CN105901522A - Preparation method of fermented wheat germs - Google Patents
Preparation method of fermented wheat germs Download PDFInfo
- Publication number
- CN105901522A CN105901522A CN201610226560.8A CN201610226560A CN105901522A CN 105901522 A CN105901522 A CN 105901522A CN 201610226560 A CN201610226560 A CN 201610226560A CN 105901522 A CN105901522 A CN 105901522A
- Authority
- CN
- China
- Prior art keywords
- wheat
- tritici aestivi
- preparation
- fructus tritici
- fermentation
- 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
- 241000209140 Triticum Species 0.000 title claims abstract description 37
- 235000021307 Triticum Nutrition 0.000 title claims abstract description 37
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- 244000052616 bacterial pathogen Species 0.000 title abstract 6
- 238000000855 fermentation Methods 0.000 claims abstract description 26
- 230000004151 fermentation Effects 0.000 claims abstract description 20
- 244000017020 Ipomoea batatas Species 0.000 claims abstract description 13
- 235000002678 Ipomoea batatas Nutrition 0.000 claims abstract description 13
- 239000000843 powder Substances 0.000 claims abstract description 12
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 11
- 235000021433 fructose syrup Nutrition 0.000 claims abstract description 11
- 238000001035 drying Methods 0.000 claims abstract description 9
- 241000606124 Bacteroides fragilis Species 0.000 claims abstract description 8
- 241000186000 Bifidobacterium Species 0.000 claims abstract description 6
- 230000001007 puffing effect Effects 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 6
- 241000894006 Bacteria Species 0.000 claims description 13
- 210000000582 semen Anatomy 0.000 claims description 11
- 238000011081 inoculation Methods 0.000 claims description 9
- 238000000643 oven drying Methods 0.000 claims description 6
- 241000186016 Bifidobacterium bifidum Species 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 5
- 235000013305 food Nutrition 0.000 abstract description 3
- 235000015097 nutrients Nutrition 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract 2
- 235000019634 flavors Nutrition 0.000 abstract 2
- 238000010564 aerobic fermentation Methods 0.000 abstract 1
- 239000000126 substance Substances 0.000 abstract 1
- 108090000623 proteins and genes Proteins 0.000 description 9
- 102000004169 proteins and genes Human genes 0.000 description 9
- 235000001014 amino acid Nutrition 0.000 description 8
- 235000018102 proteins Nutrition 0.000 description 8
- 150000001413 amino acids Chemical class 0.000 description 7
- 239000007788 liquid Substances 0.000 description 3
- 230000000050 nutritive effect Effects 0.000 description 3
- 230000018109 developmental process Effects 0.000 description 2
- 230000035784 germination Effects 0.000 description 2
- 102000009027 Albumins Human genes 0.000 description 1
- 108010088751 Albumins Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 108010061711 Gliadin Proteins 0.000 description 1
- 102000006395 Globulins Human genes 0.000 description 1
- 108010044091 Globulins Proteins 0.000 description 1
- HNDVDQJCIGZPNO-YFKPBYRVSA-N L-histidine Chemical compound OC(=O)[C@@H](N)CC1=CN=CN1 HNDVDQJCIGZPNO-YFKPBYRVSA-N 0.000 description 1
- FFEARJCKVFRZRR-BYPYZUCNSA-N L-methionine Chemical compound CSCC[C@H](N)C(O)=O FFEARJCKVFRZRR-BYPYZUCNSA-N 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 108010064851 Plant Proteins Proteins 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 108010050792 glutenin Proteins 0.000 description 1
- 230000012010 growth Effects 0.000 description 1
- HNDVDQJCIGZPNO-UHFFFAOYSA-N histidine Natural products OC(=O)C(N)CC1=CN=CN1 HNDVDQJCIGZPNO-UHFFFAOYSA-N 0.000 description 1
- 229920002521 macromolecule Polymers 0.000 description 1
- 229930182817 methionine Natural products 0.000 description 1
- 230000036417 physical growth Effects 0.000 description 1
- 235000021118 plant-derived protein Nutrition 0.000 description 1
- 235000004252 protein component Nutrition 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 229910052717 sulfur Inorganic materials 0.000 description 1
- 239000011593 sulfur Substances 0.000 description 1
- -1 sulfur amino acid Chemical class 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
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
- Confectionery (AREA)
Abstract
The invention belongs to the biotechnical field of foods, and concretely discloses a preparation method of fermented wheat germs. The preparation method comprises the following steps: 1, selecting high quality wheat, germinating the wheat, and keeping the water content unchanged in a range of 45-55% after malts just germinate; 2, inoculating aroma-producing yeast and BF839 Bacteroides fragilis, carrying out aerobic fermentation, inoculating bifidobacteria after fermentation is carried out for a certain time, filing a closed container with the obtained wheat, and carrying out anaerobic fermentation; 3, carrying out low temperature drying after fermentation ends; 4, degerming the dried wheat; and 5, adding sweet potato powder and high fructose syrup to degermed wheat germs, and puffing or baking to obtain the fermented wheat germs. Germinated wheat is fermented, degermed and post-processed to obtain the fermented wheat germs. The fermented wheat germs obtained in the invention contain abundant nutrients, contain aroma substances specially possessed by wheat, also have the baked sweet potato flavor, and has abundant nutrition values and unique flavor.
