CN108887546A - A kind of strengthen immunity ferment and preparation method thereof - Google Patents
A kind of strengthen immunity ferment and preparation method thereof Download PDFInfo
- Publication number
- CN108887546A CN108887546A CN201810791426.1A CN201810791426A CN108887546A CN 108887546 A CN108887546 A CN 108887546A CN 201810791426 A CN201810791426 A CN 201810791426A CN 108887546 A CN108887546 A CN 108887546A
- Authority
- CN
- China
- Prior art keywords
- ferment
- parts
- strengthen immunity
- soil
- preparation
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 238000000855 fermentation Methods 0.000 title claims abstract description 29
- 230000036039 immunity Effects 0.000 title claims abstract description 29
- 238000002360 preparation method Methods 0.000 title claims abstract description 21
- 244000131522 Citrus pyriformis Species 0.000 claims abstract description 27
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 26
- 241000209140 Triticum Species 0.000 claims abstract description 24
- 235000021307 Triticum Nutrition 0.000 claims abstract description 24
- 230000004151 fermentation Effects 0.000 claims abstract description 24
- 238000010899 nucleation Methods 0.000 claims abstract description 24
- 240000002234 Allium sativum Species 0.000 claims abstract description 23
- 235000004611 garlic Nutrition 0.000 claims abstract description 23
- 235000012907 honey Nutrition 0.000 claims abstract description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- 238000009835 boiling Methods 0.000 claims abstract description 14
- 238000007789 sealing Methods 0.000 claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 238000000034 method Methods 0.000 claims abstract description 6
- 239000002002 slurry Substances 0.000 claims description 12
- 238000003756 stirring Methods 0.000 claims description 10
- 239000000463 material Substances 0.000 claims description 7
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 229910052760 oxygen Inorganic materials 0.000 claims description 6
- 239000001301 oxygen Substances 0.000 claims description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- 230000001954 sterilising effect Effects 0.000 claims description 5
- 238000001035 drying Methods 0.000 claims description 3
- 238000005538 encapsulation Methods 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 2
- 102000004190 Enzymes Human genes 0.000 abstract description 8
- 108090000790 Enzymes Proteins 0.000 abstract description 8
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 abstract description 6
- 229930003231 vitamin Natural products 0.000 abstract description 4
- 235000013343 vitamin Nutrition 0.000 abstract description 4
- 239000011782 vitamin Substances 0.000 abstract description 4
- 229940088594 vitamin Drugs 0.000 abstract description 4
- 150000003722 vitamin derivatives Chemical class 0.000 abstract description 4
- 230000000844 anti-bacterial effect Effects 0.000 abstract description 3
- 230000003110 anti-inflammatory effect Effects 0.000 abstract description 3
- 230000000975 bioactive effect Effects 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 3
- 239000000126 substance Substances 0.000 abstract description 3
- 239000003963 antioxidant agent Substances 0.000 abstract description 2
- 230000003078 antioxidant effect Effects 0.000 abstract description 2
- 235000006708 antioxidants Nutrition 0.000 abstract description 2
- 230000001737 promoting effect Effects 0.000 abstract description 2
- 230000002269 spontaneous effect Effects 0.000 abstract 1
- 241000196324 Embryophyta Species 0.000 description 4
- 241000894006 Bacteria Species 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 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
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 239000006210 lotion Substances 0.000 description 2
- 231100000252 nontoxic Toxicity 0.000 description 2
- 230000003000 nontoxic effect Effects 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 150000003254 radicals Chemical class 0.000 description 2
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 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
- 208000004232 Enteritis Diseases 0.000 description 1
- JZRWCGZRTZMZEH-UHFFFAOYSA-N Thiamine Natural products CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N JZRWCGZRTZMZEH-UHFFFAOYSA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 230000003026 anti-oxygenic effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000003197 catalytic effect Effects 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 229930002875 chlorophyll Natural products 0.000 description 1
- 235000019804 chlorophyll Nutrition 0.000 description 1
- ATNHDLDRLWWWCB-AENOIHSZSA-M chlorophyll a Chemical compound C1([C@@H](C(=O)OC)C(=O)C2=C3C)=C2N2C3=CC(C(CC)=C3C)=[N+]4C3=CC3=C(C=C)C(C)=C5N3[Mg-2]42[N+]2=C1[C@@H](CCC(=O)OC\C=C(/C)CCC[C@H](C)CCC[C@H](C)CCCC(C)C)[C@H](C)C2=C5 ATNHDLDRLWWWCB-AENOIHSZSA-M 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 230000003750 conditioning effect Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000008030 elimination Effects 0.000 description 1
- 238000003379 elimination reaction Methods 0.000 description 1
