CN106434256A - Preparation method of agaricus blazei murill health vinegar - Google Patents
Preparation method of agaricus blazei murill health vinegar Download PDFInfo
- Publication number
- CN106434256A CN106434256A CN201610863000.3A CN201610863000A CN106434256A CN 106434256 A CN106434256 A CN 106434256A CN 201610863000 A CN201610863000 A CN 201610863000A CN 106434256 A CN106434256 A CN 106434256A
- Authority
- CN
- China
- Prior art keywords
- agaricus blazei
- vinegar
- temperature
- raw material
- blazei murill
- 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.)
- Withdrawn
Links
- 239000000052 vinegar Substances 0.000 title claims abstract description 30
- 241001327634 Agaricus blazei Species 0.000 title claims abstract description 22
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 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 14
- 230000032683 aging Effects 0.000 claims abstract description 7
- 238000001914 filtration Methods 0.000 claims abstract description 7
- 239000000796 flavoring agent Substances 0.000 claims abstract description 7
- 235000019634 flavors Nutrition 0.000 claims abstract description 7
- 238000010025 steaming Methods 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 16
- 238000010411 cooking Methods 0.000 claims description 8
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 8
- 238000007654 immersion Methods 0.000 claims description 8
- 239000007788 liquid Substances 0.000 claims description 8
- 238000003756 stirring Methods 0.000 claims description 7
- 241000894006 Bacteria Species 0.000 claims description 5
- 240000007594 Oryza sativa Species 0.000 claims description 5
- 235000007164 Oryza sativa Nutrition 0.000 claims description 5
- 235000009566 rice Nutrition 0.000 claims description 5
- 210000002615 Epidermis Anatomy 0.000 claims description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-M acetate Chemical compound CC([O-])=O QTBSBXVTEAMEQO-UHFFFAOYSA-M 0.000 claims description 4
- 230000001476 alcoholic Effects 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 4
- 235000013339 cereals Nutrition 0.000 claims description 4
- 230000003647 oxidation Effects 0.000 claims description 4
- 238000007254 oxidation reaction Methods 0.000 claims description 4
- 239000007787 solid Substances 0.000 claims description 4
- 230000001954 sterilising Effects 0.000 claims description 4
- 239000000725 suspension Substances 0.000 claims description 4
- 235000012976 tarts Nutrition 0.000 claims description 4
- 235000015099 wheat brans Nutrition 0.000 claims description 4
- 240000005158 Phaseolus vulgaris Species 0.000 claims description 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 2
- 238000004519 manufacturing process Methods 0.000 claims description 2
- 239000002023 wood Substances 0.000 claims description 2
- 210000004556 Brain Anatomy 0.000 abstract description 3
- 210000003734 Kidney Anatomy 0.000 abstract description 3
- 230000002708 enhancing Effects 0.000 abstract description 3
- 201000011510 cancer Diseases 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 abstract description 2
- 230000036039 immunity Effects 0.000 abstract description 2
- 235000019600 saltiness Nutrition 0.000 abstract description 2
- 238000000034 method Methods 0.000 abstract 1
- 238000002156 mixing Methods 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 238000005728 strengthening Methods 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 5
- HVYWMOMLDIMFJA-DPAQBDIFSA-N (3β)-Cholest-5-en-3-ol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 210000004369 Blood Anatomy 0.000 description 2
- 210000004185 Liver Anatomy 0.000 description 2
- 240000006394 Sorghum bicolor Species 0.000 description 2
- 241000700605 Viruses Species 0.000 description 2
- 230000001093 anti-cancer Effects 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 235000013402 health food Nutrition 0.000 description 2
- 230000011132 hemopoiesis Effects 0.000 description 2
- 230000001900 immune effect Effects 0.000 description 2
- 238000011081 inoculation Methods 0.000 description 2
- 230000000050 nutritive Effects 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 230000001256 tonic Effects 0.000 description 2
- 244000144725 Amygdalus communis Species 0.000 description 1
- 235000011437 Amygdalus communis Nutrition 0.000 description 1
- 210000001367 Arteries Anatomy 0.000 description 1
- 241000605422 Asparagus asparagoides Species 0.000 description 1
- 229940107161 Cholesterol Drugs 0.000 description 1
- 235000007354 Coix lacryma jobi Nutrition 0.000 description 1
- 240000009301 Coix lacryma-jobi Species 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N D-Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 206010012601 Diabetes mellitus Diseases 0.000 description 1
- 235000002722 Dioscorea batatas Nutrition 0.000 description 1
- 235000006536 Dioscorea esculenta Nutrition 0.000 description 1
- 240000001811 Dioscorea oppositifolia Species 0.000 description 1
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 230000036826 Excretion Effects 0.000 description 1
- 240000007842 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 239000009636 Huang Qi Substances 0.000 description 1
