CN105192213A - Method for preparing Yunnan Arabica coffee beans - Google Patents
Method for preparing Yunnan Arabica coffee beans Download PDFInfo
- Publication number
- CN105192213A CN105192213A CN201510507716.5A CN201510507716A CN105192213A CN 105192213 A CN105192213 A CN 105192213A CN 201510507716 A CN201510507716 A CN 201510507716A CN 105192213 A CN105192213 A CN 105192213A
- Authority
- CN
- China
- Prior art keywords
- coffee
- coffea arabica
- fermentation
- bean
- yunnan
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Abstract
The invention provides a method for preparing Yunnan Arabica coffee beans, and a method for improving the quality of Yunnan Arabica coffee beans through enzymic preparations. Enzymic preparations are added after fresh coffee cherries are peeled, fermentation is conducted under certain conditions, and the quality-improved raw coffee beans are obtained through suitable treatment. The fermentation process is easy to operate. The method has the advantages that enzymic preparations are added for fermentation after fresh coffee cherries are peeled, the fermentation process and related factors are effectively regulated and controlled, the fermentation cycle is shortened, the quality of coffee beans is improved, and therefore the standard production of coffee bean enzyme treatment is achieved, and the quality stability is ensured.
Description
Technical field:
The invention belongs to food engineering and food fermentation engineering field, be specifically related to the technology of coffee bean fermentation, more specifically, relate to a kind of method utilizing enzyme preparation to promote Yunnan Coffea Arabica beans quality.
Background technology:
The processing of coffee raw beans mainly contains WATER-WASHING METHOD, dry and semidry method three kinds of techniques, and currently available technology majority uses WATER-WASHING METHOD.Coffee fresh fruit takes off after pericarp through machinery puts into washing pool, adds clear water and is dipped to coffee bean table pectin and comes off, daylight airing after washing is come unstuck, and obtains the raw beans product of coffee after dry shelling.Because the enzyme source participating in immersion process fermenting is not clear, sweat is unstable, the process-cycle is long, be difficult to control and specification etc., cause raw beans quality not high, taste is identical.
Summary of the invention:
Object of the present invention is intended to for prior art above shortcomings, a kind of enzyme preparation that utilizes newly is provided to promote the production technology of Yunnan Coffea Arabica beans quality, make the sweat of coffee bean become modern technologies of food processing Fermentation Engineering, and there is operability, normalization and controllability.Meanwhile, with short production cycle, constant product quality, be easy to batch preparation and suitability for industrialized production.
In order to realize above-mentioned purpose of the present invention, the invention provides following technical scheme:
Prepare a method for Yunnan Coffea Arabica beans, get Yunnan Coffea Arabica fresh fruit, the parchment bean enzyme preparation after de-pericarp is fermented, pH value is 4.3-6.0, fermentation temperature 20-40 DEG C, fermentation 10-12 hour, washing, shell after drying to obtain the raw beans product of coffee.
According to a kind of described method preparing Yunnan Coffea Arabica beans, wherein said Yunnan Coffea Arabica fresh fruit is the fresh fruit that the maturation of Coffea Arabica tree is produced in Yunnan.
According to a kind of described method preparing Yunnan Coffea Arabica beans, wherein said Yunnan Coffea Arabica tree is the Yunnan Coffea Arabica CoffeaarabicaL. of cultivation.
According to a kind of described method preparing Yunnan Coffea Arabica beans, the parchment bean after wherein said de-pericarp is that coffee fresh fruit takes off the coffee bean of the band shell after pericarp and pectin through machinery.
According to a kind of described method preparing Yunnan Coffea Arabica beans, wherein said enzyme preparation is beta-glucosidase, papain, zytase, hemicellulase, cellulase, amylase, a kind of or the several combination of pectase and polysaccharase, the consumption of enzyme preparation is 30-100 gram of/ton of coffee bean.