- 238000003912 environmental pollution Methods 0.000 description 1
- 239000003337 fertilizer Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 239000008169 grapeseed oil Substances 0.000 description 1
- 208000015181 infectious disease Diseases 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000011081 inoculation Methods 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 235000019192 riboflavin Nutrition 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 239000002151 riboflavin Substances 0.000 description 1
- 239000002689 soil Substances 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 235000019157 thiamine Nutrition 0.000 description 1
- KYMBYSLLVAOCFI-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SCN1CC1=CN=C(C)N=C1N KYMBYSLLVAOCFI-UHFFFAOYSA-N 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- 239000011721 thiamine Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 238000010792 warming Methods 0.000 description 1
- 239000003643 water by type Substances 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- 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
- 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
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a kind of strengthen immunity ferment and preparation method thereof, belong to ferment technical field, the present invention uses lemon, pure honey, cold boiling water, the wheat seeding and garlic bolt of soil-less culture are as primary raw material, it is prepared using spontaneous fermentation, preparation method is simple, the organized enzyme in wheat seeding has the function of promoting fermentation simultaneously, in the process of the sealing and fermenting temperature different using different phase, be conducive to improve fermentation efficiency, shorten fermentation time, the ferment of preparation is rich in citric acid, organized enzyme, the bioactive substances such as vitamin, with anti-inflammatory, antibacterial, it is anti-oxidant, the effect of strengthen immunity.
Description
Technical field
The invention belongs to ferment technical fields, and in particular to a kind of strengthen immunity ferment and preparation method thereof.
Background technique
Ferment is the enzyme with catalytic activity, and originating from Japan, eating ferment has elimination free radical, anti-oxidation function,
The effect of antibacterial anti-inflammatory, purification blood, improvement stomach, beautifying face and moistering lotion.Ferment is divided into plant enzyme, ring according to the different of function again
Ferment is protected, ferment fertilizer, the plant enzyme that the mankind eat is to use the plants such as fresh vegetables, fruit for raw material, through everfermentation system
The standby ferment rich in a variety of pairs of human body benefit materials out.As Chinese Patent Application No. 201510609985.2 is disclosed with grain
Crop, nut and fruits and vegetables carry out fermentation using artificial access beneficial bacteria of intestinal tract for raw material and prepare the compound ferment with kidney-tonifying health-care
Element.The preparation of ferment have to it is nontoxic, prepare at present ferment mostly be to be carried out by the way of artificial infection strain, preparation
Process is complicated, and misoperation easily causes the pollution of food during preparation.
Summary of the invention
According to the above-mentioned deficiencies of the prior art, the technical problem to be solved by the present invention is to propose that a kind of preparation method is simple
Strengthen immunity ferment and preparation method thereof, in order to solve the above-mentioned technical problem, the technical solution adopted by the present invention is：
A kind of preparation method of strengthen immunity ferment, includes the following steps：
1) wheat seeding and garlic sprouts for choosing fresh soil-less culture, remove root, clean up rear spare, while choosing fresh
Lemon after rubbing surface using salt, after cleaning up, carries out sterilization treatment with wheat seeding and garlic sprouts, then in gnotobasis
Under be beaten, obtain sterile mixing slurry；
2) it takes pure honey to be placed in the container of sterilization and drying and cold boiling water is added and be uniformly mixed, sterile mixing is then added
Slurry, encapsulation process 15-25 days, and logical oxygen stirring sterile daily is primary, must seal slurry；
3) sealing slurry sterile sealing is fermented 55-65 days, obtains strengthen immunity ferment.
Preferably, the environment temperature of the encapsulation process is 4-10 DEG C, humidity 50-55%.
Preferably, the oxygen-supply quantity of the logical oxygen stirring is 150-200cm3, stirring rate 80-100r/min.
Preferably, it is first 15-20 DEG C of fermentation 15-20 days in temperature that the sealing and fermenting, which is segmented seal fermentation, then warm
Degree for 28-33 DEG C fermentation 25-30 days, end temperature for 20-25 DEG C fermentation 10-15 days.
A kind of strengthen immunity ferment is prepared using the preparation method of the strengthen immunity ferment.