- 210000004072 Lung Anatomy 0.000 description 1
- 240000001313 Lycium barbarum Species 0.000 description 1
- 235000015459 Lycium barbarum Nutrition 0.000 description 1
- 240000004678 Panax pseudoginseng Species 0.000 description 1
- 235000003140 Panax quinquefolius Nutrition 0.000 description 1
- 241000405414 Rehmannia Species 0.000 description 1
- 235000011684 Sorghum saccharatum Nutrition 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000003213 activating Effects 0.000 description 1
- 235000020224 almond Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000003266 anti-allergic Effects 0.000 description 1
- 230000003110 anti-inflammatory Effects 0.000 description 1
- 230000000259 anti-tumor Effects 0.000 description 1
- 230000000711 cancerogenic Effects 0.000 description 1
- 231100000357 carcinogen Toxicity 0.000 description 1
- 239000003183 carcinogenic agent Substances 0.000 description 1
- 239000000969 carrier Substances 0.000 description 1
- 230000004663 cell proliferation Effects 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 235000005824 corn Nutrition 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000029142 excretion Effects 0.000 description 1
- 235000005035 ginseng Nutrition 0.000 description 1
- 235000008434 ginseng Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 150000004676 glycans Polymers 0.000 description 1
- 230000002218 hypoglycaemic Effects 0.000 description 1
- 201000009673 liver disease Diseases 0.000 description 1
- 235000019713 millet Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000414 obstructive Effects 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 150000004804 polysaccharides Polymers 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 230000001737 promoting Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 150000003431 steroids Chemical class 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 210000001519 tissues Anatomy 0.000 description 1
- 230000003612 virological Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/06—Fungi, e.g. yeasts
- A61K36/07—Basidiomycota, e.g. Cryptococcus
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
- C12J1/04—Vinegar; Preparation or purification thereof from alcohol
Abstract
The invention discloses a preparation method of agaricus blazei murill health vinegar and belongs to the field of food processing. The preparation method is characterized in that the preparation processes of agaricus blazei murill mycelium culture, material steaming, mixing, fermentation, aging, filtering, bottling and finished product obtaining are adopted. The preparation method disclosed by the invention has the benefits that the agaricus blazei murill health vinegar is clear and transparent, and pure and fine in taste, and has the unique fragrance flavor of agaricus blazei murill. The agaricus blazei murill health vinegar is delicious in taste, palatable in degree of saltiness and rich in nutrition, can adjust and enhance the human body immunity and has the efficacies of strengthening brain, tonifying kidney, preventing and resisting cancer, and the like. The agaricus blazei murill health vinegar is suitable for all ages, and green and health.
Description
Technical field
The present invention relates to the processing method of a kind of health-care vinegar, especially relate to the preparation method of a kind of Agricus blazei health-care vinegar.
Background technology
Agricus blazei, is the saprophytic bacteria of growth of a kind of autumn in summer, lives in high temperature, in how wet, the environment that ventilates, and tool almond is fragrant
Taste, mouthfeel is tender and crisp.Agricus blazei cap is tender, and stem is crisp, and mouthfeel is fabulous, and the pure fresh perfume (or spice) of taste, edibility is quite high.Agricus blazei is flat, taste
Sweet, the thoughts of returning home, lung, liver, kidney channel, have brain tonic, anti-inflammatory, kidney-nourishing, hypoglycemic, improve diabetes, norcholesterol, enhancing energy, change
Kind effect such as artery sclerosis, anti-angiocardiopathy.Agricus blazei is considered the material of strong opposing filterable virus, and it can prevent
Virus and harmful object enter the fragile tissue of harm, increase substantially immunologic function, obstruction, viral interference growth；Promote
Enter the hematopoiesis function of people's marrow；And protected liver, the effect of kidney.Agricus blazei can improve hepatosis, has anti-allergic effects,
Gastral wriggling, the cholesterol reducing in blood can be promoted, reduce blood glucose value, be the good merchantable brand activating immunologic function.Agricus blazei
In polysaccharide and steroid substance, the growth of tumour cell can be suppressed, there is antitumor action, carcinogen is had absorption,
Excretion.Agricus blazei can promote the hematopoiesis function of the marrow of people, can disturb leukemic cell proliferation.Mycelium in Agaricus blazei Murill powder
In containing the protein of cancer cell can be killed, and whole amino acid of needed by human, can long-term taking, all-ages.
