CN106136196A - A kind of auxiliary hyperglycemic cooking wine and preparation method thereof - Google Patents
A kind of auxiliary hyperglycemic cooking wine and preparation method thereof Download PDFInfo
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- CN106136196A CN106136196A CN201610526530.9A CN201610526530A CN106136196A CN 106136196 A CN106136196 A CN 106136196A CN 201610526530 A CN201610526530 A CN 201610526530A CN 106136196 A CN106136196 A CN 106136196A
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- powder
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- auxiliary hyperglycemic
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- 235000014101 wine Nutrition 0.000 title claims abstract description 24
- 238000010411 cooking Methods 0.000 title claims abstract description 23
- 230000003345 hyperglycaemic effect Effects 0.000 title claims abstract description 16
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 239000000843 powder Substances 0.000 claims abstract description 31
- 239000000463 material Substances 0.000 claims abstract description 15
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 12
- 240000004307 Citrus medica Species 0.000 claims abstract description 11
- 240000008881 Oenanthe javanica Species 0.000 claims abstract description 11
- 235000000365 Oenanthe javanica Nutrition 0.000 claims abstract description 11
- 235000021282 Sterculia Nutrition 0.000 claims abstract description 11
- 240000001058 Sterculia urens Species 0.000 claims abstract description 11
- 229940059107 sterculia Drugs 0.000 claims abstract description 11
- 235000013372 meat Nutrition 0.000 claims abstract description 10
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims abstract description 9
- 244000003416 Asparagus officinalis Species 0.000 claims abstract description 9
- 235000005340 Asparagus officinalis Nutrition 0.000 claims abstract description 9
- 235000011299 Brassica oleracea var botrytis Nutrition 0.000 claims abstract description 9
- 235000017647 Brassica oleracea var italica Nutrition 0.000 claims abstract description 9
- 240000003259 Brassica oleracea var. botrytis Species 0.000 claims abstract description 9
- 240000006432 Carica papaya Species 0.000 claims abstract description 9
- 235000009467 Carica papaya Nutrition 0.000 claims abstract description 9
- 244000276331 Citrus maxima Species 0.000 claims abstract description 9
- 235000001759 Citrus maxima Nutrition 0.000 claims abstract description 9
- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 9
- 108010000912 Egg Proteins Proteins 0.000 claims abstract description 9
- 240000008620 Fagopyrum esculentum Species 0.000 claims abstract description 9
- 235000009419 Fagopyrum esculentum Nutrition 0.000 claims abstract description 9
- 241000233866 Fungi Species 0.000 claims abstract description 9
- 240000007049 Juglans regia Species 0.000 claims abstract description 9
- 235000009496 Juglans regia Nutrition 0.000 claims abstract description 9
- 229920002472 Starch Polymers 0.000 claims abstract description 9
- 235000021307 Triticum Nutrition 0.000 claims abstract description 9
- 235000007215 black sesame Nutrition 0.000 claims abstract description 9
- 210000000969 egg white Anatomy 0.000 claims abstract description 9
- 235000014103 egg white Nutrition 0.000 claims abstract description 9
- 150000003839 salts Chemical class 0.000 claims abstract description 9
- 239000008159 sesame oil Substances 0.000 claims abstract description 9
- 235000013599 spices Nutrition 0.000 claims abstract description 9
- 235000019698 starch Nutrition 0.000 claims abstract description 9
- 239000008107 starch Substances 0.000 claims abstract description 9
- 235000020234 walnut Nutrition 0.000 claims abstract description 9
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims abstract description 8
- 244000185386 Thladiantha grosvenorii Species 0.000 claims abstract description 8
- 235000011171 Thladiantha grosvenorii Nutrition 0.000 claims abstract description 8
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 13
- 239000012530 fluid Substances 0.000 claims description 9
- 238000002156 mixing Methods 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 241000209140 Triticum Species 0.000 claims description 8
- 240000006794 Volvariella volvacea Species 0.000 claims description 6
- 239000000706 filtrate Substances 0.000 claims description 6
- 241000628997 Flos Species 0.000 claims description 3
- 235000010254 Jasminum officinale Nutrition 0.000 claims description 3
- 240000005385 Jasminum sambac Species 0.000 claims description 3
- 229920002774 Maltodextrin Polymers 0.000 claims description 3
- 239000005913 Maltodextrin Substances 0.000 claims description 3
- 241000698291 Rugosa Species 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 235000015190 carrot juice Nutrition 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 239000000428 dust Substances 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 229940035034 maltodextrin Drugs 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 238000005498 polishing Methods 0.000 claims description 3
