CN106307503A - Bamboo fungus and tropical fruit complex active ferment and preparation method thereof - Google Patents
Bamboo fungus and tropical fruit complex active ferment and preparation method thereof Download PDFInfo
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- CN106307503A CN106307503A CN201610708325.4A CN201610708325A CN106307503A CN 106307503 A CN106307503 A CN 106307503A CN 201610708325 A CN201610708325 A CN 201610708325A CN 106307503 A CN106307503 A CN 106307503A
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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
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
-
- 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
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
Landscapes
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention provides a preparation method of a bamboo fungus and tropical fruit complex active ferment. The preparation method comprises the following steps of: (1) preparing bamboo fungus ferment primary liquid; (2) preparing tropical fruit ferment primary liquid; and (3) preparing complex active ferment. The ferment produced by adopting the method has higher activity and can be stored at normal temperature; by adopting tropical fruits, the heavy mushroom aroma can be covered by fruit aroma, the mouthfeeling is sweet and sour and palatable. The bamboo fungus and tropical fruit complex active ferment plays a role in helping the digestion, absorption, metabolism and the like of human bodies on nutritional ingredients.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to the compound active ferment of a kind of Caulis Bambusae In Taeniam and tropical fruit (tree) and
Its preparation method.
Background technology
Ferment is also called enzyme (enzyme), is the active macromolecules produced by organism with catalytic action.Biological
Internal various biochemical reactions, nearly all to be carried out under the catalytic action of ferment, and the metabolism of human body, energy are taken the photograph
Take, grow up and the biosis such as breeding all just can must be completed by the help of ferment.Along with the increase at age, environmental pollution,
The quickening of rhythm of life, human body endo enzyme can reduce therewith, and skin is gradually gone down hill, and therefore we must be from meals
Absorb more ferment in case supplementing.The existing enzyme beverage natural fermentation cycle is long, and after sterilization, activity is low, needs cryopreservation
To keep its activity, and existing enzyme beverage is little to the assosting effect of human body.
Caulis Bambusae In Taeniam (Dictyophora indusiata) has another name called bamboo fungus, bamboo ginseng, grenadine bacterium etc., is Phallaceae
(Phallaceae) Caulis Bambusae In Taeniam belongs to the general name of (Dictyophora) multiple eating bacterium.Caulis Bambusae In Taeniam is ranked first of " four diagnostic methods ", have " snow group
Fairy maiden " laudatory title of " flower of delicacy from mountain " " queen in bacterium ".And Caulis Bambusae In Taeniam is nutritious, it is contained within 11 kinds of mineral elements, 17 kinds of amino
Acid and multivitamin, there is certain medical value, particularly it contains various active composition, have antitumor, blood pressure lowering,
Blood fat reducing, anti-turn sour anticorrosion and the effect such as antibacterial.Caulis Bambusae In Taeniam is held concurrently excellent as one taste, and the nourishing healthy of food and medicament dual-purpose is famous and precious edible
Bacterium, is liked by more and more consumers.But Caulis Bambusae In Taeniam water content is the highest, perishable, be unfavorable for storage and transport, therefore this
Bright using Caulis Bambusae In Taeniam as raw material, Caulis Bambusae In Taeniam fruit ferment is carried out production and processing technology research, to expand the range of application of Caulis Bambusae In Taeniam.
Fructus Ananadis comosi, Fructus Chaenomelis, Fructus Mori, Hylocereus undatus, the honey common tropical fruit (tree) such as Fructus Citri grandis, Fructus Artocarpi Heterophylli, all have typical fragrance and
Sweet taste；These several fruit are primarily used to eat or make dried fruits, canned food, fruit juice raw at present, prepare Caulis Bambusae In Taeniam for compound with Caulis Bambusae In Taeniam
Fruit ferment and find no Related product.
Summary of the invention
Reflect with this, it is an object of the invention to propose a kind of Caulis Bambusae In Taeniam active ferment compound with tropical fruit (tree) and preparation side thereof
Method, uses the special fruital of tropical fruit (tree), and the overweight mushroom hiding Caulis Bambusae In Taeniam is fragrant, makes product sour and sweet palatability.Exploitation for Caulis Bambusae In Taeniam carries
Go out a kind of new processing method.
To achieve the above object, the technical scheme is that and be achieved in that:
The active ferment preparation method that a kind of Caulis Bambusae In Taeniam is compound with tropical fruit (tree), prepares Caulis Bambusae In Taeniam ferment just liquid including (1)；(2)
Prepare tropical fruit (tree) ferment just liquid；And (3) prepare composite reactive ferment；Wherein,
(1) processing step preparing Caulis Bambusae In Taeniam ferment just liquid includes:
Caulis Bambusae In Taeniam raw material is cleaned, blanching, add Lactobacillus plantarum, green tangerine, white sugar and Sal after cooling and join
Material；Carry out anaerobic fermentation；Use membrance separation filtration sterilization or board-like heat exchange high temperature, obtain Caulis Bambusae In Taeniam ferment just liquid；
(2) processing step preparing tropical fruit (tree) ferment just liquid includes:
Tropical fruit (tree) is cleaned, takes sarcocarp, add Lactobacillus plantarum, green tangerine, white sugar and Sal and carry out dispensing；Enter
Row anaerobic fermentation；Use membrance separation filtration sterilization or board-like heat exchange high temperature, obtain tropical fruit (tree) ferment just liquid；
(3) processing step preparing composite reactive ferment includes:
Caulis Bambusae In Taeniam ferment just liquid is mixed with tropical fruit (tree) ferment just liquid；Add yeast and white sugar carries out dispensing；Carry out
Anaerobic fermentation and after-ripening；Use membrance separation filtration sterilization or board-like heat exchange high temperature, obtain product.
Further, during step (1) prepares Caulis Bambusae In Taeniam ferment just liquid, Caulis Bambusae In Taeniam raw material carries out the condition of steam blanching
For: steam intensity is 1.5～3.5Pa/g, the blanching time 1～3min.
