CN106539011A - A kind of enzyme solution of pickled cabbage - Google Patents
A kind of enzyme solution of pickled cabbage Download PDFInfo
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- CN106539011A CN106539011A CN201610893958.7A CN201610893958A CN106539011A CN 106539011 A CN106539011 A CN 106539011A CN 201610893958 A CN201610893958 A CN 201610893958A CN 106539011 A CN106539011 A CN 106539011A
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Abstract
The invention belongs to fruits and vegetables technical field, specifically related to a kind of enzyme solution of pickled cabbage, including adding the compound enzyme of pectase, beta glucan enzyme and cellulase composition to do pickled cabbage enzymolysis processing after pickled cabbage desalting processing, compound enzyme inactivation treatment is obtained into pickled cabbage enzymolysis finished product again then.The present invention is high for pickled cabbage crude fiber content, the problem of palatability difference, using compounding ferment treatment, effectively increase the hydrolysis result of pickled cabbage cell, and enzymolysis processing is carried out to the by-product during pickles machining, the wasting of resources is reduced, the palatability and overall utilization rate of pickled cabbage is improve, enzymatic hydrolysate can be used for processing of pickled cabbage beans etc., with good application prospect.
Description
Technical field
The invention belongs to fruits and vegetables technical field, and in particular to a kind of enzyme solution of pickled cabbage.
Background technology
Pickled cabbage (Potherb mustard) also known as potherb mustard (Brassica juncea
Coss.Var.crispifolia), annual herb plant, belongs to Cruciferae, is the mutation of Caulis et Folium Brassicae junceae.Pickled cabbage local flavor is delicious, and
Be of high nutritive value, rich in carotene, thiamine, riboflavin, nicotinic acid, ascorbic acid etc., with invigorating the stomach and promoting digestion, reduce blood pressure,
The effect such as hemostasis, thus it is favored by consumers[1].Pickled cabbage has plantation in China north and south various places, especially belongs in the Yangtze river basin
Generally cultivate and edible vegetable[2].Pickles machining mode can produce hydro carbons, alcohol typically based on pickling, during pickled
The flavor substances such as class, lipid, contained albumen degradable are several amino acids, and delicate flavour is presented[3].In the past with regard to pickles machining
Research focus mostly on method for salting improve, nitrite control, it is pickled during physical and chemical composition and flavor substance analysis etc. layer
Face[4-6].However as original gradually saturation for the segmenting market, traditional pickling process pickled cabbage product economy benefit has glided in recent years,
Need badly and seek new breakthrough in Product processing form and economic value added.
In pickled cabbage leaf stalk, crude fiber content is up to 15% or so[2], in converted productss production process, generally by pickled blank
Partially old leaf stalk is removed, at the same raw material transport and the course of processing in come off or the leaf that falls of breaking, handle etc. are also all dropped, this causes
A large amount of wastes of raw material, also threaten to environment, while the added burden in terms of labour demand is caused to enterprise.Plant
Based food processing mainly uses inclusions such as protein, oils and fatss, solubility alkaloid, pigment etc. of plant cell, and these
Composition is wrapped up or closely coupled by plant cell wall, and making proper treatment using enzyme preparations such as cellulase and pectases can make plant
Softening of the cell wall, swelling or collapse, so as to accelerate the dissolution of cellular content, improve food quality[7].Contain in fruit and vegerable cell wall
There are the materials such as substantial amounts of pectic substance, cellulose, starch, lignin, hydrolyze with pectase, cellulase, hemicellulase etc.
Fruit and vegerable and straw, can damage cells wall, improve cellulose conversion ratio, and this zymolysis technique has been widely used in food and feeding
In material exploitation industry[7-9].Cellulase is that a class can promote cellulose degradation for cellobiose and the multicomponent enzyme body of glucose
System, uses cellulose treatment Semen sojae atricolor, can promote soybean peeling, destroy its cell wall, so that being included in the oil in cell
Fat and protein are totally separated from and come；Add cellulase in Folium Camelliae sinensis extraction process, containing for its soluble saccharide can be lifted
Amount and water extraction yield etc.[10].Pectase is the general name of the various enzymes for referring to decompose pectin substance, and macromole can be made long
The Pectin, proto of chain is degraded to low molecular pectin galacturonic acid oligosaccharides, substrate viscosity is declined rapidly, increases soluble pectin
Content.And hemicellulase refers to the enzyme of energy specific degradation hemicellulose, wherein xylanase is hemicellulose degrading enzymes
Main enzyme in system, can moderately decompose plant cell wall, and non-starch polysaccharides(nsp) is decomposed into the oligomeric wood of the less degree of polymerization
Sugar[11].Conventional research shows, is used in mixed way different enzyme preparations and can play synergism, is conducive to improving substrate hydrolysis result,
Such as pectase and cellulase compounding are used, the pectin and cellulose in aloe cell wall capable of being fast degraded, so as to destroy
Its cell wall, improves cell wall and membrane passage, accelerates the dissolution of cell interior polysaccharide[7]。
During garden stuff processing, the specificity of feedstock property, the complexity of processing technique, and finished product varies
Quality requirements determine that only a kind of enzyme cannot meet requirement, need to compound related effect enzyme in actual production, come effective
The stem block being difficult by pickled cabbage, fragment are pickled in degraded, so as to improve pickled cabbage added value.Relevant report yet there are no all spaces in a newspaper.