- 238000004537 pulping Methods 0.000 claims description 3
- 239000002994 raw material Substances 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 235000009508 confectionery Nutrition 0.000 claims description 2
- 241000894006 Bacteria Species 0.000 claims 1
- 244000025254 Cannabis sativa Species 0.000 claims 1
- 235000009337 Spinacia oleracea Nutrition 0.000 claims 1
- 244000300264 Spinacia oleracea Species 0.000 claims 1
- 239000008280 blood Substances 0.000 abstract description 4
- 210000004369 blood Anatomy 0.000 abstract description 4
- 238000002372 labelling Methods 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 206010012601 diabetes mellitus Diseases 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract description 2
- 230000004438 eyesight Effects 0.000 abstract description 2
- 235000013402 health food Nutrition 0.000 abstract description 2
- 241000411851 herbal medicine Species 0.000 abstract description 2
- 201000001421 hyperglycemia Diseases 0.000 abstract description 2
- 210000003734 kidney Anatomy 0.000 abstract description 2
- 210000004185 liver Anatomy 0.000 abstract description 2
- 230000000050 nutritive effect Effects 0.000 abstract description 2
- 230000035790 physiological processes and functions Effects 0.000 abstract description 2
- 231100000614 poison Toxicity 0.000 abstract description 2
- 239000003440 toxic substance Substances 0.000 abstract description 2
- 244000098338 Triticum aestivum Species 0.000 abstract 1
- 238000004519 manufacturing process Methods 0.000 abstract 1
- 230000001737 promoting effect Effects 0.000 abstract 1
- 230000009286 beneficial effect Effects 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 235000020384 spinach juice Nutrition 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 235000020995 raw meat Nutrition 0.000 description 1
- 235000019991 rice wine Nutrition 0.000 description 1
- 235000011803 sesame oil Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 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
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a kind of auxiliary hyperglycemic cooking wine and preparation method thereof, the weight portion of its constitutive material is: buckwheat 400 500, papaya powder 80 120, wheat germ powder 80 100, red date 35 40, walnut kernel 10 15, javan waterdropwort leaf 57, the dried immature fruit of citron orange 24, white fungus 10 15, Momordica grosvenori 6 10, Radix Glycyrrhizae 46, Bulbus Fritillariae Cirrhosae 56, the sterculia seed 8 10, acorn starch 34, shaddock meat 15 20, egg-white powder 8 10, edible mushroom 56, broccoli 24, asparagus 57, toppings 25 45, spice 57, black sesame oil 10 15, salt 15 30；The cooking wine of the present invention not only nutritional labeling is comprehensive, mouthfeel is plentiful, coordination, and high nutritive value, Bulbus Fritillariae Cirrhosae, the sterculia seed have effect of heat-clearing, improving eyesight, removing toxic substances, often drink and can recover body physiological function, delay senility, promote longevity, and the javan waterdropwort leaf that adds of the present invention, the dried immature fruit of citron orange, the health care herbal medicine such as Radix Glycyrrhizae play the role of good auxiliary hyperglycemic, can nourishing liver and kidney, benefiting qi for promoting production of blood, regulation blood sugar, be hyperglycaemia and the preferable health food of diabetic.
Description
Technical field
The present invention relates to a kind of auxiliary hyperglycemic cooking wine and preparation method thereof, belong to flavouring technical field.
Background technology
Cooking wine is the address of culinary art wine, adds yellow rice wine/high-grade Shaoxing wine brew, fragrant aroma fragrance, the sweet aromatic thickness of taste, the cooking
When add cooking wine, not only can effectively remove the smell of fish, meat, and can allow cuisine flavouring aodorization；Cooking wine can increase food
Fragrance, goes raw meat solution greasy, and meanwhile, it is also rich in the nutritional labeling of multiple needed by human, even can also reduce culinary art in vegetables
Chlorophyllous destruction；Cooking wine contains 8 kinds of amino acid of needed by human, and this 8 kinds of essential amino acids are all that human body can not synthesize voluntarily
, need to provide inside diet；The mouthfeel of current cooking wine is more single, taste is strong, slightly acerbity, is not suitable for common
Consumer drinks, and as health of people consciousness strengthens day by day, has the low sugar cooking wine of health care increasingly by consumer's
Favor.
Content of the invention
It is an object of the invention to provide a kind of auxiliary hyperglycemic cooking wine and preparation method thereof.