Further, during step (1) prepares Caulis Bambusae In Taeniam ferment just liquid, calculate by mass percentage, Lactobacillus plantarum
The addition that addition is Caulis Bambusae In Taeniam raw material 0.003～0.01%, green tangerine be Caulis Bambusae In Taeniam raw material 1～10%, the interpolation of white sugar
Amount for Caulis Bambusae In Taeniam raw material 5～25% and the addition of Sal be Caulis Bambusae In Taeniam raw material 3.5～6%.
Further, during step (1) prepares Caulis Bambusae In Taeniam ferment just liquid, dispensing also added Caulis Bambusae In Taeniam lixiviating solution, press
Mass percent calculates, and the addition of this Caulis Bambusae In Taeniam lixiviating solution is Caulis Bambusae In Taeniam raw material 60～70%, wherein, the preparation of this Caulis Bambusae In Taeniam lixiviating solution
Method is: take Caulis Bambusae In Taeniam cap, volva is cleaned, and grinds, and soaks 10～14h, leaching lixiviating solution in 50～70 DEG C of water-baths.
Further, prepare Caulis Bambusae In Taeniam ferment just liquid and step (2) in step (1) and prepare the carrying out of tropical fruit (tree) ferment just liquid
During anaerobic fermentation, when fermentation liquid acidity drops to pH=3～4, cool down immediately, stop fermentation.
Further, during step (2) prepares tropical fruit (tree) ferment just liquid, calculate by mass percentage, plant breast
The addition of bacillus be sarcocarp 0.004～0.1%, addition is sarcocarp the 3 of green tangerine～9%, the addition of white sugar
For sarcocarp 20～30% and addition is sarcocarp the 3～6% of Sal.
Further, during step (2) prepares tropical fruit (tree) ferment just liquid, dispensing also added this Fruit Peel
Lixiviating solution, calculates by mass percentage, and the addition of this Fruit Peel lixiviating solution is the 70～80% of this fruit pulp, wherein,
The preparation method of Fruit Peel lixiviating solution is: cleans Fruit Peel to put into and soaks 10～14h in 50～70 DEG C of water-baths, leaching
Lixiviating solution.
Further, during step (3) prepares composite reactive ferment, at the beginning of Caulis Bambusae In Taeniam ferment just liquid and tropical fruit (tree) ferment
The interpolation mass ratio of liquid is 1:1～2:1, calculates by mass percentage, saccharomycetic addition be mixing just liquid 0.1～
0.3%, the addition of white sugar is the 20～30% of mixing just liquid.
Further, during step (3) prepares composite reactive ferment, the anaerobic fermentation time is 5～15 days, pH=3
～when 4, stop fermentation.
The active ferment that a kind of Caulis Bambusae In Taeniam is compound with tropical fruit (tree), the active ferment compound with tropical fruit (tree) by above-mentioned Caulis Bambusae In Taeniam
Preparation method prepares.
Compared with prior art, the invention have the benefit that
The active ferment preparation method that a kind of Caulis Bambusae In Taeniam provided by the present invention is compound with tropical fruit (tree), with the method production
Enzyme activity is higher, can place preservation by room temperature；The present invention uses tropical fruit (tree), such as Fructus Ananadis comosi, Fructus Chaenomelis, Fructus Mori, Hylocereus undatus, honey Fructus Citri grandis
Or the common tropical fruit (tree) such as Fructus Artocarpi Heterophylli, it is fragrant that fruital hides the strong mushroom of Caulis Bambusae In Taeniam, and sweet mouthfeel is agreeable to the taste.
Preparation method adjuvant of the present invention selects green tangerine to replace expensive Fructus Citri Limoniae, plays the effect of acid adjustment, is reaching
Under conditions of product acidity requirements, make again product with special Fructus Citri tangerinae fragrance.The sour perfume (or spice) of green tangerine be pure naturally, not processing
After with other miscellaneous taste, taste is pure and fresh to assail the nostrils.
Lactobacillus plantarum and saccharomycetic interpolation substantially reduce the natural fermentation time, have the mouthfeel of uniqueness, wind simultaneously
Taste, i.e. has the fragrant fragrance with tropical fruit (tree) of mushroom, the most also has light Olibanum taste, big in terms of the crowd meeting different taste
Big raising.
Inherently there is because of Caulis Bambusae In Taeniam antiseptical effect, be the preservative of green natural, it is not necessary to add any additive again.And
And the preservative that Caulis Bambusae In Taeniam is the most natural, ferment is played the effect of protection Quality protection.
Fresh bamboo fungi is difficult to preserve, and preparation method of the present invention eats one new method of offer to Caulis Bambusae In Taeniam, and former to Caulis Bambusae In Taeniam
Some characteristics do not change, not through step destructions to Caulis Bambusae In Taeniam quality such as the sterilization of high temperature, homogenizing.
The active ferment that product Caulis Bambusae In Taeniam of the present invention and tropical fruit (tree) are combined is activity edible fungi fruit ferment, with other product
Product difference is that activity is high, it is not necessary to cold preservation, and room temperature fill can keep its activity, the product in bottle after filling
The most still keep the activity of height.Compound for single culture rather than multiple strain added, more can give full play to this strain
Action effect so as to get ferment local flavor purer.The purity height consumption of strain is few, reduces production cost.
The compound active ferment of a kind of Caulis Bambusae In Taeniam provided by the present invention and tropical fruit (tree) is to the digestion of human nutrition composition, suction
Receipts, metabolism etc. all have the biggest assosting effect.
Accompanying drawing explanation
For the technical scheme being illustrated more clearly that in the embodiment of the present invention, in embodiment being described below required for make
Accompanying drawing be briefly described.
Fig. 1 is the process chart of preparation Caulis Bambusae In Taeniam ferment just liquid；
Fig. 2 is the process chart preparing tropical fruit (tree) ferment just liquid；
Fig. 3 is the process chart preparing composite reactive ferment.