The content of the invention
The purpose of the present invention is difficult by for the stem block that comes off during pickles machining, fragment, and raw material is wasted in a large number
A difficult problem, there is provided a kind of process is simple, low cost, pollution-free, the pickled cabbage enzyme solution turned waste into wealth, to snow can be effectively improved
Dish beans palatability and nutritional labeling ratio, improve pickled cabbage raw material availability, provide newly for the further intensive processing of pickled cabbage product
Thinking, opens up pickles machining new paragon.
To realize the goal of the invention of the present invention, inventor provides following technical scheme：
A kind of enzyme solution of pickled cabbage, is carried out according to the following steps：
(1) pickled cabbage desalting processing：
Pickled cabbage is cut to into strip, using hydrostatic desalination process, more than desalting processing 2h is carried out to pickled cabbage,
(2) pickled cabbage enzymolysis processing：
The pickled cabbage that Jing steps (1) are processed adds the compound enzyme of pectase, 1,4 beta-glucanase and cellulase composition to carry out enzyme
Solution process, wherein, the addition of each enzyme is respectively by pickled cabbage Mass Calculation：Enzymatic activity is the pectase 2 ± 1 ‰, enzyme of 100,000 U/g
1,4 beta-glucanase 1.5 ± 0.5 ‰ and cellulase 2 ± 1 ‰ that enzymatic activity be 10 ten thousand U/gs of the activity for 20,000 U/g；Enzymolysis processing
Main technologic parameters include：Hydrolysis temperature is 40-50 DEG C, and enzymolysis pH is 4.0-6.0, and enzymolysis time is 36-48h,
(3) compound enzyme inactivation treatment：Step (2) enzymolysis processing complete pickled cabbage sample, taking-up are gone out at 80 DEG C -85 DEG C
Enzyme 5-6min, obtains pickled cabbage enzymolysis finished product.
Preferably, according to a kind of enzyme solution of pickled cabbage of the present invention, wherein, it is quiet in the step (1)
The main technologic parameters of water desalination method include：In container, material-water ratio is 1:3, stir once per 10-15min, 20-30min changes water
Once.
Preferably, according to a kind of enzyme solution of pickled cabbage of the present invention, wherein, will in the step (1)
The final salinity of pickled cabbage is taken off to less than 4%.Pickled cabbage is carried out to find after different degrees of desalting processing, salinity can be effective for 1-4%
Ground keeps the hydrolysis result of compound enzyme, and salinity is the activity that more than 4% salinity limits compound enzyme, therefore, the present invention is selected
Salinity is terminals of the 1-4% as pickled cabbage desalination.
Preferably, according to a kind of enzyme solution of pickled cabbage of the present invention, wherein, it is multiple in the step (2)
Addition with enzyme is calculated as the cellulase of 2 ‰ pectase, 1.5 ‰ 1,4 beta-glucanase and 2 ‰ by pickled cabbage quality, i.e.,
The cellulase of the pectase of 200U/g, the 1,4 beta-glucanase of 30U/g and 200U/g.Through response surface optimization, under this condition
Optimal hydrolysis result can be reached with the enzyme of least cost.
Preferably, according to a kind of enzyme solution of pickled cabbage of the present invention, wherein, enzyme in the step (2)
Before solution process is carried out, pickled cabbage sample is first carried out break process.To increase the contact area of substrate and compound enzyme, enzymolysis effect is improved
Rate.
