CN106107393A - A kind of mushroom ferment manufacture method - Google Patents
A kind of mushroom ferment manufacture method Download PDFInfo
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- CN106107393A CN106107393A CN201610664040.5A CN201610664040A CN106107393A CN 106107393 A CN106107393 A CN 106107393A CN 201610664040 A CN201610664040 A CN 201610664040A CN 106107393 A CN106107393 A CN 106107393A
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- raw material
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- fermentation
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- 238000000034 method Methods 0.000 title claims abstract description 31
- 235000001674 Agaricus brunnescens Nutrition 0.000 title claims abstract description 27
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 15
- 238000000855 fermentation Methods 0.000 claims abstract description 41
- 230000004151 fermentation Effects 0.000 claims abstract description 41
- 239000002994 raw material Substances 0.000 claims abstract description 37
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 17
- 229930006000 Sucrose Natural products 0.000 claims abstract description 17
- 238000001914 filtration Methods 0.000 claims abstract description 13
- 239000002671 adjuvant Substances 0.000 claims abstract description 10
- 238000002156 mixing Methods 0.000 claims abstract description 9
- 238000007789 sealing Methods 0.000 claims abstract description 9
- 244000252132 Pleurotus eryngii Species 0.000 claims abstract description 6
- 235000001681 Pleurotus eryngii Nutrition 0.000 claims abstract description 6
- 239000000463 material Substances 0.000 claims abstract description 6
- 241001537207 Flammulina Species 0.000 claims abstract description 5
- 240000000588 Hericium erinaceus Species 0.000 claims abstract description 5
- 235000007328 Hericium erinaceus Nutrition 0.000 claims abstract description 5
- 235000001715 Lentinula edodes Nutrition 0.000 claims abstract description 5
- 240000000599 Lentinula edodes Species 0.000 claims abstract description 5
- 244000309464 bull Species 0.000 claims abstract description 5
- 239000007788 liquid Substances 0.000 claims description 26
- 230000035800 maturation Effects 0.000 claims description 9
- 241000209051 Saccharum Species 0.000 claims description 8
- 238000004140 cleaning Methods 0.000 claims description 8
- 239000000155 melt Substances 0.000 claims description 8
- 230000001954 sterilising effect Effects 0.000 claims description 8
- 230000003203 everyday effect Effects 0.000 claims description 4
- 239000002655 kraft paper Substances 0.000 claims description 4
- 239000011550 stock solution Substances 0.000 claims description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- 241000196324 Embryophyta Species 0.000 claims 1
- 244000300264 Spinacia oleracea Species 0.000 claims 1
- 235000009337 Spinacia oleracea Nutrition 0.000 claims 1
- 230000000050 nutritive effect Effects 0.000 abstract description 2
- 238000002360 preparation method Methods 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 7
- 230000036039 immunity Effects 0.000 description 3
- 210000004243 sweat Anatomy 0.000 description 3
- 239000003053 toxin Substances 0.000 description 3
- 231100000765 toxin Toxicity 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- 206010011224 Cough Diseases 0.000 description 2
- 206010062717 Increased upper airway secretion Diseases 0.000 description 2
- 206010028980 Neoplasm Diseases 0.000 description 2
- 230000036592 analgesia Effects 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 201000011510 cancer Diseases 0.000 description 2
- 230000035568 catharsis Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 238000002372 labelling Methods 0.000 description 2
- 230000004060 metabolic process Effects 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 208000026435 phlegm Diseases 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 1
- 102000004882 Lipase Human genes 0.000 description 1
- 239000004367 Lipase Substances 0.000 description 1
- 108090001060 Lipase Proteins 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 230000001133 acceleration Effects 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 239000003651 drinking water Substances 0.000 description 1
- 235000020188 drinking water Nutrition 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000002124 endocrine Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- -1 inanimate matter Substances 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 235000019421 lipase Nutrition 0.000 description 1
- 239000008104 plant cellulose Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 229930000044 secondary metabolite Natural products 0.000 description 1
- 230000035943 smell Effects 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 239000002918 waste heat Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- 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
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Mushroom Cultivation (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
A kind of mushroom ferment manufacture method includes following raw material according to weight proportion: Flammulina velutiper (Fr.) Sing 51%, Pleurotus eryngii 10%, Lentinus Edodes 10%, Hericium erinaceus (Bull. Ex Fr.) Pers. 3%, Fructus Ananadis comosi, Fructus Citri junoris, RHIIZOMA DIOSCOREAE fr0m Henan of China, Fructus Fortunellae Margaritae add up to account for 26% and they be 1:1:1:1 according to weight proportion；Adjuvant: white sugar；Adjuvant and raw material are 80% 100% according to the proportioning of weight；Its preparation method concretely comprise the following steps material outfit, Feedstock treating, batch mixing sealing, fermented pretreatment, fermentation, finly filtration；A kind of mushroom ferment mouthfeel that the present invention provides is all good, high nutritive value.