Description
Technical field
The invention belongs to technical field of food biotechnology, be specifically related to the preparation method of a kind of Fructus Tritici aestivi that ferments.
Background technology
Containing rich in protein in Fructus Tritici aestivi, its content is claimed to be up to about 30% according to relatively early document, wherein albumin
Accounting for 30.2%, globulin accounts for 18.9%, and gliadin accounts for 14.0%, and glutenin accounts for 0.3%～0.37%, water-insoluble protein
Account for 30.2%.Research shows, in Wheat Germ Protein matter, sulfur amino acid content is relatively low, lacks disulfide bond in its protein structure；
Form and use the nutritive peculiarity of four kinds of protein components of regression equation calculation wheat germ of nutritive value according to aminoacid, comprehensively
Evaluate albuminised nutritive value higher.
Protein in Fructus Tritici aestivi not only rich content, and its quality is the most excellent.Amino Acids in Proteins ratio
Rationally, containing aminoacid necessary in human body, it is a kind of complete protein.Fructus Tritici aestivi is required containing 8 kinds of needed by human
Aminoacid, particularly in these aminoacid, the content of methionine and histidine is the highest, shortage in especially general corn
The content of the mankind's the first limiting amino acids lysine that can effectively facilitate physical growth of children and growth is up to 1.3%～1.77%
(moisture 14%), significantly larger than rice and wheat flour.The mutual ratios of Fructus Tritici aestivi essential amino acids is promulgated with FAO/WHO
Amino acid profile ratio substantially close to, and total amount is higher than FAO/WHO pattern.Therefore, the high-quality that Fructus Tritici aestivi is important is planted
Thing proteinaceous nutrient source.
For a long time, Fructus Tritici aestivi never finds good development approach, causes quality plant protein resource huge
Waste, the most in recent years deep development and utilize defatted wheat germ protein resource to become the sections such as domestic and international food biochemistry nutrition
Grind the study hotspot of worker.
Summary of the invention
The phenomenons such as low, the wasting of resources of utilization rate that it is an object of the invention to overcome prior art to exist, it is provided that Yi Zhongfa
The preparation method of ferment Fructus Tritici aestivi.
The preparation method of a kind of Fructus Tritici aestivi that ferments of the present invention, comprises the steps:
(1) choosing good quality wheat, germinate Semen Tritici aestivi, after treating that Fructus Hordei Germinatus is just sprouted, regulation moisture makes water tariff collection at 45%-
55%；
(2) inoculation aroma-producing yeast, BF839 bacteroides fragilis are fermented, and access bacillus bifidus, load after fermentation certain time
Hermetic container carries out anaerobic fermentation；
(3), after fermentation ends, it is carried out oven drying at low temperature；
(4) Semen Tritici aestivi after drying is carried out de-embryo and obtain the Fructus Tritici aestivi that ferments；
(5) Fructus Tritici aestivi after de-embryo adds sweet potato powder, high fructose syrup, by expanded or bakee i.e. can obtain fermenting little
Wheat germ.
The preparation method of described a kind of Fructus Tritici aestivi that ferments, is characterized in that, in described step (2), the most alive by bacterium solution
Bacterium number 3:1～3 ratios inoculation aroma-producing yeast, BF839 bacteroides fragilis, seed liquor total amount is the 1-5% of wheat weight, in 33 DEG C
Under the conditions of ferment 12-18h.After fermentation ends, inoculating bifidobacterium, seed liquor total amount is the 1-5% of wheat weight.
The preparation method of described a kind of Fructus Tritici aestivi that ferments, is characterized in that, in described step (3), after fermentation ends, low
Temperature dries temperature less than or equal to 60 DEG C.
