CN105166899A - Fragrance flavored fruit and vegetable enzyme powder preparation method - Google Patents
Fragrance flavored fruit and vegetable enzyme powder preparation method Download PDFInfo
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Classifications
-
- 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
Landscapes
- Non-Alcoholic Beverages (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The present invention discloses a fragrance flavored fruit and vegetable enzyme powder preparation method. The fruit and vegetable enzyme powder is prepared by weighing the following raw materials in mass percentage: asparagus lettuce 20%, traditional Chinese medicine extract 5%, yeast 0.1%, compound esterified enzyme ecological microorganism agent 5%, red yeast rice 2%, fresh purple sweet potato leaves 2%, dendrobium nobile flowers 0.5%, towel gourd flowers 0.5%, aloe vera gel 0.3%, carrot leaves 5%, humulus lupulus flowers 0.3%, eichhornia crassipes 5%, hydrocotyle vulgaris 1%, citric acid residue 0.5%, brown sugar 5%, and the balance being pure water. The compound esterified enzyme ecological microorganism agent is directly inoculated into the enzyme stock solution to be seasoned and enables the enzyme stock solution flavor to be more typical, and thus remarkable results of the natural flavor of the enzyme have been achieved, and the enzyme flavor is improved.
Description
Technical field
The present invention relates to ferment technical field, be specifically related to a kind of preparation method of pectase powder of aromatic flavour.
Background technology
Fruit-vegetable juice beverage has feature that is nutritious, delicious flavour, containing natural, can eliminate " free radical " harmful in human body.But common fruit-vegetable juice beverage increased along with the storage time, quality flavor changes, and need add anticorrisive agent, antioxidant and stabilizing agent etc.By fermentable, not only can improve the stability of Juice, remove the harm added anticorrisive agent etc. and human body is caused from, on the nutritional labeling basis retaining former Juice, multiple flavor substance can also be generated, improve nutritive value, help digest absorption.
The fermentation preparation process of enzyme beverage can promote the metabolic response of the materials such as carbohydrate in fruit and vegetable materials, protein, lipid, a large amount of generation and accumulate elementary and secondary metabolite, generates the multiple beneficial compositions such as organic acid, compound sugar, sugar alcohol, enzyme, oligopeptide, polyphenol; Meanwhile, fruit and vegetable materials and the nutrition contained by microorganism self and functional component is also comprised in enzyme beverage.These beneficiating ingredients can promote the propagation of intestinal beneficial bacterium, suppress the breeding of harmful bacteria and corrupt substance to be formed, play regulating intestinal canal colony balance, strengthen immunity, promote effects such as sleeping, delay senility, have multiple beneficial effect to human body.Thus, natural fruit and vegetables is utilized to prepare enzyme beverage because its alimentary health-care function and unique local flavor are deeply by the favor of consumers in general.
Patent of invention CN102308997B provides a kind of preparation method of plant enzyme, be raw material with various plants, vegetables and fruits, seed, herbal medicine, mushroom class, marine alga, carry out the liquid naturally extracted out containing effective ingredients in plant of plant enzyme, in maturation by fermentation, obtain liquid plant enzyme stoste; The plant enzyme stoste obtained contains multienzyme ferment, proteolytic enzyme, lipase, starch amylase, and containing proanthocyanidin, multiple natural complex, mineral matter, amino acid and trace element etc.By the plant enzyme stoste obtained, make plant enzyme liquid oral liquid, plant enzyme pressed powder or plant enzyme capsule.Patent of invention CN102599569B proposes Fructus Chaenomelis ferment and production method thereof, and the raw material of employing is by mass parts: to crack rice be 5 parts, Chinese flowering quince juice is 3 parts, fresh pawpaw is 15 parts, functional red yeast rice is 2 parts, made by following steps: (1) is soaked and cracked rice; Pulverize fresh pawpaw; Pulverize pawpaw and squeeze the juice, extracting Chinese flowering quince juice; (2) add ultrafiltration water in boiling tower, the boiled rear input of water is cracked rice boiling 3 hours, is cooled to 70 DEG C, adds Chinese flowering quince juice and amylase, then add the fresh pawpaw of pulverizing; (3) after adding functional red yeast rice, then add carbohydrase, pectase, adjusted to ph is 4.5; (4) be cooled to 28 DEG C ~ 38 DEG C, drop into active dry yeast, spontaneous fermentation 72 hours; (5) by the zymotic fluid quality that (4) step obtains, add wheat bran, husk carries out secondary fermentation, 18 months time; (6) leach stoste, after multiple times of filtration, add honey element adjustment taste, Fructus Chaenomelis ferment.