The present invention adopts the following technical scheme that
Auxiliary hyperglycemic cooking wine, the weight portion of its constitutive material is: buckwheat 400-500, papaya powder 80-120, wheat germ powder
80-100, red date 35-40, walnut kernel 10-15, javan waterdropwort leaf 5-7, dried immature fruit of citron orange 2-4, white fungus 10-15, Momordica grosvenori 6-10, Radix Glycyrrhizae 4-6,
Bulbus Fritillariae Cirrhosae 5-6, sterculia seed 8-10, acorn starch 3-4, shaddock meat 15-20, egg-white powder 8-10, edible mushroom 5-6, broccoli 2-4,
Asparagus 5-7, toppings 25-45, spice 5-7, black sesame oil 10-15, salt 15-30.
Auxiliary hyperglycemic cooking wine, the weight portion of its constitutive material is: buckwheat the 450th, papaya powder the 100th, wheat germ powder is the 90th,
Red date the 38th, walnut kernel the 12nd, javan waterdropwort leaf the 6th, the dried immature fruit of citron orange the 3rd, white fungus the 12nd, Momordica grosvenori the 8th, Radix Glycyrrhizae the 5th, Bulbus Fritillariae Cirrhosae the 5th, the sterculia seed the 9th, acorn starch
3.5th, the 12nd, shaddock meat the 18th, egg-white powder the 9th, edible mushroom the 5.5th, broccoli the 3rd, asparagus the 6th, toppings the 35th, spice the 6th, black sesame oil is eaten
Salt 25.
The preparation method of auxiliary hyperglycemic cooking wine, including herein below:
(1) first javan waterdropwort leaf, the dried immature fruit of citron orange, Radix Glycyrrhizae, Bulbus Fritillariae Cirrhosae, the sterculia seed, broccoli, asparagus are washed, then decocting 10-
20 minutes, being filtrated to get filtered fluid for the first time, then add water secondary decocting 20-30 minute again by filter residue, filters to obtain second time mistake
Filtrate, by the first filtered fluid and the second filtered fluid mixing for standby use；
(2) red date, walnut kernel, white fungus, Momordica grosvenori are cleaned, be subsequently adding the pure water of 10-15 times amount, pulping of polishing, then
Adding buckwheat, papaya powder, wheat germ powder, acorn starch, shaddock meat, egg-white powder, mixing is boiled, and smashs to pieces after boiling, then
Adding edible mushroom, toppings, spice, black sesame oil, salt, mixing thoroughly, put in cylinder and ferment, temperature is maintained at 25-30 DEG C, sends out
Ferment 25-28 days, obtains fermentate, filters to get filtrate, and filters and dispenses.
The constitutive material formula of described toppings is: matcha powder 10-15, straw mushroom 5-10, fresh tongue do 2-5, fresh lemon
Lemon piece 4-6, jasmine pollen 6-8, Flos Rosae Rugosas pollen 3-4, spinach juice 5-7, carrot juice 2-4, maltodextrin 0.5-0.6, catsup 6-
10；Its preparation method is as follows: weigh each raw material by constitutive material formula, first that dry for fresh tongue, Fresh Lemon piece is pure with appropriate
Water purification adds in juice extractor, mixes taking juice of squeezing the juice；Straw mushroom is cut into granular, is subsequently adding in above-mentioned juice, and adds wherein
Enter other residue constitutive materials, stir and evenly mix, place in baking machine and bake, abrasive dust and get final product after cooling.
Beneficial effects of the present invention:
The cooking wine of the present invention not only nutritional labeling is comprehensive, mouthfeel is plentiful, coordination, and high nutritive value, Bulbus Fritillariae Cirrhosae, the sterculia seed
There is effect of heat-clearing, improving eyesight, removing toxic substances, often drink and can recover body physiological function, delay senility, promote longevity, Er Qieben
The health care herbal medicine such as the javan waterdropwort leaf of invention interpolation, the dried immature fruit of citron orange, Radix Glycyrrhizae play the role of good auxiliary hyperglycemic, can gas nourishing liver and kidney, beneficial
Green blood, regulation blood sugar, be hyperglycaemia and the preferable health food of diabetic.
Detailed description of the invention
Embodiment 1: auxiliary hyperglycemic cooking wine, the weight (g) of its constitutive material is: buckwheat the 450th, papaya powder the 100th, wheat
Germ flour the 90th, red date the 38th, walnut kernel the 12nd, javan waterdropwort leaf the 6th, the dried immature fruit of citron orange the 3rd, white fungus the 12nd, Momordica grosvenori the 8th, Radix Glycyrrhizae the 5th, Bulbus Fritillariae Cirrhosae the 5th, the sterculia seed is the 9th,
Acorn starch the 3.5th, shaddock meat the 18th, egg-white powder the 9th, edible mushroom the 5.5th, broccoli the 3rd, asparagus the 6th, toppings the 35th, spice the 6th, black sesame
Sesame oil the 12nd, salt 25.
