CN106172946A - A kind of direct putting type bacteria fermentation produces the method for acid tea - Google Patents
A kind of direct putting type bacteria fermentation produces the method for acid tea Download PDFInfo
- Publication number
- CN106172946A CN106172946A CN201610826802.7A CN201610826802A CN106172946A CN 106172946 A CN106172946 A CN 106172946A CN 201610826802 A CN201610826802 A CN 201610826802A CN 106172946 A CN106172946 A CN 106172946A
- Authority
- CN
- China
- Prior art keywords
- tea
- camelliae sinensis
- folium camelliae
- putting type
- direct putting
- 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
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/08—Oxidation; Fermentation
- A23F3/10—Fermentation with addition of microorganisms or enzymes
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Tea And Coffee (AREA)
Abstract
The invention belongs to field of food, especially the tea making field in food service industry, a kind of direct putting type bacteria fermentation produces the method for acid tea.The method comprises the following steps: 1) pluck the fresh leaf of Summer-autumn tea tree, water is hasty and careless complete after dewatering, be sub-packed in closed glass jar standby；2) by the Folium Camelliae sinensis for preparing in step (1) in 110 120 DEG C of moist heat sterilizations；3) add sterile saline after being cooled down by the Folium Camelliae sinensis after sterilizing, make moisture in bottle of the total volume 50% 70%；Aseptically adding the purebred mycopowder of lactic acid bacteria, inoculum concentration is 0.01 0.05wt%, mixing；4) by the Folium Camelliae sinensis after addition mycopowder, it is placed in 25 35 DEG C, ferments 5 15 days；5) hot-forming, natural drying.This method simplifies acid tea production technology, shortens the production cycle, stops living contaminants, makes the production process of acid tea and quality the most controlled, and the sour tea prepared is in good taste.
Description
Technical field
The invention belongs to field of food, especially the tea making field in food service industry, be specially a kind of direct putting type microbial inoculum and send out
Ferment produces the method for acid tea.
Background technology
Folium Camelliae sinensis has long history, modern people to be divided into six big tea systems in China.Green tea, oolong tea, Huang
Tea, postfermented tea, black tea, Ramulus et Folium Mussaendae Pubescentis.The production method of Folium Camelliae sinensis is incomplete same in its historical development.
Acid tea is the edible product that Yunnan Province of China saves that ethnic groups is traditional, and in the majority with De'ang nationality and the Blang.De'ang nationality's system
Tea method is a lot of with method of drink, and most characteristic is the sour tea of De'ang nationality.Its skill has two kinds: one to be heatable adobe sleeping platform method.The mankind
Before not yet invention uses pottery, fresh Folium Camelliae sinensis is plucked after going home, wrap up Folium Camelliae sinensis with fresh Folium Musae, put into the dell dug in advance
Bury about 7 days, then Folium Camelliae sinensis is taken out and rub in the sun and shine 2 days, wrapped up again when Folium Camelliae sinensis is the most dry and put back in dell 3
My god, take out solarization dry stool and can steep drink.Using boiling water during bubble drink, its sour in the mouth is bitter, has cleaning oral cavity, effect of clearing away summer-heat, is primary
The green health beverage of state.The sauerkraut cooked then takes suitably to be put when second operation work several days more, to grind the mortar spring after taking-up
Broken dry.Send out rear cold and dressed with sauce time edible with blister, its sour-puckery flavor aftertaste, make people increase appetite.Two is pottery method.After pottery initiative,
Just directly utilize terrine and pickle acid tea.
The Blang is one of Yunnan nationality planting tea the earliest.They retain the custom of food acid tea.General in five Junes, will
The fresh leaf adopted back boils, and is placed on and more than ten days of shady place makes it mouldy, is buried in the earth in being then placed in thick bamboo tube again, the most desirable more than the moon
Go out edible.Acid tea is placed in mouth chewing carefully swallowing, and it can help digest and quench one's thirst, and this is the gift for reversal or mutual present
Thing.
Acid tea is as a unique tea product, but its preparation process is complicated, fermentation period is long.It is usually some months very
To several years, Summer-autumn tea was owing to temperature is high, illumination is strong, and in Folium Camelliae sinensis, catechin content is high, and aminoacid, aromatic substance equal size are low, becomes
Sampling tea pained highly seasoned, fragrance is poor.Due to these reasons, the eating requirements of people cannot be met.