Detailed description of the invention
For the technical scheme in the present invention is clearly and completely described, it is clear that inventor says in conjunction with the embodiments
Bright, but the only a part of embodiment of the present invention rather than the whole embodiments described by following example.Based on the present invention
In embodiment, the every other enforcement that those of ordinary skill in the art are obtained under not making creative work premise
Example, broadly falls into the scope of protection of the invention.
Seeing Fig. 1 to Fig. 3, the active ferment preparation method that a kind of Caulis Bambusae In Taeniam of the present invention is combined with tropical fruit (tree) includes: (1) makes
Standby Caulis Bambusae In Taeniam ferment just liquid；(2) tropical fruit (tree) ferment just liquid is prepared；And (3) prepare composite reactive ferment.Wherein,
(1) technological process preparing Caulis Bambusae In Taeniam ferment just liquid is:
By Caulis Bambusae In Taeniam raw material clean, blanching, put into sterilizing room cooling, addition Lactobacillus plantarum, green tangerine, white sugar and
Sal carries out dispensing, carries out anaerobic fermentation, uses membrane filtration degerming or board-like heat exchange high temperature, obtains flavous
Transparent Caulis Bambusae In Taeniam ferment just liquid.Wherein, in scalding treatment mainly suppression Caulis Bambusae In Taeniam, the activity of peroxidase (POD), prevents enzymatic
The generation of browning reaction；Putting into after sterilizing room is cooled to room temperature and add adjuvant, being cooled to room temperature is to prevent high temperature from making to plant
Thing lactobacillus loses activity.
(2) technological process preparing tropical fruit (tree) ferment just liquid is:
Tropical fruit (tree) is cleaned and air-dries, take sarcocarp addition Lactobacillus plantarum, green tangerine, white sugar and Sal and join
Material, carries out anaerobic fermentation, uses membrane filtration degerming or board-like heat exchange high temperature, obtains tropical fruit (tree) ferment just liquid.
This tropical fruit (tree) can be Fructus Ananadis comosi, Fructus Chaenomelis, Fructus Mori, Hylocereus undatus, honey Fructus Citri grandis or Fructus Artocarpi Heterophylli etc..
(3) technological process preparing composite reactive ferment is:
Caulis Bambusae In Taeniam ferment just liquid is mixed with tropical fruit (tree) ferment just liquid, adds yeast and white sugar is joined
Material, homogenate, carry out anaerobic fermentation and after-ripening, it is degerming that the filter membrane using aperture to be 0.2～0.5um carries out separating and filtering, or adopts
With board-like heat exchange high temperature, in order to making it keep higher viable count, last fill, the ferment of this finished product can be in 20
～30 DEG C of preservations, it is not necessary to cold preservation also can have the highest viable count.
Tropical fruit (tree) refers to be grown in the fruit of torrid areas.Common tropical fruit (tree) such as Fructus Ananadis comosi, Fructus Chaenomelis, Fructus Mori, fire
Long Guo, honey Fructus Citri grandis or Fructus Artocarpi Heterophylli etc..
Embodiment 1
The active ferment preparation method that a kind of Caulis Bambusae In Taeniam is compound with honey Fructus Citri grandis, including:
(1) Caulis Bambusae In Taeniam ferment just liquid is prepared:
By Caulis Bambusae In Taeniam raw material, cleaning, carry out steam blanching, steam intensity is 2.5Pa/g, blanching time 2min.
With steam blanching time and steam intensity A and B factor, test as 5*5 two way crossover, steam blanching time water
Putting down and be: 1.0min, 1.5min, 2.0min, 2.5min, 3.0min, steam intensity level is: 1.5Pa/g, 2.0Pa/g, 2.5Pa/
g、3.0Pa/g、3.5Pa/g.Test in triplicate, using the retention rate of Caulis Bambusae In Taeniam total sugar as controlling the index of Caulis Bambusae In Taeniam quality, with resistance to
The inactivation of hot higher peroxidase (POD) is as the technological parameter index of scalding treatment.Finally determine optimal
Blanching technological parameter be: steam intensity is 2.5Pa/g, blanching time 2min, should under the conditions of the retention rate of Caulis Bambusae In Taeniam total sugar high, for
86%-88%, peroxidase (POD) complete deactivation.
Then the Caulis Bambusae In Taeniam after blanching is put into sterilizing room cooling, then mixes with Caulis Bambusae In Taeniam lixiviating solution, add plant breast
Bacillus, green tangerine, white sugar and Sal, calculate by mass percentage, and the addition of Lactobacillus plantarum is Caulis Bambusae In Taeniam raw material
0.01%, the addition of green tangerine be the 1% of Caulis Bambusae In Taeniam raw material, the addition of white sugar be the 25% of Caulis Bambusae In Taeniam raw material, the adding of Sal
Dosage is the 3.5% of Caulis Bambusae In Taeniam raw material, addition is Caulis Bambusae In Taeniam raw material the 60% of Caulis Bambusae In Taeniam lixiviating solution.Wherein, the system of Caulis Bambusae In Taeniam lixiviating solution
Preparation Method is: take Caulis Bambusae In Taeniam cap, volva is cleaned, and grinds a little, and in 50～70 DEG C of water-baths, material is 1 with the mass ratio of water:
10～10:1, soak 10～14h, leaching lixiviating solution.
Carry out anaerobic fermentation, when fermentation liquid acidity drops to PH=3～4, cool down immediately, stop fermentation.
Carrying out filtration sterilization by membrane separation technique, its filter membrane aperture is 0.2um, obtains flavous transparent Caulis Bambusae In Taeniam ferment
Element just liquid.
(2) tropical fruit (tree) ferment just liquid is prepared:
Honey Fructus Citri grandis (Honey pomelo) has another name called fragrant throwing, is one of tropical fruit (tree) of being loved by the people, and data shows, honey Fructus Citri grandis
In containing substantial amounts of vitamin C, the cholesterol in blood can be reduced；Possibly together with natural mineral matter--potassium, be cardiovascular and cerebrovascular disease and
The dietetic therapy fruit that Patients With Kidney Diseases is optimal.And the natural complex P that honey is contained by Fructus Citri grandis can strengthen skin pore function, adds and replies immediately
Former injured skin histology function, honey Fructus Citri grandis can also promote the absorption of calcium, ferrum simultaneously, reduces blood glucose, is especially suitable for heart and brain nephropathy and suffers from
Person and the best crowd of respiratory system.