Natural fruit and vegetables enzyme beverage is in harmonious proportion after underflow and fruits and vegetables juice mixture, not only can modulate the various natural drink of various color, and have good nutrition health-care functions to human body.
Summary of the invention
It is simple that technical problem to be solved by this invention is to provide a kind of preparation, is convenient to the preparation method of the pectase powder of the aromatic flavour of actual production.
Technical problem to be solved by this invention realizes by the following technical solutions:
A preparation method for the pectase powder of aromatic flavour, concrete grammar step is as follows:
(1) raw material is taken by following mass percent: asparagus lettuce 20%, Chinese medical extract 5%, saccharomycete 0.1%, Complex Esterifying Enzyme Microecology Fungus 5%, red yeast rice 2%, light violet potato leaf 2%, HERBA DENDROBII spend 0.5%, sponge gourd spends 0.5%, Aloe Vera Gel 0.3%, carrot tops 5%, hops 0.3%, water hyacinth 5%, copper coin grass 1%, citric acid waste 0.5%, brown sugar 5%, surplus are pure water;
Above-mentioned Chinese medical extract is made up of the Chinese medical extract of following mass percent: licorice 5%, sorghum root extract 5%, Bulbus Lilii extract 5%, Herb Gynostemmae Pentaphylli extract 5%, gingili leaf extract 5%, Radix Codonopsis extract 5%, Angelica Dahurica extract 5%, American ginseng extract 5%, Retinervus Luffae Fructus extract 5%, dried peppermint leaf extract 5%, Astragalus Root P.E 5%, Colla Corii Asini extract 5%, tuber of multiflower knotweed extract 5%, cultivated land extract 5%, Aspongopus extract 5%, white ginseng fungus extract 5%, atractylodes chinensis 5%, Honegsukle flower P.E 5%, dandelion extract 5%, Notogineng Extract 5%,
Above-mentioned rich selenium salt is made up of the component of following mass percent: potassium chloride 20%, modified corn starch 5%, Se-enriched yeast 2.5%, sweet taste peptide 0.2%, flavour nucleotide disodium 0.1%, surplus are sodium chloride;
The preparation method of above-mentioned rich selenium salt is: during preparation, said components be dissolved in deionized water, be warming up to 85 DEG C, be stirred to and dissolve completely, is mixed with the solution that dry matter weight concentration is 35%-45%; Treat that solution is cooled to 40 DEG C, adopt Centrafugal spray drying tower to carry out spraying dry, then dried material pulverized and obtain rich selenium salt; Reduce the consumption of salt, less salt does not subtract salty, reduces the intake of sodium, actualizing technology less salt, has in addition and increases fresh function, use this salt, do not need with flavor enhancement, be rich in selenium element, have opsonic action to health.
(2) asparagus lettuce, Chinese medical extract, saccharomycete, red yeast rice, light violet potato leaf, HERBA DENDROBII flower, sponge gourd flower, Aloe Vera Gel, carrot tops, hops, water hyacinth, copper coin grass, citric acid waste, brown sugar and pure water are put into fermentation tank, and stir;
(3) fermentation tank is sealed, (be advisable for about 20 DEG C) at normal temperatures and ferment; Attention: between yeast phase, all needs to check fermentation tank every day, gets rid of the excessive gas produced in sweat;
(4), when treating that fermentation tank produces a large amount of ferment stoste (about about 50 days), adopt plate filter, ferment stoste is separated, then Complex Esterifying Enzyme Microecology Fungus and ferment stoste is mixed, obtain enzyme liquid;
(5) by enzyme liquid below temperature 60 C, carry out normal pressure or drying under reduced pressure, then make pulvis, obtain wild rice stem ferment powder.