Compared with prior art, the invention has the beneficial effects as follows：
(1) present invention is high for pickled cabbage crude fiber content, the problem of palatability difference, using pectase, 1,4 beta-glucanase and
The method of cellulase compounding, three kinds of enzyme interactings, effectively increases the hydrolysis result of pickled cabbage cell.
(2) present invention before enzymolysis processing is carried out first carries out the desalting processing of pickled cabbage, specify that the applicable salinity of compound enzyme
Scope is less than 4%, and the enzymolysis processing of pickled cabbage can be effectively carried out in the salinity range.
(3) pickled cabbage Jing after compound ferment treatment, large particulate matter degradation rate up to 70%, crude fiber content and nitrite
Content is significantly reduced, and reducing sugar and free aminoacid content are significantly improved.
(4) present invention carries out enzymolysis processing to the by-product during pickles machining, reduces the wasting of resources, improves snow
The palatability and overall utilization rate of dish, enzymatic hydrolysate can be used for processing of pickled cabbage beans etc., with good application prospect.
Description of the drawings
Fig. 1 is the impact that difference hydrolytic enzyme of the invention obstructs degradation effect to pickled cabbage.
Fig. 2 is the hydrolysis result of the embodiment of the present invention 1 and comparative example pectase, 1,4 beta-glucanase and cellulase to pickled cabbage
Audio-visual picture.
Fig. 3 is impact figure of the pickled cabbage salinity of the present invention to complex enzyme zymohydrolysis effect.
Fig. 4 is impact figure of the temperature of the present invention to hydrolysis result.
Fig. 5 is impact figures of the pH of the present invention to hydrolysis result.
Fig. 6 is impact figure of the enzymolysis time of the present invention to hydrolysis result.
Specific embodiment
With reference to embodiment, present disclosure is further illustrated.It should be appreciated that the enforcement of the present invention is not limited to
In the following examples, any pro forma flexible and/or change made to the present invention falls within the scope of the present invention.
In the present invention, if not refering in particular to, all of part, percentage ratio are unit of weight, and all of equipment and raw material etc. are
It is commercially available or the industry is conventional.If without specializing, the method that embodiment is adopted is technology generally in the art.
Primary raw material explanation：
The pectase of the present invention, 1,4 beta-glucanase and cellulase are purchased from jade of the He family enzyme preparation company.
Embodiment 1
A kind of enzyme solution of pickled cabbage, is carried out according to the following steps：
(1) pickled cabbage desalting processing：
Pickled cabbage is cut to into the strip of length 2-3cm, using hydrostatic desalination process, is once fed intake as 2kg, material-water ratio is in container
1:3, stir once per 10min, 30min changes water once, until pickled cabbage salinity is 2%,
(2) pickled cabbage enzymolysis processing：
Pickled cabbage obtained by step (1) is carried out into break process, (enzymatic activity is the pectin of 100,000 U/g to add compounding enzyme system
Enzyme, enzymatic activity are the cellulase that the 1,4 beta-glucanase and enzymatic activity of 20,000 U/g is 100,000 U/g), to pectase, 1,4 beta-glucanase
200U/g, 30U/g, 200U/g are respectively with the concentration of cellulase, that is, add by pickled cabbage quality be calculated as 2 ‰ pectase,
1.5 ‰ 1,4 beta-glucanase and 2 ‰ cellulase, adjust pH to 5, digest 36h under the conditions of 40 DEG C after stirring,
(3) compound enzyme inactivation treatment：
By step (2) enzymolysis processing complete pickled cabbage sample, the enzyme denaturing 5min at 80 DEG C is taken out, obtain pickled cabbage enzymolysis and produce
Product.
Take 3 batch of repeat samples to be detected.
Comparative example
Taking pickled cabbage sample carries out desalting processing by the step (1) in embodiment 1, identical using embodiment 1 after desalting processing
Method break process is carried out to pickled cabbage, subsequently adjust pH to 5, place 36h under the conditions of 40 DEG C, as control (CK).Take weight
3 batch of duplicate sample product is detected.
By the following method the pickled cabbage sample of embodiment 1 and comparative example is detected, wherein：
(1) Stereo microscope observation analysis large particulate matter degradation rate：Take broken and enzyme treated pickled cabbage sample to be placed in
In the culture dish of 6.5cm diameters, culture dish is placed on the observation platform of Phenix-XTL-165-VT stereomicroscopes, is utilized
Cannon S5IS camera lens are connected with stereomicroscope by converting interface, select the visual field to carry out observation shooting after bringing to focus.