Agricus blazei high nutritive value, can realize the comprehensive utilization to Agricus blazei, just for being processed into Agricus blazei health-care vinegar
In storage, improve its economic worth and nutritive value.
Content of the invention
It is an object of the invention to provide the preparation method of a kind of Agricus blazei health-care vinegar, promoting health and curing diseases effect of Chinese medicine can be played
Health food, the carrier function of health food can be utilized, make people just can eat Agricus blazei in daily diet, enhancing
Physique.
The present invention solves its technical problem and is adopted the technical scheme that：
A kind of preparation method of Agricus blazei health-care vinegar, it is characterised in that：Employing Mycelium in Agaricus blazei Murill cultivation → steaming → mixed song →
The fabrication processing of fermentation → ageing → filtration → bottling → finished product, concrete operation step is：
（1）Mycelium in Agaricus blazei Murill is cultivated：Purple rice, each 5 kilograms of dregs of beans are put into immersion 12 hours in the water that pH value is 7, picks up drip
Add 0.1% limewash to boil to without hard-core after Gan, drain, ted to epidermis slightly dry, then admix cavings, wheat bran each 10,000
Gram, regulation water content reaches 100%；Then pack sterilizing 8 hours, when bag temperature drop is to 38 DEG C, puts into Agaricus blazei and robs temperature and connect
Kind, maintain the temperature at 30 DEG C, can use through 28 days；
（2）Steaming：Raw material is pulverized, is watered immersion 45 hours, enter pot boiling extremely ripe rotten；
（3）Mixed song：By stewing for the raw material cooking put 20 minutes after take out to spread out and dry in the air cool, cultured bacterium block is taken off band and dries, pulverize
Beading；Again the raw material cooking is cooled to 36 DEG C, adds Agaricus blazei grain, then admix distiller's yeast, acetate solution, stir, temperature
Degree drops to 28 DEG C of fashionable dress cylinder brews；
（4）Fermentation：After raw material mixed song dress cylinder, initially entering saccharification and alcoholic fermentation stage, now temperature controls at 30 DEG C, through 30
Hour, material temperature rises to 36 DEG C and enters the acetic fermentation stage, and temperature controls at 40 DEG C, meanwhile, mixes wood chaff 8 kilograms, stirring
Uniformly, after 3 days, material temperature declines, and alcohol oxidation terminates, and acetifies and completes；
（5）Ageing：After acetifying in cylinder, add water the alcohol concentration reducing in vinegar liquid, and every kilogram of material adds water 300 kilograms, brew 45 days,
Treating that vinegar liquid souring is ripe, now there is a thin layer mycoderm in vinegar face, and pungent tart flavour occurs, and upper strata is limpid, and middle lower floor shows raw material look, slightly in
Both are mixed by muddy shape mutually, and through filtering solid suspension, bottling seals, and is commodity mature vinegar.
Beneficial effect：Product of the present invention is limpid transparent, and pure taste is fine and smooth, has Agricus blazei distinctive delicate fragrance local flavor.This
Product flavour is delicious, and the degree of saltiness is agreeable to the taste, not only nutritious, can regulate, strengthen body immunity, has brain tonic kidney-nourishing, anti-cancer
The effect such as anticancer.All-ages, green health.
Detailed description of the invention
Embodiment 1：
The preparation method of a kind of Agricus blazei health-care vinegar, concrete operation step is：
（1）Mycelium in Agaricus blazei Murill is cultivated：Corn, millet, each 8 kilograms of Chinese sorghum are put into immersion 20 hours in the water that pH value is 10,
Pick up and after draining, add 0.1% limewash to boil to without hard-core, drain, ted to epidermis slightly dry, then admix rice bran, wheat bran
Each 25 kilograms, regulation water content reaches 75%；Then pack sterilizing 2 hours, when bag temperature drop is to 38 DEG C, puts into Agaricus blazei and robs
Temperature inoculation, maintains the temperature at 30 DEG C, can use through 35 days；
（2）Steaming：Raw material, Chinese yam, mushroom are pulverized, is watered immersion 20 hours, enter pot boiling extremely ripe rotten；
（3）Mixed song：By stewing for the raw material cooking put 40 minutes after take out to spread out and dry in the air cool, cultured bacterium block is taken off band and dries, pulverize
Beading；Again the raw material cooking is cooled to 32 DEG C, adds Agaricus blazei grain, then admix Daqu, acetate solution, stir, temperature
Degree drops to 28 DEG C of fashionable dress cylinder brews；
（4）Fermentation：After raw material mixed song dress cylinder, initially entering saccharification and alcoholic fermentation stage, now temperature controls at 28 DEG C, through 32
Hour, material temperature rises to 35 DEG C and enters the acetic fermentation stage, and temperature controls at 40 DEG C, meanwhile, mixes cavings 25 kilograms, party
Each 0.5 kilogram of ginseng, the Radix Astragali, Fructus Schisandrae Chinensis powder, stirs, and after 6-8 days, material temperature declines, and alcohol oxidation terminates, and acetifies and completes；
（5）Ageing：After acetifying in cylinder, add water the alcohol concentration reducing in vinegar liquid, and every kilogram of material adds water 320 kilograms, brew 45 days,
Treating that vinegar liquid souring is ripe, now there is a thin layer mycoderm in vinegar face, and pungent tart flavour occurs, and upper strata is limpid, and middle lower floor shows raw material look, slightly in
Both are mixed by muddy shape mutually, and through filtering solid suspension, bottling seals, and is commodity mature vinegar.
