CN106360216A - Production method for red-fleshed kiwifruit ferment liquid - Google Patents
Production method for red-fleshed kiwifruit ferment liquid Download PDFInfo
- Publication number
- CN106360216A CN106360216A CN201610746845.4A CN201610746845A CN106360216A CN 106360216 A CN106360216 A CN 106360216A CN 201610746845 A CN201610746845 A CN 201610746845A CN 106360216 A CN106360216 A CN 106360216A
- Authority
- CN
- China
- Prior art keywords
- red
- production method
- enzyme liquid
- red kiwifruit
- add
- 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
- 244000298697 Actinidia deliciosa Species 0.000 title claims abstract description 44
- 235000009436 Actinidia deliciosa Nutrition 0.000 title claims abstract description 44
- 239000007788 liquid Substances 0.000 title claims abstract description 35
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 12
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims abstract description 27
- 235000015203 fruit juice Nutrition 0.000 claims abstract description 15
- 108010059892 Cellulase Proteins 0.000 claims abstract description 11
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 11
- 229940106157 cellulase Drugs 0.000 claims abstract description 11
- 238000000855 fermentation Methods 0.000 claims abstract description 10
- 230000004151 fermentation Effects 0.000 claims abstract description 10
- 241000894006 Bacteria Species 0.000 claims abstract description 9
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 9
- 229930006000 Sucrose Natural products 0.000 claims abstract description 9
- 239000005720 sucrose Substances 0.000 claims abstract description 9
- 108090000790 Enzymes Proteins 0.000 claims description 29
- 102000004190 Enzymes Human genes 0.000 claims description 29
- 229940088598 enzyme Drugs 0.000 claims description 29
- 239000006228 supernatant Substances 0.000 claims description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 16
- 239000008367 deionised water Substances 0.000 claims description 15
- 229910021641 deionized water Inorganic materials 0.000 claims description 15
- 239000012530 fluid Substances 0.000 claims description 14
- 239000007787 solid Substances 0.000 claims description 9
- 235000021022 fresh fruits Nutrition 0.000 claims description 8
- 229920001817 Agar Polymers 0.000 claims description 6
- 239000008272 agar Substances 0.000 claims description 6
- 238000005119 centrifugation Methods 0.000 claims description 6
- 238000004140 cleaning Methods 0.000 claims description 6
- 239000001963 growth medium Substances 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 238000009928 pasteurization Methods 0.000 claims description 2
- 238000010298 pulverizing process Methods 0.000 claims description 2
- 235000013399 edible fruits Nutrition 0.000 abstract description 5
- 230000006378 damage Effects 0.000 abstract description 4
- 235000015097 nutrients Nutrition 0.000 abstract description 4
- 238000000034 method Methods 0.000 abstract description 2
- 108010059820 Polygalacturonase Proteins 0.000 abstract 1
- 108010093305 exopolygalacturonase Proteins 0.000 abstract 1
- 229930003944 flavone Natural products 0.000 description 10
- 235000011949 flavones Nutrition 0.000 description 10
- 150000002213 flavones Chemical class 0.000 description 9
- 230000007423 decrease Effects 0.000 description 6
- 239000002253 acid Substances 0.000 description 5
- 235000001808 Ceanothus spinosus Nutrition 0.000 description 4
- 241001264786 Ceanothus spinosus Species 0.000 description 4
- 241000282693 Cercopithecidae Species 0.000 description 3
- 235000013325 dietary fiber Nutrition 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 235000009434 Actinidia chinensis Nutrition 0.000 description 2
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 2
- 239000010931 gold Substances 0.000 description 2
- 229910052737 gold Inorganic materials 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 244000117493 Colubrina ferruginosa Species 0.000 description 1
- 235000008542 Colubrina ferruginosa Nutrition 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 240000007417 Solanum muricatum Species 0.000 description 1
- 235000018709 Solanum muricatum Nutrition 0.000 description 1
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 1
- 230000009102 absorption Effects 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 150000002212 flavone derivatives Chemical class 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 239000013521 mastic Substances 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Enzymes And Modification Thereof (AREA)
Abstract
The present invention discloses a production method for red-fleshed kiwifruit ferment liquid. The production method comprises the following processes: pectinase, cellulase and yeasts are added into squeezed and residual fruit flesh to conduct a primary fermentation, then sucrose and acetic acid bacteria are added to conduct a strain culture, and finally the fruit juice is subjected to a low temperature fermentation. The red-fleshed kiwifruits are fermented under the low temperature to prepare the ferment liquid, so that the production method increases the nutrient utilization rates of the red-fleshed kiwifruits, reduces the damages of other nutrients in the red-fleshed kiwifruits, and especially reduces the damage of Vc. The Vc content of the prepared ferment liquid is reduced to be 10% or less compared with the Vc content of the fresh kiwi fruits.
