CN106307532A - Rosa roxburghii tratt composite enzyme and preparation method thereof - Google Patents
Rosa roxburghii tratt composite enzyme and preparation method thereof Download PDFInfo
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- CN106307532A CN106307532A CN201610092908.9A CN201610092908A CN106307532A CN 106307532 A CN106307532 A CN 106307532A CN 201610092908 A CN201610092908 A CN 201610092908A CN 106307532 A CN106307532 A CN 106307532A
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- fructus rosae
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- 102000004190 Enzymes Human genes 0.000 title claims abstract description 29
- 108090000790 Enzymes Proteins 0.000 title claims abstract description 29
- 239000002131 composite material Substances 0.000 title claims abstract description 26
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- 235000000640 Rosa roxburghii Nutrition 0.000 title abstract 5
- 240000002547 Rosa roxburghii Species 0.000 title abstract 5
- 239000002994 raw material Substances 0.000 claims abstract description 55
- 239000000796 flavoring agent Substances 0.000 claims abstract description 17
- 235000013355 food flavoring agent Nutrition 0.000 claims abstract description 17
- 238000000855 fermentation Methods 0.000 claims abstract description 15
- 230000004151 fermentation Effects 0.000 claims abstract description 15
- 239000000463 material Substances 0.000 claims abstract description 10
- 239000000843 powder Substances 0.000 claims abstract description 9
- 238000005516 engineering process Methods 0.000 claims abstract description 7
- 241001295692 Pyracantha fortuneana Species 0.000 claims abstract description 6
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 6
- 239000012535 impurity Substances 0.000 claims abstract description 6
- 238000002156 mixing Methods 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 6
- 241000222336 Ganoderma Species 0.000 claims description 10
- 239000000203 mixture Substances 0.000 claims description 9
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 5
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 5
- 229930006000 Sucrose Natural products 0.000 claims description 5
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 5
- 238000000605 extraction Methods 0.000 claims description 5
- 238000000465 moulding Methods 0.000 claims description 5
- 230000001954 sterilising effect Effects 0.000 claims description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- 239000005720 sucrose Substances 0.000 claims description 5
- 239000000919 ceramic Substances 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 8
- 235000013399 edible fruits Nutrition 0.000 abstract description 7
- 240000008397 Ganoderma lucidum Species 0.000 abstract 4
- 235000001637 Ganoderma lucidum Nutrition 0.000 abstract 4
- 238000004140 cleaning Methods 0.000 abstract 2
- 238000001914 filtration Methods 0.000 abstract 1
- 238000003801 milling Methods 0.000 abstract 1
- 238000007789 sealing Methods 0.000 abstract 1
- 238000003756 stirring Methods 0.000 abstract 1
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 4
- 235000021022 fresh fruits Nutrition 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 2
- 241000220483 Ribes Species 0.000 description 2
- 229930003268 Vitamin C Natural products 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 235000019154 vitamin C Nutrition 0.000 description 2
- 239000011718 vitamin C Substances 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- 208000006770 Ascorbic Acid Deficiency Diseases 0.000 description 1
- 241000207199 Citrus Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 208000004232 Enteritis Diseases 0.000 description 1
- 101100129915 Escherichia coli (strain K12) melB gene Proteins 0.000 description 1
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 description 1
- 206010027439 Metal poisoning Diseases 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 241000220324 Pyrus Species 0.000 description 1
- 102000019197 Superoxide Dismutase Human genes 0.000 description 1
- 108010012715 Superoxide dismutase Proteins 0.000 description 1
- 206010047623 Vitamin C deficiency Diseases 0.000 description 1
- 208000019790 abdominal distention Diseases 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 150000001746 carotenes Chemical class 0.000 description 1
- 235000005473 carotenes Nutrition 0.000 description 1
- 235000020971 citrus fruits Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000000151 deposition Methods 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000001848 dysentery Diseases 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 238000003912 environmental pollution Methods 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 208000008127 lead poisoning Diseases 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000010198 maturation time Effects 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000021017 pears Nutrition 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 208000010233 scurvy Diseases 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- NCYCYZXNIZJOKI-UHFFFAOYSA-N vitamin A aldehyde Natural products O=CC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C NCYCYZXNIZJOKI-UHFFFAOYSA-N 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
