CN106901339A - A kind of production method of dried orange peel mandarin orange ferment - Google Patents
A kind of production method of dried orange peel mandarin orange ferment Download PDFInfo
- Publication number
- CN106901339A CN106901339A CN201710097223.8A CN201710097223A CN106901339A CN 106901339 A CN106901339 A CN 106901339A CN 201710097223 A CN201710097223 A CN 201710097223A CN 106901339 A CN106901339 A CN 106901339A
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- mandarin orange
- dried orange
- orange peel
- ferment
- peel mandarin
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- 241001672694 Citrus reticulata Species 0.000 title claims abstract description 45
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 19
- 238000000855 fermentation Methods 0.000 claims abstract description 28
- 230000004151 fermentation Effects 0.000 claims abstract description 26
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 18
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 18
- 108090000790 Enzymes Proteins 0.000 claims abstract description 11
- 102000004190 Enzymes Human genes 0.000 claims abstract description 11
- 239000006041 probiotic Substances 0.000 claims abstract description 11
- 235000018291 probiotics Nutrition 0.000 claims abstract description 11
- 239000004310 lactic acid Substances 0.000 claims abstract description 9
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 9
- 235000013372 meat Nutrition 0.000 claims abstract description 6
- 240000008042 Zea mays Species 0.000 claims abstract description 4
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 4
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 4
- CKUAXEQHGKSLHN-UHFFFAOYSA-N [C].[N] Chemical compound [C].[N] CKUAXEQHGKSLHN-UHFFFAOYSA-N 0.000 claims abstract description 4
- 235000005822 corn Nutrition 0.000 claims abstract description 4
- 235000015203 fruit juice Nutrition 0.000 claims abstract description 4
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 4
- 239000000463 material Substances 0.000 claims abstract description 4
- 238000000926 separation method Methods 0.000 claims abstract description 4
- 238000003756 stirring Methods 0.000 claims abstract description 4
- 235000000346 sugar Nutrition 0.000 claims abstract description 4
- 239000000047 product Substances 0.000 claims description 7
- 229910001220 stainless steel Inorganic materials 0.000 claims description 5
- 239000010935 stainless steel Substances 0.000 claims description 5
- 235000013361 beverage Nutrition 0.000 claims description 4
- 238000002360 preparation method Methods 0.000 claims description 4
- 241000894006 Bacteria Species 0.000 claims description 3
- 241000235342 Saccharomycetes Species 0.000 claims description 3
- 241000194020 Streptococcus thermophilus Species 0.000 claims description 3
- 238000010564 aerobic fermentation Methods 0.000 claims description 3
- 230000001580 bacterial effect Effects 0.000 claims description 3
- 238000011049 filling Methods 0.000 claims description 3
- 239000000706 filtrate Substances 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 230000002906 microbiologic effect Effects 0.000 claims description 3
- 238000005070 sampling Methods 0.000 claims description 3
- 229910001385 heavy metal Inorganic materials 0.000 claims description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 abstract description 6
- 210000002784 stomach Anatomy 0.000 abstract description 4
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 abstract description 3
- 229930003268 Vitamin C Natural products 0.000 abstract description 3
- 230000000378 dietary effect Effects 0.000 abstract description 3
- 210000000952 spleen Anatomy 0.000 abstract description 3
- 235000019154 vitamin C Nutrition 0.000 abstract description 3
- 239000011718 vitamin C Substances 0.000 abstract description 3
- 206010036790 Productive cough Diseases 0.000 abstract description 2
- 208000024794 sputum Diseases 0.000 abstract description 2
- 210000003802 sputum Anatomy 0.000 abstract description 2
- 229940088598 enzyme Drugs 0.000 description 8
- 230000000694 effects Effects 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 108010011619 6-Phytase Proteins 0.000 description 2
- 239000004382 Amylase Substances 0.000 description 2
- 108010065511 Amylases Proteins 0.000 description 2
- 102000013142 Amylases Human genes 0.000 description 2
- 206010062717 Increased upper airway secretion Diseases 0.000 description 2
- 244000269722 Thea sinensis Species 0.000 description 2
- 235000001014 amino acid Nutrition 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 235000019418 amylase Nutrition 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 208000026435 phlegm Diseases 0.000 description 2
- 229940085127 phytase Drugs 0.000 description 2
- 108090000765 processed proteins & peptides Proteins 0.000 description 2
- 150000003384 small molecules Chemical class 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 235000013619 trace mineral Nutrition 0.000 description 2
