CN108048274A - A kind of herb fermenting object and processing technology - Google Patents
A kind of herb fermenting object and processing technology Download PDFInfo
- Publication number
- CN108048274A CN108048274A CN201711100418.XA CN201711100418A CN108048274A CN 108048274 A CN108048274 A CN 108048274A CN 201711100418 A CN201711100418 A CN 201711100418A CN 108048274 A CN108048274 A CN 108048274A
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- polygonati officinalis
- radix polygonati
- flour
- yam flour
- herb fermenting
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- 238000005516 engineering process Methods 0.000 title claims abstract description 13
- 235000013312 flour Nutrition 0.000 claims abstract description 75
- 241000234435 Lilium Species 0.000 claims abstract description 44
- 238000000855 fermentation Methods 0.000 claims abstract description 30
- 230000004151 fermentation Effects 0.000 claims abstract description 30
- 239000000284 extract Substances 0.000 claims abstract description 28
- 241000894006 Bacteria Species 0.000 claims abstract description 26
- 239000000843 powder Substances 0.000 claims abstract description 25
- 239000000203 mixture Substances 0.000 claims abstract description 24
- 230000000813 microbial effect Effects 0.000 claims abstract description 19
- 230000001954 sterilising effect Effects 0.000 claims abstract description 19
- 239000004382 Amylase Substances 0.000 claims abstract description 12
- 102000013142 Amylases Human genes 0.000 claims abstract description 12
- 108010065511 Amylases Proteins 0.000 claims abstract description 12
- 235000019418 amylase Nutrition 0.000 claims abstract description 12
- 235000021419 vinegar Nutrition 0.000 claims abstract description 9
- 239000000052 vinegar Substances 0.000 claims abstract description 9
- 239000012535 impurity Substances 0.000 claims abstract description 6
- 244000005700 microbiome Species 0.000 claims abstract description 6
- 238000004806 packaging method and process Methods 0.000 claims abstract description 6
- 238000007789 sealing Methods 0.000 claims abstract description 6
- 235000002723 Dioscorea alata Nutrition 0.000 claims description 38
- 235000005362 Dioscorea floribunda Nutrition 0.000 claims description 38
- 235000004868 Dioscorea macrostachya Nutrition 0.000 claims description 38
- 235000005361 Dioscorea nummularia Nutrition 0.000 claims description 38
- 235000005360 Dioscorea spiculiflora Nutrition 0.000 claims description 38
- 235000004879 dioscorea Nutrition 0.000 claims description 38
- 235000007056 Dioscorea composita Nutrition 0.000 claims description 18
- 235000009723 Dioscorea convolvulacea Nutrition 0.000 claims description 18
- 235000006350 Ipomoea batatas var. batatas Nutrition 0.000 claims description 18
- 238000007654 immersion Methods 0.000 claims description 15
- 238000004659 sterilization and disinfection Methods 0.000 claims description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 235000002722 Dioscorea batatas Nutrition 0.000 claims description 3
- 235000006536 Dioscorea esculenta Nutrition 0.000 claims description 3
- 240000001811 Dioscorea oppositifolia Species 0.000 claims description 3
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 claims description 3
- 238000000746 purification Methods 0.000 claims description 2
- 206010011224 Cough Diseases 0.000 abstract description 6
- 210000004072 lung Anatomy 0.000 abstract description 5
- 210000000952 spleen Anatomy 0.000 abstract description 5
- 210000002784 stomach Anatomy 0.000 abstract description 5
- 210000004369 blood Anatomy 0.000 abstract description 4
- 239000008280 blood Substances 0.000 abstract description 4
- 238000005728 strengthening Methods 0.000 abstract description 4
- 230000036772 blood pressure Effects 0.000 abstract description 3
- 230000000694 effects Effects 0.000 description 7
- 239000012141 concentrate Substances 0.000 description 4
- 238000002156 mixing Methods 0.000 description 4
- 201000010099 disease Diseases 0.000 description 3
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 3
- 235000012055 fruits and vegetables Nutrition 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 239000003814 drug Substances 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000001151 other effect Effects 0.000 description 2
- 208000037260 Atherosclerotic Plaque Diseases 0.000 description 1
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 1
- 235000017491 Bambusa tulda Nutrition 0.000 description 1
- 206010008190 Cerebrovascular accident Diseases 0.000 description 1
- 206010013954 Dysphoria Diseases 0.000 description 1
- 208000000616 Hemoptysis Diseases 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 244000082204 Phyllostachys viridis Species 0.000 description 1
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 208000006011 Stroke Diseases 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 230000001147 anti-toxic effect Effects 0.000 description 1
- 239000011425 bamboo Substances 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 239000010977 jade Substances 0.000 description 1
- 210000000265 leukocyte Anatomy 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 208000031225 myocardial ischemia Diseases 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 230000003449 preventive effect Effects 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 239000000932 sedative agent Substances 0.000 description 1