Preferably, the ferment includes the following raw material：Cold boiling water, pure honey, soil-less culture garlic sprouts, soil-less culture wheat seeding
And lemon.
Preferably, the ferment includes the raw material of following parts by weight：28-35 parts of cold boiling water, pure honey 28-35 parts, no soil
Garlic sprouts 14-18 parts of culture, 14-18 parts and lemon 7-9 parts of soil-less culture wheat seeding.
Preferably, the ferment includes the raw material of following parts by weight：30 parts of cold boiling water, 30 parts of pure honey, soil-less culture is big
15 parts of garlic bolt, 15 parts and 7.5 parts of lemon of soil-less culture wheat seeding.
Lemon：Polyphenol in lemon：Antioxygenic property eliminates free radical, citric acid：Acidic constitution is adjusted, is reduced acid
Constitution harm, pectin：It moisturizes the skin, prevents ultraviolet light；
Wheat seeding：Full of nutrition, contained vitamin, Grapeseed Oil are the required nutrition of the mankind, also contain chlorophyll, Huang
The bioactive substances such as letones, organized enzyme, vitamin；
Garlic bolt：The nutritional ingredients such as vitamin C and protein rich in, carrotene, thiamine, riboflavin, effectively
Flu-prevention, enteritis etc. are because of disease caused by environmental pollution.
Compared with prior art, beneficial effects of the present invention：
1. the present invention carries out preparing ferment as primary raw material using lemon, wheat seeding and garlic bolt, the ferment of preparation is rich in lemon
The bioactive substances such as lemon acid, organized enzyme, vitamin have the function of anti-inflammatory, antibacterial, anti-oxidant, strengthen immunity.
2. the present invention is fermented using not inoculation fermentation strain, preparation method is simple, while the organized enzyme tool in wheat seeding
Play the role of promoting fermentation, in the process of the sealing and fermenting temperature different using different phase, is conducive to improve fermentation efficiency, shorten
Fermentation time.
Specific embodiment
It below by the description to embodiment, is described in further detail, to help those skilled in the art to this hair
Bright inventive concept, technical solution have more complete, accurate and deep understanding.
Embodiment 1
A kind of strengthen immunity ferment includes the raw material of following parts by weight in the present embodiment：30 parts of cold boiling water, pure honey 30
Part, 15 parts of soil-less culture garlic sprouts, 15 parts and 7.5 parts of lemon of soil-less culture wheat seeding.
A kind of preparation method of strengthen immunity ferment, includes the following steps in the present embodiment：
1) wheat seeding and 15 parts of fresh soil-less culture garlic sprouts of 15 parts of parts by weight of fresh soil-less culture, nothing are chosen by formula
The feeding plant of earth culture has nontoxic, and nutritive value is high, removes root, clean up it is rear spare, while choose 7.5 parts it is fresh
Lemon, after rubbing lemon surface 1-2min using salt, wash with water it is clean after, by clean lemon and wheat seeding and garlic sprouts into
The processing of row ultraviolet disinfection, is then beaten in an aseptic environment, obtains sterile mixing slurry；
2) it takes 30 parts of pure honey to be placed in the container of sterilization and drying and 30 parts of cold boiling waters is added and be uniformly mixed, nothing is then added
Bacterium mixing slurry after being uniformly mixed, is sealed processing 20 days, and carry out nothing daily under 8 DEG C of environment temperature, humidity 50%
Bacterium leads to oxygen stirring once, oxygen-supply quantity 180cm3, stirring rate 85r/min, terminate fermentation after, slurry must be sealed；
3) it by obtained sealing slurry sterile sealing fermentation, ferments 18 days at being 18 DEG C in temperature, is gradually warming up to temperature 30
DEG C, it ferments 28 days, is then cooled to 23 DEG C, continue fermentation 14 days, terminate fermentation, obtain strengthen immunity ferment.
Embodiment 2
The present embodiment is with embodiment 1, the difference is that strengthen immunity ferment includes the original of following parts by weight in the present embodiment
Material：28 parts of cold boiling water, 28 parts of pure honey, 14 parts of soil-less culture garlic sprouts, 14 parts and 7 parts of lemon of soil-less culture wheat seeding, at sealing
The environment temperature of reason is 4 DEG C, humidity 55%, oxygen-supply quantity 150cm3, stirring rate 100r/min, sealing and fermenting is first in temperature
Degree ferments 20 days for 15 DEG C, and then temperature is 33 DEG C of fermentations 25 days, and end temperature is 25 DEG C and ferments 15 days.