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- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a rosa roxburghii tratt composite enzyme and a preparation method thereof, and relates to the field of food processing. The preparation method adopts the following raw material proportioning and technology. According to the rosa roxburghii tratt composite enzyme and the preparation method thereof, the enzyme is prepared from the following raw materials in parts by mass: 50-100 parts of rosa roxburghii tratt, 10-30 parts of pyracantha fortuneana fruits, 1-15 parts of ganoderma lucidum, and 3-8 parts of a flavoring agent. The preparation method comprises the following steps of sorting raw materials, and cleaning the sorted raw materials: sorting out mildew and rot raw materials and impurities from all the raw materials, and thoroughly cleaning the processed materials with sterile purified water; cutting up the cleaned materials, and milling the ganoderma lucidum into ganoderma lucidum powder; uniformly mixing the cut-up materials so that the ganoderma lucidum powder is uniformly mixed in the materials; putting the mixed materials into a sterilized and disinfected fermenting bucket; sealing the fermenting bucket loaded with the mixed raw materials, preserving the fermenting bucket away from light, and performing slow stirring once every two days, wherein the environment temperature for preserving the fermenting bucket is 20-35 DEG C, and the humidity is 60%-80%; performing natural fermentation for 50 days or above until no bubbles are generated in the fermenting bucket, so that fermentation is completed; and taking out fermentation liquor, performing filtration, seasoning the filtered fermentation liquor with the flavoring agent, and performing bottling so as to obtain the rosa roxburghii tratt composite enzyme.
Description
Technical field
The present invention relates to food processing field, especially a kind of Fructus Rosae Normalis composite enzyme and preparation method thereof.
Background technology
Fructus Rosae Normalis, is again mountain king fruit, Fructus Rosae Davuricae etc., is distributed widely in the ground such as Guizhou, Hubei.Fruit of Grossularia burejensis Berger contains abundant dimension
Raw element C, is referred to as " king of Vc ".Ripe Fructus Rosae Normalis meat plumpness, sweet and sour, fruit rich in sugar, vitamin, carotene, have
Machine acid and 20 several amino acids, more than 10 plant the trace element useful to human body, and superoxide dismutase.Especially vitamin
C content is high, is the highest in current fruit, and in every 100 grams of fresh fruits, content 841.58 milligrams～3541.13 milligrams, is Citrus
50 times, 10 times of Fructus actinidiae chinensis.Fruit of Grossularia burejensis Berger has the highest nutritive value and medical value.Its sour in the mouth, puckery, flat；Digestion-promoting spleen-invigorating,
Convergence stopping leak；For treating food stagnation abdominal distention, dysentery, enteritis, vitamin C deficiency etc., Sucus Rosae Normalis also has blocking-up N-nitroso-group
Compound synthesizes in human body and has protective effect on cancer risk；Treatment human body lead poisoning there is special efficacy.In Fructus Rosae Normalis extract effectively
Composition vitamin C, has defying age, extends the effects such as Puberty of Female.But Fructus Rosae Normalis maturation time is concentrated, and fresh fruit is weak to storage
Depositing, dry fruit stores the problem then having vitamin loss.
Ferment is also called " enzyme ", and ferment is a kind of protein less than cell, is a kind of with biocatalysis
Specific proteins, the mediator of various Biochemical changes in new city metabolism in its underwriter's body.In present stage, modern society's competition swashs
Strong, rhythm of life is accelerated, and environmental pollution is day by day serious, and along with the growth at people's age, the ferment in people's body can subtract day by day
Few.The minimizing of ferment, may result in the appearance of various symptom, due to zymosthenic unicity, will prevent and treat these diseases
Disease, we must absorb more ferment from meals, and food is after high temperature, polish, makes again the ferment in food
Element is destroyed, and the ferment causing people to absorb from food is the lowest, it is impossible to meet the normal need of people.For making enzyme food
More conforming to modern and to multiformity, the balance of nutritional need and be prone to absorbability, the making of ferment has become very urgent
Topic.Although domestic market also occur in that some add ferment health food, but it other field of food application also
Fewer still have wide development space.In consideration of it, the necessity that the making of visible ferment makes further progress.