Honey Fructus Citri grandis elected as by the present embodiment tropical fruit (tree), cleans peeling, air-dries, and takes sarcocarp and mixes with honey Pericarpium Citri grandis lixiviating solution, adds
Lactobacillus plantarum, green tangerine, white sugar and Sal, calculate by mass percentage, and the addition of Lactobacillus plantarum is honey Fructus Citri grandis
The 0.004% of meat, the addition of green tangerine be honey the 3% of Fructus Citri grandis meat, the addition of white sugar be honey the 20% of Fructus Citri grandis meat, Sal
Addition be honey Fructus Citri grandis meat 3%, honey Pericarpium Citri grandis lixiviating solution addition be honey Fructus Citri grandis meat 70%.Wherein, honey Pericarpium Citri grandis extraction
The preparation method of liquid is: honey Pericarpium Citri grandis is cleaned and put in 50～70 DEG C of water-baths, and material is 1:10～10:1 with the mass ratio of water, leaching
Bubble 10～14h, leaching lixiviating solution.
Carry out anaerobic fermentation, when fermentation liquid acidity drops to pH=3～4, cool down immediately, stop fermentation.
Carrying out filtration sterilization by membrane separation technique, its filter membrane aperture is 0.2um, obtains honey Fructus Citri grandis ferment just liquid.
(3) composite reactive ferment is prepared:
Caulis Bambusae In Taeniam ferment just liquid is mixed with honey Fructus Citri grandis ferment just liquid, Caulis Bambusae In Taeniam ferment just liquid and the matter of honey Fructus Citri grandis ferment just liquid
Amount ratio is 1:1, adds yeast and white sugar carries out dispensing, calculate by mass percentage, and saccharomycetic addition is this mixing
The 0.1% of liquid, addition is this mixed liquor the 20% of white sugar, homogenate, carry out anaerobic fermentation 5 days, fermentation liquid acidity pH=3
～when 4, stop fermentation, and fermentation tank carries out the after-ripening of 45 days, rear employing membrane separation technique carries out filtration sterilization, its filter membrane
Aperture is 0.2um, it is thus achieved that the active ferment that Caulis Bambusae In Taeniam is compound with honey Fructus Citri grandis.Last fill, can store under normal temperature condition so that it is continue
After-ripening, if wanting that stopping fermentation maintaining original flavor, needs cold preservation.
Above-mentioned method for disinfection all uses micro-pore-film filtration sterilization device, remains the high activity of the final finished of ferment.
Caulis Bambusae In Taeniam of the present invention and tropical fruit (tree) remix after fermenting respectively and carry out ferment in second time.The interpolation green tangerine of adjuvant replaces
Fructus Citri Limoniae, reduces production cost.Use Caulis Bambusae In Taeniam lixiviating solution and honey Pericarpium Citri grandis lixiviating solution to carry out mixing rather than carry out mixing with water and squeeze the juice, carry
High mouthfeel.
Caulis Bambusae In Taeniam and the EXPERIMENTAL DESIGN of honey Fructus Citri grandis composite enzyme optimised process
(1) the technological parameter proportioning test of Caulis Bambusae In Taeniam ferment just liquid is prepared
In order to determine preparation Caulis Bambusae In Taeniam ferment just liquid optimum process condition, through analyzing, with addition, the white sand of Lactobacillus plantarum
Sugar addition, the addition of Sal addition and green tangerine are the key factor affecting product quality, use three levels four because of
Element L9(34) carrying out orthogonal test, Orthogonal Experiment and Design is shown in Table 1.
Table 1
(2) the technological parameter proportioning test of preparation honey Fructus Citri grandis ferment just liquid
In order to determine preparation honey Fructus Citri grandis ferment just liquid optimum process condition, through analyzing, with addition, the white sand of Lactobacillus plantarum
Sugar addition, the addition of Sal addition and green tangerine are the key factor affecting product quality, use three levels four because of
Element L9(34) carrying out orthogonal test, Orthogonal Experiment and Design is shown in Table 2.
Table 2
(3) the technological parameter proportioning test of the Caulis Bambusae In Taeniam active ferment compound with honey Fructus Citri grandis is prepared
After Caulis Bambusae In Taeniam ferment just liquid liquid first with honey Fructus Citri grandis ferment mixes, carrying out ferment in second time, the strain of ferment in second time is yeast,
Calculate by mass percentage, be respectively 0.1%, 0.2% and 0.3% setting saccharomycetic addition, fermentation time is 5 days,
10 days and 15 days, Caulis Bambusae In Taeniam ferment just liquid was 1:1,1:2 and 2:1 with honey Fructus Citri grandis ferment just liquid mass ratio, white sugar addition is 20%,
Test under conditions of 25% and 30%, use three level four factors L9(34) carrying out orthogonal test, Orthogonal Experiment and Design is shown in Table
3。
Table 3
(4) the subjective appreciation standard of the active ferment that Caulis Bambusae In Taeniam is compound with tropical fruit (tree)
Hedonic scoring system, solid content is used to evaluate the quality of product.Mouthfeel to product, structural state and fragrance are grown
The each side factors such as taste, provide correct scoring.Product sensory standards of grading are shown in Table 4.
Table 4
Carry out the optimised process orthogonal test of Caulis Bambusae In Taeniam ferment just liquid by the design of table 1, the results are shown in Table 5.
Table 5 Caulis Bambusae In Taeniam ferment just liquid optimised process orthogonal experiments
From the extreme difference value of table 5, each factor is secondary for A by leading to the qualitative effects degree of Caulis Bambusae In Taeniam ferment just liquid > B > C >
D, the most each factor to the impact effect of ferment by by force to weak being followed successively by Lactobacillus plantarum addition, white sugar addition, Sal add
Dosage and green tangerine addition.Best of breed is A3B3C1D1, i.e. Lactobacillus plantarum addition be 0.01%, white sugar addition
Be 25%, Sal addition be 3.5%, green tangerine addition is 1%.