Description
Technical field
The present invention relates to the technical field of enzyme liquid preparation, particularly to the technical field of Fructus actinidiae chinensiss enzyme liquid preparation.
Background technology
Fructus actinidiae chinensiss also known as " kiwi fruit ", " Solanum muricatum " etc., the fertile soft succulence of fruit, sour-sweet pleasant, contain organic in fruit simultaneously
Acid, vitamin enrich, and particularly the more general fruit of vc content exceeds several times to tens times, high in nutritive value.
Fructus actinidiae chinensiss sarcocarp is in the majority with green, and yellow is taken second place, and redness is the most rare, is the exclusive kind of China, and such as Sichuan is " red
Sun ", " red U.S. " etc..By red kiwifruit each kind moisture is shown to the research of moisture, soluble solid content etc.
The relatively green heart or gold zone Fructus actinidiae chinensiss are few, soluble solid content relative to highest, illustrate that the nutrition containing in red kiwifruit becomes
Divide at most, further total acid content, ph analysis, content of reducing sugar, vc content, flavones content, dietary fiber content etc. detect
Research finds that red kiwifruit acid content is low, and sugar content is high, all greener heart of vc, flavone, dietary fiber content, gold zone Fructus actinidiae chinensiss
High.
It is clear that red kiwifruit highest from nutritive value, but one side Kiwi fresh fruit to preserve difficulty higher, separately
On the one hand its sugar-acid ratio is higher, needs the crowd of glucose-diet unfavorable part, because it is processed further improving to it
The hold capacity of red kiwifruit and nutrient utilization.
Enzyme liquid be organic vegetable, fruit, herbaceous plant under given conditions, obtain through fermentation after a while
Liquid.The form that ferment exists has liquid, mastic and powder etc..Enzyme liquid have high activity, easily absorption, antiinflammatory, antibacterial,
The features such as purify, decompose digestion, in good taste, favourable to health.
Content of the invention
It is an object of the invention to provide a kind of reduce red kiwifruit sugar content, increase the red heart of its nutrient utilization
The production method of Fructus actinidiae chinensiss enzyme liquid, this method can be in the situation keeping the high solid content of red kiwifruit, high dietary-fiber
Under low temperature fermentation is carried out to it, thus avoiding the wherein oxidation loss of vc.
Technical scheme is as follows:
A kind of production method of red kiwifruit enzyme liquid, comprises the following steps:
(1) select colory red kiwifruit fresh fruit, cleaning blends at a high speed after removing mud, fruit juice of squeezing out；
(2) add pectase, cellulase, yeast into the sarcocarp of portion of residual, put in incubator at 40 ~ 45 DEG C
Put 1 ~ 2 day, take out thereafter and add deionized water and be sufficiently stirred for, stand, separate supernatant；
(3) add sucrose and acetic acid bacteria in the supernatant obtaining, thereafter Deca in solid wort agar culture medium, in
Cultivate at 30 ~ 40 DEG C 3 ~ 5 days, after pulverizing thereafter, addition deionized water are sufficiently stirred for, centrifugation, obtain supernatant, it is dense
It is reduced to 1/10 ~ 1/4 volume, obtain base fluid；
(4) base fluid for 1 ~ 5wt% of fruit juice for the quality is added in fruit juice, in 5 ~ 10 DEG C of constant temperature bottom fermentation 10 ~ 20 days, thereafter
By pasteurization, that is, obtain red kiwifruit enzyme liquid.