The preparation method of above-mentioned Complex Esterifying Enzyme Microecology Fungus is as follows:
A, from the mud of old cellar for storing things, filter out quality pit mud 20g, in 70-90 DEG C of heat treatment 10 minutes, be made into refined solution;
B, preparation culture medium, and sterilization treatment, culture medium by mass percent is: quality pit mud 1.5%, rape cake 0.5%, vinasse powder 2%, sorghum flour 0.2%, koji powder 0.8%, yellow eel bone meal 2%, silkworm chrysalis 2%, sodium acetate 0.3%, ammonium sulfate 0.02%, magnesium sulfate 0.04%, absolute ethyl alcohol 2%, magnesium phosphate 0.05%, dipotassium hydrogen phosphate 0.2%, pure water 88.39% forms;
C, one-level screen, by above-mentioned refined solution with 30% inoculum concentration be inoculated into prepare and sterilizing after culture medium, keep in constant incubator 30-40 DEG C cultivate 7 days-8 days, obtain primary seed solution;
D, secondary screen, by primary seed solution with 22.5% inoculum concentration be inoculated into prepare and sterilizing after culture medium, keep in constant incubator 30-40 DEG C cultivate 7 days-8 days, obtain secondary seed solution;
E, three level screen, by secondary seed solution with 16% inoculum concentration be inoculated into prepare and sterilizing after culture medium, keep in constant incubator 30-40 DEG C cultivate 7 days-8 days, obtain three grades of seed liquor;
F, the three grades of vigorous seed liquor filtered out are carried out again conventionally expand the Complex Esterifying Enzyme Microecology Fungus cultivated and can obtain production.
Complex Esterifying Enzyme Microecology Fungus is directly inoculated in ferment stoste and carries out seasoning by the present invention, makes ferment stoste style more typical, keeps the natural flavour mountaineous of ferment to achieve remarkable result, improves the fragrance of ferment.
Ferment powder of the present invention has purposes more widely, almost may be used for all bread and cheeses, the health food of various specific function, beverage, comprises drinks, medicine, cosmetics, lotion articles for use and other various daily chemical products.
The invention has the beneficial effects as follows: the present invention fills a prescription simply, between each component, collocation rationally, nutrition complement, the ferment powder natural in color prepared, free from extraneous odour, and mouthfeel is good, and long-term eating can improve body immunity, enhances metabolism.
Detailed description of the invention
The technological means realized to make the present invention, creation characteristic, reaching object and effect is easy to understand, below in conjunction with specific embodiment, setting forth the present invention further.
Embodiment 1
A preparation method for the pectase powder of aromatic flavour, concrete grammar step is as follows:
(1) raw material is taken by following mass percent: asparagus lettuce 20%, Chinese medical extract 5%, saccharomycete 0.1%, Complex Esterifying Enzyme Microecology Fungus 5%, red yeast rice 2%, light violet potato leaf 2%, HERBA DENDROBII spend 0.5%, sponge gourd spends 0.5%, Aloe Vera Gel 0.3%, carrot tops 5%, hops 0.3%, water hyacinth 5%, copper coin grass 1%, citric acid waste 0.5%, brown sugar 5%, surplus are pure water;
Above-mentioned Chinese medical extract is made up of the Chinese medical extract of following mass percent: licorice 5%, sorghum root extract 5%, Bulbus Lilii extract 5%, Herb Gynostemmae Pentaphylli extract 5%, gingili leaf extract 5%, Radix Codonopsis extract 5%, Angelica Dahurica extract 5%, American ginseng extract 5%, Retinervus Luffae Fructus extract 5%, dried peppermint leaf extract 5%, Astragalus Root P.E 5%, Colla Corii Asini extract 5%, tuber of multiflower knotweed extract 5%, cultivated land extract 5%, Aspongopus extract 5%, white ginseng fungus extract 5%, atractylodes chinensis 5%, Honegsukle flower P.E 5%, dandelion extract 5%, Notogineng Extract 5%,
Above-mentioned rich selenium salt is made up of the component of following mass percent: potassium chloride 20%, modified corn starch 5%, Se-enriched yeast 2.5%, sweet taste peptide 0.2%, flavour nucleotide disodium 0.1%, surplus are sodium chloride;
The preparation method of above-mentioned rich selenium salt is: during preparation, said components be dissolved in deionized water, be warming up to 85 DEG C, be stirred to and dissolve completely, is mixed with the solution that dry matter weight concentration is 35%-45%; Treat that solution is cooled to 40 DEG C, adopt Centrafugal spray drying tower to carry out spraying dry, then dried material pulverized and obtain rich selenium salt; Reduce the consumption of salt, less salt does not subtract salty, reduces the intake of sodium, actualizing technology less salt, has in addition and increases fresh function, use this salt, do not need with flavor enhancement, be rich in selenium element, have opsonic action to health.
