CN107373646A - A kind of Kiwi berry ferment and its rapid-result preparation method rich in protein and selenium zinc nutrition composition - Google Patents
A kind of Kiwi berry ferment and its rapid-result preparation method rich in protein and selenium zinc nutrition composition Download PDFInfo
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- CN107373646A CN107373646A CN201710673171.4A CN201710673171A CN107373646A CN 107373646 A CN107373646 A CN 107373646A CN 201710673171 A CN201710673171 A CN 201710673171A CN 107373646 A CN107373646 A CN 107373646A
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- ferment
- kiwi berry
- protein
- zymotic fluid
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- 235000009436 Actinidia deliciosa Nutrition 0.000 title claims abstract description 20
- 235000009434 Actinidia chinensis Nutrition 0.000 title claims abstract description 19
- 235000021028 berry Nutrition 0.000 title claims abstract description 19
- 235000016709 nutrition Nutrition 0.000 title claims abstract description 16
- 102000004169 proteins and genes Human genes 0.000 title claims abstract description 13
- 108090000623 proteins and genes Proteins 0.000 title claims abstract description 13
- 230000035764 nutrition Effects 0.000 title claims abstract description 11
- 239000000203 mixture Substances 0.000 title claims abstract description 10
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- SBIBMFFZSBJNJF-UHFFFAOYSA-N selenium;zinc Chemical compound [Se]=[Zn] SBIBMFFZSBJNJF-UHFFFAOYSA-N 0.000 title claims abstract description 9
- 244000298715 Actinidia chinensis Species 0.000 title claims abstract 7
- 240000006162 Chenopodium quinoa Species 0.000 claims abstract description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 15
- 239000012530 fluid Substances 0.000 claims abstract description 14
- 241000894006 Bacteria Species 0.000 claims abstract description 11
- 238000000855 fermentation Methods 0.000 claims abstract description 8
- 230000004151 fermentation Effects 0.000 claims abstract description 8
- 238000000034 method Methods 0.000 claims abstract description 8
- 235000013399 edible fruits Nutrition 0.000 claims description 18
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 16
- 239000000843 powder Substances 0.000 claims description 10
- 239000004310 lactic acid Substances 0.000 claims description 8
- 235000014655 lactic acid Nutrition 0.000 claims description 8
- 239000004382 Amylase Substances 0.000 claims description 3
- 102000013142 Amylases Human genes 0.000 claims description 3
- 108010065511 Amylases Proteins 0.000 claims description 3
- 235000019418 amylase Nutrition 0.000 claims description 3
- 238000006424 Flood reaction Methods 0.000 claims 1
- 239000000463 material Substances 0.000 claims 1
- 238000007789 sealing Methods 0.000 abstract description 4
- 239000004615 ingredient Substances 0.000 abstract description 2
- 239000006041 probiotic Substances 0.000 abstract description 2
- 230000000529 probiotic effect Effects 0.000 abstract description 2
- 235000018291 probiotics Nutrition 0.000 abstract description 2
- 238000001914 filtration Methods 0.000 abstract 1
- 244000298697 Actinidia deliciosa Species 0.000 description 13
- OVBPIULPVIDEAO-LBPRGKRZSA-N folic acid Chemical compound C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)N[C@@H](CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-LBPRGKRZSA-N 0.000 description 4
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 2
- OVBPIULPVIDEAO-UHFFFAOYSA-N N-Pteroyl-L-glutaminsaeure Natural products C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)NC(CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-UHFFFAOYSA-N 0.000 description 2
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 2
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol 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
- GVJHHUAWPYXKBD-UHFFFAOYSA-N d-alpha-tocopherol Natural products OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- 229960000304 folic acid Drugs 0.000 description 2
- 235000019152 folic acid Nutrition 0.000 description 2
- 239000011724 folic acid Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000011777 magnesium Substances 0.000 description 2
- 229910052749 magnesium Inorganic materials 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 239000011669 selenium Substances 0.000 description 2
- 229910052711 selenium Inorganic materials 0.000 description 2
- 239000011701 zinc Substances 0.000 description 2
- 229910052725 zinc Inorganic materials 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 240000006122 Chenopodium album Species 0.000 description 1
- 235000009344 Chenopodium album Nutrition 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003270 Vitamin B Natural products 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 125000003275 alpha amino acid group Chemical group 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- OEYIOHPDSNJKLS-UHFFFAOYSA-N choline Chemical compound C[N+](C)(C)CCO OEYIOHPDSNJKLS-UHFFFAOYSA-N 0.000 description 1
- 229960001231 choline Drugs 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 1
- 229910052737 gold Inorganic materials 0.000 description 1
- 239000010931 gold Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- -1 manganese, flavonoids Chemical class 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 238000009928 pasteurization Methods 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 235000007686 potassium Nutrition 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 230000002269 spontaneous effect Effects 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 210000004885 white matter Anatomy 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/16—Inorganic salts, minerals or trace elements
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/185—Vegetable proteins
-
- 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
Abstract
The invention discloses a kind of Kiwi berry ferment and its rapid-result preparation method rich in protein and selenium zinc nutrition composition, it includes：Ripe fresh Kiwi berry is hanked, cleans, dry water, removes the peel, be cut into small pieces；It is put into clean resealable container, the zymotic fluid containing quinoa, sealing is added after ram-jolt；At 25 30 DEG C of temperature, ferment 57 days, when substantially being emitted in bubble-free；With 50 80 mesh bag filter pressure-filtering deslaggings.Gained ferment of the invention is more containing probiotic lactic bacteria；Valuable is the protein and other nutritional ingredients also brought in ferment containing quinoa, substantially increases the nutritional quality of ferment, and this is that general ferment can not be than；It is rapid-result and technique is simple, fermentation time only 57 days.