Embodiment 2：
The preparation method of a kind of Agricus blazei health-care vinegar, concrete operation step is：
（1）Mycelium in Agaricus blazei Murill is cultivated：Soybean, each 12 kilograms of purple rice are put into immersion 12 hours in the water that pH value is 7, picks up drip
Add 0.6% limewash to boil to without hard-core after Gan, drain, ted to epidermis slightly dry, then admix rice bran, wheat bran each 10,000
Gram, regulation water content reaches 65%；Then pack sterilizing 1 hour, when bag temperature drop is to 45 DEG C, puts into Agaricus blazei and robs temperature inoculation,
Maintain the temperature at 40 DEG C, can use through 30 days；
（2）Steaming：Raw material, smilax, matrimony vine are pulverized, is watered immersion 26 hours, enter pot boiling extremely ripe rotten；
（3）Mixed song：By stewing for the raw material cooking put 45 minutes after take out to spread out and dry in the air cool, cultured bacterium block is taken off band and dries, pulverize
Beading；Again the raw material cooking is cooled to 38 DEG C, adds Agaricus blazei grain, then admix Daqu, acetate solution, stir, temperature
Degree drops to 32 DEG C of fashionable dress cylinder brews；
（4）Fermentation：After raw material mixed song dress cylinder, initially entering saccharification and alcoholic fermentation stage, now temperature controls at 30 DEG C, through 40
Hour, material temperature rises to 36 DEG C and enters the acetic fermentation stage, and temperature controls at 42 DEG C, meanwhile, mixes cavings 12 kilograms, Job's tears
Benevolence, sealwort, each 0.3 kilogram of glutinous rehmannia, stir, and after 10 days, material temperature declines, and alcohol oxidation terminates, and acetifies and completes；
（5）Ageing：After acetifying in cylinder, add water the alcohol concentration reducing in vinegar liquid, and every kilogram of material adds water 180 kilograms, brew 28 days,
Treating that vinegar liquid souring is ripe, now there is a thin layer mycoderm in vinegar face, and pungent tart flavour occurs, and upper strata is limpid, and middle lower floor shows raw material look, slightly in
Both are mixed by muddy shape mutually, and through filtering solid suspension, bottling seals, and is commodity mature vinegar.
Part that the present invention does not relate to is all same as the prior art or can use prior art to be realized.
Claims (1)
1. the preparation method of an Agricus blazei health-care vinegar, it is characterised in that use Mycelium in Agaricus blazei Murill cultivation → steaming → mixed song
The fabrication processing of → fermentation → ageing → filtration → bottling → finished product, concrete operation step is：
（1）Mycelium in Agaricus blazei Murill is cultivated：Purple rice, each 5 kilograms of dregs of beans are put into immersion 12 hours in the water that pH value is 7, picks up drip
Add 0.1% limewash to boil to without hard-core after Gan, drain, ted to epidermis slightly dry, then admix cavings, wheat bran each 10,000
Gram, regulation water content reaches 100%；Then pack sterilizing 8 hours, when bag temperature drop is to 38 DEG C, puts into Agaricus blazei and robs temperature and connect
Kind, maintain the temperature at 30 DEG C, can use through 28 days；
（2）Steaming：Raw material is pulverized, is watered immersion 45 hours, enter pot boiling extremely ripe rotten；
（3）Mixed song：By stewing for the raw material cooking put 20 minutes after take out to spread out and dry in the air cool, cultured bacterium block is taken off band and dries, pulverize
Beading；Again the raw material cooking is cooled to 36 DEG C, adds Agaricus blazei grain, then admix distiller's yeast, acetate solution, stir, temperature
Degree drops to 28 DEG C of fashionable dress cylinder brews；
（4）Fermentation：After raw material mixed song dress cylinder, initially entering saccharification and alcoholic fermentation stage, now temperature controls at 30 DEG C, through 30
Hour, material temperature rises to 36 DEG C and enters the acetic fermentation stage, and temperature controls at 40 DEG C, meanwhile, mixes wood chaff 8 kilograms, stirring
Uniformly, after 3 days, material temperature declines, and alcohol oxidation terminates, and acetifies and completes；
（5）Ageing：After acetifying in cylinder, add water the alcohol concentration reducing in vinegar liquid, and every kilogram of material adds water 300 kilograms, brew 45 days,