Shooting result carries out large particulate matter area of plane measurement using Photoshop, and calculates large particulate matter drop according to matched group
Solution rate；
(2) free amine group acidity test:With reference to GB GB/T5009.124-2003, divided using S-433D type aminoacid automatically
Analyzer detection,
(3) crude fiber content is determined：With reference to GB GB/T5009.10-2003, using Full-automatic fiber analysis system
Fibertec 2010 is determined,
(4) total reducing sugars is determined：According to GB/T5009.7-2008,3,5- dinitrosalicylic acids (DNS) colorimetry is utilized to survey
It is fixed, represent by reference of glucose,
(5) nitrous nitrification：With reference to GB/T 5009.33-2010, determined using hydrochloric acid-naphthalene-ethylenediamine method.
The testing result of embodiment 1 and comparative example is as shown in Fig. 2, table 2 and table 3.Contrast test shows：Pickled cabbage in the present invention
Large particulate matter have obvious degraded.The present invention has carried out selection and the optimization of response phase method to pickled cabbage digestive enzyme proportioning,
Determine optimal proportioning.After being fitted to experimental data (table 1) using Design-Expert softwares, degradation rate (Y) is obtained
Quadratic regression model to independent variable pectase (A), 1,4 beta-glucanase (B) and cellulase (C) consumption：
Y=65.68+1.91A+2.07B+1.55C+0.19AB+1.17AC+0.058BC-1.20A2-1.16B2-0.54C2,
Model significantly (the P=0.0015 of pickled cabbage digestive enzyme compounding test<0.01), represent that regression model index highly shows
Write；Regression model coefficient R2For 0.9223, and lose and intend error not significantly (P=0.3666>0.05), illustrate that model is returned to intend
It is right good.Enzyme proportioning Jing after response surface optimization be 2 ‰ pectases (200U/g), 1.5 ‰ 1,4 beta-glucanases (30U/g) and
2 ‰ cellulase (200U/g), large particulate matter degradation rate is up to 70.16 ± 3.12% with this understanding, with predictive value
(69.73%) it is consistent substantially.Additionally, crude fiber content (0.61%) in pickled cabbage sample after enzymolysis processing of the present invention, with
Matched group (1.83%) has compared significant reduction；Content of nitrite also reduces 61.3% compared with matched group；Reduction
Sugared content has reached 30 times that 27.32mg/g is matched group.The inventive method can also effectively improve the free amino acid of pickled cabbage
Content, Jing after complex enzyme zymohydrolysis process, 1.57 times for matched group of free aminoacid content.Show substantially to drop using the present invention
Large particulate matter in solution pickled cabbage sample, reduces containing for crude fibre and content of nitrite, raising reducing sugar and free amino acid
Amount, effectively lifts the utilization rate of pickled cabbage by-product.
Table 1 optimizes the enzyme ratio data in the present invention using response phase method
2 embodiment 1 of table and comparative example crude fibre, nitrous acid, content of reducing sugar comparison sheet
| Correlation merit index | Comparative example | Embodiment 1 |
| Crude fiber content (%) | 1.83±0.19 | 0.61±0.14** |
| Content of nitrite (mg/kg) | 1.55±0.23 | 0.60±0.17** |
| Content of reducing sugar (mg/g) | 0.92±0.21 | 27.32±3.08** |
3 embodiment 1 of table and comparative example free aminoacid content comparison sheet
| Amino acid classes | Comparative example (%) | Embodiment 1 (%) |
| Aspartic acid (ASP) | 0.05±0.01 | 0.08±0.02* |
| Threonine (THR) | 0.01±0.00 | 0.04±0.01* |
| Serine (SER) | 0.03±0.01 | 0.04±0.01 |
| Glutamic acid (GLU) | 0.11±0.02 | 0.15±0.03* |
| Proline (PRO) | 0.02±0.00 | 0.03±0.00 |
| Glycine (GLY) | 0.03±0.00 | 0.04±0.01 |
| Alanine (ALA) | 0.03±0.01 | 0.04±0.01 |
| L-Valine (VAL) | 0.01±0.00 | 0.03±0.01 |
| Methionine (MET) | <0.01 | <0.01 |
| Isoleucine (ILE) | 0.01±0.00 | 0.03±0.00* |
| Leucine (LEU) | 0.03±0.01 | 0.05±0.01 |
| L-Tyrosine (TYR) | <0.01 | 0.01±0.00 |