(2) asparagus lettuce, Chinese medical extract, saccharomycete, red yeast rice, light violet potato leaf, HERBA DENDROBII flower, sponge gourd flower, Aloe Vera Gel, carrot tops, hops, water hyacinth, copper coin grass, citric acid waste, brown sugar and pure water are put into fermentation tank, and stir;
(3) fermentation tank is sealed, (be advisable for about 20 DEG C) at normal temperatures and ferment; Attention: between yeast phase, all needs to check fermentation tank every day, gets rid of the excessive gas produced in sweat;
(4), when treating that fermentation tank produces a large amount of ferment stoste (about about 50 days), adopt plate filter, ferment stoste is separated, then Complex Esterifying Enzyme Microecology Fungus and ferment stoste is mixed, obtain enzyme liquid;
(5) by enzyme liquid below temperature 60 C, carry out normal pressure or drying under reduced pressure, then make pulvis, obtain wild rice stem ferment powder.
The preparation method of above-mentioned Complex Esterifying Enzyme Microecology Fungus is as follows:
A, from the mud of old cellar for storing things, filter out quality pit mud 20g, in 70-90 DEG C of heat treatment 10 minutes, be made into refined solution;
B, preparation culture medium, and sterilization treatment, culture medium by mass percent is: quality pit mud 1.5%, rape cake 0.5%, vinasse powder 2%, sorghum flour 0.2%, koji powder 0.8%, yellow eel bone meal 2%, silkworm chrysalis 2%, sodium acetate 0.3%, ammonium sulfate 0.02%, magnesium sulfate 0.04%, absolute ethyl alcohol 2%, magnesium phosphate 0.05%, dipotassium hydrogen phosphate 0.2%, pure water 88.39% forms;
C, one-level screen, by above-mentioned refined solution with 30% inoculum concentration be inoculated into prepare and sterilizing after culture medium, keep in constant incubator 30-40 DEG C cultivate 7 days-8 days, obtain primary seed solution;
D, secondary screen, by primary seed solution with 22.5% inoculum concentration be inoculated into prepare and sterilizing after culture medium, keep in constant incubator 30-40 DEG C cultivate 7 days-8 days, obtain secondary seed solution;
E, three level screen, by secondary seed solution with 16% inoculum concentration be inoculated into prepare and sterilizing after culture medium, keep in constant incubator 30-40 DEG C cultivate 7 days-8 days, obtain three grades of seed liquor;
F, the three grades of vigorous seed liquor filtered out are carried out again conventionally expand the Complex Esterifying Enzyme Microecology Fungus cultivated and can obtain production.
Complex Esterifying Enzyme Microecology Fungus is directly inoculated in ferment stoste and carries out seasoning by the present invention, makes ferment stoste style more typical, keeps the natural flavour mountaineous of ferment to achieve remarkable result, improves the fragrance of ferment.
Ferment powder of the present invention has purposes more widely, almost may be used for all bread and cheeses, the health food of various specific function, beverage, comprises drinks, medicine, cosmetics, lotion articles for use and other various daily chemical products.
In order to actual production, and provide reliable foundation for market sale, a large amount of clinical testings of a large amount of animal acute toxicity tests, long-term toxicity test for animals and disease therapy are carried out to ferment powder prepared by the present invention, the use link of disease therapy has been dropped into this medicine and provides science and objective foundation.Its test method and result of the test are distinguished as follows:
In order to verify the security of ferment powder prepared by the present invention, applicant carried out animal acute toxicity test:
Sample: the ferment powder prepared by prescription of the present invention.
Experimental animal: small white mouse, weight average is at about 40g, and male and female Stochastic choice, is provided by Medical University Of Anhui.
Method and result: get small white mouse 50, be divided into 5 groups, often organize 10, hungry 15 hours, directly by soluble in water for the application's ferment powder carry out fillings hello, medicine feed thing is filled with by every only each 20ml, 1st, in 24 hours, fill with medicine feed thing respectively 1,2,3,4,5 times for 2,3,4,5 groups, observe 5 days, small white mouse is movable normal, non-toxic reaction, without dead.Show that the application's beverage is without acute toxicity.