Description
Technical field:
The present invention relates to ferment technical field, particularly to a kind of mushroom ferment manufacture method.
Background technology:
Ferment is the most popular health food, and it not only can help to get rid of the toxin in health, it is also possible to helps body
Body accelerates metabolism, improves constipation, eliminates unnecessary fat, it is important that, owing to it is to extract from food
, almost health is not had any side effect.
Research finds, with one or more fresh vegetables, fruit etc. as raw material, can produce ferment through the fermentation of multiple beneficial bacterium
Element, and containing nutritional labelings such as abundant vitamin, mineral and secondary metabolites, there is defying age, antibacterial, antiinflammatory, purification
The plurality of health care functions such as blood, enhancing human body immunity ability and detoxicating and fighting cancer.
Mushroom is rich in the mineral such as 18 kinds of aminoacid, multivitamin and abundant calcium, ferrum, inanimate matter, vitamin, albumen
The nutritional labeling that matter, plant cellulose etc. are abundant, heat is low.Have raising immunity of organisms, analgesia, calmness, relieving cough and resolving phlegm, resist
The effect such as cancer, catharsis and toxin expelling, is good food materials.Generally edible being required for of mushroom is boiled, in the process, due to high temperature
The processes such as processing, destroy mushroom effective ingredient and ferment content greatly.
Summary of the invention:
The technical problem to be solved in the present invention is to overcome the deficiencies in the prior art, it is provided that a kind of mouthfeel is all good, high nutritive value
Mushroom ferment, additionally provide a kind of a kind of mushroom ferment manufacture method.
For solving above-mentioned technical problem, it is provided that a kind of mushroom ferment manufacture method, comprise the following steps:
Step one, material are equipped with:
Include following raw material according to weight proportion: Flammulina velutiper (Fr.) Sing 51%, Pleurotus eryngii 10%, Lentinus Edodes 10%, Hericium erinaceus (Bull. Ex Fr.) Pers. 3%, Fructus Ananadis comosi, Fructus Citri junoris,
RHIIZOMA DIOSCOREAE fr0m Henan of China, Fructus Fortunellae Margaritae total accounts for 26%；Adjuvant: white sugar；Adjuvant and raw material are 80%-100% according to the proportioning of weight.
Step 2, Feedstock treating:
Lightly raw material is cleaned up with flowing clear water, then, with the natural mild wind gear of electric fan, raw material surface is stayed
Moisture remove clean, be then cut into appropriately sized.
Step 3, batch mixing seal:
The white sugar of raw material with account for white sugar total amount 60% is mixed uniformly, then puts into the cleaning container of sterilizing
In be firmly compacted raw material, all pour container into by remaining 40% white sugar after installing, finally carry out vessel port with sealing device close
Envelope.
Step 4, fermented pretreatment:
After the Saccharum Sinensis Roxb. covered above raw material melts half, need every day to teetertotter container until all of Saccharum Sinensis Roxb. all melts
Only turning to, this process needs 13-16 days.
Step 5, fermentation:
Will be equipped with that the container of batch mixing handled well is disposed within to ferment.
Step 6, finly filtration:
Mushroom ferment stock solution will be i.e. obtained after the fermentation liquid finly filtration of maturation.
Described container and sealing device sterilizing methods are to be wrapped up and be placed on the baking that temperature is 160 DEG C with kraft paper
In case 1 hour.
Fructus Ananadis comosi in described step one, Fructus Citri junoris, RHIIZOMA DIOSCOREAE fr0m Henan of China, Fructus Fortunellae Margaritae are 1:1:1:1 according to the proportioning of weight.
The described sweat in step 5 includes fermenting for the first time, fermenting for the second time.