Summary of the invention
In view of above-mentioned weak point, it is an object of the invention to provide one can long term storage and retain thorn to greatest extent
The method of pears fresh fruit nutrition, i.e. a kind of Fructus Rosae Normalis composite enzyme and preparation method thereof.
In order to achieve the above object, the technical scheme is that
A kind of Fructus Rosae Normalis composite enzyme and preparation method thereof, based on quality proportioning, the proportioning raw materials of described ferment is: Fructus Rosae Normalis 50-100
Part, pyracantha fortuneana 10-30 part, Ganoderma 1-15 part, flavoring agent 3-8 part.
Further, described flavoring agent comprises following raw material by quality proportioning, sucrose 3-5 part, maltose 1-3 part, Mel
3-5 part.
A kind of Fructus Rosae Normalis composite enzyme and preparation method thereof, the processing technology of described Fructus Rosae Normalis composite enzyme is:
1, the selecting of raw material, cleans: by the impurity in all raw materials, moulding material is picked out, with sterile purified water by raw material
Rinse well；
2, being shredded by raw material, Ganoderma needs to be milled into powder；
3, by the raw material mix homogeneously after chopping, REISH is made to be mixed in uniformly inside raw material；
4, the raw material mixed is put into the fermenter through sterilization；
5, the fermenter installing mixing raw material is sealed, keep in Dark Place, within every two days, be slowly stirred once, fermenter Conservation environment temperature
Degree should be 20-35 degree, and humidity is 60%-80%；
6, natural fermentation more than 50 days, until not having bubble to produce in fermenter, fermentation completes；
7, by broth extraction, filter, use flavoring agent seasoning, bottling to be Fructus Rosae Normalis composite enzyme.
Further, powder diameter described in described step 2 is less than 30 microns.
Further, fermenter described in described step 5 is ceramic.
The invention has the beneficial effects as follows: the present invention uses the method for natural fermentation, ferments at normal temperatures and pressures, does not adds
Adding any external strain, complete saves all of nutrient substance of raw material, and present invention process is simple, easy to operate, without dirty
Dye, energy consumption is low, and cost is little, it is easy to promote, and is suitable for industrial-scale production.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is further described.
Embodiment one
A kind of Fructus Rosae Normalis composite enzyme and preparation method thereof, based on quality proportioning, the proportioning raw materials of described ferment is: Fructus Rosae Normalis 50 parts,
Pyracantha fortuneana 10 parts, Ganoderma 1 part, flavoring agent 3 parts.
Described flavoring agent composition is as follows: sucrose 3 parts based on quality proportioning, maltose 1 part, Mel 3 parts.
The processing technology of described Fructus Rosae Normalis composite enzyme is:
1, the selecting of raw material, cleans: by the impurity in all raw materials, moulding material is picked out, with sterile purified water by raw material
Rinse well；
2, being shredded by raw material, Ganoderma needs to be milled into powder；
3, by the raw material mix homogeneously after chopping, REISH is made to be mixed in uniformly inside raw material；
4, the raw material mixed is put into the fermenter through sterilization；
5, the fermenter installing mixing raw material is sealed, keep in Dark Place, within every two days, be slowly stirred once, fermenter Conservation environment temperature
Degree should be 20-35 degree, and humidity is 60%-80%；
6, natural fermentation 50 days, do not have bubble to produce in fermenter, fermentation completes；
7, by broth extraction, filter, use flavoring agent seasoning, bottling to be Fructus Rosae Normalis composite enzyme.
Embodiment two
A kind of Fructus Rosae Normalis composite enzyme and preparation method thereof, based on quality proportioning, the proportioning raw materials of described ferment is: Fructus Rosae Normalis 100 parts,
Pyracantha fortuneana 30 parts, Ganoderma 15 parts, flavoring agent 8 parts.
Described flavoring agent composition is as follows: sucrose 5 parts based on quality proportioning, maltose 3 parts, Mel 5 parts.