- 230000001624 sedative effect Effects 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 230000001225 therapeutic effect Effects 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
-
- 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
-
- 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
-
- 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
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Organic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Biochemistry (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Mycology (AREA)
- Nutrition Science (AREA)
- Polymers & Plastics (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The present invention provides a kind of herb fermenting objects, add in microbial fermentation bacterium after being mixed by lily root flour, yam flour, radix polygonati officinalis powder or radix polygonati officinalis medicinal extract and ferment, wherein lily root flour and yam flour pass through amylase enzymolysis before combination.The processing technology of this fermentate comprises the technical steps that：1) digest：Amylase is added in lily root flour and yam flour to be digested；2) mix：Lily root flour, yam flour after enzymolysis with radix polygonati officinalis powder or radix polygonati officinalis medicinal extract is mixed in proportion, obtains mixture；3）Sterilizing：It goes out except original all microorganisms in mixture；4）Fermentation：According to different purposes, the sealing and fermenting that different microbial fermentation bacterium carries out different time is separately added into the mixture after sterilizing, different fermentates i.e. ferment, wine, vinegar can be respectively obtained；5）Purifying：Remove impurity；6）Filling and packaging.The fermentate has strengthening the spleen and stomach, moistens the lung and relieve the cough, the health-care efficacies such as lowering blood pressure and blood fat.
Description
Technical field
The present invention relates to Chinese medicine field of deep, relate in particular to a kind of fermentate using Chinese medicine as raw material and processing
Technique.
Background technology
In the prior art, fermentate generally includes ferment, wine and vinegar, and well known production method is by grain or/and fresh
The raw materials such as fruits and vegetables are fitted into container by a certain percentage, carry out being sealed by fermentation for a period of time.The fermentation so made
Although object can obtain the nutritional ingredient after fruits and vegetables fermentation, certain health-care effect is played.But it is protected due to having in common fruits and vegetables
The ingredient of strong effect is natively limited, therefore disease preventing and treating is ineffective.
The content of the invention
The technical problem to be solved in the present invention is to provide a kind of herb fermenting objects for having effects that strengthening the spleen and stomach, moistening the lung and relieve the cough
And its processing method.
In order to solve the above technical problems, the present invention is on the technical solution of product：A kind of herb fermenting object, by lily
Microbial fermentation bacterium is added in after powder, yam flour, radix polygonati officinalis powder or the mixing of radix polygonati officinalis medicinal extract to ferment, wherein lily root flour and yam flour exists
Pass through amylase enzymolysis before mixing.
In above-mentioned technical proposal, lily and Chinese yam contain substantial amounts of starch, can provide nutritional ingredient for fermentation.Wherein, mountain
Medical instrument has the effect of strengthening the spleen and stomach, benefit lung and restrain cough.Lily has removing toxic substances, the stomach invigorating of reason spleen, dampness removing disperse accumulation, antitoxic heart-soothing and sedative, promotion blood
Liquid Xun Huan and other effects, cures mainly the diseases such as overstrain cough, hemoptysis, dysphoria palpitates with fear, especially has especially to curing lung network disease and health-care antisenile
Effect shows that lily plays the role of increasing leukocyte according to pharmacological research, therefore kinds cancer is all had a better effect.Radix polygonati officinalis
With replenishing the vital essence and removing heat, cough-relieving and other effects of promoting the production of body fluid, modern science proves, radix polygonati officinalis have lowering blood pressure and blood fat, improve myocardial ischemia,
Alleviate the effect that atherosclerotic plaque is formed, and have good preventive and therapeutic action to apoplexy.Therefore, using this three
The fermentate that kind of raw material is made, also with strengthening the spleen and stomach, moistens the lung and relieve the cough, drops in addition to the general efficacy with fermentate
The health-care efficacies such as blood pressure, reducing blood lipid.
Preferably, the weight ratio of the lily root flour, yam flour, radix polygonati officinalis powder or radix polygonati officinalis medicinal extract is 1~10：1~10：1~10.
Preferably, the weight ratio of the lily, Chinese yam, radix polygonati officinalis powder or radix polygonati officinalis medicinal extract is 5：2：3.
Wherein, the yam flour is preferably purple yam flour.
Wherein, the microbial fermentation bacterium is preferably ferment bacterium or koji.
Wherein, the herb fermenting object is any one in ferment, wine, vinegar three.