The preparation method of described a kind of Fructus Tritici aestivi that ferments, is characterized in that, in described step (5), and sweet potato powder and fruit Portugal
The addition of syrup is respectively 1%-5% and 2%-4% of Fructus Tritici aestivi dry weight.
The preparation method of described a kind of Fructus Tritici aestivi that ferments, is characterized in that, in described step (5), expansion method uses
Microwave vacuum puffing, actual conditions is: as expanded time 100 s～110 s, microwave power 730 W, vacuum pressure 80 kPa.
The preparation method of described a kind of Fructus Tritici aestivi that ferments, is characterized in that, in described step (5), the condition of baking is:
130 DEG C maintain 15min, are then warmed up to 170 DEG C and maintain 20min.
Compared with prior art, the invention have the advantages that
The present invention uses biological fermentation process to be prepared for Fructus Tritici aestivi.Choose Semen Tritici aestivi, and make wheat germination, can preferably improve little
Enzyme enzyme in wheat germ is lived.After treating wheat germination, add multiple-microorganism and ferment, can effective Decomposition of Wheat
Macromolecular substances (such as fiber and high molecular weight protein), then carries out, to it, the Fructus Tritici aestivi that de-embryo obtains fermenting, adds wherein
After adding sweet potato powder and high fructose syrup, carry out expanded and bakee can promote to bring it about Maillard reaction, so that it is more
Tasty.
Detailed description of the invention
Some embodiments of the present invention presented below, to help being further appreciated by the present invention.
Embodiment 1
(1) choosing good quality wheat, germinate Semen Tritici aestivi, after treating that Fructus Hordei Germinatus is just sprouted, regulation moisture makes water tariff collection 50%；
(2) inoculation aroma-producing yeast, BF839 bacteroides fragilis are fermented, and access bacillus bifidus, load after fermentation certain time
Hermetic container carries out anaerobic fermentation；Wherein, bar is intended in bacterium solution living bacteria count 3:2 ratio inoculation aroma-producing yeast, BF839 fragility
Bacterium, seed liquor total amount is the 2% of wheat weight, and ferment under the conditions of 33 DEG C 16h.After fermentation ends, inoculating bifidobacterium, seed
Liquid total amount is the 3% of wheat weight；
(3) after fermentation ends, it being carried out oven drying at low temperature, drying temperature is 50 DEG C；
(4) Semen Tritici aestivi after drying is carried out de-embryo and obtain the Fructus Tritici aestivi that ferments；
(5) adding sweet potato powder, high fructose syrup in the Fructus Tritici aestivi after de-embryo, the addition of sweet potato powder and high fructose syrup is respectively
The 2% and 3% of Fructus Tritici aestivi dry weight.Then i.e. can obtain, by expanded or baking, the Fructus Tritici aestivi that ferments.Wherein expansion method is adopted
With microwave vacuum puffing, actual conditions is: as expanded time 110 s, microwave power 730 W, vacuum pressure 80 kPa；Bakee
Condition is: 130 DEG C maintain 15min, is then warmed up to 170 DEG C and maintains 20min.
Embodiment 2
(1) choosing good quality wheat, germinate Semen Tritici aestivi, after treating that Fructus Hordei Germinatus is just sprouted, regulation moisture makes water tariff collection 55%；
(2) inoculation aroma-producing yeast, BF839 bacteroides fragilis are fermented, and access bacillus bifidus, load after fermentation certain time
Hermetic container carries out anaerobic fermentation；Wherein, bar is intended in bacterium solution living bacteria count 3:1 ratio inoculation aroma-producing yeast, BF839 fragility
Bacterium, seed liquor total amount is the 4% of wheat weight, and ferment under the conditions of 33 DEG C 18h.After fermentation ends, inoculating bifidobacterium, seed
Liquid total amount is the 5% of wheat weight；
(3) after fermentation ends, it being carried out oven drying at low temperature, drying temperature is 60 DEG C；
(4) Semen Tritici aestivi after drying is carried out de-embryo and obtain the Fructus Tritici aestivi that ferments；
(5) adding sweet potato powder, high fructose syrup in the Fructus Tritici aestivi after de-embryo, the addition of sweet potato powder and high fructose syrup is respectively
The 5% and 4% of Fructus Tritici aestivi dry weight.Then i.e. can obtain, by expanded or baking, the Fructus Tritici aestivi that ferments.Wherein expansion method is adopted
With microwave vacuum puffing, actual conditions is: as expanded time 100 s, microwave power 730 W, vacuum pressure 80 kPa；Bakee
Condition is: 130 DEG C maintain 15min, is then warmed up to 170 DEG C and maintains 20min.