A kind of method utilizing enzyme preparation to promote Yunnan Coffea Arabica beans quality, get Yunnan Coffea Arabica fresh fruit, take off the parchment bean after pericarp through machinery and put into fermentation vat, add clear water to flooding coffee bean, by enzyme preparation beta-glucosidase, papain, zytase, hemicellulase, cellulase, amylase, a kind of or the several combination of pectase and polysaccharase, consumption is 30-100 gram of/ton of coffee bean, with adding in fermentation vat after clear water dilution, soak after stirring, pH value is made to control between 4.3-6.0, fermentation temperature 20-40 DEG C, fermentation is after 10-12 hour, through washing, after solar drying, shelling obtains the raw beans product of coffee.The raw beans product of described coffee has strong fruital, and the gentle sweetness of mouthfeel, nutriment amino acid or total reducing sugar or reduced sugar or contents of monosaccharides increase 20-30%, 2-5%, 30-50%, 30-40% respectively than the respective substance content in crude coffee bean.
The present invention additionally provides the raw beans product of coffee utilizing a kind of above-mentioned method utilizing enzyme preparation to promote Yunnan Coffea Arabica beans quality to obtain simultaneously, this product is obtained by following method: get Yunnan Coffea Arabica fresh fruit, take off the parchment bean after pericarp through machinery and put into fermentation vat, add clear water to flooding coffee bean, by enzyme preparation beta-glucosidase, papain, zytase, hemicellulase, cellulase, amylase, a kind of or the several combination of pectase and polysaccharase, consumption is 30-100 gram of/ton of coffee bean, with adding in fermentation vat after clear water dilution, soak after stirring, pH value is made to control between 4.3-6.0, fermentation temperature 20-40 DEG C, fermentation is after 10-12 hour, through washing, after solar drying, shelling obtains the raw beans product of coffee, this product has strong fruital, the gentle sweetness of mouthfeel, nutriment amino acid or total reducing sugar or reduced sugar or contents of monosaccharides increase 20-30% respectively than the respective substance content in crude coffee bean, 2-5%, 30-50%, 30-40%.
Enzyme preparation for fermenting in technique scheme of the present invention is beta-glucosidase, papain, zytase, hemicellulase, cellulase, amylase, a kind of or several combination of pectase and polysaccharase.According to the characteristic sum character of raw material, different enzyme preparations can be selected to ferment, produce and there is different characteristic, differently flavoured coffee bean.
Beta-glucosidase in technique scheme of the present invention, papain, zytase, hemicellulase, cellulase, amylase, pectase and polysaccharase all meet all standards of state food additive.
Compared with existing coffee bean production technology, method of the present invention has following advantage:
1, traditional coffee bean mode of production is fermented with the microorganism naturally existed in coffee endogenous enzymes and environment, can not control sweat, also cannot prevent the pollution of pernicious bacteria.The invention provides there is different characteristic enzyme preparation for the fermenting and producing of coffee bean, make the enzyme that participation is fermented, and the correlation factor of sweat is controlled effectively.
2, to be coffee fresh fruit through machinery take off traditional coffee bean mode of production puts into pond after pericarp and carry out spontaneous fermentation.The present invention is on the basis of coffee bean traditional fermentation methods, ferments by adding enzyme preparation, impels raw material endoplasm to change, produces the coffee bean of characteristic local flavor.
3, traditional coffee bean mode of production is fermented with the microorganism naturally existed in coffee endogenous enzymes and environment, is limited by natural environmental condition.The present invention, on the basis of coffee bean traditional fermentation methods, being fermented by adding enzyme preparation, not being limited by natural environmental condition, ensure that the stability of product quality.
Detailed description of the invention:
Further illustrate essentiality content of the present invention with embodiments of the invention below, but content of the present invention is not limited thereto.
Embodiment 1:
1000 kilograms take off the parchment bean after pericarp through machinery and put into fermentation vat, add clear water to flooding coffee bean, to add in fermentation vat after 50 grams of beta-glucosidase clear water dilutions, soak after stirring, make pH value control between 4.3-6.0, fermentation temperature 28 DEG C, ferment after 12 hours, through washing, after solar drying, shelling obtains the raw beans product of coffee.Product has strong fruital, and reason is coffee bean flavor compound is with nonvolatile, does not have the form of zestful glycoside conjugate to exist, and beta-glucosidase can be utilized to be removed by sugar by the mode of hydrolysis, change free fragrance matter into.