The processing technology of described Fructus Rosae Normalis composite enzyme is:
1, the selecting of raw material, cleans: by the impurity in all raw materials, moulding material is picked out, with sterile purified water by raw material
Rinse well；
2, being shredded by raw material, Ganoderma needs to be milled into powder；
3, by the raw material mix homogeneously after chopping, REISH is made to be mixed in uniformly inside raw material；
4, the raw material mixed is put into the fermenter through sterilization；
5, the fermenter installing mixing raw material is sealed, keep in Dark Place, within every two days, be slowly stirred once, fermenter Conservation environment temperature
Degree should be 20-35 degree, and humidity is 60%-80%；
6, natural fermentation 80 days, do not have bubble to produce in fermenter, fermentation completes；
7, by broth extraction, filter, use flavoring agent seasoning, bottling to be Fructus Rosae Normalis composite enzyme.
Embodiment three
A kind of Fructus Rosae Normalis composite enzyme and preparation method thereof, based on quality proportioning, the proportioning raw materials of described ferment is: Fructus Rosae Normalis 80 parts,
Pyracantha fortuneana 20 parts, Ganoderma 8 parts, flavoring agent 5 parts.
Described flavoring agent composition is as follows: sucrose 4 parts based on quality proportioning, maltose 2 parts, Mel 4 parts.
The processing technology of described Fructus Rosae Normalis composite enzyme is:
1, the selecting of raw material, cleans: by the impurity in all raw materials, moulding material is picked out, with sterile purified water by raw material
Rinse well；
2, being shredded by raw material, Ganoderma needs to be milled into powder；
3, by the raw material mix homogeneously after chopping, REISH is made to be mixed in uniformly inside raw material；
4, the raw material mixed is put into the fermenter through sterilization；
5, the fermenter installing mixing raw material is sealed, keep in Dark Place, within every two days, be slowly stirred once, fermenter Conservation environment temperature
Degree should be 20-35 degree, and humidity is 60%-80%；
6, natural fermentation 65 days, do not have bubble to produce in fermenter, fermentation completes；
7, by broth extraction, filter, use flavoring agent seasoning, bottling to be Fructus Rosae Normalis composite enzyme.
It is last it should be noted that detailed description of the invention is to further illustrate the present invention and unrestricted, to this area
For those of ordinary skill, can do in the case of without departing from flesh and blood of the present invention and convert further, and all these change
Change the protection domain that all should belong to claims of the present invention.
Claims (5)
1. Fructus Rosae Normalis composite enzyme and preparation method thereof, it is characterised in that: based on quality proportioning, the proportioning raw materials of described ferment
For: Fructus Rosae Normalis 50-100 part, pyracantha fortuneana 10-30 part, Ganoderma 1-15 part, flavoring agent 3-8 part.
A kind of Fructus Rosae Normalis composite enzyme the most according to claim 1 and preparation method thereof, it is characterised in that: described flavoring agent bag
Containing following raw material by quality proportioning, sucrose 3-5 part, maltose 1-3 part, Mel 3-5 part.
A kind of Fructus Rosae Normalis composite enzyme the most according to claim 1 and preparation method thereof, it is characterised in that: described Fructus Rosae Normalis is combined
The processing technology of ferment is:
1, the selecting of raw material, cleans: by the impurity in all raw materials, moulding material is picked out, with sterile purified water by raw material
Rinse well；
2, being shredded by raw material, Ganoderma needs to be milled into powder；
3, by the raw material mix homogeneously after chopping, REISH is made to be mixed in uniformly inside raw material；
4, the raw material mixed is put into the fermenter through sterilization；
5, the fermenter installing mixing raw material is sealed, keep in Dark Place, within every two days, be slowly stirred once, fermenter Conservation environment temperature
Degree should be 20-35 degree, and humidity is 60%-80%；
6, natural fermentation more than 50 days, until not having bubble to produce in fermenter, fermentation completes；
7, by broth extraction, filter, use flavoring agent seasoning, bottling to be Fructus Rosae Normalis composite enzyme.