Preferred embodiment is: sarcocarp described in described step (2) and pectase, cellulase, yeast and last
The mass ratio of the deionized water adding is 1:0.03 ~ 0.05%:0.01 ~ 0.02%:0.1 ~ 0.2%:0.8 ~ 1.5.
In addition preferred embodiment is: the sucrose that adds in described step (3), acetic acid bacteria and going of being eventually adding from
The mass ratio of the supernatant obtaining in sub- water and step (2) is 20 ~ 30%:0.05 ~ 0.2%:0.8 ~ 1:1.
In addition preferred embodiment is: is initially charged cellulase and yeast in described step (2), after placing 6 ~ 12h
Add pectase.
In addition preferred embodiment is: adds 0.5% ~ 1.5% system in described step (4) while adding base fluid
Good red kiwifruit enzyme liquid.
The present invention can carry out the prepared enzyme liquid that ferments at low temperature to red kiwifruit, increases the nutrition profit of red kiwifruit
With rate, decrease the destruction to nutritional labelings other in red kiwifruit, especially decrease the destruction to vc, prepared enzyme liquid
The content compared with vc in Kiwi fresh fruit for the content of middle vc descends below 10%.
Specific embodiment
With reference to embodiment, the present invention is further detailed:
Embodiment 1
(1) select colory red kiwifruit fresh fruit, cleaning blends at a high speed after removing mud, fruit juice of squeezing out；
(2) squeeze the juice to 10kg and add 3g pectase, 1g cellulase, 10g yeast in remaining sarcocarp, in training at 40 DEG C
Place in foster case 2 days, take out thereafter and add 8kg deionized water and be sufficiently stirred for, stand, separate supernatant；
(3) 1kg sucrose and 2.5g acetic acid bacteria are added in 5kg supernatant, Deca is in solid wort agar culture medium thereafter
On, Deca 0.8kg on every kg broth, cultivate at 30 DEG C 5 days, pulverize thereafter, add 4kg deionized water to be sufficiently stirred for
Afterwards, centrifugation, obtains supernatant, is concentrated into 1/10 volume, obtains base fluid；
(4) 0.1kg base fluid is added in 10kg fruit juice, in 10 DEG C of constant temperature bottom fermentation 10 days, sterilize thereafter, that is, obtain red heart Mi
Monkey Fructus Persicae enzyme liquid.
In the red kiwifruit enzyme liquid obtaining, flavones content and the flavones content in fresh Fructus actinidiae chinensiss maintain an equal level, and vc content is relatively
Fresh Fructus actinidiae chinensiss decline 9.1%.
Embodiment 2
(1) select colory red kiwifruit fresh fruit, cleaning blends at a high speed after removing mud, fruit juice of squeezing out；
(2) 5g pectase, 2g cellulase, 20g yeast are added into 10kg remnants sarcocarp, at 45 DEG C in incubator
Place 1 day, take out thereafter and add 15kg deionized water and be sufficiently stirred for, stand, separate supernatant；
(3) 1.5kg sucrose and 10g acetic acid bacteria are added in 5kg supernatant, Deca is in solid wort agar culture medium thereafter
On, Deca 0.5kg on every kg broth, cultivate at 40 DEG C 3 days, pulverize thereafter, add 5kg deionized water to be sufficiently stirred for
Afterwards, centrifugation, obtains supernatant, is concentrated into 1/4 volume, obtains base fluid；
(4) 0.5kg base fluid is added in 10kg fruit juice, in 5 DEG C of constant temperature bottom fermentation 20 days, sterilize thereafter, that is, obtain red heart Mi
Monkey Fructus Persicae enzyme liquid.