The present invention is on the technical solution of method：A kind of processing technology of herb fermenting object, comprises the technical steps that：
1) digest：Amylase is added in lily root flour and yam flour to be digested；
2) mix：Lily root flour, yam flour after enzymolysis with radix polygonati officinalis powder or radix polygonati officinalis medicinal extract is mixed in proportion, obtains mixture；
3）Sterilizing：It goes out except original all microorganisms in mixture；
4）Fermentation：According to different purposes, different microbial fermentation bacterium is separately added into the mixture after sterilizing and is carried out
The sealing and fermenting of different time can respectively obtain different fermentates i.e. ferment, wine, vinegar；
5）Purifying：Remove impurity；
6）Filling and packaging.
Wherein, the lily root flour is to be ground by dried lily bulb after immersion, and the yam flour is passed through by Dry Rhizoma Dioscoreae
Ground after immersion, the radix polygonati officinalis powder is to be ground by radix polygonati officinalis after immersion, the radix polygonati officinalis medicinal extract be by radix polygonati officinalis successively
It extracts, filter and concentrates by water.
Wherein, 20~90 degree of temperature, 3~6 hours of time are kept during the enzymolysis；High temperature and purple are used during the sterilizing
Outside line sterilizes, when wherein the high-temperature sterilization time is 6~10 small, when the ultraviolet disinfection time is 1~8 small.
Wherein, the yam flour is preferably purple yam flour, and the microbial fermentation bacterium is preferably ferment bacterium or koji.
Preferably, fermentate according to different taste by that can add in different natural flavourings after purification.
Specific embodiment
Embodiment 1
A kind of herb fermenting object, by adding in microbial fermentation bacterium hair after lily root flour, purple yam flour, radix polygonati officinalis powder or the mixing of radix polygonati officinalis medicinal extract
Ferment forms, and wherein lily root flour and purple yam flour are before combination by amylase enzymolysis, the lily root flour, purple yam flour, radix polygonati officinalis
The weight ratio of powder or radix polygonati officinalis medicinal extract is 1：1：1.
The processing technology of above-mentioned herb fermenting object comprises the technical steps that：
1) digest：Amylase is added in lily root flour and yam flour to be digested, and is kept for 20 degree of temperature, 6 hours of time；
2) mix：Lily root flour, yam flour after enzymolysis with radix polygonati officinalis powder or radix polygonati officinalis medicinal extract is mixed in proportion, obtains mixture；
3）Sterilizing：It is gone out using high temperature and ultraviolet light except original all microorganisms in mixture, the wherein high-temperature sterilization time is 6 small
When, when the ultraviolet disinfection time is 8 small；
4）Fermentation：According to different purposes, different microbial fermentation bacterium is separately added into the mixture after sterilizing and is carried out
The sealing and fermenting of different time, can respectively obtain different fermentates i.e. ferment, wine, vinegar, and microbial fermentation bacterium is preferably ferment
Bacterium or koji；
5）Purifying：Remove impurity；
6）Filling and packaging.
Wherein, the lily root flour is to be ground by dried lily bulb after immersion, and the yam flour is passed through by Dry Rhizoma Dioscoreae
Ground after immersion, the radix polygonati officinalis powder is to be ground by radix polygonati officinalis after immersion, the radix polygonati officinalis medicinal extract be by radix polygonati officinalis successively
It extracts, filter and concentrates by water.
Embodiment 2
A kind of herb fermenting object adds in the fermentation of microbial fermentation bacterium after being mixed by lily root flour, yam flour, radix polygonati officinalis powder or radix polygonati officinalis medicinal extract
It forms, wherein lily root flour and yam flour are before combination by amylase enzymolysis, the lily root flour, yam flour, radix polygonati officinalis powder or jade
The weight ratio of bamboo medicinal extract is 5：2：3.
The processing technology of above-mentioned herb fermenting object comprises the technical steps that：
1) digest：Amylase is added in lily root flour and yam flour to be digested, and is kept for 50 degree of temperature, 4 hours of time；
2) mix：Lily root flour, yam flour after enzymolysis with radix polygonati officinalis powder or radix polygonati officinalis medicinal extract is mixed in proportion, obtains mixture；
3）Sterilizing：It is gone out using high temperature and ultraviolet light except original all microorganisms in mixture, the wherein high-temperature sterilization time is 8 small
When, when the ultraviolet disinfection time is 4 small；
4）Fermentation：According to different purposes, different microbial fermentation bacterium is separately added into the mixture after sterilizing and is carried out
The sealing and fermenting of different time, can respectively obtain different fermentates i.e. ferment, wine, vinegar, and microbial fermentation bacterium is preferably ferment
Bacterium or koji；
5）Purifying：Remove impurity；
6）Different natural flavourings is added according to different taste；
7）Filling and packaging.