- 239000011573 trace mineral Substances 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- 108010059892 Cellulase Proteins 0.000 description 1
- 108010001682 Dextranase Proteins 0.000 description 1
- 229930194542 Keto Natural products 0.000 description 1
- 208000007107 Stomach Ulcer Diseases 0.000 description 1
- 208000006673 asthma Diseases 0.000 description 1
- 239000000090 biomarker Substances 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 230000004856 capillary permeability Effects 0.000 description 1
- 229940106157 cellulase Drugs 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 230000002279 cholagogic effect Effects 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000005034 decoration Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 239000000469 ethanolic extract Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 201000005917 gastric ulcer Diseases 0.000 description 1
- 229940059442 hemicellulase Drugs 0.000 description 1
- 108010002430 hemicellulase Proteins 0.000 description 1
- 229910052738 indium Inorganic materials 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 125000000468 ketone group Chemical group 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 210000004165 myocardium Anatomy 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 230000001902 propagating effect Effects 0.000 description 1
- 230000008439 repair process Effects 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000341 volatile oil Substances 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
- 239000002023 wood Substances 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
Landscapes
- Non-Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a kind of production method of dried orange peel mandarin orange ferment, comprise the following steps：（1）Fresh tangerine peel mandarin orange pulp is carried out into meat, core to separate, the pulp of mass percent 90%, fruit juice will be accounted for after separation to pour into fermentation tank, add the red sugar or white granulated sugar of mass percent 5%, the corn pulp of mass percent 2.5%, the probiotics of mass percent 2.5% always delivers 80% that material accounts for fermentation tankage size, and adjustment carbon-nitrogen ratio is 1:25；（2）2 days rear enclosed tank mouths, and 35 45 degree of fermentation jar temperature is kept, successively stirring after 57 days, determines pH value 2.6 3.5, lactic acid content：1645.00 2155.00mg/kg, citric acid content：2450.00 2950.00mg/kg, terminate fermentation, are transferred in holding vessel and store 90 days, and dried orange peel mandarin orange enzyme stoste is obtained.Dried orange peel mandarin orange ferment obtained by the production method of the dried orange peel mandarin orange ferment has functions that to clear up stomach, also with qi-regulating, invigorating the spleen, resolving sputum function, contains abundant vitamin C, good dietary properties.
Description
Technical field
The present invention relates to a kind of production method of food fermentoid, more particularly to a kind of new meeting that produced using new meeting area
The production method of the dried orange peel mandarin orange ferment that mandarin orange meat etc. is made for raw material.
Background technology
The dried orange peel of Jiangmen City of Guangdong Province Xinhui District production, is national geography sign protection product, is the dry fruit skin of Xinhui citrus reticulata,
It is also traditional spices and flavouring with medicinal and economic worth very high.Xinhui tangerine peel has just turned into south since the Song dynasty
One of " Guangdong products " of northern trade, more take Nan Yang, Middle and North America to by many overseas Chinese, because it is by prolonged storage, can be with
Give out a sweet perfume the fragrance for assailing the nostrils, and the centuries is taken as rare spices and is propagating, concluding the business.Recent studies shows that dried orange peel has
Play the role of eliminating the phlegm, relieving asthma, anti-gastric-ulcer, cholagogic, reduce capillary permeability；Its volatile oil has gentle thorn to intestines and stomach
Swash effect；Ethanol extract can reduce blood pressure but on myocardium keto consumption without influence.
Because dried orange peel has unique medicinal and edibility, cultivated area expands year by year in recent years, and processing method
Constantly bringing forth new ideas.There are many product form in the market：Orange peel tea, dried orange peel beverage, dried orange peel preserved fruit, dried orange peel wine, the general tea of mandarin orange, with
And dried orange peel is the various menus and flavouring of raw material.But often dried orange peel is to apply and use, and pulp does not obtain but very big
Value, and the present invention is the product using pulp for development of raw materials, using the dried orange peel mandarin orange ferment made by Xinhui citrus reticulata meat
Production method.