Embodiment 3
The present embodiment is with embodiment 1, the difference is that strengthen immunity ferment includes the original of following parts by weight in the present embodiment
Material：35 parts of cold boiling water, 35 parts of pure honey, 18 parts of soil-less culture garlic sprouts, 18 parts and 9 parts of lemon of soil-less culture wheat seeding, at sealing
The environment temperature of reason is 10 DEG C, humidity 50%, oxygen-supply quantity 200cm3, stirring rate 80r/min, sealing and fermenting is first in temperature
Degree ferments 18 days for 20 DEG C, and then temperature is 28 DEG C of fermentations 30 days, and end temperature is 20 DEG C and ferments 10 days.
Embodiment 4
The present embodiment is with embodiment 1, the difference is that strengthen immunity ferment includes the original of following parts by weight in the present embodiment
Material：35 parts of cold boiling water, 35 parts of pure honey, 18 parts of soil-less culture garlic sprouts, 18 parts and 9 parts of lemon of soil-less culture wheat seeding.
Embodiment 5
The present embodiment is with embodiment 1, the difference is that strengthen immunity ferment includes the original of following parts by weight in the present embodiment
Material：28 parts of cold boiling water, 28 parts of pure honey, 14 parts of soil-less culture garlic sprouts, 14 parts and 7 parts of lemon of soil-less culture wheat seeding.
Usage and dosage：For oral administration, once a day, each 10-30mL, summer directly takes, and winter adds appropriate warm water to take
?.
The ferment that the present invention prepares, sweet mouthfeel are suitable for the pure and fresh smell of faint scent and wheat seeding with lemon, while lemon
Lemon has the function of taste removal, masks the taste of part garlic bolt, and entire good taste will not uniformly be produced due to the smell of garlic bolt
Raw offensive mouthfeel, since this ferment is prepared using lemon, wheat seeding, garlic bolt and pure honey, rich in there are many to people
There is the beneficial nutriment of body conditioning to fester, beautifying face and moistering lotion, the effect enhanced human immunity.
The present invention is exemplarily described above in conjunction with specific embodiment, it is clear that the present invention implements not by upper
The limitation of mode is stated, if the improvement for the various unsubstantialities that the inventive concept and technical scheme of the present invention carry out is used, or
It is not improved the conception and technical scheme of the invention are directly applied to other occasions, protection scope of the present invention it
It is interior.Protection scope of the present invention should be determined by the scope of protection defined in the claims.
Claims (8)
1. a kind of preparation method of strengthen immunity ferment, which is characterized in that include the following steps：
1) wheat seeding and garlic sprouts for choosing fresh soil-less culture, remove root, clean up lemon that is rear spare, while choosing fresh
Lemon after rubbing surface using salt, after cleaning up, carries out sterilization treatment with wheat seeding and garlic sprouts, then in an aseptic environment
It is beaten, obtains sterile mixing slurry；
2) it takes pure honey to be placed in the container of sterilization and drying and cold boiling water is added and be uniformly mixed, sterile mixing slurry is then added, it is close
Envelope processing 15-25 days, and logical oxygen stirring sterile daily is primary, must seal slurry；
3) sealing slurry sterile sealing is fermented 55-65 days, obtains strengthen immunity ferment.
2. the preparation method of strengthen immunity ferment according to claim 1, which is characterized in that the ring of the encapsulation process
Border temperature is 4-10 DEG C, humidity 50-55%.
3. the preparation method of strengthen immunity ferment according to claim 1, which is characterized in that the logical oxygen stirring is led to
Oxygen amount is 150-200cm3, stirring rate 80-100r/min.
4. the preparation method of strengthen immunity ferment according to claim 1, which is characterized in that described to be sealed by fermentation to divide
Section be sealed by fermentation first temperature be 15-20 DEG C fermentation 15-20 days, then temperature for 28-33 DEG C fermentation 25-30 days, end temperature
For 20-25 DEG C fermentation 10-15 days.
5. a kind of strengthen immunity ferment, which is characterized in that using any strengthen immunity ferment of claim 1-4
Preparation method is prepared.
6. strengthen immunity ferment according to claim 5, which is characterized in that the ferment includes the following raw material：It is cold to open
Water, pure honey, soil-less culture garlic sprouts, soil-less culture wheat seeding and lemon.