Described first time fermentation is to maintain raw material and prohibits completely not in fermentation liquid and container is placed at indoor cool place,
Avoid by direct sunlight, need to carry out 170-190 days, with drainage screen, fermentation liquid be filtered afterwards, the fermentation liquid after filtering
Put in another container.
Described second time fermentation is that fermentation liquid to ensure to carry out fill in gnotobasis, and fermentation liquid storeroom to keep defending
Raw cleaning, keeps room temperature, then, can enter ferment in second time and the maturation process of 170-190 days.
The invention provides a kind of mushroom ferment manufacture method, can effectively reduce the loss of effective ingredient in mushroom,
Limits remain mushroom enzyme activity, be more sufficiently reserved mushroom improve immunity of organisms, analgesia, calmness, relieving cough and resolving phlegm,
The effects such as anticancer, catharsis and toxin expelling.The Pleurotus eryngii ferment prepared has balance endocrine, purifies blood, supplements energy, promotion
Intestinal is digested and assimilated, toxin-expelling intestine-cleaning, looks improving and the skin nourishing, acceleration metabolism, get rid of waste heat, the fat reducing control effect such as heavily,
Fructus Ananadis comosi, Fructus Citri junoris, RHIIZOMA DIOSCOREAE fr0m Henan of China, the addition of Fructus Fortunellae Margaritae raw material, improve the activity of lipase, protease etc. in ferment and viable bacteria
Quantity, is effectively improved various health-care effecies and the effect of high added value of ferment.Simultaneously, thus it is possible to vary ferment mouthfeel, mouthfeel is made
More preferably, ferment abnormal smells from the patient is more preferable；Mouth can also be changed by changing the proportioning between Fructus Ananadis comosi, Fructus Citri junoris, RHIIZOMA DIOSCOREAE fr0m Henan of China, Fructus Fortunellae Margaritae raw material
Sense, makes more to accord with to suit one's own taste.
Detailed description of the invention:
Embodiment one
A kind of mushroom ferment manufacture method, comprises the following steps:
Step one, material are equipped with:
Include following raw material according to weight proportion: Flammulina velutiper (Fr.) Sing 51%, Pleurotus eryngii 10%, Lentinus Edodes 10%, Hericium erinaceus (Bull. Ex Fr.) Pers. 3%, Fructus Ananadis comosi, Fructus Citri junoris,
RHIIZOMA DIOSCOREAE fr0m Henan of China, Fructus Fortunellae Margaritae total accounts for 26%；Adjuvant: white sugar；Adjuvant and raw material are 80%-100% according to the proportioning of weight.
Step 2, Feedstock treating:
Lightly raw material is cleaned up with flowing clear water, then, with the natural mild wind gear of electric fan, raw material surface is stayed
Moisture remove clean, be then cut into appropriately sized.
Step 3, batch mixing seal:
The white sugar of raw material with account for white sugar total amount 60% is mixed uniformly, then puts into the cleaning container of sterilizing
In be firmly compacted raw material, all pour container into by remaining 40% white sugar after installing, finally carry out vessel port with sealing device close
Envelope.
Step 4, fermented pretreatment:
After the Saccharum Sinensis Roxb. covered above raw material melts half, need every day to teetertotter container until all of Saccharum Sinensis Roxb. all melts
Only turning to, this process needs 13-16 days.
Step 5, fermentation:
Will be equipped with that the container of batch mixing handled well is disposed within to ferment.
Step 6, finly filtration:
Mushroom ferment stock solution will be i.e. obtained after the fermentation liquid finly filtration of maturation.
Described container and sealing device sterilizing methods are to be wrapped up and be placed on the baking that temperature is 160 DEG C with kraft paper
In case 1 hour.
Fructus Ananadis comosi in described step one, Fructus Citri junoris, RHIIZOMA DIOSCOREAE fr0m Henan of China, Fructus Fortunellae Margaritae are 1:1:1:1 according to the proportioning of weight.
The described sweat in step 5 includes fermenting for the first time, fermenting for the second time.
Described first time fermentation is to maintain raw material and prohibits completely not in fermentation liquid and container is placed at indoor cool place,
Avoid by direct sunlight, need to carry out 170-190 days, with drainage screen, fermentation liquid be filtered afterwards, the fermentation liquid after filtering
Put in another container.
Described second time fermentation is that fermentation liquid to ensure to carry out fill in gnotobasis, and fermentation liquid storeroom to keep defending
Raw cleaning, keeps room temperature, then, can enter ferment in second time and the maturation process of 170-190 days.