Embodiment 3
(1) choosing good quality wheat, germinate Semen Tritici aestivi, after treating that Fructus Hordei Germinatus is just sprouted, regulation moisture makes water tariff collection 45%；
(2) inoculation aroma-producing yeast, BF839 bacteroides fragilis are fermented, and access bacillus bifidus, load after fermentation certain time
Hermetic container carries out anaerobic fermentation；Wherein, bar is intended in bacterium solution living bacteria count 1:1 ratio inoculation aroma-producing yeast, BF839 fragility
Bacterium, seed liquor total amount is the 5% of wheat weight, and ferment under the conditions of 33 DEG C 12h.After fermentation ends, inoculating bifidobacterium, seed
Liquid total amount is the 1% of wheat weight；
(3) after fermentation ends, it being carried out oven drying at low temperature, drying temperature is 55 DEG C；
(4) Semen Tritici aestivi after drying is carried out de-embryo and obtain the Fructus Tritici aestivi that ferments；
(5) adding sweet potato powder, high fructose syrup in the Fructus Tritici aestivi after de-embryo, the addition of sweet potato powder and high fructose syrup is respectively
The 1% and 2% of Fructus Tritici aestivi dry weight.Then i.e. can obtain, by expanded or baking, the Fructus Tritici aestivi that ferments.Wherein expansion method is adopted
With microwave vacuum puffing, actual conditions is: as expanded time 100 s, microwave power 730 W, vacuum pressure 80 kPa；Bakee
Condition is: 130 DEG C maintain 15min, is then warmed up to 170 DEG C and maintains 20min.
Claims (6)
1. ferment the preparation method of Fructus Tritici aestivi, it is characterized in that, comprise the following steps:
(1) choosing good quality wheat, germinate Semen Tritici aestivi, after treating that Fructus Hordei Germinatus is just sprouted, regulation moisture makes water tariff collection at 45%-
55%；
(2) inoculation aroma-producing yeast, BF839 bacteroides fragilis are fermented, and access bacillus bifidus, load after fermentation certain time
Hermetic container carries out anaerobic fermentation；
(3), after fermentation ends, it is carried out oven drying at low temperature；
(4) Semen Tritici aestivi after drying is carried out de-embryo and obtain the Fructus Tritici aestivi that ferments；
(5) Fructus Tritici aestivi after de-embryo adds sweet potato powder, high fructose syrup, by expanded or bakee i.e. can obtain fermenting little
Wheat germ.
2., according to the preparation method of a kind of Fructus Tritici aestivi that ferments described in claim 1, it is characterized in that, in described step (2),
Inoculating aroma-producing yeast, BF839 bacteroides fragilis in bacterium solution living bacteria count 3:1～3 ratios, seed liquor total amount is wheat weight
1-5%, ferment under the conditions of 33 DEG C 12-18h.After fermentation ends, inoculating bifidobacterium, seed liquor total amount is the 1-of wheat weight
5%。
3., according to the preparation method of a kind of Fructus Tritici aestivi that ferments described in claim 1, it is characterized in that, in described step (3),
After fermentation ends, oven drying at low temperature temperature is less than or equal to 60 DEG C.
4., according to the preparation method of a kind of Fructus Tritici aestivi that ferments described in claim 1, it is characterized in that, in described step (5),
The addition of sweet potato powder and high fructose syrup is respectively 1%-5% and 2%-4% of Fructus Tritici aestivi dry weight.
5., according to the preparation method of a kind of Fructus Tritici aestivi that ferments described in claim 1, it is characterized in that, in described step (5),
Expansion method uses microwave vacuum puffing, and actual conditions is: when expanded time 100～110 s, microwave power 730 W, vacuum
Pressure 80 kPa.