In the red kiwifruit enzyme liquid obtaining, flavones content and the flavones content in fresh Fructus actinidiae chinensiss maintain an equal level, and vc content is relatively
Fresh Fructus actinidiae chinensiss decline 8%.
Embodiment 3
(1) select colory red kiwifruit fresh fruit, cleaning blends at a high speed after removing mud, fruit juice of squeezing out；
(2) add 2g cellulase, 20g yeast into 10kg remnants sarcocarp, at 40 DEG C, place 6h in incubator, its
Afterwards add 5g pectase, at 45 DEG C in incubator place 36h, thereafter take out add 8kg deionized water and be sufficiently stirred for, quiet
Put, separate supernatant；
(3) 1.2kg sucrose and 10g acetic acid bacteria are added in 5kg supernatant, Deca is in solid wort agar culture medium thereafter
On, Deca 0.8kg on every kg broth, cultivate at 35 DEG C 4 days, pulverize thereafter, add 5kg deionized water to be sufficiently stirred for
Afterwards, centrifugation, obtains supernatant, is concentrated into 1/5 volume, obtains base fluid；
(4) 0.5kg base fluid is added in 10kg fruit juice, in 6 DEG C of constant temperature bottom fermentation 12 days, sterilize thereafter, that is, obtain red heart Mi
Monkey Fructus Persicae enzyme liquid.
In the red kiwifruit enzyme liquid obtaining, flavones content and the flavones content in fresh Fructus actinidiae chinensiss maintain an equal level, and vc content is relatively
Fresh Fructus actinidiae chinensiss decline 5.1%, and the red kiwifruit enzyme liquid that sugar content obtains relative to embodiment 2 declines 10%.
Embodiment 4
(1) select colory red kiwifruit fresh fruit, cleaning blends at a high speed after removing mud, fruit juice of squeezing out；
(2) add 2g cellulase, 20g yeast into 10kg remnants sarcocarp, at 45 DEG C, place 12h in incubator, its
Afterwards add 5g pectase, at 40 DEG C in incubator place 36h, thereafter take out add 8kg deionized water and be sufficiently stirred for, quiet
Put, separate supernatant；
(3) 1.5kg sucrose and 10g acetic acid bacteria are added in 5kg supernatant, Deca is in solid wort agar culture medium thereafter
On, Deca 0.8kg on every kg broth, cultivate at 30 DEG C 5 days, pulverize thereafter, add 5kg deionized water to be sufficiently stirred for
Afterwards, centrifugation, obtains supernatant, is concentrated into 1/5 volume, obtains base fluid；
(4) 0.1kg base fluid is added in 10kg fruit juice with produced red kiwifruit enzyme liquid 0.05kg, in 8 DEG C of constant temperature
Bottom fermentation 15 days, sterilizes thereafter, that is, obtain red kiwifruit enzyme liquid.
In the red kiwifruit enzyme liquid obtaining, flavones content and the flavones content in fresh Fructus actinidiae chinensiss maintain an equal level, and vc content is relatively
Fresh Fructus actinidiae chinensiss decline 5%, and the red kiwifruit enzyme liquid that total acid content obtains with respect to embodiment 2 improves 13%.
Although reference be made herein to invention has been described for the explanatory embodiment of the present invention, and above-described embodiment is only this
Bright preferably embodiment, embodiments of the present invention are simultaneously not restricted to the described embodiments it should be appreciated that people in the art
Member can be designed that a lot of other modifications and embodiment, and these modifications and embodiment will fall in principle disclosed in the present application
Within scope and spirit.