Summary of the invention
The goal of the invention of the present invention is for above-mentioned technical problem, it is provided that a kind of direct putting type bacteria fermentation produces the side of acid tea
Method.The method technique is simple, and fermentation period is short, sweat and quality controllable, and can meet modern to tea health care demand
Problem, also can preferably solve the problem that Summer-autumn tea resource fully develops.
To achieve these goals, the concrete technical scheme of the present invention is:
The application plucks the fresh leaf of Summer-autumn tea tree, water is hasty and careless complete after dewatering, be sub-packed in closed glass jar.Then carried out
Moist heat sterilization；Sterile saline and the purebred mycopowder of lactic acid bacteria, mixing is added after being cooled down by the Folium Camelliae sinensis of described sterilizing.By described addition bacterium
The Folium Camelliae sinensis of powder is placed in constant temperature fermentation.The Folium Camelliae sinensis fermented is heated approximately to 80 DEG C, pours into the most rapidly in mould, people
Work is pressed into brick tea, last natural drying, forms the direct putting type lactic acid bacteria fermentation type acid tea product of solid-state.
A kind of direct putting type bacteria fermentation produces the method for acid tea, and the method specifically includes following steps:
(1) pluck the fresh leaf of Summer-autumn tea tree, water is hasty and careless complete after dewatering, be sub-packed in closed glass jar standby；
(2) by the Folium Camelliae sinensis for preparing in step (1) in 110-120 DEG C of moist heat sterilization；
(3) add sterile saline after being cooled down by the Folium Camelliae sinensis after sterilizing, make the 50%-70% of the total volume of moisture in bottle；?
Adding the purebred mycopowder of lactic acid bacteria under aseptic condition, in terms of the gross mass of Folium Camelliae sinensis and saline, inoculum concentration is 0.01-0.05wt%；Mixed
Even；
(4) by the Folium Camelliae sinensis after addition mycopowder, it is placed in 25-35 DEG C, ferments 5-15 days；
(5) hot-forming, natural drying.
Hasty and careless the completing of described water refers to: by Folium Camelliae sinensis after blanch 2min, pulls out immediately to put in frozen water and cools down, so
After Folium Camelliae sinensis is pulled out be placed on dewatering on bamboo plaque again.
Described moist heat sterilization refers to: using the steam moist heat sterilization that high-pressure steam sterilizing pan is carried out, sterilising conditions is: 115
DEG C, 40min.
As preferably, moisture of the total volume 50% in bottle in step (3), the mass concentration of sterile saline is 4%, lactic acid
The inoculum concentration of the purebred mycopowder of bacterium is 0.01%.
As preferably, in step (4), the temperature of fermentation is 35 DEG C, and the time of fermentation is 10 days.
Described hot-forming refer to: the Folium Camelliae sinensis fermented is heated to 80 DEG C, pours into the most rapidly in mould, manually suppress
Become brick tea
The purebred mycopowder of lactic acid bacteria described herein can be Lactobacillus plantarum or Lactobacillus brevis, the plant breast bar of purchase
Bacterium is stored in China Committee for Culture Collection of Microorganisms's common micro-organisms center, and deposit number is CGMCC No1.2437,
Described Lactobacillus brevis Lactobacillus brevis is deposited in the common micro-life of China Committee for Culture Collection of Microorganisms
Thing center, deposit number is CGMCC No.12792, and the preservation time is on July 15th, 2016, and depositary institution address is Beijing
North Star West Road, Chaoyang District 1 institute 3, Institute of Microorganism, Academia Sinica, postcode is 100101.Lactobacillus plantarum
(Lactobacillus plantarum) is the leading bacterium during pickle fermentation, and it can play suppression in the method and cause a disease
Bacterium produces, reduces serum cholesterol content, maintains the effects such as intestinal flora balance.
The positive effect of the present invention is:
(1), simplifying acid tea production technology, direct putting type lactic acid bacteria fermentation can shorten the production cycle, stop living contaminants,
The production process and the quality that make acid tea are the most controlled.
(2), by Folium Camelliae sinensis and fermentative microorganism combine Development and Production new bio tea product, meet modern humans's
Health care demand, promotes Tea Science subject and the combination of biotechnology and development.