Wherein, the lily root flour is to be ground by dried lily bulb after immersion, and the yam flour is passed through by Dry Rhizoma Dioscoreae
Ground after immersion, the radix polygonati officinalis powder is to be ground by radix polygonati officinalis after immersion, the radix polygonati officinalis medicinal extract be by radix polygonati officinalis successively
It extracts, filter and concentrates by water.
Embodiment 3
A kind of herb fermenting object, by adding in microbial fermentation bacterium hair after lily root flour, purple yam flour, radix polygonati officinalis powder or the mixing of radix polygonati officinalis medicinal extract
Ferment forms, and wherein lily root flour and purple yam flour are before combination by amylase enzymolysis, the lily root flour, purple yam flour, radix polygonati officinalis
The weight ratio of powder or radix polygonati officinalis medicinal extract is 3：4：5.
The processing technology of above-mentioned herb fermenting object comprises the technical steps that：
1) digest：Amylase is added in lily root flour and yam flour to be digested, and is kept for 90 degree of temperature, 3 hours of time；
2) mix：Lily root flour, yam flour after enzymolysis with radix polygonati officinalis powder or radix polygonati officinalis medicinal extract is mixed in proportion, obtains mixture；
3）Sterilizing：It is gone out using high temperature and ultraviolet light except original all microorganisms in mixture, the wherein high-temperature sterilization time is 10
Hour, when the ultraviolet disinfection time is 1 small；
4）Fermentation：According to different purposes, different microbial fermentation bacterium is separately added into the mixture after sterilizing and is carried out
The sealing and fermenting of different time, can respectively obtain different fermentates i.e. ferment, wine, vinegar, and microbial fermentation bacterium is preferably ferment
Bacterium or koji；
5）Purifying：Remove impurity；
6）Filling and packaging.
Wherein, the lily root flour is to be ground by dried lily bulb after immersion, and the yam flour is passed through by Dry Rhizoma Dioscoreae
Ground after immersion, the radix polygonati officinalis powder is to be ground by radix polygonati officinalis after immersion, the radix polygonati officinalis medicinal extract be by radix polygonati officinalis successively
It extracts, filter and concentrates by water.
Above-described embodiment is the preferable implementation of the present invention, and in addition, the present invention can be realized with other manner,
Do not depart from the technical program design on the premise of it is any it is obvious replacement within protection scope of the present invention.
In order to which those of ordinary skill in the art is allowed more easily to understand improvements of the present invention compared with the prior art, this
Some descriptions of invention have been simplified, and for the sake of clarity, present specification is omitted some other elements, ability
Domain those of ordinary skill should be aware that these elements omitted also may make up present disclosure.
Claims (10)
1. a kind of herb fermenting object, it is characterised in that：The fermentate is mixed by lily root flour, yam flour, radix polygonati officinalis powder or radix polygonati officinalis medicinal extract
It adds in microbial fermentation bacterium after conjunction to ferment, wherein lily root flour and yam flour pass through amylase enzymolysis before combination.
2. herb fermenting object according to claim 1, it is characterised in that：The lily root flour, yam flour, radix polygonati officinalis powder or radix polygonati officinalis
The weight ratio of medicinal extract is 1~10：1~10：1~10.
3. herb fermenting object according to claim 2, it is characterised in that：The lily, Chinese yam, radix polygonati officinalis powder or radix polygonati officinalis medicinal extract
Weight ratio be 5：2：3.
4. herb fermenting object as claimed in any of claims 1 to 3, it is characterised in that：The yam flour is preferably
Purple yam flour, the microbial fermentation bacterium are preferably ferment bacterium or koji.
5. herb fermenting object as claimed in any of claims 1 to 4, it is characterised in that：The herb fermenting object is
Any one in ferment, wine, vinegar three.
6. the processing technology of the herb fermenting object as described in any one in claim 1 to 5, it is characterised in that including following work
Skill step：
1) digest：Amylase is added in lily root flour and yam flour to be digested；
2) mix：Lily root flour, yam flour after enzymolysis with radix polygonati officinalis powder or radix polygonati officinalis medicinal extract is mixed in proportion, obtains mixture；
3）Sterilizing：It goes out except original all microorganisms in mixture；
4）Fermentation：According to different purposes, different microbial fermentation bacterium is separately added into the mixture after sterilizing and is carried out
The sealing and fermenting of different time can respectively obtain different fermentates i.e. ferment, wine, vinegar；
5）Purifying：Remove impurity；
6）Filling and packaging.