Carry out the optimised process orthogonal test of honey Fructus Citri grandis ferment just liquid by the design of table 2, the results are shown in Table 6.
Table 6 honey Fructus Citri grandis ferment just liquid optimised process orthogonal experiments
From the extreme difference value of table 6, each factor is secondary for A by leading to the qualitative effects degree of honey Fructus Citri grandis ferment stock solution > D > B >
C, the most each factor to the impact effect of ferment by being followed successively by Lactobacillus plantarum addition, green tangerine addition, white sugar to weak by force
Addition and edible salt addition.Best of breed is A3B3C2D2, i.e. Lactobacillus plantarum addition be 0.1%, white sugar addition
Be 30%, edible salt addition be 4.5%, green tangerine addition is 6%.
Carry out the optimised process orthogonal test of the Caulis Bambusae In Taeniam active ferment compound with honey Fructus Citri grandis by the design of table 3, the results are shown in Table 7.
The active ferment optimised process orthogonal experiments that table 7 Caulis Bambusae In Taeniam is compound with honey Fructus Citri grandis
From the extreme difference value of table 7, each factor is secondary for C by leading to the qualitative effects degree of Caulis Bambusae In Taeniam honey Fructus Citri grandis ferment > A > D >
B, the most each factor to the impact effect of ferment by by force to weak be followed successively by Caulis Bambusae In Taeniam and the honey ratio of Fructus Citri grandis ferment stock solution, yeast inoculum concentration,
White sugar addition, fermentation time.Best of breed is A1B2C2D3, i.e. yeast inoculum concentration be 0.1%, fermentation time be 10 days,
Caulis Bambusae In Taeniam and the ratio of honey Fructus Citri grandis ferment stock solution are 1:2, white sugar addition is 30%.
Embodiment 2
A kind of prepare the Caulis Bambusae In Taeniam active ferment compound with honey Fructus Citri grandis technological process be:
(1) Caulis Bambusae In Taeniam ferment just liquid is prepared:
By Caulis Bambusae In Taeniam raw material, clean, carry out steam blanching.Blanching technological parameter is: steam intensity is 2.5Pa/g, during blanching
Between 2min.
Then the Caulis Bambusae In Taeniam after blanching is put into sterilizing room cooling, then mixes with Caulis Bambusae In Taeniam lixiviating solution, add plant breast
Bacillus, green tangerine, white sugar and Sal, calculate by mass percentage, and the addition of Lactobacillus plantarum is Caulis Bambusae In Taeniam raw material
0.01%, the addition of green tangerine be the 1% of Caulis Bambusae In Taeniam raw material, the addition of white sugar be the 25% of Caulis Bambusae In Taeniam raw material, the adding of Sal
Dosage is the 3.5% of Caulis Bambusae In Taeniam raw material, addition is Caulis Bambusae In Taeniam raw material the 70% of Caulis Bambusae In Taeniam lixiviating solution.The preparation method of Caulis Bambusae In Taeniam lixiviating solution
For: take Caulis Bambusae In Taeniam cap, volva is cleaned, and grinds a little, soaks 10～14h, leaching lixiviating solution in 50～70 DEG C of water-baths.
Carry out anaerobic fermentation, when fermentation liquid acidity drops to PH=3～4, cool down immediately, stop fermentation.
Carrying out filtration sterilization by membrane separation technique, its filter membrane aperture is 0.5um, obtains flavous transparent Caulis Bambusae In Taeniam ferment
Element just liquid.
(2) tropical fruit (tree) ferment just liquid is prepared:
Honey Fructus Citri grandis is cleaned peeling, air-dries, take sarcocarp and mix with honey Pericarpium Citri grandis lixiviating solution, interpolation Lactobacillus plantarum, green tangerine, in vain
Saccharum Sinensis Roxb. and Sal, calculate by mass percentage, and the addition of Lactobacillus plantarum is honey the 0.1% of Fructus Citri grandis meat, the adding of green tangerine
Dosage be honey the 6% of Fructus Citri grandis meat, the addition of white sugar be honey the 30% of Fructus Citri grandis meat, the addition of Sal be honey Fructus Citri grandis meat
4.5%, the addition of honey Pericarpium Citri grandis lixiviating solution is the 80% of honey Fructus Citri grandis meat.Wherein, the preparation method of honey Pericarpium Citri grandis lixiviating solution is: honey Fructus Citri grandis
Skin is cleaned to put into and is soaked 10～14h in 50～70 DEG C of water-baths, leaching lixiviating solution.
Carry out anaerobic fermentation, when fermentation liquid acidity drops to pH=3～4, cool down immediately, stop fermentation.
Carrying out filtration sterilization by membrane separation technique, its filter membrane aperture is 0.5um, obtains honey Fructus Citri grandis ferment just liquid.
(3) composite reactive ferment is prepared:
Caulis Bambusae In Taeniam ferment just liquid is mixed with honey Fructus Citri grandis ferment just liquid, Caulis Bambusae In Taeniam ferment just liquid and the matter of honey Fructus Citri grandis ferment just liquid
Amount ratio is 1:2, adds yeast and white sugar carries out dispensing, calculate by mass percentage, and saccharomycetic addition is this mixing
The 0.1% of liquid, addition is this mixed liquor the 30% of white sugar, homogenate, carry out anaerobic fermentation 10 days, fermentation liquid acidity pH=
Stopping fermentation when 3～4, carry out the after-ripening of 1 month in fermentation tank, rear employing membrane separation technique carries out filtration sterilization, and it filters
Membrane aperture is 0.2um, it is thus achieved that the active ferment that Caulis Bambusae In Taeniam is compound with honey Fructus Citri grandis.