(3), the fresh leaf of Summer-autumn tea tree utilizes new way, the exploitation of promotion Summer-autumn tea resource.
(4), use that the sour tea color for preparing of this method is yellowish green, fresh, moist, free from admixture foreign body, without mould spend floating,
Having the fragrance that sour tea is intrinsic, acid tea perfume (or spice) is stronger, without bad smell, fresh taste, becomes taste moderate, and bitter taste is relatively light, quality
Softness, tender and crisp.
Accompanying drawing explanation
Fig. 1 is the schematic flow sheet that heretofore described direct putting type bacteria fermentation produces acid tea method.
Detailed description of the invention
In order to make the goal of the invention of the present invention, technical scheme and advantage clearer, below in conjunction with specific embodiment party
The present invention is described in further detail for formula, but this should not being interpreted as, the scope of the above-mentioned theme of the present invention is only limitted to following reality
Execute example.
Embodiment 1:(direct putting type Lactobacillus plantarum ferments)
1). choose tea raw material: using the fresh Folium Camelliae sinensis of bud three or four leaf, tea picking is summer and autumn.
2). water is hasty and careless to complete: the fresh tea leaf boiling water blanch 2min that will pluck, through blanch after pull out immediately and put into ice
Water cools down, Folium Camelliae sinensis is pulled out be placed on dewatering on bamboo plaque the most again.
3). dewatering bottle: very thin for the Folium Camelliae sinensis of dewatering is spread out on bamboo plaque, moisture loss can be accelerated, drain degree with
It is difficult to water outlet is advisable with hand-tight holding.Then be distributed in 500ml vial with cover, the most bottled enter 200g Folium Camelliae sinensis.
4). steam sterilization: Folium Camelliae sinensis is placed in high-pressure sterilizing pot together with vial, carry out 40 in the temperature of about 115 DEG C
Minute steam moist heat sterilization.
5). add sterile saline and microbial inoculum: the Folium Camelliae sinensis after sterilizing is cooled to less than 40 DEG C, in an aseptic environment will
The sterile saline of 250ml mass concentration 4% and the purebred microbial inoculum of 0.05g Lactobacillus plantarum are rapidly added in vial, build lid
Son concussion mixes with Folium Camelliae sinensis.This Lactobacillus plantarum is bought in being deposited in the common micro-life of China Committee for Culture Collection of Microorganisms
Thing center, deposit number is CGMCC N01.2437
6). cultivation and fermentation: cultivate 10 days in 35 DEG C after mixing.
7). hot-forming: the Folium Camelliae sinensis fermented to be heated about to 80 DEG C in common steamer, then pours into rapidly in mould,
Manually it is pressed into brick tea.
8). cover weight room temperature natural drying thereon, can preserve for a long time.
Embodiment 2:(direct putting type Lactobacillus brevis is fermented)
1). choose tea raw material: using the fresh Folium Camelliae sinensis of bud three or four leaf, tea picking is summer and autumn.
2). water is hasty and careless to complete: the fresh tea leaf boiling water blanch 2min that will pluck, through blanch after pull out immediately and put into ice
Water cools down, Folium Camelliae sinensis is pulled out be placed on dewatering on bamboo plaque the most again.
3). dewatering bottle: very thin for the Folium Camelliae sinensis of dewatering is spread out on bamboo plaque, moisture loss can be accelerated, drain degree with
It is difficult to water outlet is advisable with hand-tight holding.Then be distributed in 500ml vial with cover, the most bottled enter 200g Folium Camelliae sinensis.
4). steam sterilization: Folium Camelliae sinensis is placed in high-pressure sterilizing pot together with vial, carry out 40 in the temperature of about 115 DEG C
Minute steam moist heat sterilization.
5). add sterile saline and microbial inoculum: the Folium Camelliae sinensis after sterilizing is cooled to less than 40 DEG C, in an aseptic environment will
The sterile saline of 250ml mass concentration 4% and the purebred microbial inoculum of 0.05g Lactobacillus brevis are rapidly added in vial, build lid
Concussion mixes with Folium Camelliae sinensis.This Lactobacillus brevis is bought in being deposited in China Committee for Culture Collection of Microorganisms's common micro-organisms
The heart, deposit number is CGMCC No.12792.
6). cultivation and fermentation: cultivate 10 days in 35 DEG C after mixing.