In order to verify the security of ferment powder of the present invention, applicant carried out long-term toxicity test for animals:
Experimental animal: big white mouse, weight average is at about 130g, and male and female Stochastic choice, is provided by Medical University Of Anhui.
Method and result: get big white mouse 50, be divided into 5 groups, often organize 10, wherein the 1st, 2, 3, 4 groups as administration group, directly by soluble in water for the application's ferment powder carry out fillings hello, often organize to fill with respectively and feed 15ml, 20ml, 30ml, 40ml, 5th group of diet as a control group, once a day, continuous irrigation is fed 90 days, survey body weight, 24 hours sacrificed by decapitation after last administration, survey blood, routine urinalysis, liver function, renal function, core, the internal organ such as kidney, the change of tissues observed form, observe the effect of dosage, observe diet, movable change, experiment proves that administration group compares without marked change with control group, visible by the dosage equal non-toxic reaction of kg body weight calculating relative to actual 50-200 times, it is a kind of safe ferment powder.
More than show and describe general principle of the present invention and principal character and advantage of the present invention.The technical staff of the industry should understand; the present invention is not restricted to the described embodiments; what describe in above-described embodiment and description just illustrates principle of the present invention; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements all fall in the claimed scope of the invention.Application claims protection domain is defined by appending claims and equivalent thereof.
Claims (2)
1. a preparation method for the pectase powder of aromatic flavour, is characterized in that, concrete grammar step is as follows:
(1) raw material is taken by following mass percent: asparagus lettuce 20%, Chinese medical extract 5%, saccharomycete 0.1%, Complex Esterifying Enzyme Microecology Fungus 5%, red yeast rice 2%, light violet potato leaf 2%, HERBA DENDROBII spend 0.5%, sponge gourd spends 0.5%, Aloe Vera Gel 0.3%, carrot tops 5%, hops 0.3%, water hyacinth 5%, copper coin grass 1%, citric acid waste 0.5%, brown sugar 5%, surplus are pure water;
Above-mentioned Chinese medical extract is made up of the Chinese medical extract of following mass percent: licorice 5%, sorghum root extract 5%, Bulbus Lilii extract 5%, Herb Gynostemmae Pentaphylli extract 5%, gingili leaf extract 5%, Radix Codonopsis extract 5%, Angelica Dahurica extract 5%, American ginseng extract 5%, Retinervus Luffae Fructus extract 5%, dried peppermint leaf extract 5%, Astragalus Root P.E 5%, Colla Corii Asini extract 5%, tuber of multiflower knotweed extract 5%, cultivated land extract 5%, Aspongopus extract 5%, white ginseng fungus extract 5%, atractylodes chinensis 5%, Honegsukle flower P.E 5%, dandelion extract 5%, Notogineng Extract 5%,
Above-mentioned rich selenium salt is made up of the component of following mass percent: potassium chloride 20%, modified corn starch 5%, Se-enriched yeast 2.5%, sweet taste peptide 0.2%, flavour nucleotide disodium 0.1%, surplus are sodium chloride;
The preparation method of above-mentioned rich selenium salt is: during preparation, said components be dissolved in deionized water, be warming up to 85 DEG C, be stirred to and dissolve completely, is mixed with the solution that dry matter weight concentration is 35%-45%; Treat that solution is cooled to 40 DEG C, adopt Centrafugal spray drying tower to carry out spraying dry, then dried material pulverized and obtain rich selenium salt;
(2) asparagus lettuce, Chinese medical extract, saccharomycete, red yeast rice, light violet potato leaf, HERBA DENDROBII flower, sponge gourd flower, Aloe Vera Gel, carrot tops, hops, water hyacinth, copper coin grass, citric acid waste, brown sugar and pure water are put into fermentation tank, and stir;
(3) fermentation tank is sealed, ferment at normal temperatures; Between yeast phase, all need every day to check fermentation tank, get rid of the excessive gas produced in sweat;
(4), when treating that fermentation tank produces a large amount of ferment stoste, adopt plate filter, ferment stoste is separated, then Complex Esterifying Enzyme Microecology Fungus and ferment stoste is mixed, obtain enzyme liquid;
(5) by enzyme liquid below temperature 60 C, carry out normal pressure or drying under reduced pressure, then make pulvis, obtain wild rice stem ferment powder.