Embodiment 2 uses above-mentioned optimal testing program, tests further with sensory evaluation scores for standard, obtains Caulis Bambusae In Taeniam and honey Fructus Citri grandis
The total score of composite enzyme product is 91 points, and now the color and luster of product is faint yellow, and even tissue is consistent, is long placed in without precipitation, without dividing
Layer phenomenon, bubble-free, sweet mouthfeel is moderate, has both had the peculiar taste of lactic acid bacteria fermentation goods, has had again the fragrant of sweet Fructus Citri grandis,
Slightly there is the flavour that Caulis Bambusae In Taeniam is strong.Quality standard is as follows:
Organoleptic indicator:
Outward appearance: clarification, crystal clear, no suspended substance, uniformity bubble-free.
Color and luster: light yellow.
Fragrance: there is the peculiar taste abnormal smells from the patient of sweet Fructus Citri grandis, the fragrant of green tangerine and lactic acid bacteria fermentation milk product, slightly Caulis Bambusae In Taeniam
Special odor, sour and sweet palatability, free from extraneous odour and impurity.
Lactic acid bacteria number: Lactobacillus number is 4.5*105Individual/mL.
Acidity: the acidity (in terms of lactic acid) of finished product is as 7.79g/kg.
PH value: the pH value of finished product is 4.0 (meansigma methodss).
Soluble solid content: in finished product, the content of soluble solid is 36.4g/100g (meansigma methods).
Embodiment 3
A kind of prepare the compound active ferment of Caulis Bambusae In Taeniam and Fructus Ananadis comosi technological process be:
(1) Caulis Bambusae In Taeniam ferment just liquid is prepared:
Preparation process is same as in Example 2.
(2) tropical fruit (tree) ferment just liquid is prepared:
Fructus Ananadis comosi property put down, sweet in the mouth, micro-acid, micro-puckery, cold nature, have clearing away summer-heat quench one's thirst, the antidiarrheal that helps digestion, tonifying the spleen and stomach, reinforcing premodial qi, benefit
QI and blood, help digestion, damp eliminating, the effect such as skin care weight reducing.Bromelain can effectively decompose protein in food, increases enterogastric peristalsis.
Sugar, enzyme contained in Fructus Ananadis comosi have certain diuresis, useful to nephritis and hyperpietic, also have auxiliary to treat to bronchitis
Effect.
Fructus Ananadis comosi elected as by the present embodiment tropical fruit (tree), cleans peeling, air-dries.
Add Lactobacillus plantarum, green tangerine, white sugar and Sal and carry out dispensing, calculate by mass percentage, plant breast
The addition of bacillus is the 0.1% of Fructus Ananadis comosi sarcocarp, the addition of green tangerine is the 6% of Fructus Ananadis comosi sarcocarp, the addition of white sugar is
The 30% of Fructus Ananadis comosi sarcocarp, addition is Fructus Ananadis comosi sarcocarp the 4.5% of Sal.
Carry out anaerobic fermentation, when fermentation liquid acidity drops to pH=3～4, cool down immediately, stop fermentation.
Carrying out filtration sterilization by membrane separation technique, its filter membrane aperture is 0.5um, obtains bromelain just liquid.
(3) composite reactive ferment is prepared:
Caulis Bambusae In Taeniam ferment just liquid is mixed with bromelain just liquid, the matter of Caulis Bambusae In Taeniam ferment just liquid liquid first with bromelain
Amount ratio is 1:2, adds yeast and white sugar carries out dispensing, calculate by mass percentage, and saccharomycetic addition is this mixing
The 0.1% of liquid, addition is this mixed liquor the 30% of white sugar, homogenate, carry out anaerobic fermentation 10 days, fermentation liquid acidity pH=
Stopping fermentation when 3～4, carry out the after-ripening of 2 months in fermentation tank, rear employing membrane separation technique carries out filtration sterilization, and it filters
Membrane aperture is 0.2um, it is thus achieved that the active ferment that Caulis Bambusae In Taeniam is compound with Fructus Ananadis comosi.
The sensory evaluation scores total score obtaining Caulis Bambusae In Taeniam and Fructus Ananadis comosi composite enzyme product is 87 points, and now the color and luster of product is yellowish
Color, even tissue is consistent, is long placed in without precipitation, without lamination, bubble-free, the slightly biased acid of mouthfeel, had both had lactic acid bacteria fermentation goods
Peculiar taste, there is again the fragrant of Fructus Ananadis comosi, slightly have the flavour that Caulis Bambusae In Taeniam is strong.Quality standard is as follows:
Organoleptic indicator:
Outward appearance: clarification, crystal clear, no suspended substance, uniformity bubble-free.
Color and luster: light yellow.
Fragrance: there is the peculiar taste abnormal smells from the patient of Fructus Ananadis comosi, the fragrant of green tangerine and lactic acid bacteria fermentation milk product, slightly Caulis Bambusae In Taeniam
Special odor, the slightly biased acid of taste, free from extraneous odour and impurity.
Embodiment 4
A kind of prepare the compound active ferment of Caulis Bambusae In Taeniam and Fructus Chaenomelis technological process be:
(1) Caulis Bambusae In Taeniam ferment just liquid is prepared:
Preparation process is same as in Example 2.
(2) tropical fruit (tree) ferment just liquid is prepared:
Fructus Chaenomelis is familiar tropical fruit (tree), as long as the composition of Fructus Chaenomelis has carpaine, papain, Chymopapain
Enzyme, lycopene, vitamin B, C, E, sugar, protein, fat, carotene, cryptoxanthine, violaxanthin, cryptoxanthine ring ammonification
Thing etc..Not only taste is the most fragrant but also sweet, and also has health care, effect of beauty treatment.Fructus Chaenomelis can not only promote liver reparation, have stronger
Antibacterial action, and cancer is had stronger inhibitory action.
Fructus Chaenomelis elected as by the present embodiment tropical fruit (tree), cleans peeling, air-dries.
Add Lactobacillus plantarum, green tangerine, white sugar and Sal and carry out dispensing, calculate by mass percentage, plant breast
The addition of bacillus is the 0.1% of Fructus Chaenomelis sarcocarp, the addition of green tangerine is the 6% of Fructus Chaenomelis sarcocarp, the addition of white sugar is
The 30% of Fructus Chaenomelis sarcocarp, addition is Fructus Chaenomelis sarcocarp the 4.5% of Sal.