7). hot-forming: the Folium Camelliae sinensis fermented to be heated about to 80 DEG C in common steamer, then pours into rapidly in mould,
Manually it is pressed into brick tea.
8). cover weight room temperature natural drying thereon, can preserve for a long time.
Embodiment 3 matched groups-azymic
1). choose tea raw material: using the fresh Folium Camelliae sinensis of bud three or four leaf, tea picking is summer and autumn.
2). water is hasty and careless to complete: the fresh tea leaf boiling water blanch 2min that will pluck, through blanch after pull out immediately and put into ice
Water cools down, Folium Camelliae sinensis is pulled out be placed on dewatering on bamboo plaque the most again.
3). dewatering bottle: very thin for the Folium Camelliae sinensis of dewatering is spread out on bamboo plaque, moisture loss can be accelerated, drain degree with
It is difficult to water outlet is advisable with hand-tight holding.Then be distributed in 500ml vial with cover, the most bottled enter 200g Folium Camelliae sinensis.
4). steam sterilization: Folium Camelliae sinensis is placed in high-pressure sterilizing pot together with vial, carry out 40 in the temperature of about 115 DEG C
Minute steam moist heat sterilization.
5). add sterile saline and microbial inoculum: the Folium Camelliae sinensis after sterilizing is cooled to less than 40 DEG C, in an aseptic environment will
The sterile saline of 250ml mass concentration 4% adds in vial, builds lid concussion and mixes with Folium Camelliae sinensis.
6). cultivation and fermentation: cultivate 10 days in 35 DEG C after mixing.
7). hot-forming: the Folium Camelliae sinensis fermented to be heated about to 80 DEG C in common steamer, then pours into rapidly in mould,
Manually it is pressed into brick tea.
8). cover weight room temperature natural drying thereon, can preserve for a long time.
The sour tea prepared in embodiment 1 is carried out the detection of mineral element and fluorine element, and microorganism detection, ore deposit
Matter-element element is shown in Table 1 with the testing result of the detection of fluorine element, and microorganism detection the results are shown in Table 2:
Table 1 embodiment 1 prepares the testing result of acid tea Mineral Elements and fluorine element
Table 2 embodiment 1 prepares microorganism detection result in acid tea
| Project | Content (CFU/g) |
| Total plate count | 125 |
| Mycete | 34 |
| Yeast | 18 |
| Coliform | <10 |
| Salmonella | Do not detect |
| Shigella | Do not detect |
| Staphylococcus aureus | Do not detect |
Embodiment 1 is used direct putting type Lactobacillus plantarum ferment prepare fermented type acid tea, embodiment 2 uses straight
The sour tea prepared without fermentation technology in the throwing formula Lactobacillus brevis fermented type acid tea for preparing of fermentation and embodiment 3
(matched group) carries out sensory evaluation, and concrete outcome is shown in Table 3:
The sensory evaluation of table 3 dissimilar direct putting type bacteria fermentation type acid tea
As seen from the above table, use the sour tea finished product that direct putting type lactic acid bacteria fermentation prepares in color and luster and form, fragrance, matter
Ground and flavour aspect are all excellent than the sour tea obtained without fermentation.
Measure the variance analysis of dissimilar direct putting type bacteria fermentation type acid tea quality component further, be shown in Table 4
Note: F (2,6)0.05=5.14, F (2,6)0.01=10.92.Number tape " * " represents that difference reaches F0.05Significant level.
Number tape " * * " represents that difference reaches F0.01Significant level.
The amino acid content of table 5 dissimilar direct putting type bacteria fermentation type acid tea
As seen from the above table, two kinds of strains apply in the preparation technology of this acid tea, all can ensure that its amino acid whose content,
There is preferable nutritive value.