Embodiment 2:
2000 kilograms take off the parchment bean after pericarp through machinery and put into fermentation vat, add clear water to flooding coffee bean, to add in fermentation vat after 70 grams of cellulase clear water dilutions, soak after stirring, make pH value control between 4.3-4.5, fermentation temperature 40 DEG C, ferment after 10 hours, through washing, after solar drying, shelling obtains the raw beans product of coffee.Product content of reducing sugar increases 30-50%, the gentle sweetness of mouthfeel.
Embodiment 3:
1000 kilograms take off the parchment bean after pericarp through machinery and put into fermentation vat, add clear water to flooding coffee bean, by 100 grams of papains, with adding in fermentation vat after clear water dilution, soaking after stirring, making pH value control between 5.0-6.0, fermentation temperature 30 DEG C, ferment after 11 hours, through washing, after solar drying, shelling obtains the raw beans product of coffee.Product amino acid content increases 20-30%, gives off a strong fragrance after curing.
Embodiment 4:
1000 kilograms take off the parchment bean after pericarp through machinery and put into fermentation vat, add clear water to flooding coffee bean, to add in fermentation vat after 30 grams of zytase clear water dilutions, soak after stirring, make pH value control between 4.3-4.5, fermentation temperature 40 DEG C, ferment after 10 hours, through washing, after solar drying, shelling obtains the raw beans product of coffee.Product total sugar content increases 3-5%, and taste and sweet mouthfeel also has peat-reek.
Embodiment 5:
1000 kilograms take off the parchment bean after pericarp through machinery and put into fermentation vat, add clear water to flooding coffee bean, to add in fermentation vat after 70 grams of hemicellulase clear water dilutions, soak after stirring, make pH value control between 4.3-4.5, fermentation temperature 35 DEG C, ferment after 10 hours, through washing, after solar drying, shelling obtains the raw beans product of coffee.Product content of reducing sugar increases 40-50%, the gentle sweetness of mouthfeel.
Embodiment 6:
1000 kilograms take off the parchment bean after pericarp through machinery and put into fermentation vat, add clear water to flooding coffee bean, to add in fermentation vat after 50 grams of polysaccharases and 50 grams of papain clear water dilutions, soak after stirring, make pH value control between 4.3-6.0, fermentation temperature 35 DEG C, ferment after 10 hours, through washing, after solar drying, shelling obtains the raw beans product of coffee.Product amino acid and contents of monosaccharides increase by 30% and 40% respectively, give off a strong fragrance.
Embodiment 7:
1000 kilograms take off the parchment bean after pericarp through machinery and put into fermentation vat, add clear water to flooding coffee bean, to add in fermentation vat after 30 grams of amylase clear water dilutions, soak after stirring, make pH value control between 4.3-4.5, fermentation temperature 35 DEG C, ferment after 11 hours, through washing, after solar drying, shelling obtains the raw beans product of coffee.Product total reducing sugar and content of reducing sugar increase by 4% and 40% respectively, taste and sweet mouthfeel.
Embodiment 7:
1000 kilograms take off the parchment bean after pericarp through machinery and put into fermentation vat, add clear water to flooding coffee bean, to add in fermentation vat after 35 grams of pectase clear water dilutions, soak after stirring, make pH value control between 4.3-4.5, fermentation temperature 25 DEG C, ferment after 12 hours, through washing, after solar drying, shelling obtains the raw beans product of coffee.Product total reducing sugar and content of reducing sugar increase by 2% and 30%, and taste and sweet mouthfeel also has fruital.
Embodiment 8:
1000 kilograms take off the parchment bean after pericarp through machinery and put into fermentation vat, add clear water to flooding coffee bean, to add in fermentation vat after 50 grams of polysaccharase clear water dilutions, soak after stirring, make pH value control between 4.3-4.5, fermentation temperature 25 DEG C, ferment after 10 hours, through washing, after solar drying, shelling obtains the raw beans product of coffee.Product content of reducing sugar increases by 50%, taste and sweet mouthfeel.
Embodiment 9:
2000 kilograms take off the parchment bean after pericarp through machinery and put into fermentation vat, add clear water to flooding coffee bean, by 30 grams of cellulases, add in fermentation vat after 30 grams of hemicellulases and 30 grams of amylase clear water dilutions, soak after stirring, make pH value control between 4.3-4.5, fermentation temperature 25 DEG C, ferment after 10 hours, through washing, after solar drying, shelling obtains the raw beans product of coffee.Product total reducing sugar and content of reducing sugar increase by 3% and 50% respectively, and taste and sweet mouthfeel gives off a strong fragrance.