| Phenylalanine (PHE) | 0.02±0.00 | 0.03±0.00 |
| Histidine (HIS) | 0.02±0.00 | 0.04±0.00* |
| Lysine (LYS) | 0.01±0.00 | 0.03±0.01 |
| Arginine (ARG) | 0.03±0.01 | 0.02±0.01 |
| Total amount (%) | 0.42±0.07 | 0.66±0.11** |
Embodiment 2
A kind of enzyme solution of pickled cabbage, is carried out according to the following steps：
(1) pickled cabbage desalting processing：Pickled cabbage is cut to into the strip of length 2-3cm, using hydrostatic desalination process, once feed intake for
2kg, in container, material-water ratio is 1:3, stir once per 15min, 20min changes water once, until pickled cabbage salinity is 1%；
(2) pickled cabbage enzymolysis processing：Pickled cabbage obtained by step (1) is carried out into break process, compounding enzyme system (enzymatic activity is added
Cellulase for 1,4 beta-glucanase and enzymatic activity that the pectase of 100,000 U/g, enzymatic activity are 20,000 U/g are 100,000 U/g), to fruit
The concentration of glue enzyme, 1,4 beta-glucanase and cellulase is respectively 300U/g, 40U/g, 100U/g, that is, add and be calculated as by pickled cabbage quality
3 ‰ pectase, 2 ‰ 1,4 beta-glucanase and 1 ‰ cellulase, after stirring adjust pH to 4, under the conditions of 45 DEG C digest
48h；
(3) compound enzyme inactivation treatment：By step (2) enzymolysis processing it is complete after, the enzyme denaturing 5min at 85 DEG C, obtain pickled cabbage enzymolysis
Product.
Take 3 batch of repeat samples and detected that through experimental tests can reach the technique effect of embodiment 1, it is not another herein
One repeats.
Embodiment 3
A kind of enzyme solution of pickled cabbage, is carried out according to the following steps：
(1) pickled cabbage desalting processing：Pickled cabbage is cut to into the strip of length 2-3cm, using hydrostatic desalination process, once feed intake for
2kg, in container, material-water ratio is 1:3, stir once per 10min, 25min changes water once, until pickled cabbage salinity is 4%；
(2) pickled cabbage compound enzyme addition is processed：Pickled cabbage obtained by step (1) is carried out into break process, compounding enzyme system is added
(1,4 beta-glucanase and enzymatic activity that enzymatic activity is the pectase of 100,000 U/g, enzymatic activity is 20,000 U/g is the cellulose of 100,000 U/g
Enzyme), the concentration to pectase, 1,4 beta-glucanase and cellulase is respectively 100U/g, 20U/g, 300U/g, i.e. pickled cabbage is pressed in addition
Quality is calculated as the cellulase of 1 ‰ pectase, 1 ‰ 1,4 beta-glucanase and 3 ‰, adjusts pH to 6, in 40 DEG C of conditions after stirring
Lower enzymolysis 48h；
(3) compound enzyme inactivation treatment：By step (2) enzymolysis processing it is complete after, the enzyme denaturing 6min at 80 DEG C, obtain pickled cabbage enzymolysis
Product.
Through experimental tests can reach the technique effect of embodiment 1, no longer repeat one by one herein.
List of references：
[1] Zhu Wei, salt down pickled cabbage base and local flavor research .2005, Agricultural University Of Hunan.
[2] Ye Lihua, turns round and look at palm root, Yang Guozhi, Chu Weixiong, longevity newly red. and different pickled cabbage kind celluloses, amino acid content are surveyed
Setting analysis. the Changjiang river vegetable, 2010 (12):p.39-40.
[3] Hu Yuxia, physical and chemical composition and its non-oxidizability Changeement .2007, Zhejiang University during potherb mustard is pickled
Biosystem engineering and Zhejiang University of Food Science institute.
[4] Xu Juandi, Liu Donghong. the Dynamic variation of main component in Pickled potherb mustard curing process. Chinese food
Journal, 2013.13 (7):p.215-221.
[5] Zheng Guifu, Xu Zhenxiang. the research that control potherb mustard curing process nitrite is formed. Food Science,
2002.23(9):p.56-58.
[6]Zhongxiang,F.,H.Yuxia,L.Donghong,C.Jianchu,Y.Xingqian.Changes of
phenolic acids and antioxidant activities during potherb mustard(Brassica
juncea,Coss.)pickling.Food Chemistry,2008.108(3):p.811–817.