The preparation method of auxiliary hyperglycemic cooking wine, including herein below:
(1) first javan waterdropwort leaf, the dried immature fruit of citron orange, Radix Glycyrrhizae, Bulbus Fritillariae Cirrhosae, the sterculia seed, broccoli, asparagus are washed, then decocting 10-
20 minutes, being filtrated to get filtered fluid for the first time, then add water secondary decocting 20-30 minute again by filter residue, filters to obtain second time mistake
Filtrate, by the first filtered fluid and the second filtered fluid mixing for standby use；
(2) red date, walnut kernel, white fungus, Momordica grosvenori are cleaned, be subsequently adding the pure water of 10-15 times amount, pulping of polishing, then
Adding buckwheat, papaya powder, wheat germ powder, acorn starch, shaddock meat, egg-white powder, mixing is boiled, and smashs to pieces after boiling, then
Adding edible mushroom, toppings, spice, black sesame oil, salt, mixing thoroughly, put in cylinder and ferment, temperature is maintained at 25-30 DEG C, sends out
Ferment 25-28 days, obtains fermentate, filters to get filtrate, and filters and dispenses.
Constitutive material formula (g) of described toppings is: matcha powder the 12nd, straw mushroom the 8th, fresh tongue does the 3.5th, Fresh Lemon piece
5th, jasmine pollen the 7th, Flos Rosae Rugosas pollen the 3.5th, spinach juice the 6th, carrot juice the 3rd, maltodextrin the 0.55th, catsup 8；Its preparation method is as follows:
Weigh each raw material by constitutive material formula, first dry for fresh tongue, Fresh Lemon piece and appropriate pure water are added in juice extractor, mixed
Conjunction is squeezed the juice taking juice；Straw mushroom is cut into granular, is subsequently adding in above-mentioned juice, and be added thereto to other residue constitutive materials,
Stir and evenly mix, place in baking machine and bake, abrasive dust and get final product after cooling.
Claims (4)
1. an auxiliary hyperglycemic cooking wine, it is characterised in that the weight portion of its constitutive material is: buckwheat 400-500, papaya powder
80-120, wheat germ powder 80-100, red date 35-40, walnut kernel 10-15, javan waterdropwort leaf 5-7, dried immature fruit of citron orange 2-4, white fungus 10-15, sieve
Chinese fruit 6-10, Radix Glycyrrhizae 4-6, Bulbus Fritillariae Cirrhosae 5-6, sterculia seed 8-10, acorn starch 3-4, shaddock meat 15-20, egg-white powder 8-10, edible
Bacterium 5-6, broccoli 2-4, asparagus 5-7, toppings 25-45, spice 5-7, black sesame oil 10-15, salt 15-30.
2. auxiliary hyperglycemic cooking wine according to claim 1, it is characterised in that the weight portion of its constitutive material is: buckwheat
Powder the 450th, papaya powder the 100th, wheat germ powder the 90th, red date the 38th, walnut kernel the 12nd, javan waterdropwort leaf the 6th, the dried immature fruit of citron orange the 3rd, white fungus the 12nd, Momordica grosvenori is the 8th, sweet
The 6th, grass is adjusted by the 5th, Bulbus Fritillariae Cirrhosae the 5th, the sterculia seed the 9th, acorn starch the 3.5th, shaddock meat the 18th, egg-white powder the 9th, edible mushroom the 5.5th, broccoli the 3rd, asparagus
Taste powder the 35th, spice the 6th, black sesame oil the 12nd, salt 25.
3. the preparation method of an auxiliary hyperglycemic cooking wine as claimed in claim 1, it is characterised in that include herein below:
(1) first javan waterdropwort leaf, the dried immature fruit of citron orange, Radix Glycyrrhizae, Bulbus Fritillariae Cirrhosae, the sterculia seed, broccoli, asparagus are washed, then decocting 10-
20 minutes, being filtrated to get filtered fluid for the first time, then add water secondary decocting 20-30 minute again by filter residue, filters to obtain second time mistake
Filtrate, by the first filtered fluid and the second filtered fluid mixing for standby use；
(2) red date, walnut kernel, white fungus, Momordica grosvenori are cleaned, be subsequently adding the pure water of 10-15 times amount, pulping of polishing, then
Adding buckwheat, papaya powder, wheat germ powder, acorn starch, shaddock meat, egg-white powder, mixing is boiled, and smashs to pieces after boiling, then
Adding edible mushroom, toppings, spice, black sesame oil, salt, mixing thoroughly, put in cylinder and ferment, temperature is maintained at 25-30 DEG C, sends out
Ferment 25-28 days, obtains fermentate, filters to get filtrate, and filters and dispenses.