Claims (8)
1. prepare a method for Yunnan Coffea Arabica beans, it is characterized in that getting Yunnan Coffea Arabica fresh fruit, the parchment bean enzyme preparation after de-pericarp is fermented, pH value is 4.3-6.0, fermentation temperature 20-40 DEG C, fermentation 10-12 hour, washing, shell after drying to obtain the raw beans product of coffee.
2. a kind of method preparing Yunnan Coffea Arabica beans according to claim 1, is characterized in that described Yunnan Coffea Arabica fresh fruit is the fresh fruit that the maturation of Coffea Arabica tree is produced in Yunnan.
3. a kind of method preparing Yunnan Coffea Arabica beans according to claim 2, is characterized in that described Yunnan Coffea Arabica tree is the Yunnan Coffea Arabica CoffeaarabicaL. of cultivation.
4. a kind of method preparing Yunnan Coffea Arabica beans according to claim 1, it is characterized in that the parchment bean after described de-pericarp is that coffee fresh fruit takes off the coffee bean of the band shell after pericarp and pectin through machinery.
5. a kind of method preparing Yunnan Coffea Arabica beans according to claim 1, it is characterized in that described enzyme preparation is beta-glucosidase, papain, zytase, hemicellulase, cellulase, amylase, a kind of or the several combination of pectase and polysaccharase, the consumption of enzyme preparation is 30-100 gram of/ton of coffee bean.
6. the method utilizing enzyme preparation to promote Yunnan Coffea Arabica beans quality, it is characterized in that getting Yunnan Coffea Arabica fresh fruit, take off the parchment bean after pericarp through machinery and put into fermentation vat, add clear water to flooding coffee bean, by enzyme preparation beta-glucosidase, papain, zytase, hemicellulase, cellulase, amylase, a kind of or the several combination of pectase and polysaccharase, consumption is 30-100 gram of/ton of coffee bean, with adding in fermentation vat after clear water dilution, soak after stirring, pH value is made to control between 4.3-6.0, fermentation temperature 20-40 DEG C, fermentation is after 10-12 hour, through washing, after solar drying, shelling obtains the raw beans product of coffee.
7. the method utilizing enzyme preparation to promote Yunnan Coffea Arabica beans quality, it is characterized in that the raw beans product of described coffee has strong fruital, the gentle sweetness of mouthfeel, nutriment amino acid or total reducing sugar or reduced sugar or contents of monosaccharides increase 20-30%, 2-5%, 30-50%, 30-40% respectively than the respective substance content in crude coffee bean.
8. utilize the raw beans product of coffee that a kind of method utilizing enzyme preparation to promote Yunnan Coffea Arabica beans quality described in claim 6 obtains, it is characterized in that this product is obtained by following method: get Yunnan Coffea Arabica fresh fruit, take off the parchment bean after pericarp through machinery and put into fermentation vat, add clear water to flooding coffee bean, by enzyme preparation beta-glucosidase, papain, zytase, hemicellulase, cellulase, amylase, a kind of or the several combination of pectase and polysaccharase, consumption is 30-100 gram of/ton of coffee bean, with adding in fermentation vat after clear water dilution, soak after stirring, pH value is made to control between 4.3-6.0, fermentation temperature 20-40 DEG C, fermentation is after 10-12 hour, through washing, after solar drying, shelling obtains the raw beans product of coffee, this product has strong fruital, the gentle sweetness of mouthfeel, nutriment amino acid or total reducing sugar or reduced sugar or contents of monosaccharides increase 20-30% respectively than the respective substance content in crude coffee bean, 2-5%, 30-50%, 30-40%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510507716.5A CN105192213A (en) | 2015-08-18 | 2015-08-18 | Method for preparing Yunnan Arabica coffee beans |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510507716.5A CN105192213A (en) | 2015-08-18 | 2015-08-18 | Method for preparing Yunnan Arabica coffee beans |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105192213A true CN105192213A (en) | 2015-12-30 |