The content of the invention
Present invention aim to address the defect existing for prior art, there is provided a kind of production method of dried orange peel mandarin orange ferment,
Dried orange peel mandarin orange ferment obtained by the production method of the dried orange peel mandarin orange ferment has functions that to clear up stomach, also with qi-regulating, invigorating the spleen, change
Phlegm function, containing abundant vitamin C, good dietary properties, in the presence of probiotics, macromolecular is broken down into human body can inhale
The small molecule of receipts, while generating many biology enzymes（Amylase ,-dextranase, hemicellulase, phytase, pectase, wood
Dextranase, peptase）, vitamin, amino acid, trace element and small peptide.
The technical solution adopted in the present invention is：A kind of production method of dried orange peel mandarin orange ferment, comprises the following steps：
（1）Fresh tangerine peel mandarin orange pulp is carried out into meat, core to separate, the pulp of mass percent 90%, fruit juice will be accounted for after separation and is poured into hair
In fermentation tank, the red sugar or white granulated sugar of addition mass percent 5%, the corn pulp of mass percent 2.5%, mass percent 2.5%
Probiotics always delivers 80% that material accounts for fermentation tankage size, and adjustment carbon-nitrogen ratio is 1:25；
（2）2 days rear enclosed tank mouths, and fermentation jar temperature 35-45 degree is kept, successively stirring after 5-7 days, determines pH value
2.6-3.5, lactic acid content：1645.00-2155.00mg/kg, citric acid content：2450.00-2950.00mg/kg, terminates hair
Ferment, is transferred in holding vessel and stores 90 days, and dried orange peel mandarin orange enzyme stoste is obtained.
Further, the step（1）In probiotics for lactic acid bacteria, saccharomycete and streptococcus thermophilus hybrid bacterial strain.
Further, in described dried orange peel mandarin orange enzyme stoste preparation process, early stage uses aerobic fermentation, and the later stage uses anaerobism
Fermentation.
Further, described fermentation tank is the stainless steel fermentation tank of jacketed, using the stainless steel fermentation tank of chuck, is
In order to ensure at low temperatures, the optimum temperature of maintenance probiotics fermention.
Further, described step（2）In obtained dried orange peel mandarin orange enzyme stoste also need by filtering and sampling, when micro-
Biological indicators, heavy metal index reach beverage GB GB/T31121, and other indexs reach professional standard T/CBFIA08003-
2016, filtrate is input into workshop with pipeline, filling to obtain dried orange peel mandarin orange ferment finished product.
Terminate fermentation index be：PH value 2.6-3.5, lactic acid content：1645.00-2155.00mg/kg, citric acid contains
Amount：2450.00-2950.00mg/kg.
In sum, the dried orange peel mandarin orange ferment obtained by the production method of dried orange peel mandarin orange ferment of the invention has cleaning stomach
Effect, also with qi-regulating, invigorating the spleen, resolving sputum function, contains abundant vitamin C, good dietary properties, in the effect of probiotics
Under, macromolecular is broken down into the absorbable small molecule of human body, while generating many biology enzymes（Amylase ,-dextranase, half
Cellulase, phytase, pectase, zytase, peptase）, vitamin, amino acid, trace element and small peptide.
Specific embodiment
Embodiment 1
The production method of the dried orange peel mandarin orange ferment described by the embodiment of the present invention 1, prepares before production, cleans and crush machine, installs water pump
And sterilize, clean, fermentation tank of sterilizing；Specifically preparation process is：
（1）Fresh tangerine peel mandarin orange pulp is carried out into meat, core to separate, the pulp of mass percent 90%, fruit juice will be accounted for after separation and is poured into hair
In fermentation tank, the red sugar or white granulated sugar of addition mass percent 5%, the corn pulp of mass percent 2.5%, mass percent 2.5%
In fermentation tank middle part, total to deliver material accounts for fermentation tankage size 80%, adjustment carbon-nitrogen ratio is 1 to probiotics:25；
（2）2 days rear enclosed tank mouths, and fermentation jar temperature 35-45 degree is kept, successively stirring after 5-7 days, determines pH value
2.6-3.5, lactic acid content：1645.00-2155.00mg/kg, citric acid content：2450.00-2950.00mg/kg, terminates hair
Ferment, is transferred in holding vessel and stores 90 days, and dried orange peel mandarin orange enzyme stoste is obtained.