4. auxiliary hyperglycemic cooking wine according to claim 1, it is characterised in that the constitutive material formula of described toppings
For: matcha powder 10-15, straw mushroom 5-10, fresh tongue do 2-5, Fresh Lemon piece 4-6, jasmine pollen 6-8, Flos Rosae Rugosas pollen 3-4, spinach
Dish juice 5-7, carrot juice 2-4, maltodextrin 0.5-0.6, catsup 6-10；Its preparation method is as follows: claim by constitutive material formula
Take each raw material, first dry for fresh tongue, Fresh Lemon piece and appropriate pure water are added in juice extractor, mix taking juice of squeezing the juice；Will
Straw mushroom is cut into granular, is subsequently adding in above-mentioned juice, and is added thereto to other residue constitutive materials, stirs and evenly mixs, places into
Baking machine is baked, abrasive dust and get final product after cooling.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610526530.9A CN106136196A (en) | 2016-07-06 | 2016-07-06 | A kind of auxiliary hyperglycemic cooking wine and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610526530.9A CN106136196A (en) | 2016-07-06 | 2016-07-06 | A kind of auxiliary hyperglycemic cooking wine and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
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| CN106136196A true CN106136196A (en) | 2016-11-23 |
Family
ID=58062005
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
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| CN201610526530.9A Pending CN106136196A (en) | 2016-07-06 | 2016-07-06 | A kind of auxiliary hyperglycemic cooking wine and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110218663A (en) * | 2019-04-08 | 2019-09-10 | 湖州老恒和酒业有限公司 | The bacillus amyloliquefaciens Q4 bacterial strain of high yield alpha-glucosidase inhibitor and functional yellow rice wine and preparation method |
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| CN103876097A (en) * | 2014-02-20 | 2014-06-25 | 安徽海神黄酒集团有限公司 | Ginger-shallot healthcare cooking wine and preparation method thereof |
| CN104012924A (en) * | 2014-05-13 | 2014-09-03 | 安徽味仙食品有限公司 | Plant enzymatic cooking wine and preparation method thereof |
| CN104116064A (en) * | 2013-04-26 | 2014-10-29 | 孙海书 | Herbal medicine cooking wine with cancer preventing function |
| CN104782723A (en) * | 2015-05-17 | 2015-07-22 | 合肥寿保农副产品有限公司 | Low-sugar blood-sugar-level regulating health biscuit and preparation method thereof |
| CN105595295A (en) * | 2015-11-07 | 2016-05-25 | 安徽味仙食品有限公司 | Compound fermented seasoning, and preparation method thereof |
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2016
- 2016-07-06 CN CN201610526530.9A patent/CN106136196A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104116064A (en) * | 2013-04-26 | 2014-10-29 | 孙海书 | Herbal medicine cooking wine with cancer preventing function |
| CN103876097A (en) * | 2014-02-20 | 2014-06-25 | 安徽海神黄酒集团有限公司 | Ginger-shallot healthcare cooking wine and preparation method thereof |
| CN104012924A (en) * | 2014-05-13 | 2014-09-03 | 安徽味仙食品有限公司 | Plant enzymatic cooking wine and preparation method thereof |
| CN104782723A (en) * | 2015-05-17 | 2015-07-22 | 合肥寿保农副产品有限公司 | Low-sugar blood-sugar-level regulating health biscuit and preparation method thereof |
| CN105595295A (en) * | 2015-11-07 | 2016-05-25 | 安徽味仙食品有限公司 | Compound fermented seasoning, and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110218663A (en) * | 2019-04-08 | 2019-09-10 | 湖州老恒和酒业有限公司 | The bacillus amyloliquefaciens Q4 bacterial strain of high yield alpha-glucosidase inhibitor and functional yellow rice wine and preparation method |
| CN110218663B (en) * | 2019-04-08 | 2021-04-06 | 湖州老恒和酒业有限公司 | Bacillus amyloliquefaciens Q4 strain for high yield of alpha-glycosidase inhibitor, functional yellow wine and preparation method |
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Application publication date: 20161123 |
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