2. the preparation method of the pectase powder of aromatic flavour according to claim 1, is characterized in that, the preparation method of above-mentioned Complex Esterifying Enzyme Microecology Fungus is as follows:
A, from the mud of old cellar for storing things, filter out quality pit mud 20g, in 70-90 DEG C of heat treatment 10 minutes, be made into refined solution;
B, preparation culture medium, and sterilization treatment, culture medium by mass percent is: quality pit mud 1.5%, rape cake 0.5%, vinasse powder 2%, sorghum flour 0.2%, koji powder 0.8%, yellow eel bone meal 2%, silkworm chrysalis 2%, sodium acetate 0.3%, ammonium sulfate 0.02%, magnesium sulfate 0.04%, absolute ethyl alcohol 2%, magnesium phosphate 0.05%, dipotassium hydrogen phosphate 0.2%, pure water 88.39% forms;
C, one-level screen, by above-mentioned refined solution with 30% inoculum concentration be inoculated into prepare and sterilizing after culture medium, keep in constant incubator 30-40 DEG C cultivate 7 days-8 days, obtain primary seed solution;
D, secondary screen, by primary seed solution with 22.5% inoculum concentration be inoculated into prepare and sterilizing after culture medium, keep in constant incubator 30-40 DEG C cultivate 7 days-8 days, obtain secondary seed solution;
E, three level screen, by secondary seed solution with 16% inoculum concentration be inoculated into prepare and sterilizing after culture medium, keep in constant incubator 30-40 DEG C cultivate 7 days-8 days, obtain three grades of seed liquor;
F, the three grades of vigorous seed liquor filtered out are carried out again conventionally expand the Complex Esterifying Enzyme Microecology Fungus cultivated and can obtain production.
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| CN105961092A (en) * | 2016-05-05 | 2016-09-28 | 巢湖市鑫宇良种农民专业合作社 | Crop frost damage prevention fertilizing method |
| CN106047825A (en) * | 2016-06-30 | 2016-10-26 | 苏剑锋 | Pseudo-ginseng fruit/vegetable enzyme and preparation method thereof |
| CN106083334A (en) * | 2016-06-06 | 2016-11-09 | 安徽金农生态农业科技发展有限公司 | Biological organic slow-release fertilizer and preparation method thereof |
| CN106722739A (en) * | 2016-12-01 | 2017-05-31 | 浙江百惠生物科技有限公司 | A kind of peanut ferment of seasoning |
| CN107212387A (en) * | 2017-06-03 | 2017-09-29 | 王金忠 | A kind of pectase powder |
| CN111357988A (en) * | 2020-04-22 | 2020-07-03 | 智昌药业(云南)有限公司 | Selenium-rich composite enzyme and preparation process thereof |
| CN112971087A (en) * | 2021-04-17 | 2021-06-18 | 北京佰益堂保健食品有限公司 | Health food for improving intestinal function and delaying senescence and preparation method thereof |
| CN114146040A (en) * | 2021-12-02 | 2022-03-08 | 科丝美诗(中国)化妆品有限公司 | Composition for strengthening skin barrier and resisting aging as well as preparation method and application thereof |
| CN114287623A (en) * | 2021-12-31 | 2022-04-08 | 安徽阳光药业有限公司 | Dendrobium enzyme particle and preparation method thereof |
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| CN111357988A (en) * | 2020-04-22 | 2020-07-03 | 智昌药业(云南)有限公司 | Selenium-rich composite enzyme and preparation process thereof |
| CN112971087A (en) * | 2021-04-17 | 2021-06-18 | 北京佰益堂保健食品有限公司 | Health food for improving intestinal function and delaying senescence and preparation method thereof |
| CN114146040A (en) * | 2021-12-02 | 2022-03-08 | 科丝美诗(中国)化妆品有限公司 | Composition for strengthening skin barrier and resisting aging as well as preparation method and application thereof |
| CN114146040B (en) * | 2021-12-02 | 2023-09-01 | 科丝美诗(中国)化妆品有限公司 | Composition for strengthening skin barrier and resisting aging as well as preparation method and application thereof |
| CN114287623A (en) * | 2021-12-31 | 2022-04-08 | 安徽阳光药业有限公司 | Dendrobium enzyme particle and preparation method thereof |
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Application publication date: 20151223 |