The step（1）In probiotics for lactic acid bacteria, saccharomycete and streptococcus thermophilus hybrid bacterial strain.
In the dried orange peel mandarin orange enzyme stoste preparation process, early stage uses aerobic fermentation, and the later stage uses anaerobic fermentation.
The fermentation tank is the stainless steel fermentation tank of jacketed, is to ensure low using the stainless steel fermentation tank of chuck
In the case of temperature, the optimum temperature of probiotics fermention is maintained.
The step（2）In obtained dried orange peel mandarin orange enzyme stoste also need by filtering and sampling, when microbiological indicator, a huge sum of money
Category index reaches beverage GB GB/T31121, and other indexs reach professional standard T/CBFIA08003-2016, filtrate pipeline
Input workshop, it is filling to obtain dried orange peel mandarin orange ferment finished product.
Terminate fermentation index be：PH value 2.6-3.5, lactic acid content：1645.00-2155.00mg/kg, citric acid contains
Amount：2450.00-2950.00mg/kg.
The above, is only presently preferred embodiments of the present invention, not makees any form to technology contents of the invention
On limitation.Every any simple modification made to above example according to technical spirit of the invention, equivalent variations and repair
Decorations, still fall within the range of technical scheme.
Claims (5)
1. a kind of production method of dried orange peel mandarin orange ferment, it is characterised in that comprise the following steps：
（1）Fresh tangerine peel mandarin orange pulp is carried out into meat, core to separate, the pulp of mass percent 90%, fruit juice will be accounted for after separation and is poured into hair
In fermentation tank, the red sugar or white granulated sugar of addition mass percent 5%, the corn pulp of mass percent 2.5%, mass percent 2.5%
Probiotics always delivers 80% that material accounts for fermentation tankage size, and adjustment carbon-nitrogen ratio is 1:25；
（2）2 days rear enclosed tank mouths, and fermentation jar temperature 35-45 degree is kept, successively stirring after 5-7 days, determines pH value
2.6-3.5, lactic acid content：1645.00-2155.00mg/kg, citric acid content：2450.00-2950.00mg/kg, terminates hair
Ferment, is transferred in holding vessel and stores 90 days, and dried orange peel mandarin orange enzyme stoste is obtained.
2. a kind of production method of dried orange peel mandarin orange ferment according to claim 1, it is characterised in that the step（1）In
Probiotics for lactic acid bacteria, saccharomycete and streptococcus thermophilus hybrid bacterial strain.
3. a kind of production method of dried orange peel mandarin orange ferment according to claim 2, it is characterised in that described dried orange peel mandarin orange ferment
In stoste preparation process, early stage uses aerobic fermentation, and the later stage uses anaerobic fermentation.
4. the production method of a kind of dried orange peel mandarin orange ferment according to claim 3, it is characterised in that described fermentation tank is band
The stainless steel fermentation tank of chuck.
5. a kind of production method of dried orange peel mandarin orange ferment according to claim 4, it is characterised in that described step（2）In
Obtained dried orange peel mandarin orange enzyme stoste need to be by filtering and sampling, when microbiological indicator, heavy metal index reach beverage GB GB/
T31121, other indexs reach professional standard T/CBFIA08003-2016, and filtrate is input into workshop with pipeline, filling to obtain dried orange peel
Mandarin orange ferment finished product.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710097223.8A CN106901339A (en) | 2017-02-22 | 2017-02-22 | A kind of production method of dried orange peel mandarin orange ferment |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710097223.8A CN106901339A (en) | 2017-02-22 | 2017-02-22 | A kind of production method of dried orange peel mandarin orange ferment |
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| Publication Number | Publication Date |
