequency of 10-30KHz.
5. utilize fruit peel to prepare the method for environmental protection ferment as claimed in claim 1, it is characterized in that, keep fermentation temperature at 40-60 DEG C in step one during anaerobic fermentation, pH value is 3.5-4.0.
6. utilize fruit peel to prepare the method for environmental protection ferment as claimed in claim 1, it is characterized in that, described step 2, before peel residue one inoculates bacterial classification two, first passes into the air of 5-10 minute in container.
7. utilize fruit peel to prepare the method for environmental protection ferment as claimed in claim 1, it is characterized in that, described step 2 often passes into 10-15 minute air for 40-48 hour during the fermentation.
8. utilize fruit peel to prepare the method for environmental protection ferment as claimed in claim 1, it is characterized in that, described step 3 is before mixing filtrate one with filtrate two, first respectively filtrate one and filtrate two are concentrated into 10-20g/ml under vacuum, again by the filtrate one after concentrated with concentrate after filtrate two mix, obtain concentrated mixed liquor.
9. utilize fruit peel to prepare the method for environmental protection ferment as claimed in claim 4, it is characterized in that, described concentrated mixed liquor is filled with under ozone is placed on uviol lamp and irradiates 10-30 minute, takes out and adds feed liquid quality 15-25% bacterial classification three again.
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| CN104814441A (en) * | 2015-04-07 | 2015-08-05 | 广州市武兴商贸有限公司 | Plant fermented product and preparation method thereof |
| CN105200019A (en) * | 2015-09-11 | 2015-12-30 | 中国环境科学研究院 | Preparation methods for garbage enzyme and algal bloom inhibitor |
| CN105254024A (en) * | 2015-09-01 | 2016-01-20 | 海南顶胜水务景观工程有限公司 | Method for preparing garbage enzyme from fruits |
| CN105286006A (en) * | 2015-09-09 | 2016-02-03 | 周学义 | Pure grape essence ferment and production method thereof |
| CN105671086A (en) * | 2016-02-29 | 2016-06-15 | 商丘市饮之健生物科技有限公司 | Method for preparing environment-friendly enzymes by food waste |
| CN105726801A (en) * | 2016-02-03 | 2016-07-06 | 云南人本生物科技有限公司 | Preparation method of non-toxic ferment dropping liquid |
| CN106174205A (en) * | 2016-07-26 | 2016-12-07 | 厦门益力康生物科技有限公司 | A kind of fruit ferment and preparation method thereof |
| CN106367404A (en) * | 2016-08-30 | 2017-02-01 | 柳州职业技术学院 | Environment-friendly enzyme prepared by adopting brown sugar and preparation method of environment-friendly enzyme |
| CN106509888A (en) * | 2016-10-23 | 2017-03-22 | 兰宇玲 | Preparation method of hibiseu smanihot plant extract |
| CN107712872A (en) * | 2017-10-10 | 2018-02-23 | 深圳惠养健康产业有限公司 | A kind of innoxious preparation method of plant enzyme |
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| CN104814441A (en) * | 2015-04-07 | 2015-08-05 | 广州市武兴商贸有限公司 | Plant fermented product and preparation method thereof |
| CN105254024A (en) * | 2015-09-01 | 2016-01-20 | 海南顶胜水务景观工程有限公司 | Method for preparing garbage enzyme from fruits |
| CN105286006A (en) * | 2015-09-09 | 2016-02-03 | 周学义 | Pure grape essence ferment and production method thereof |
| CN105200019A (en) * | 2015-09-11 | 2015-12-30 | 中国环境科学研究院 | Preparation methods for garbage enzyme and algal bloom inhibitor |
| CN105200019B (en) * | 2015-09-11 | 2019-01-01 | 中国环境科学研究院 | The preparation method of environmental protection ferment and algal tufa inhibitor |
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| CN106509888A (en) * | 2016-10-23 | 2017-03-22 | 兰宇玲 | Preparation method of hibiseu smanihot plant extract |
| CN107712872A (en) * | 2017-10-10 | 2018-02-23 | 深圳惠养健康产业有限公司 | A kind of innoxious preparation method of plant enzyme |
| CN110226742A (en) * | 2019-06-22 | 2019-09-13 | 江门市澳新食品有限公司 | A kind of fruit ferment and its application |
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Application publication date: 20150401 |