7. the processing technology of herb fermenting object according to claim 6, it is characterised in that：The lily root flour is by dried lily bulb
It is ground after immersion, the yam flour is to be ground by Dry Rhizoma Dioscoreae after immersion, and the radix polygonati officinalis powder is by radix polygonati officinalis
It is ground after immersion, the radix polygonati officinalis medicinal extract is that radix polygonati officinalis is extracted, filters and concentrated by water successively.
8. the processing technology of the herb fermenting object according to claim 6 or 7, it is characterised in that：Temperature is kept during the enzymolysis
20~90 degree of degree, 3~6 hours of time；Using high temperature and ultraviolet disinfection during the sterilizing, the wherein high-temperature sterilization time is 6
~10 it is small when, the ultraviolet disinfection time for 1~8 it is small when.
9. the processing technology of the herb fermenting object according to claim 6 or 7, it is characterised in that：The yam flour is preferably
Purple yam flour, the microbial fermentation bacterium are preferably ferment bacterium or koji.
10. the processing technology of the herb fermenting object according to claim 6 or 7, it is characterised in that：Fermentate is by after purification
Different natural flavourings can be added according to different taste.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711100418.XA CN108048274A (en) | 2017-11-09 | 2017-11-09 | A kind of herb fermenting object and processing technology |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711100418.XA CN108048274A (en) | 2017-11-09 | 2017-11-09 | A kind of herb fermenting object and processing technology |
Publications (1)
| Publication Number | Publication Date |
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| CN108048274A true CN108048274A (en) | 2018-05-18 |
Family
ID=62119542
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| Application Number | Title | Priority Date | Filing Date |
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| CN201711100418.XA Pending CN108048274A (en) | 2017-11-09 | 2017-11-09 | A kind of herb fermenting object and processing technology |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114617951A (en) * | 2022-04-28 | 2022-06-14 | 中山市康腾医疗高科研究有限公司 | Traditional Chinese medicine composite enzymolysis and multi-bacterium synergistic fermentation method |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6030673A (en) * | 1983-07-29 | 1985-02-16 | Masataka Akiyoshi | Preparation of liquor |
| CN1931993A (en) * | 2006-09-19 | 2007-03-21 | 熊云祥 | Health yellow wine of ginseng and lily and its prepn process |
| CN102260621A (en) * | 2011-06-21 | 2011-11-30 | 李见成 | Production method of fermented lily wine |
| CN102626194A (en) * | 2011-02-08 | 2012-08-08 | 吴婉玲 | Vinegar beverage with efficacy of nourishing yin and moistening lung and production method thereof |
| CN104774729A (en) * | 2015-04-30 | 2015-07-15 | 合肥不老传奇保健科技有限公司 | Lily and golden-silk jujube fruit aged vinegar and preparation method thereof |
| CN105962341A (en) * | 2016-05-10 | 2016-09-28 | 江西蓓蕾食品有限公司 | Nutritive lily bulb ferment and preparation method thereof |
| CN107245413A (en) * | 2017-04-07 | 2017-10-13 | 福建师范大学福清分校 | A kind of red yeast rice lily hydromel and its brewing method |
-
2017
- 2017-11-09 CN CN201711100418.XA patent/CN108048274A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6030673A (en) * | 1983-07-29 | 1985-02-16 | Masataka Akiyoshi | Preparation of liquor |
| CN1931993A (en) * | 2006-09-19 | 2007-03-21 | 熊云祥 | Health yellow wine of ginseng and lily and its prepn process |
| CN102626194A (en) * | 2011-02-08 | 2012-08-08 | 吴婉玲 | Vinegar beverage with efficacy of nourishing yin and moistening lung and production method thereof |
| CN102260621A (en) * | 2011-06-21 | 2011-11-30 | 李见成 | Production method of fermented lily wine |
| CN104774729A (en) * | 2015-04-30 | 2015-07-15 | 合肥不老传奇保健科技有限公司 | Lily and golden-silk jujube fruit aged vinegar and preparation method thereof |
| CN105962341A (en) * | 2016-05-10 | 2016-09-28 | 江西蓓蕾食品有限公司 | Nutritive lily bulb ferment and preparation method thereof |
| CN107245413A (en) * | 2017-04-07 | 2017-10-13 | 福建师范大学福清分校 | A kind of red yeast rice lily hydromel and its brewing method |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114617951A (en) * | 2022-04-28 | 2022-06-14 | 中山市康腾医疗高科研究有限公司 | Traditional Chinese medicine composite enzymolysis and multi-bacterium synergistic fermentation method |
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Application publication date: 20180518 |