Claims (5)
1. a kind of production method of red kiwifruit enzyme liquid it is characterised in that: comprise the following steps:
(1) select colory red kiwifruit fresh fruit, cleaning blends at a high speed after removing mud, fruit juice of squeezing out；
(2) add pectase, cellulase, yeast into the sarcocarp of portion of residual, put in incubator at 40 ~ 45 DEG C
Put 1 ~ 2 day, take out thereafter and add deionized water and be sufficiently stirred for, stand, separate supernatant；
(3) add sucrose and acetic acid bacteria in the supernatant obtaining, thereafter Deca in solid wort agar culture medium, in
Cultivate at 30 ~ 40 DEG C 3 ~ 5 days, after pulverizing thereafter, addition deionized water are sufficiently stirred for, centrifugation, obtain supernatant, it is dense
It is reduced to 1/10 ~ 1/4 volume, obtain base fluid；
(4) base fluid for 1 ~ 5wt% of fruit juice for the quality is added in fruit juice, in 5 ~ 10 DEG C of constant temperature bottom fermentation 10 ~ 20 days, thereafter
Through pasteurization, that is, obtain red kiwifruit enzyme liquid.
2. red kiwifruit enzyme liquid according to claim 1 production method it is characterised in that: in described step (2)
Described sarcocarp is 1:0.03 ~ 0.05% with the mass ratio of pectase, cellulase, yeast and the deionized water being eventually adding:
0.01 ~ 0.02%:0.1 ~ 0.2%:0.8 ~ 1.5.
3. red kiwifruit enzyme liquid according to claim 1 production method it is characterised in that: in described step (3)
The mass ratio of the supernatant obtaining in the sucrose that adds, acetic acid bacteria and the deionized water being eventually adding and step (2) for 20 ~
30%:0.05 ~ 0.2%:0.8 ~ 1:1.
4. red kiwifruit enzyme liquid according to claim 1 production method it is characterised in that: in described step (2)
It is initially charged cellulase and yeast, after placing 6 ~ 12h, add pectase.
5. red kiwifruit enzyme liquid according to claim 1 production method it is characterised in that: in described step (4)
Add 0.5% ~ 1.5% produced red kiwifruit enzyme liquid while adding base fluid.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610746845.4A CN106360216A (en) | 2016-08-29 | 2016-08-29 | Production method for red-fleshed kiwifruit ferment liquid |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610746845.4A CN106360216A (en) | 2016-08-29 | 2016-08-29 | Production method for red-fleshed kiwifruit ferment liquid |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106360216A true CN106360216A (en) | 2017-02-01 |
Family
ID=57903095
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610746845.4A Pending CN106360216A (en) | 2016-08-29 | 2016-08-29 | Production method for red-fleshed kiwifruit ferment liquid |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106360216A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107549566A (en) * | 2017-09-27 | 2018-01-09 | 河南工业大学 | A kind of Kiwi berry solid beverage ferment and preparation method thereof |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH10276736A (en) * | 1997-04-09 | 1998-10-20 | Okayama Pref Gov Shin Gijutsu Shinko Zaidan | Production of fermented beverage containing acetic acid bacterium cellulose |
| CN101904504A (en) * | 2010-08-10 | 2010-12-08 | 厦门金日制药有限公司 | Five-element enzyme liquid and preparation method thereof |
| CN103305432A (en) * | 2013-04-09 | 2013-09-18 | 杭州清正生物科技有限公司 | Saccharomyces cerevisiae strain and application thereof |
| CN103609985A (en) * | 2013-10-25 | 2014-03-05 | 晶叶（青岛）生物科技有限公司 | Fermentation method for production of nutritionally balanced natural fruit enzyme |
| CN105166933A (en) * | 2015-10-28 | 2015-12-23 | 青海尤尼克生物技术有限公司 | Composition containing Chinese wolfberry fruit extract and fruit ferment and preparation method thereof |