[7] Li Yahui, Ma Yanhong, Huang Kaihong, Zhao Yancun, Zhang Hongzhi, Wang Guang ancestral temple. response phase method optimizes multiplex-enzyme extraction reed
Luxuriant growth polysaccharide process and its antioxidant activity analysis. Food Science, 2014.35 (18):p.63-68.
[8] Deng Guilan, Peng Chaoying, Lu Feng. using microorganism and the coarse-fibred research of enzymatic degradation. feed industry, 2004.40
(11):p.48-51.
[9]Matano,Y.,Vegetable fiber-digesting agent and method of processing
vegetable waste by using the same.2007,US.
[10] State of Zhao duckweed, Li Yingqiu. the progress of cellulase and its application in food industry. Shandong food is sent out
Ferment, 2015 (2):p.37-40.
[11] Wang Qi, Wang Linfeng, Yan Deran, Zhang Feiyang, Liu Tiantian, Wu Jingbo. the enzyme during Factor of Enzymolysis Corn Stalk
Compounding condition optimizing. biotechnology is circulated a notice of, and 2016.32 (3).
Claims (5)
1. a kind of enzyme solution of pickled cabbage, it is characterised in that carry out according to the following steps：
(1) pickled cabbage desalting processing：
Pickled cabbage is cut to into strip, using hydrostatic desalination process, more than desalting processing 2h is carried out to pickled cabbage,
(2) pickled cabbage enzymolysis processing：
The pickled cabbage that Jing steps (1) are processed adds the compound enzyme of pectase, 1,4 beta-glucanase and cellulase composition to carry out at enzymolysis
Reason, wherein, it is 2 that the addition of each enzyme is respectively the pectase 2 ± 1 ‰, enzymatic activity that enzymatic activity is 100,000 U/g based on pickled cabbage quality
The 1,4 beta-glucanase 1.5 ± 0.5 ‰ of ten thousand U/g and the cellulase 2 ± 1 ‰ that enzymatic activity is 100,000 U/g；The main work of enzymolysis processing
Skill parameter includes：Hydrolysis temperature is 40-50 DEG C, and enzymolysis pH is 4.0-6.0, and enzymolysis time is 36-48h,
(3) compound enzyme inactivation treatment：By step (2) enzymolysis processing complete pickled cabbage sample, the enzyme denaturing 5- at 80 DEG C -85 DEG C is taken out
6min, obtains pickled cabbage enzymolysis finished product.
2. a kind of enzyme solution of pickled cabbage as claimed in claim 1, it is characterised in that hydrostatic desalination process in the step (1)
Main technologic parameters include：In container, material-water ratio is 1:3, stir once per 10-15min, 20-30min changes water once.
3. a kind of enzyme solution of pickled cabbage as claimed in claim 1, it is characterised in that in the step (1) by pickled cabbage most
Whole salinity is taken off to less than 4%.
4. a kind of enzyme solution of pickled cabbage as claimed in claim 1, it is characterised in that compound enzyme adds in the step (2)
Dosage is calculated as the cellulase of 2 ‰ pectase, 1.5 ‰ 1,4 beta-glucanase and 2 ‰ by pickled cabbage quality.
5. a kind of enzyme solution of pickled cabbage as claimed in claim 1, it is characterised in that enzymolysis processing is entered in the step (2)
Before row, pickled cabbage sample is first carried out break process.
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| CN113662122A (en) * | 2021-08-27 | 2021-11-19 | 北京工商大学 | Anti-oxidation additive based on day lily and application thereof |
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| CN104222494A (en) * | 2014-08-01 | 2014-12-24 | 威海金牌生物科技股份有限公司 | Compound microbial enzyme preparation and preparation method thereof |
| CN104206943A (en) * | 2014-09-09 | 2014-12-17 | 广西宁明正珠食品进出口有限公司 | Production method for lemon jam |
| CN104543846A (en) * | 2015-01-29 | 2015-04-29 | 大闽食品（漳州）有限公司 | Preparation method of instant pumpkin powder |
| CN104738449A (en) * | 2015-02-06 | 2015-07-01 | 安徽农业大学 | Method for preparing instant pumpkin powder by enzyme hydrolysis method |
| CN105475984A (en) * | 2015-12-31 | 2016-04-13 | 百色学院 | Making method of fermented chilli sauce |
| CN106011112A (en) * | 2016-05-20 | 2016-10-12 | 山东省食品发酵工业研究设计院 | Special complex enzyme system for kelp comprehensive utilization and application thereof |
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