Embodiment two
A kind of mushroom ferment manufacture method, comprises the following steps:
Step one, material are equipped with:
Include following raw material according to weight proportion: Flammulina velutiper (Fr.) Sing 51%, Pleurotus eryngii 10%, Lentinus Edodes 10%, Hericium erinaceus (Bull. Ex Fr.) Pers. 3%, Fructus Ananadis comosi, Fructus Citri junoris,
RHIIZOMA DIOSCOREAE fr0m Henan of China, Fructus Fortunellae Margaritae total accounts for 26%；Adjuvant: white sugar；Adjuvant and raw material are 80%-100% according to the proportioning of weight.
Step 2, Feedstock treating:
Lightly raw material is cleaned up with flowing clear water, then, with the natural mild wind gear of electric fan, raw material surface is stayed
Moisture remove clean, be then cut into appropriately sized.
Step 3, batch mixing seal:
The white sugar of raw material with account for white sugar total amount 60% is mixed uniformly, then puts into the cleaning container of sterilizing
In be firmly compacted raw material, all pour container into by remaining 40% white sugar after installing, finally carry out vessel port with sealing device close
Envelope.
Step 4, fermented pretreatment:
After the Saccharum Sinensis Roxb. covered above raw material melts half, need every day to teetertotter container until all of Saccharum Sinensis Roxb. all melts
Only turning to, this process needs 13-16 days.
Step 5, fermentation:
Will be equipped with that the container of batch mixing handled well is disposed within to ferment.
Step 6, finly filtration:
Mushroom ferment stock solution will be i.e. obtained after the fermentation liquid finly filtration of maturation.
Described container and sealing device sterilizing methods are to be wrapped up and be placed on the baking that temperature is 160 DEG C with kraft paper
In case 1 hour.
Fructus Ananadis comosi in described step one, Fructus Citri junoris, RHIIZOMA DIOSCOREAE fr0m Henan of China, Fructus Fortunellae Margaritae are 1:2:1:1 according to the proportioning of weight.
The described sweat in step 5 includes fermenting for the first time, fermenting for the second time.
Described first time fermentation is to maintain raw material and prohibits completely not in fermentation liquid and container is placed at indoor cool place,
Avoid by direct sunlight, need to carry out 170-190 days, with drainage screen, fermentation liquid be filtered afterwards, the fermentation liquid after filtering
Put in another container.
Described second time fermentation is that fermentation liquid to ensure to carry out fill in gnotobasis, and fermentation liquid storeroom to keep defending
Raw cleaning, keeps room temperature, then, can enter ferment in second time and the maturation process of 170-190 days.
Take care of and drink:
(1) carry out keeping at ambient temperature, but be intended to avoid the environment of direct sunlight.
(2) when drinking fermentation liquid, the ratio of ferment fermentation liquid and drinking water can be with 1:3, it is possibility to have fine setting.
(3), after maturation process terminates, cold preservation.So that stop fermentation maintaining original flavor.
Claims (6)
1. a mushroom ferment manufacture method, it is characterised in that comprise the following steps:
Step one, material are equipped with:
Include following raw material according to weight proportion: Flammulina velutiper (Fr.) Sing 51%, Pleurotus eryngii 10%, Lentinus Edodes 10%, Hericium erinaceus (Bull. Ex Fr.) Pers. 3%, Fructus Ananadis comosi, Fructus Citri junoris,
RHIIZOMA DIOSCOREAE fr0m Henan of China, Fructus Fortunellae Margaritae total accounts for 26%；Adjuvant: white sugar；Adjuvant and raw material are 80%-100% according to the proportioning of weight；
Step 2, Feedstock treating:
Lightly raw material is cleaned up with flowing clear water, then, with the natural mild wind gear of electric fan, raw material surface is stayed
Moisture remove clean, be then cut into appropriately sized；
Step 3, batch mixing seal:
The white sugar of raw material with account for white sugar total amount 60% is mixed uniformly, then puts into the cleaning container of sterilizing
In be firmly compacted raw material, all pour container into by remaining 40% white sugar after installing, finally carry out vessel port with sealing device close
Envelope；
Step 4, fermented pretreatment:
After the Saccharum Sinensis Roxb. covered above raw material melts half, need every day to teetertotter container until all of Saccharum Sinensis Roxb. all melts
Only turning to, this process needs 13-16 days；
Step 5, fermentation:
Will be equipped with that the container of batch mixing handled well is disposed within to ferment；
Step 6, finly filtration:
Mushroom ferment stock solution will be i.e. obtained after the fermentation liquid finly filtration of maturation.