6., according to the preparation method of a kind of Fructus Tritici aestivi that ferments described in claim 1, it is characterized in that, in described step (5),
The condition bakeed is: 130 DEG C maintain 15min, is then warmed up to 170 DEG C and maintains 20min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610226560.8A CN105901522A (en) | 2016-04-13 | 2016-04-13 | Preparation method of fermented wheat germs |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610226560.8A CN105901522A (en) | 2016-04-13 | 2016-04-13 | Preparation method of fermented wheat germs |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105901522A true CN105901522A (en) | 2016-08-31 |
Family
ID=56746649
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610226560.8A Pending CN105901522A (en) | 2016-04-13 | 2016-04-13 | Preparation method of fermented wheat germs |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105901522A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108142828A (en) * | 2018-02-07 | 2018-06-12 | 洛阳优谷生态食品有限公司 | A kind of oat product of homovitamin and preparation method thereof |
| CN109674024A (en) * | 2019-02-27 | 2019-04-26 | 河北淘大食品有限公司 | The fresh fragrant truffle sauce of one kind, soy sauce and its manufacturing process |
| CN111297777A (en) * | 2020-03-12 | 2020-06-19 | 广东袋鼠妈妈生物科技有限公司 | Preparation method of wheat primary pulp, product and application thereof |
-
2016
- 2016-04-13 CN CN201610226560.8A patent/CN105901522A/en active Pending
Non-Patent Citations (3)
| Title |
|---|
| 张爱珍等: "《临床营养护理》", 31 August 2013, 浙江大学出版社 * |
| 郭志鹏等: "《烹饪原料与加工技术》", 31 January 2014, 中国商业出版社 * |
| 魏一星等: "乳酸菌发酵改善小麦胚芽的营养品质与贮藏特性的研究", 《现代食品科技》 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108142828A (en) * | 2018-02-07 | 2018-06-12 | 洛阳优谷生态食品有限公司 | A kind of oat product of homovitamin and preparation method thereof |
| CN108142828B (en) * | 2018-02-07 | 2022-03-29 | 洛阳优谷生态食品有限公司 | High-vitamin oat product and preparation method thereof |
| CN109674024A (en) * | 2019-02-27 | 2019-04-26 | 河北淘大食品有限公司 | The fresh fragrant truffle sauce of one kind, soy sauce and its manufacturing process |
| CN109674024B (en) * | 2019-02-27 | 2021-10-29 | 河北淘大食品有限公司 | Fresh and fragrant truffle sauce and soy sauce and preparation process thereof |
| CN111297777A (en) * | 2020-03-12 | 2020-06-19 | 广东袋鼠妈妈生物科技有限公司 | Preparation method of wheat primary pulp, product and application thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105831695B (en) | A kind of preparation method of low-salt health-care soy sauce | |
| CN106190699B (en) | A kind of preparation method of brown rice wine of rice fermented with red yeast | |
| CN102952663B (en) | Preparation method of fermented germinated brown rice milk beverage | |
| CN102613265A (en) | Natural yeast powder and preparation method therefore | |
| CN103243036A (en) | Preparation method for purely-natural yeast powder | |
| CN109486645B (en) | Method for brewing and blending fragrant mature vinegar by applying immobilized targeted multi-microbe strain | |
| CN107285929A (en) | A kind of pleurotus eryngii efficient culture medium and preparation method thereof | |
| CN106213175A (en) | A kind of manufacture method of composite cereal acid medicated porridge | |
| CN109554274A (en) | A kind of quinoa vinegar and its brewing method | |
| CN105831598A (en) | Preparation method of multi-strain fermentation wheat germ | |
| JP2005312438A (en) | FOOD MATERIAL WITH HIGH gamma-AMINOBUTYRIC ACID CONTENT AND METHOD FOR PRODUCING THE SAME | |
| CN105901522A (en) | Preparation method of fermented wheat germs | |
| CN106520584A (en) | Culture medium for saccharomycetes and lactic acid bacteria co-culture and preparation method of culture medium | |
| CN105237111A (en) | High-effective selenium-rich white hypsizygus marmoreus culture medium and preparation method thereof | |
| CN107509532A (en) | One kind is rich in polysaccharide mushroom cultivating method | |
| CN105543028A (en) | Preparation method of mouldy bran of mould for brewing wine | |
| CN101194636A (en) | Method for rapidly producing viscous wet skin of tofu | |
| CN103719742B (en) | Technique for preparing Aspergillus fermented black beans by metabolism regulation process and product thereof | |
| CN105754789A (en) | Cereal sweet wine, solid-state cereal sweet wine, cereal clear wine and preparation method thereof | |
| CN102090264B (en) | Method for liquid cultivation of hypsizygus marmoreus | |
| CN106551132A (en) | A kind of fermentative feedstuff of microbe preparation method that can improve pork quality | |
| CN104531802A (en) | Method for preparing edible bacterial cellulose by using rice immersing water and product of method | |
| CN102911977A (en) | Method for producing monacolin k by fermenting monascus with solid matrix served as carrier | |
| CN104664262A (en) | Sauce preparing composition and sauce preparing method | |
| CN109511467A (en) | A kind of oyster mushroom culture medium and preparation 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 |
Application publication date: 20160831 |
|
| WD01 | Invention patent application deemed withdrawn after publication |