Treating that vinegar liquid souring is ripe, now there is a thin layer mycoderm in vinegar face, and pungent tart flavour occurs, and upper strata is limpid, and middle lower floor shows raw material look, slightly in
Both are mixed by muddy shape mutually, and through filtering solid suspension, bottling seals, and is commodity mature vinegar.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610863000.3A CN106434256A (en) | 2016-09-29 | 2016-09-29 | Preparation method of agaricus blazei murill health vinegar |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610863000.3A CN106434256A (en) | 2016-09-29 | 2016-09-29 | Preparation method of agaricus blazei murill health vinegar |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106434256A true CN106434256A (en) | 2017-02-22 |
Family
ID=58170983
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610863000.3A Withdrawn CN106434256A (en) | 2016-09-29 | 2016-09-29 | Preparation method of agaricus blazei murill health vinegar |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106434256A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106929386A (en) * | 2017-05-05 | 2017-07-07 | 山西省农业科学院食用菌研究所 | The method that flat mushroom pre fermentation coarse cereals prepare smoked vinegar |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105154306A (en) * | 2015-09-14 | 2015-12-16 | 胡志荣 | Preparation method of ganoderma lucidum healthy vinegar |
-
2016
- 2016-09-29 CN CN201610863000.3A patent/CN106434256A/en not_active Withdrawn
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105154306A (en) * | 2015-09-14 | 2015-12-16 | 胡志荣 | Preparation method of ganoderma lucidum healthy vinegar |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106929386A (en) * | 2017-05-05 | 2017-07-07 | 山西省农业科学院食用菌研究所 | The method that flat mushroom pre fermentation coarse cereals prepare smoked vinegar |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103695284A (en) | Preparation method of dried mushroom-sticky rice vinegar | |
| KR20110104278A (en) | Manufacturing method of fermented materials using wax gourd and functional food of thereof manufacturing | |
| CN107258999A (en) | A kind of agaric fungus fermented tea preparation method | |
| CN106072433A (en) | A kind of method producing mushroom soy sauce | |
| CN105154306A (en) | Preparation method of ganoderma lucidum healthy vinegar | |
| CN107307135A (en) | A kind of processing method of Agricus blazei health protection tea | |
| CN106635701A (en) | Quinoa rice wine | |
| CN103981048A (en) | Production method of Huai Chinese yam yellow rice wine | |
| CN106434256A (en) | Preparation method of agaricus blazei murill health vinegar | |
| CN108034547A (en) | A kind of bitter buckwheat paste flavor wine and preparation method thereof | |
| CN107629919A (en) | A kind of Job's tears is made wine again and its processing technology | |
| CN104726320B (en) | A kind of fig honey vinegar and preparation method | |
| CN105969633A (en) | Preparation method of toadstool composite tea vinegar | |
| CN105360915A (en) | Low-protein steamed sorghum bread applicable to diabetic nephropathy patient and making method thereof | |
| CN105018275A (en) | Manufacturing method for pleurotus eryngii glutinous rice wine | |
| CN105969581B (en) | Pueraria lobata cordyceps militaris liquor and preparation method thereof | |
| CN105695224B (en) | A kind of Lenlinus edodes black garlic wine | |
| CN111743091A (en) | Novel bean dreg sauce and preparation method thereof | |
| CN109370869A (en) | A kind of bitter buckwheat ethylic acid fermented beverage and preparation method thereof rich in flavones | |
| CN108795684A (en) | One kind is enriched blood lipid-loweringing jujube health preserving vinegar and preparation method thereof | |
| CN107712643A (en) | A kind of preparation method of red yeast rice soybean peanut thick broad-bean sauce | |
| CN107916208A (en) | A kind of lentinan zymotic fluid and its process for solid state fermentation for improving immunity | |
| CN109797067A (en) | A kind of preparation process of wormwood yellow rice wine | |
| CN106010931A (en) | Preparation method of phellinus igniarius composite health vinegar | |
| CN107142173A (en) | A kind of woody type distiller's yeast and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20170222 |