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| CN106901339A true CN106901339A (en) | 2017-06-30 |
Family
ID=59208882
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| CN201710097223.8A Pending CN106901339A (en) | 2017-02-22 | 2017-02-22 | A kind of production method of dried orange peel mandarin orange ferment |
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107616498A (en) * | 2017-11-17 | 2018-01-23 | 江门酵敬堂生物科技有限公司 | A kind of production method of longan ferment |
| CN107648129A (en) * | 2017-11-17 | 2018-02-02 | 江门酵敬堂生物科技有限公司 | A kind of production method of dried orange peel ferment shampoo |
| CN107668454A (en) * | 2017-11-17 | 2018-02-09 | 江门酵敬堂生物科技有限公司 | A kind of production method of enzyme beverage |
| CN108094804A (en) * | 2018-01-25 | 2018-06-01 | 广东新宝堂生物科技有限公司 | A kind of preparation method of antitumor strengthen immunity Xinhui tangerine peel enzyme beverage |
| CN108634146A (en) * | 2018-07-05 | 2018-10-12 | 五邑大学 | A kind of fermentation process of citrus pulp |
| CN108992373A (en) * | 2018-07-31 | 2018-12-14 | 刘经校 | Small green mandarin orange facial mask of one kind and preparation method thereof |
| CN109665629A (en) * | 2019-01-24 | 2019-04-23 | 江门新会浩田生物科技有限公司 | One kind water conditioner and its production technology made of Xinhui citrus reticulata |
| CN109793099A (en) * | 2019-01-24 | 2019-05-24 | 江门新会浩田生物科技有限公司 | A kind for the treatment of process of Xinhui citrus reticulata pulp |
| CN109845939A (en) * | 2019-03-18 | 2019-06-07 | 天津科技大学 | A kind of preparation method of Xinhui citrus reticulata meat probiotic fermentation beverage |
| CN110367532A (en) * | 2019-08-29 | 2019-10-25 | 湖北三峡神农生物科技有限公司 | A kind of preparation method of citrus ferment |
| CN113349322A (en) * | 2021-06-22 | 2021-09-07 | 广东新宝堂生物科技有限公司 | Preparation method of Xinhui dried orange peel enzyme concentrated beverage capable of improving sleep, maintaining beauty and keeping young |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106072582A (en) * | 2016-07-12 | 2016-11-09 | 江门光大生物科技有限公司 | A kind of production method of ferment and application thereof |
-
2017
- 2017-02-22 CN CN201710097223.8A patent/CN106901339A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106072582A (en) * | 2016-07-12 | 2016-11-09 | 江门光大生物科技有限公司 | A kind of production method of ferment and application thereof |
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107616498A (en) * | 2017-11-17 | 2018-01-23 | 江门酵敬堂生物科技有限公司 | A kind of production method of longan ferment |
| CN107648129A (en) * | 2017-11-17 | 2018-02-02 | 江门酵敬堂生物科技有限公司 | A kind of production method of dried orange peel ferment shampoo |
| CN107668454A (en) * | 2017-11-17 | 2018-02-09 | 江门酵敬堂生物科技有限公司 | A kind of production method of enzyme beverage |
| CN108094804A (en) * | 2018-01-25 | 2018-06-01 | 广东新宝堂生物科技有限公司 | A kind of preparation method of antitumor strengthen immunity Xinhui tangerine peel enzyme beverage |
| CN108094804B (en) * | 2018-01-25 | 2021-06-01 | 广东新宝堂生物科技有限公司 | Preparation method of Xinhui dried orange peel enzyme beverage capable of enhancing immunity |
| CN108634146A (en) * | 2018-07-05 | 2018-10-12 | 五邑大学 | A kind of fermentation process of citrus pulp |
| CN108992373A (en) * | 2018-07-31 | 2018-12-14 | 刘经校 | Small green mandarin orange facial mask of one kind and preparation method thereof |
| CN109665629A (en) * | 2019-01-24 | 2019-04-23 | 江门新会浩田生物科技有限公司 | One kind water conditioner and its production technology made of Xinhui citrus reticulata |
| CN109793099A (en) * | 2019-01-24 | 2019-05-24 | 江门新会浩田生物科技有限公司 | A kind for the treatment of process of Xinhui citrus reticulata pulp |
| CN109845939A (en) * | 2019-03-18 | 2019-06-07 | 天津科技大学 | A kind of preparation method of Xinhui citrus reticulata meat probiotic fermentation beverage |
| CN110367532A (en) * | 2019-08-29 | 2019-10-25 | 湖北三峡神农生物科技有限公司 | A kind of preparation method of citrus ferment |
| CN113349322A (en) * | 2021-06-22 | 2021-09-07 | 广东新宝堂生物科技有限公司 | Preparation method of Xinhui dried orange peel enzyme concentrated beverage capable of improving sleep, maintaining beauty and keeping young |
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Application publication date: 20170630 |