Carry out anaerobic fermentation, when fermentation liquid acidity drops to pH=3～4, cool down immediately, stop fermentation.
Carrying out filtration sterilization by membrane separation technique, its filter membrane aperture is 0.5um, obtains Fructus Chaenomelis ferment just liquid.
(3) composite reactive ferment is prepared:
Caulis Bambusae In Taeniam ferment just liquid is mixed with Fructus Chaenomelis ferment just liquid, the matter of Caulis Bambusae In Taeniam ferment just liquid liquid first with Fructus Chaenomelis ferment
Amount ratio is 1:2, adds yeast and white sugar carries out dispensing, calculate by mass percentage, and saccharomycetic addition is this mixing
The 0.1% of liquid, addition is this mixed liquor the 30% of white sugar, homogenate, carry out anaerobic fermentation 10 days, fermentation liquid acidity pH=
Stopping fermentation when 3～4, carry out the after-ripening of 3 months in fermentation tank, rear employing membrane separation technique carries out filtration sterilization, and it filters
Membrane aperture is 0.2um, it is thus achieved that the active ferment that Caulis Bambusae In Taeniam is compound with Fructus Chaenomelis.
The sensory evaluation scores total score obtaining Caulis Bambusae In Taeniam and Fructus Chaenomelis composite enzyme product is 90 points, and now the color and luster of product is yellowish
Color, even tissue is consistent, is long placed in without precipitation, and without lamination, bubble-free, sweet mouthfeel is moderate, has both had lactic acid bacteria fermentation system
The peculiar taste of product, has again the fragrant of Fructus Chaenomelis, slightly has the flavour that Caulis Bambusae In Taeniam is strong.Quality standard is as follows:
Organoleptic indicator:
Outward appearance: clarification, crystal clear, no suspended substance, uniformity bubble-free.
Color and luster: yellow.
Fragrance: there is the peculiar taste abnormal smells from the patient of Fructus Chaenomelis, the fragrant of green tangerine and lactic acid bacteria fermentation milk product, slightly Caulis Bambusae In Taeniam
Special odor, sour and sweet palatability, free from extraneous odour and impurity.
In sum, the present invention, with Caulis Bambusae In Taeniam and tropical fruit (tree) as primary raw material, adds green tangerine, white sugar and Sal etc. auxiliary
Ferment made by material, is determined by orthogonal test, and Caulis Bambusae In Taeniam ferment just liquid optimal conditions of fermentation is Lactobacillus plantarum addition 0.01%,
White sugar 25%, Sal 3.5%, green tangerine 1%；Tropical fruit (tree) ferment just liquid optimal conditions of fermentation is Lactobacillus plantarum addition
Be 0.1%, white sugar addition be 30%, edible salt addition be 4.5%, green tangerine addition is 6%；Composite reactive ferment
Final fermentation condition be yeast inoculum concentration be 0.1%, fermentation time be 10 days, the ratio of Caulis Bambusae In Taeniam and honey Fructus Citri grandis ferment stock solution be 1:2,
White sugar addition is 30%；Can be made into mouthfeel frank, soft, have the mushroom of uniqueness fragrant and natural fruit juice fragrance, have concurrently nutrition and
The active ferment that a kind of Caulis Bambusae In Taeniam of health care is compound with tropical fruit (tree).
Preparation method of the present invention is different from other the ferment product multiple strain of interpolation and carries out composite fermentation, the present invention simultaneously
Through the strain screening to Caulis Bambusae In Taeniam fruit ferment finally activity, finally determine that fermentation process is to use single culture to carry out twice
Ferment, uses single strain fermentation more can fully play the advantage of this strain in Caulis Bambusae In Taeniam tropical fruit (tree) ferment product.First
It is optimum lactic acid bacteria that secondary fermentation adds Lactobacillus plantarum, this Lactobacillus plantarum use microbial fermentation technology produce have pure
The feature that degree is high, vigor high, stability is high, second time fermentation adds yeast, make fermentation more stable gently, mouthfeel is more preferably.
Ferment just liquid to room temperature fermentation carries out the test of different sterilization conditions, although bactericidal assay can when Conventional cryogenic is long
Guarantee ferment stock solution safety, but long heat treatment but can change ferment quality.Use membrane filtration degerming or board-like heat exchange
High temperature, to ferment fundamental property and functional components and do not make significant difference, imitates with board-like heat exchange process the most again
Rate is higher.
Caulis Bambusae In Taeniam and the tropical fruit (tree) used ferments the principle of composite fermentation respectively again, determines Caulis Bambusae In Taeniam ferment through orthogonal test
Just liquid Lactobacillus plantarum addition is 0.01%, stops fermentation when pH value is equal to 3～4；Fruit ferment just liquid Lactobacillus plantarum adds
Dosage is 0.1%, stops fermentation, carry out ferment in second time, try through orthogonal proportioning after filter cleaner is degerming when pH value is equal to 3～4
Test, determine that yeast addition is 0.1%, pH value=3～stop fermentation when 4, through the after-ripening of 1 month, filtration sterilization.All
Fermentation all can proceed without temperature controlled fermentation tank at room temperature, and fermentation initial stage suitable high temperature (＜ 45 DEG C) can promote fermentation, contracting
The short processes time.
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
Within god and principle, any modification, equivalent substitution and improvement etc. made, should be included within the scope of the present invention.