Family
ID=54940491
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510507716.5A Pending CN105192213A (en) | 2015-08-18 | 2015-08-18 | Method for preparing Yunnan Arabica coffee beans |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105192213A (en) |
Cited By (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105613894A (en) * | 2016-03-11 | 2016-06-01 | 保山市喝客咖啡有限公司 | High-altitude coffee bean production method |
| CN105918576A (en) * | 2016-04-21 | 2016-09-07 | 广州市佰沃生物科技有限公司 | New fermentation type coffee beans and preparation method thereof |
| CN106306268A (en) * | 2016-08-21 | 2017-01-11 | 陈爱梅 | Coffee concentrated solution and preparation method thereof |
| CN106387242A (en) * | 2016-10-25 | 2017-02-15 | 华南理工大学 | Degumming treatment device for anaerobic reaction of fresh coffee cherries |
| CN106490279A (en) * | 2016-11-02 | 2017-03-15 | 邓德龙 | A kind of active ferment coloclysis coffee |
| CN107348560A (en) * | 2017-07-05 | 2017-11-17 | 湖北中烟工业有限责任公司 | A kind of upgrading deep working method of coffee soya-bean oil and its application |
| CN107372981A (en) * | 2017-08-28 | 2017-11-24 | 德宏依诺纯咖啡有限公司 | A kind of coffee bean and its processing technology for effectively improving quality of coffee |
| CN108308347A (en) * | 2018-03-13 | 2018-07-24 | 云南农业大学 | Application of the probiotics in preparing fermentation of coffee |
| CN108378178A (en) * | 2018-02-13 | 2018-08-10 | 中国咖啡工程研究中心 | A kind of processing technology and coffee bean improving coffee processing efficiency |
| CN109007191A (en) * | 2018-09-06 | 2018-12-18 | 张家界金驰天问农业科技有限公司 | giant salamander active peptide coffee |
| CN110305858A (en) * | 2019-07-22 | 2019-10-08 | 上海硕盛生物科技有限公司 | A kind of enzyme preparation and method for coffee fresh fruit degumming |
| CN110353070A (en) * | 2019-07-29 | 2019-10-22 | 云南绿华食品有限公司 | A kind of quality coffee beans and its processing method |
| WO2021068046A1 (en) * | 2019-10-09 | 2021-04-15 | Lessa Daniel Mageste | Method for fermenting coffee fruit with aloe vera |
| TWI738219B (en) * | 2020-02-21 | 2021-09-01 | 王建章 | Raw bean coffee capable of being brewed in cold water at room temperature and processing method thereof |
| CN113349276A (en) * | 2020-03-02 | 2021-09-07 | 王建章 | Raw bean coffee brewed by cold water at normal temperature and processing method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0337541A2 (en) * | 1988-04-11 | 1989-10-18 | The Procter & Gamble Company | Process for treating coffee beans with enzyme-containing solution under pressure to reduce bitterness |
| CN104719576A (en) * | 2015-04-09 | 2015-06-24 | 德宏后谷咖啡有限公司 | Yunnan arabica coffee bean preparation technology |
-
2015
- 2015-08-18 CN CN201510507716.5A patent/CN105192213A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0337541A2 (en) * | 1988-04-11 | 1989-10-18 | The Procter & Gamble Company | Process for treating coffee beans with enzyme-containing solution under pressure to reduce bitterness |
| CN104719576A (en) * | 2015-04-09 | 2015-06-24 | 德宏后谷咖啡有限公司 | Yunnan arabica coffee bean preparation technology |
Cited By (16)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105613894A (en) * | 2016-03-11 | 2016-06-01 | 保山市喝客咖啡有限公司 | High-altitude coffee bean production method |
| CN105918576A (en) * | 2016-04-21 | 2016-09-07 | 广州市佰沃生物科技有限公司 | New fermentation type coffee beans and preparation method thereof |
| CN106306268A (en) * | 2016-08-21 | 2017-01-11 | 陈爱梅 | Coffee concentrated solution and preparation method thereof |
| CN106387242A (en) * | 2016-10-25 | 2017-02-15 | 华南理工大学 | Degumming treatment device for anaerobic reaction of fresh coffee cherries |