With 1 basis of embodiment, it is ensured that raw material and step are constant, only change the addition of microbial inoculum, investigate different microbial inoculum amount
The amino acid content of fermentation acid tea, concrete outcome is shown in Table 6:
The amino acid content (% is quality %) of table 6 different microbial inoculum amount fermentation acid tea
| Aminoacid | Comparison (g/kg) | 0.005% microbial inoculum | 0.01% microbial inoculum | 0.015% microbial inoculum |
| Aspartic acid | 0.002 | 0.011 | 0.011 | 0.011 |
| Serine | 0.401 | 0.294 | 0.332 | 0.321 |
| Glutamic acid | 0.358 | 0.295 | 0.412 | 0.415 |
| Glycine | 0.503 | 0.423 | 0.564 | 0.562 |
| Histidine | 0.121 | 0.101 | 0.113 | 0.109 |
| Arginine | 0.048 | 0.16 | 0.21 | 0.23 |
| Threonine | 0.086 | 0.07 | 0.11 | 0.08 |
| Alanine | 0.075 | 0.131 | 0.142 | 0.136 |
| Proline | 0.312 | 0.462 | 0.493 | 0.473 |
| Theanine | 5.623 | 4.413 | 4.563 | 4.511 |
| Skin propylhomoserin | 0.834 | 1.149 | 1.243 | 1.198 |
| Tyrosine | 0.041 | 0.135 | 0.121 | 1.36 |
| Valine | 1.145 | 1.022 | 1.132 | 1.031 |
| Methionine | 0.121 | 0.189 | 0.211 | 0.209 |
| Lysine | 0.041 | 0.169 | 0.189 | 0.193 |
| Isoleucine | 0.034 | 0.048 | 0.045 | 0.054 |
| Leucine | 0.061 | 0.123 | 0.135 | 0.132 |
| Phenylalanine | 0.075 | 0.122 | 0.135 | 0.136 |
The present invention, compared with the sour tea that traditional natural ferments, shortens fermentation time, and amino acid content is the highest, full
The foot consumer demand to nutrient health.
The foregoing is only presently preferred embodiments of the present invention, not in order to limit the present invention, all essences in the present invention
Any amendment, equivalent and the improvement etc. made within god and principle, should be included within the scope of the present invention.
Claims (7)
1. the method that a direct putting type bacteria fermentation produces acid tea, it is characterised in that the method comprises the following steps:
(1) pluck the fresh leaf of Summer-autumn tea tree, water is hasty and careless complete after dewatering, be sub-packed in closed glass jar standby；
(2) by the Folium Camelliae sinensis for preparing in step (1) in 110-120 DEG C of moist heat sterilization；
(3) add sterile saline after being cooled down by the Folium Camelliae sinensis after sterilizing, make the 50%-70% of the total volume of moisture in bottle；At aseptic bar
Adding the purebred mycopowder of lactic acid bacteria under part, inoculum concentration is 0.01-0.05wt%；Mixing；
(4) by the Folium Camelliae sinensis after addition mycopowder, it is placed in 25-35 DEG C, ferments 5-15 days；
(5) hot-forming, natural drying.
2. the method producing acid tea according to direct putting type bacteria fermentation described in claim 1, it is characterised in that described in step (1)
Hasty and careless the completing of water refer to: by Folium Camelliae sinensis after blanch 2min, pull out immediately to put in frozen water and cool down, the most again Folium Camelliae sinensis is dragged for
Go out to be placed on dewatering on bamboo plaque.
3. the method producing acid tea according to direct putting type bacteria fermentation described in claim 1, it is characterised in that described in step (2)
Moist heat sterilization refers to: using the steam moist heat sterilization that high-pressure steam sterilizing pan is carried out, sterilising conditions is: 115 DEG C, 40min.
4. the method producing acid tea according to direct putting type bacteria fermentation described in claim 1, it is characterised in that bottle in step (3)
Middle moisture of the total volume 50%, the mass concentration of sterile saline is 4%, and the inoculum concentration of the purebred mycopowder of lactic acid bacteria is 0.01wt%.
5. the method producing acid tea according to direct putting type bacteria fermentation described in claim 1, it is characterised in that send out in step (4)
The temperature of ferment is 35 DEG C, and the time of fermentation is 10 days.
6. the method producing acid tea according to direct putting type bacteria fermentation described in claim 1, it is characterised in that described in step (5)
Hot-forming refer to: the Folium Camelliae sinensis fermented is heated to 80 DEG C, pours into the most rapidly in mould, be manually pressed into brick tea.