Description
Technical field
The present invention relates to ferment, specifically a kind of Kiwi berry ferment and its short-term training rich in protein and selenium zinc nutrition composition
Preparation method.
Background technology
Kiwi berry is described as " king of fruit ", its sweet and sour taste, soft texture, except containing abundant vitamin C, A, E and potassium,
Outside magnesium, the folic acid that also has less containing other fruit, carrotene, lutern, natural courage alcohol etc., the anti-oxidant finger of synthesis of Kiwi berry
Number ranks forefront in fruit, and it is not only easy to carry to be made ferment, easy to use, can more accomplish week production supply..
At present, the preparation method of traditional Kiwi berry ferment is not add beneficial bacterium, allows its spontaneous fermentation.This method
It is fermentation time length less than one, second, the humble nutritive value of the content of protein is low in ferment, third, beneficial microbe in ferment
It is few.
The content of the invention
The purpose of the present invention is for overcome the deficiencies in the prior art, and provides one kind and is rich in protein and selenium zinc nutrition composition
Kiwi berry ferment and its rapid-result preparation method.
Realizing the object of the invention technical scheme is：
A kind of Kiwi berry ferment and its rapid-result preparation method rich in protein and selenium zinc nutrition composition, comprise the following steps：
1st, ripe fresh Kiwi berry is hanked, cleans, dry water, removes the peel, be cut into small pieces；
2nd, from sealable vessel, wash clean, water is dried；
3rd, it is standby to prepare zymotic fluid；
4th, Kiwi berry block is put into resealable container, zymotic fluid is added after ram-jolt, sealed；
5th, at 25-30 DEG C of temperature, ferment 5-7 days, when substantially being emitted in bubble-free, fermentation is completed；
6th, with 50-80 eye mesh screen filter cleaners.
Described zymotic fluid is mixed by cold water, quinoa powder, lactic acid bacteria and sugar and is made, and each component dosage is：
Cold water is 2-4 times of fruit weight；
Lactic acid bacteria is the 1-3% of fruit weight；
Sugar is the heavy 10-15% of fruit；
Quinoa powder is the 8-10% of fruit weight.
First quinoa powder and water are well mixed when preparing zymotic fluid, add the 0.02-0.1% amylase of fruit weight, digests 30-
40 minutes, after pasteurization, then sugar, lactic acid bacteria are added and are well mixed.
The addition of described zymotic fluid, it is defined by flooding fermentation cure in a reservoir.
Quinoa in the zymotic fluid, South America is originated in, successful introduction, quinoa are the complete protein of nutrition in China
Base-forming food, endosperm accounts for the 68% of seed, and has nutritional activities, and protein content is up to 16-22%, quality and milk powder and meat phase
When rich in several amino acids, wherein it is amino acid needed by human to have 9 kinds, being especially enriched in the lysine lacked in plant.Also contain
There are the mineral matters such as calcium, magnesium, phosphorus, zinc, selenium, manganese, flavonoids, vitamin B, E, choline, folic acid etc., dietary fiber content is up to
7.1%, it is classic in cholesterol zero, almost common food, there is the laudatory title of " nutrition gold ", be greatly improved ferment egg
The content and nutritive value of white matter.
Quinoa powder of the present invention be quinoa is rinsed repeatedly, is cooked, is dried, crush made of ripe quinoa powder.
Advantage of the present invention：
1st, gained ferment is more containing probiotic lactic bacteria；
2nd, valuable is other nutritional ingredients such as protein and selenium, the zinc also brought in ferment containing quinoa, substantially increases ferment
The nutritional quality of element, this is that general ferment can not be than；
3rd, technique is simple, rapid-result, fermentation time only 5-7 days,.
Embodiment
The present invention is expanded on further below by embodiment, but is not limitation of the invention.