Claims (10)
1. the active ferment preparation method that a Caulis Bambusae In Taeniam is compound with tropical fruit (tree), it is characterised in that include that (1) prepares Caulis Bambusae In Taeniam ferment
Just liquid；(2) tropical fruit (tree) ferment just liquid is prepared；And (3) prepare composite reactive ferment；Wherein,
(1) processing step preparing Caulis Bambusae In Taeniam ferment just liquid includes:
Caulis Bambusae In Taeniam raw material is cleaned, blanching, add Lactobacillus plantarum, green tangerine, white sugar and Sal after cooling and carry out dispensing；Enter
Row anaerobic fermentation；Use membrance separation filtration sterilization or board-like heat exchange high temperature, obtain Caulis Bambusae In Taeniam ferment just liquid；
(2) processing step preparing tropical fruit (tree) ferment just liquid includes:
Tropical fruit (tree) is cleaned, takes sarcocarp, add Lactobacillus plantarum, green tangerine, white sugar and Sal and carry out dispensing；Carry out nothing
Aerobe fermentation；Use membrance separation filtration sterilization or board-like heat exchange high temperature, obtain tropical fruit (tree) ferment just liquid；
(3) processing step preparing composite reactive ferment includes:
Caulis Bambusae In Taeniam ferment just liquid is mixed with tropical fruit (tree) ferment just liquid；Add yeast and white sugar carries out dispensing；Carry out anaerobic
Fermentation and after-ripening；Use membrance separation filtration sterilization or board-like heat exchange high temperature, obtain product.
The active ferment preparation method that Caulis Bambusae In Taeniam the most according to claim 1 is compound with tropical fruit (tree), it is characterised in that step
(1), during preparing Caulis Bambusae In Taeniam ferment just liquid, Caulis Bambusae In Taeniam raw material carries out the condition of steam blanching and is: steam intensity be 1.5～
3.5Pa/g, the blanching time 1～3min.
The active ferment preparation method that Caulis Bambusae In Taeniam the most according to claim 1 is compound with tropical fruit (tree), it is characterised in that step
(1) during preparing Caulis Bambusae In Taeniam ferment just liquid, calculating by mass percentage, the addition of Lactobacillus plantarum is Caulis Bambusae In Taeniam raw material
0.003～the addition that addition is Caulis Bambusae In Taeniam raw material 1～10%, white sugar of 0.01%, green tangerine be Caulis Bambusae In Taeniam raw material 5～25%
And the addition of Sal is Caulis Bambusae In Taeniam raw material 3.5～6%.
The active ferment preparation method that Caulis Bambusae In Taeniam the most according to claim 2 is compound with tropical fruit (tree), it is characterised in that step
(1), during preparing Caulis Bambusae In Taeniam ferment just liquid, dispensing also added Caulis Bambusae In Taeniam lixiviating solution, calculate by mass percentage, this Caulis Bambusae In Taeniam
The addition of lixiviating solution is Caulis Bambusae In Taeniam raw material 60～70%, and wherein, the preparation method of this Caulis Bambusae In Taeniam lixiviating solution is: take Caulis Bambusae In Taeniam cap, bacterium
Torr is cleaned, and grinds, and soaks 10～14h, leaching lixiviating solution in 50～70 DEG C of water-baths.
The active ferment preparation method that Caulis Bambusae In Taeniam the most according to claim 1 is compound with tropical fruit (tree), it is characterised in that in step
Suddenly (1) prepare Caulis Bambusae In Taeniam ferment just liquid and step (2) prepare tropical fruit (tree) ferment just liquid carry out anaerobic fermentation during, work as fermentation
When liquid acidity drops to pH=3～4, cool down immediately, stop fermentation.
The active ferment preparation method that Caulis Bambusae In Taeniam the most according to claim 1 is compound with tropical fruit (tree), it is characterised in that step
(2) during preparing tropical fruit (tree) ferment just liquid, calculating by mass percentage, the addition of Lactobacillus plantarum is sarcocarp
0.004～0.1%, addition is sarcocarp the 3 of green tangerine～9%, addition is sarcocarp the 20 of white sugar～30% and
The addition of Sal is the 3～6% of sarcocarp.
The active ferment preparation method that Caulis Bambusae In Taeniam the most according to claim 6 is compound with tropical fruit (tree), it is characterised in that step
(2), during preparing tropical fruit (tree) ferment just liquid, dispensing also added this Fruit Peel lixiviating solution, by mass percentage
Calculating, the addition of this Fruit Peel lixiviating solution is the 70～80% of this fruit pulp, wherein, the preparation side of Fruit Peel lixiviating solution
Method is: cleans Fruit Peel to put into and soaks 10～14h in 50～70 DEG C of water-baths, leaching lixiviating solution.
The active ferment preparation method that Caulis Bambusae In Taeniam the most according to claim 1 is compound with tropical fruit (tree), it is characterised in that step
(3) during preparing composite reactive ferment, the interpolation mass ratio of Caulis Bambusae In Taeniam ferment just liquid and tropical fruit (tree) ferment just liquid be 1:1～
2:1, calculates by mass percentage, and saccharomycetic addition is the 0.1～0.3% of mixing just liquid, and the addition of white sugar is mixed
Close the 20～30% of just liquid.
The active ferment preparation method that Caulis Bambusae In Taeniam the most according to claim 1 is compound with tropical fruit (tree), it is characterised in that step
(3) during preparing composite reactive ferment, the anaerobic fermentation time is 5～15 days, stops fermentation during pH=3～4.
10. the active ferment that a Caulis Bambusae In Taeniam is compound with tropical fruit (tree), it is characterised in that described in claim 1 to 9 any one
The compound active ferment preparation method of Caulis Bambusae In Taeniam and tropical fruit (tree) prepare.
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Inventor after: Mou Binbin Inventor after: Li Zhiquan Inventor after: Jia Xiaoying Inventor after: Lan Yanling Inventor before: Mou Binbin Inventor before: Li Zhiquan Inventor before: Liu Zhiwai Inventor before: Lan Yanling |
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Effective date of registration: 20200717 Address after: No.88 Kenke Road, Chengxi Town, Longhua District, Haikou City, Hainan Province 570100 Co-patentee after: HAINAN AGRICULTURAL RECLAMATION ACADEMY OF SCIENCES Patentee after: Hainan Academy of agricultural reclamation Group Co.,Ltd. Address before: 570206 No. 13 East show Road, Hainan, Haikou Patentee before: HAINAN AGRICULTURAL RECLAMATION ACADEMY OF SCIENCES |