| CN106490279A (en) * | 2016-11-02 | 2017-03-15 | 邓德龙 | A kind of active ferment coloclysis coffee |
| CN107348560A (en) * | 2017-07-05 | 2017-11-17 | 湖北中烟工业有限责任公司 | A kind of upgrading deep working method of coffee soya-bean oil and its application |
| CN107348560B (en) * | 2017-07-05 | 2019-04-09 | 湖北中烟工业有限责任公司 | A kind of upgrading deep working method of coffee soya-bean oil and its application |
| CN107372981A (en) * | 2017-08-28 | 2017-11-24 | 德宏依诺纯咖啡有限公司 | A kind of coffee bean and its processing technology for effectively improving quality of coffee |
| CN108378178A (en) * | 2018-02-13 | 2018-08-10 | 中国咖啡工程研究中心 | A kind of processing technology and coffee bean improving coffee processing efficiency |
| CN108308347A (en) * | 2018-03-13 | 2018-07-24 | 云南农业大学 | Application of the probiotics in preparing fermentation of coffee |
| CN109007191A (en) * | 2018-09-06 | 2018-12-18 | 张家界金驰天问农业科技有限公司 | giant salamander active peptide coffee |
| CN110305858A (en) * | 2019-07-22 | 2019-10-08 | 上海硕盛生物科技有限公司 | A kind of enzyme preparation and method for coffee fresh fruit degumming |
| CN110353070A (en) * | 2019-07-29 | 2019-10-22 | 云南绿华食品有限公司 | A kind of quality coffee beans and its processing method |
| WO2021068046A1 (en) * | 2019-10-09 | 2021-04-15 | Lessa Daniel Mageste | Method for fermenting coffee fruit with aloe vera |
| TWI738219B (en) * | 2020-02-21 | 2021-09-01 | 王建章 | Raw bean coffee capable of being brewed in cold water at room temperature and processing method thereof |
| CN113349276A (en) * | 2020-03-02 | 2021-09-07 | 王建章 | Raw bean coffee brewed by cold water at normal temperature and processing method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105192213A (en) | Method for preparing Yunnan Arabica coffee beans | |
| Østergaard et al. | Industrial applications of fungal enzymes | |
| CN103609852B (en) | Tea feed and preparation method | |
| CN102265945A (en) | Dark tea fermentation process | |
| CN104161259A (en) | Method of breaking yeast cell wall and preparing yeast extract | |
| CN103222612A (en) | Preparation method of double-bean soy sauce | |
| KR101918732B1 (en) | Method for concentrating protein in grain powder | |
| CN103125623A (en) | Method for processing Pu-Er ripe tea by exogenous enzyme | |
| CN104543935A (en) | Multi-strain stairway-fermented soybean sauce and brewing method thereof | |
| CN105231401A (en) | Composite dried collybia albuminosa sauce and preparation method thereof | |
| CN105146162A (en) | Chick feed additive prepared by comprehensively using coconut shell and capable of improving intestinal health | |
| CN102266100A (en) | Method for preparing fermented low-alcohol strawberry juice beverage | |
| CN103719742B (en) | Technique for preparing Aspergillus fermented black beans by metabolism regulation process and product thereof | |
| CN107502639A (en) | A kind of extracting method of tortoise plastron collagen polypeptide | |
| CN107557229A (en) | The preparation method of bamboo shoots wine | |
| CN107034095A (en) | The manufacture method of full juice Lichee sweet wine | |
| CN104312893A (en) | Persimmon vinegar making method | |
| CN106072414A (en) | A kind of method preparing liquid compound seasoner | |
| CN104799202A (en) | Sun-curing method of miso | |
| CN115568535A (en) | Fermentation method for improving quality of cassava flour | |
| CN107858241A (en) | A kind of method that sugar solution of preserved fruit prepares fruit wine | |
| CN104939024B (en) | The preparation method made soy sauce with composition and soy sauce koji | |
| CN113841870A (en) | Soy sauce brewing process | |
| CN102533703B (en) | Protease preparation prepared by a kind of scalp pomade slag utilized in soy sauce brewing and preparation method thereof | |
| CN110973558A (en) | Fermented beer melon seeds and processing method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20151230 |