A kind of Fructus Rosae Normalis composite enzyme the most according to claim 3 and preparation method thereof, it is characterised in that: described step 2 institute
State powder diameter less than 30 microns.
A kind of Fructus Rosae Normalis composite enzyme the most according to claim 3 and preparation method thereof, it is characterised in that: described step 5 institute
Stating fermenter is ceramic.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610092908.9A CN106307532A (en) | 2016-02-20 | 2016-02-20 | Rosa roxburghii tratt composite enzyme and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610092908.9A CN106307532A (en) | 2016-02-20 | 2016-02-20 | Rosa roxburghii tratt composite enzyme and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106307532A true CN106307532A (en) | 2017-01-11 |
Family
ID=57725088
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610092908.9A Pending CN106307532A (en) | 2016-02-20 | 2016-02-20 | Rosa roxburghii tratt composite enzyme and preparation method thereof |
Country Status (1)
| Country | Link |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107691939A (en) * | 2017-08-11 | 2018-02-16 | 杭州千济方健康管理有限公司 | A kind of enzyme stoste beverage |
| CN109043511A (en) * | 2018-07-20 | 2018-12-21 | 扬生（南召）生物科技有限公司 | A kind of Rosa roxburghii Tratt probiotics ferment and preparation method thereof |
| CN109363165A (en) * | 2018-11-28 | 2019-02-22 | 贵州宏财聚农投资有限责任公司 | A kind of Rosa roxburghii Tratt ferment and preparation method thereof |
| CN114009756A (en) * | 2021-10-25 | 2022-02-08 | 阜阳市恒辕农副产品加工有限责任公司 | Curcuma parvum enzyme and preparation method thereof |
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| KR20060096394A (en) * | 2006-08-11 | 2006-09-11 | 손종업 | The method of making greenjuice-ball |
| CN104068432A (en) * | 2014-06-10 | 2014-10-01 | 南京泽朗农业发展有限公司 | Roxburgh rose and pyracantha fortuneana composite drink |
| CN104366318A (en) * | 2014-10-14 | 2015-02-25 | 杜超峰 | Dendrobium enzyme with Chinese wine fragrance and preparation method thereof |
| CN104432382A (en) * | 2014-12-18 | 2015-03-25 | 杜超峰 | Chinese wine-flavour roxburgh rose sour soup composition and preparation method |
| CN105192798A (en) * | 2015-09-09 | 2015-12-30 | 安徽管仲宫神生物科技有限公司 | Compound enzyme beverage and preparation method thereof |
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2016
- 2016-02-20 CN CN201610092908.9A patent/CN106307532A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20060096394A (en) * | 2006-08-11 | 2006-09-11 | 손종업 | The method of making greenjuice-ball |
| CN104068432A (en) * | 2014-06-10 | 2014-10-01 | 南京泽朗农业发展有限公司 | Roxburgh rose and pyracantha fortuneana composite drink |
| CN104366318A (en) * | 2014-10-14 | 2015-02-25 | 杜超峰 | Dendrobium enzyme with Chinese wine fragrance and preparation method thereof |
| CN104432382A (en) * | 2014-12-18 | 2015-03-25 | 杜超峰 | Chinese wine-flavour roxburgh rose sour soup composition and preparation method |
| CN105192798A (en) * | 2015-09-09 | 2015-12-30 | 安徽管仲宫神生物科技有限公司 | Compound enzyme beverage and preparation method thereof |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107691939A (en) * | 2017-08-11 | 2018-02-16 | 杭州千济方健康管理有限公司 | A kind of enzyme stoste beverage |
| CN109043511A (en) * | 2018-07-20 | 2018-12-21 | 扬生（南召）生物科技有限公司 | A kind of Rosa roxburghii Tratt probiotics ferment and preparation method thereof |
| CN109363165A (en) * | 2018-11-28 | 2019-02-22 | 贵州宏财聚农投资有限责任公司 | A kind of Rosa roxburghii Tratt ferment and preparation method thereof |
| CN114009756A (en) * | 2021-10-25 | 2022-02-08 | 阜阳市恒辕农副产品加工有限责任公司 | Curcuma parvum enzyme and preparation method thereof |
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