| CN105211865A (en) * | 2015-10-28 | 2016-01-06 | 青海尤尼克生物技术有限公司 | A kind of black fruit lyceum ferment and preparation method thereof |
-
2016
- 2016-08-29 CN CN201610746845.4A patent/CN106360216A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH10276736A (en) * | 1997-04-09 | 1998-10-20 | Okayama Pref Gov Shin Gijutsu Shinko Zaidan | Production of fermented beverage containing acetic acid bacterium cellulose |
| CN101904504A (en) * | 2010-08-10 | 2010-12-08 | 厦门金日制药有限公司 | Five-element enzyme liquid and preparation method thereof |
| CN103305432A (en) * | 2013-04-09 | 2013-09-18 | 杭州清正生物科技有限公司 | Saccharomyces cerevisiae strain and application thereof |
| CN103609985A (en) * | 2013-10-25 | 2014-03-05 | 晶叶（青岛）生物科技有限公司 | Fermentation method for production of nutritionally balanced natural fruit enzyme |
| CN105166933A (en) * | 2015-10-28 | 2015-12-23 | 青海尤尼克生物技术有限公司 | Composition containing Chinese wolfberry fruit extract and fruit ferment and preparation method thereof |
| CN105211865A (en) * | 2015-10-28 | 2016-01-06 | 青海尤尼克生物技术有限公司 | A kind of black fruit lyceum ferment and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107549566A (en) * | 2017-09-27 | 2018-01-09 | 河南工业大学 | A kind of Kiwi berry solid beverage ferment and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104116109A (en) | Making method for sea-buckthorn fruit vinegar beverage | |
| CN106333199A (en) | Method for preparing sea buckthorn fruit and vegetable composite enzyme liquid | |
| CN108967775A (en) | A kind of wild cherry certain kind of berries active plant lactacidase fermenting beverage and preparation method thereof | |
| CN107475015B (en) | Red-heart pitaya and white-heart pitaya composite fruit wine and preparation method thereof | |
| CN102676333A (en) | Fruit wine production process of citrus fruit | |
| CN102154084A (en) | Production method of wild kiwi fruit wine | |
| CN102888332B (en) | Preparation method of red date vinegar | |
| KR101814867B1 (en) | Processed food composition Mulberry Fruit using Traditional Jar and its manufacturing method thereof | |
| CN102787038A (en) | Manufacturing method of wild downy grape sparkling wine | |
| CN103540465A (en) | Brewing method of high factor concentrated wine | |
| CN101220331A (en) | Method for producing double-bacterium ferment raspberry full juice fruit wine | |
| CN105255748B (en) | The fruit wine yeast of one plant of high-yield glutathione and its application | |
| CN103719965A (en) | Health-care saussurea involucrata and natto enzyme drink and preparation method thereof | |
| CN108378359A (en) | A kind of preparation method of persimmon mulberries composite enzyme | |
| CN105285627A (en) | Pear vinegar beverage capable of invigorating spleen and nourishing stomach and preparation method of pear vinegar beverage | |
| KR101330274B1 (en) | Carbonated fermentate beverage and method of production there for using natural materials | |
| CN104845812A (en) | Fruit wine containing orange brandy and preparation method of fruit wine | |
| CN104388283A (en) | Hylocereus polyrhizus liqueur and preparation method thereof | |
| CN101270326A (en) | Method for preparing ecological water of strawberry cell | |
| CN106360216A (en) | Production method for red-fleshed kiwifruit ferment liquid | |
| CN101248864B (en) | Preparation method of chiloe strawberry solid-state natural colouring matter | |
| CN107057928B (en) | Kiwi fruit wine and preparation process thereof | |
| CN105285587A (en) | Pear vinegar beverage containing green tea polysaccharide and preparation method of pear vinegar beverage | |
| CN103710201A (en) | Preparation method for low alcohol litchi fruit wine beverage | |
| CN107183454A (en) | A kind of root of kudzu vine vinegar beverage and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170201 |