7. the method producing acid tea according to direct putting type bacteria fermentation described in claim 1, it is characterised in that the purebred bacterium of lactic acid bacteria
Powder is Lactobacillus plantarum mycopowder or Lactobacillus brevis mycopowder, and described Lactobacillus brevis is deposited in Chinese microorganism strain preservation management and entrusts
Member's meeting common micro-organisms center, deposit number is CGMCC No.12792.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610826802.7A CN106172946A (en) | 2016-09-18 | 2016-09-18 | A kind of direct putting type bacteria fermentation produces the method for acid tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610826802.7A CN106172946A (en) | 2016-09-18 | 2016-09-18 | A kind of direct putting type bacteria fermentation produces the method for acid tea |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106172946A true CN106172946A (en) | 2016-12-07 |
Family
ID=58068002
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610826802.7A Pending CN106172946A (en) | 2016-09-18 | 2016-09-18 | A kind of direct putting type bacteria fermentation produces the method for acid tea |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106172946A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110663909A (en) * | 2019-10-28 | 2020-01-10 | 列列拉铁 | Preparation process of dry and wet pickled Chinese cabbage |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101796986A (en) * | 2010-03-31 | 2010-08-11 | 华中农业大学 | Pickled sour tea processing method |
-
2016
- 2016-09-18 CN CN201610826802.7A patent/CN106172946A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101796986A (en) * | 2010-03-31 | 2010-08-11 | 华中农业大学 | Pickled sour tea processing method |
Non-Patent Citations (1)
| Title |
|---|
| 肖平: "酸茶微生物菌系分离与鉴定及茶酒发酵技术研究", 《中国优秀硕士学位论文全文数据库 工程科技I辑》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110663909A (en) * | 2019-10-28 | 2020-01-10 | 列列拉铁 | Preparation process of dry and wet pickled Chinese cabbage |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Ashenafi | A review on the microbiology of indigenous fermented foods and beverages of Ethiopia | |
| Narzary et al. | A study on indigenous fermented foods and beverages of Kokrajhar, Assam, India | |
| CN100534326C (en) | Method for pickling leaf mustard | |
| Das et al. | Diversity of traditional and fermented foods of the Seven Sister states of India and their nutritional and nutraceutical potential: a review | |
| CN102687853B (en) | Preparation method of cordyceps militaris bacterial powder and application thereof | |
| CN105053976B (en) | A kind of mixed bacteria step fermentation thick chilli sauce and preparation method thereof | |
| CN107518379A (en) | Edible mushroom pickled vegetable product of fermentation and preparation method thereof is delivered directly using lactic acid bacteria | |
| CN105942216A (en) | Probiotics fermented five bean food and preparation method thereof | |
| CN102986872B (en) | Fermented egg yoghurt containing chickpeas and method for preparing egg yoghurt | |
| CN106190908B (en) | A kind of application of lactobacillus plantarum X7021 | |
| CN104305465B (en) | The preparation method of lactic acid bacteria fermentation type blue berry fruit juice | |
| CN101897429A (en) | Complex microbial agent for producing soybean paste in Pixian County and preparation method thereof | |
| CN107751800A (en) | A kind of fermentation process of chrysanthemum broad bean paste | |
| CN105231363A (en) | Preparing method for distilled grain acid kidney beans | |
| Tamang et al. | Indigenous knowledge of Northeast women on production of ethnic fermented soybean foods | |
| CN107581589A (en) | A kind of fermented type edible mushroom vegetarian ham and preparation method thereof | |
| Tamang et al. | Ethnic fermented foods and beverages of India | |
| CN103766553B (en) | Fermentation is taken away the puckery taste coptis jasmine tea and preparation method | |
| JP2001258470A (en) | Method for producing vegetable yogurt | |
| CN109832613A (en) | A kind of chrysanthemum fermented product and preparation method thereof | |
| CN103667093B (en) | A kind of plant lactobacillus 929-2 bacterial strain and application thereof with food antiseptic freshening effect | |
| CN105145835B (en) | A kind of preparation method of mulberries selenium-rich lactic acid drink | |
| JP7007644B2 (en) | Manufacturing method of lactic acid bacteria, fermented lactic acid bacteria food, blood pressure regulator, and fermented lactic acid bacteria food | |
| KR101492157B1 (en) | Manufacturing method for fermented tea of Oriental Raisin Tree compriaing fruit of Oriental Raisin Tree | |
| CN106172946A (en) | A kind of direct putting type bacteria fermentation produces the method for acid tea |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20161207 |
|
| RJ01 | Rejection of invention patent application after publication |