A kind of mushroom ferment manufacture method the most according to claim 1, it is characterised in that: described container and sealing device
Sterilizing methods is to be wrapped up with kraft paper and be placed in the baking oven that temperature is 160 DEG C 1 hour.
A kind of mushroom ferment manufacture method the most according to claim 1, it is characterised in that: the spinach in described step one
Trailing plants, Fructus Citri junoris, RHIIZOMA DIOSCOREAE fr0m Henan of China, Fructus Fortunellae Margaritae are 1:1:1:1 according to the proportioning of weight.
A kind of mushroom ferment manufacture method the most according to claim 1, it is characterised in that: the described fermentation in step 5
Process includes fermenting for the first time, fermenting for the second time.
A kind of mushroom ferment manufacture method the most according to claim 4, it is characterised in that: described first time fermentation is to protect
Hold raw material prohibit completely not in fermentation liquid and container is placed at indoor cool place, it is to avoid by direct sunlight, 170-190 need to be carried out
My god, with drainage screen, fermentation liquid being filtered afterwards, the fermentation liquid after filtering is put in another container.
A kind of mushroom ferment manufacture method the most according to claim 4, it is characterised in that: described second time fermentation is to send out
Ferment liquid to ensure to carry out fill in gnotobasis, fermentation liquid storeroom hygiene to be kept, and keeps room temperature, then, Ji Kejin
Enter ferment in second time and the maturation process of 170-190 days.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610664040.5A CN106107393A (en) | 2016-08-15 | 2016-08-15 | A kind of mushroom ferment manufacture method |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610664040.5A CN106107393A (en) | 2016-08-15 | 2016-08-15 | A kind of mushroom ferment manufacture method |
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| CN106107393A true CN106107393A (en) | 2016-11-16 |
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| CN201610664040.5A Pending CN106107393A (en) | 2016-08-15 | 2016-08-15 | A kind of mushroom ferment manufacture method |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107822124A (en) * | 2017-12-11 | 2018-03-23 | 贵州德龙食品科技有限公司 | A kind of production technology of prickly pear ferment |
| CN109247569A (en) * | 2018-10-25 | 2019-01-22 | 黑龙江惊哲森林农业科技开发有限责任公司 | Instant portable ferment mushroom soup of one kind and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104137975A (en) * | 2014-06-16 | 2014-11-12 | 浙江百兴生物科技有限公司 | Health mushroom fruit and vegetable enzyme and preparation method thereof |
| CN104263704A (en) * | 2014-08-25 | 2015-01-07 | 大理学院 | Preparation method of garbage enzyme |
| CN104921222A (en) * | 2015-06-05 | 2015-09-23 | 江南大学 | Preparation method of mushroom ferment beverage with effect of improving immunity |
| CN105707851A (en) * | 2016-03-24 | 2016-06-29 | 中国农业科学院麻类研究所 | Pleurotus eryngii enzyme and preparing method thereof |
-
2016
- 2016-08-15 CN CN201610664040.5A patent/CN106107393A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104137975A (en) * | 2014-06-16 | 2014-11-12 | 浙江百兴生物科技有限公司 | Health mushroom fruit and vegetable enzyme and preparation method thereof |
| CN104263704A (en) * | 2014-08-25 | 2015-01-07 | 大理学院 | Preparation method of garbage enzyme |
| CN104921222A (en) * | 2015-06-05 | 2015-09-23 | 江南大学 | Preparation method of mushroom ferment beverage with effect of improving immunity |
| CN105707851A (en) * | 2016-03-24 | 2016-06-29 | 中国农业科学院麻类研究所 | Pleurotus eryngii enzyme and preparing method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107822124A (en) * | 2017-12-11 | 2018-03-23 | 贵州德龙食品科技有限公司 | A kind of production technology of prickly pear ferment |
| CN109247569A (en) * | 2018-10-25 | 2019-01-22 | 黑龙江惊哲森林农业科技开发有限责任公司 | Instant portable ferment mushroom soup of one kind and preparation method thereof |
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Application publication date: 20161116 |
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