Embodiment
A kind of rapid-result preparation method of the Kiwi berry ferment rich in protein and selenium zinc nutrition composition, it is specifically：
1st, ripe fresh Kiwi berry is hanked, is cleaned, is dried water, removes the peel, being cut into small pieces；
2nd, sealable vessel are selected, are cleaned, to dry water standby；
3rd, zymotic fluid is prepared：The cold water for taking fruit to weigh 2.5 times, lactic acid bacteria are the 1.5% of fruit weight, and sugared dosage is the 13% of fruit weight, lamb's-quarters
Flour is the 9% of fruit weight, is first well mixed quinoa powder and water during preparation, adds fruit and weighs 0.04% amylase, digests 40 minutes, bar
Family name sterilizes, and after cooling, then sugar, lactic acid bacteria is added and are well mixed；
4th, by kiwi fruit it is packaged enter sealing container, ram-jolt, then by zymotic fluid add sealing container in, flooding Kiwi berry block is
Standard, sealing；
5th, temperature is to be fermented 7 days at 30 DEG C, is taken out when being emitted in bubble-free；
6th, with 60 mesh bag filter filter cleaners.
Claims (5)
1. a kind of rapid-result preparation method of the Kiwi berry ferment rich in protein and selenium zinc nutrition composition, it is characterized in that, including such as
Lower step：
（1）Ripe fresh Kiwi berry is hanked, cleans, dry water, removes the peel, be cut into small pieces；
（2）From sealable vessel, wash clean, water is dried；
（3）It is standby to prepare zymotic fluid；
（4）Kiwi berry block is put into container, zymotic fluid is added after ram-jolt, floods fermentation material, is sealed；
（5）At 25-30 DEG C of temperature, ferment 5-7 days, when substantially being emitted in bubble-free, fermentation is completed to take out；
（6）With 50-80 eye mesh screen filter cleaners.
2. according to the method for claim 1, it is characterized in that, described zymotic fluid is by cold water, lactic acid bacteria, sugar and quinoa powder
Mixing is made, and dosage is：
Cold water is 2-4 times of fruit weight；
Lactic acid bacteria is the 1-3% of fruit weight；
Sugar is the heavy 10-15% of fruit；
Quinoa powder is the 8-10% of fruit weight.
3. according to the method for claim 2, it is characterized in that, described zymotic fluid is made up of following methods：First by quinoa powder
Add water and mix, with amylorrhexis, the dosage of amylase is the 0.02-0.1% of fruit weight, enzymolysis 30-40 minutes, after enzymolysis again
Through pasteurize, lactic acid bacteria and sugar are added again mixed afterwards.
4. according to the method described in one of claim 1-3, it is characterized in that, the addition of zymotic fluid, it must flood in a reservoir
Cure.
5. the Kiwi berry ferment rich in protein and selenium zinc nutrition composition prepared with one of claim 1-5 method.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710673171.4A CN107373646A (en) | 2017-08-09 | 2017-08-09 | A kind of Kiwi berry ferment and its rapid-result preparation method rich in protein and selenium zinc nutrition composition |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710673171.4A CN107373646A (en) | 2017-08-09 | 2017-08-09 | A kind of Kiwi berry ferment and its rapid-result preparation method rich in protein and selenium zinc nutrition composition |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107373646A true CN107373646A (en) | 2017-11-24 |
Family
ID=60345167
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710673171.4A Withdrawn CN107373646A (en) | 2017-08-09 | 2017-08-09 | A kind of Kiwi berry ferment and its rapid-result preparation method rich in protein and selenium zinc nutrition composition |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107373646A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103960657A (en) * | 2014-04-04 | 2014-08-06 | 湖北汇丰医药科技有限公司 | Pitaya enzyme preparation with capacity of regulating metabolism of human body and decomposing internal fat and preparation method |
| CN106418089A (en) * | 2016-12-19 | 2017-02-22 | 山西大学 | Chenopodium quinoa fermented milk and preparation method thereof |
| CN106616149A (en) * | 2016-12-08 | 2017-05-10 | 洛阳理工学院 | Preparation method of pineapple and orange composite ferment beverage |
-
2017
- 2017-08-09 CN CN201710673171.4A patent/CN107373646A/en not_active Withdrawn
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103960657A (en) * | 2014-04-04 | 2014-08-06 | 湖北汇丰医药科技有限公司 | Pitaya enzyme preparation with capacity of regulating metabolism of human body and decomposing internal fat and preparation method |
| CN106616149A (en) * | 2016-12-08 | 2017-05-10 | 洛阳理工学院 | Preparation method of pineapple and orange composite ferment beverage |
| CN106418089A (en) * | 2016-12-19 | 2017-02-22 | 山西大学 | Chenopodium quinoa fermented milk and preparation method thereof |
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