7. strengthen immunity ferment according to claim 5, which is characterized in that the ferment includes the original of following parts by weight
Material：28-35 parts of cold boiling water, pure honey 28-35 parts, 14-18 parts of soil-less culture garlic sprouts, 14-18 parts of soil-less culture wheat seeding and lemon
7-9 parts of lemon.
8. strengthen immunity ferment according to claim 5, which is characterized in that the ferment includes the original of following parts by weight
Material：30 parts of cold boiling water, 30 parts of pure honey, 15 parts of soil-less culture garlic sprouts, 15 parts and 7.5 parts of lemon of soil-less culture wheat seeding.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810791426.1A CN108887546A (en) | 2018-07-18 | 2018-07-18 | A kind of strengthen immunity ferment and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810791426.1A CN108887546A (en) | 2018-07-18 | 2018-07-18 | A kind of strengthen immunity ferment and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108887546A true CN108887546A (en) | 2018-11-27 |
Family
ID=64350882
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810791426.1A Pending CN108887546A (en) | 2018-07-18 | 2018-07-18 | A kind of strengthen immunity ferment and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108887546A (en) |
Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1520742A (en) * | 2001-06-29 | 2004-08-18 | 刘汉光 | Hair blacking food |
| CN102669658A (en) * | 2012-04-23 | 2012-09-19 | 浙江科技学院 | Preparation method of plant enzyme food |
| CN103549385A (en) * | 2013-10-17 | 2014-02-05 | 天津市星河系科技有限公司 | Preparation method of agaric ferment |
| CN103766786A (en) * | 2012-10-17 | 2014-05-07 | 刘旭 | Vegetable ferment powder and preparation method thereof |
| CN104187993A (en) * | 2014-07-18 | 2014-12-10 | 马鞍山市安康菌业有限公司 | Lipid-lowering wheat seedling-lemon juice |
| CN105166907A (en) * | 2015-10-10 | 2015-12-23 | 宁波海通食品科技有限公司 | Method for preparing barley seedling ferment through quick fermentation |
| CN105394767A (en) * | 2015-10-27 | 2016-03-16 | 江苏江大源生态生物科技股份有限公司 | Honey ferment product and preparation method thereof |
| CN107897895A (en) * | 2017-11-12 | 2018-04-13 | 丛繁滋 | A kind of bionical method for preparing ferment and its ferment that atherosclerosis can be eliminated |
| CN109430839A (en) * | 2018-11-02 | 2019-03-08 | 安徽马利来健康产业有限公司 | A kind of fruits and vegetables full meal electuary and preparation method thereof |
-
2018
- 2018-07-18 CN CN201810791426.1A patent/CN108887546A/en active Pending
Patent Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1520742A (en) * | 2001-06-29 | 2004-08-18 | 刘汉光 | Hair blacking food |
| CN102669658A (en) * | 2012-04-23 | 2012-09-19 | 浙江科技学院 | Preparation method of plant enzyme food |
| CN103766786A (en) * | 2012-10-17 | 2014-05-07 | 刘旭 | Vegetable ferment powder and preparation method thereof |
| CN103549385A (en) * | 2013-10-17 | 2014-02-05 | 天津市星河系科技有限公司 | Preparation method of agaric ferment |
| CN104187993A (en) * | 2014-07-18 | 2014-12-10 | 马鞍山市安康菌业有限公司 | Lipid-lowering wheat seedling-lemon juice |
| CN105166907A (en) * | 2015-10-10 | 2015-12-23 | 宁波海通食品科技有限公司 | Method for preparing barley seedling ferment through quick fermentation |
| CN105394767A (en) * | 2015-10-27 | 2016-03-16 | 江苏江大源生态生物科技股份有限公司 | Honey ferment product and preparation method thereof |
| CN107897895A (en) * | 2017-11-12 | 2018-04-13 | 丛繁滋 | A kind of bionical method for preparing ferment and its ferment that atherosclerosis can be eliminated |
| CN109430839A (en) * | 2018-11-02 | 2019-03-08 | 安徽马利来健康产业有限公司 | A kind of fruits and vegetables full meal electuary and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 冯彦君等: ""麦苗酵素发酵工艺的优化及其抗氧化功能"", 《食品与生物技术学报》 * |
| 李建强等: ""酵素三级发酵与自然发酵过程中SOD活性变化的研究"", 《轻工科技》 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN108813098B (en) | Microbial fermentation composite antibiotic-free feed containing natural antibiotic components | |
| CN107197691A (en) | A kind of indoor cultivation method for Ganoderma of hickory chick | |
| CN105087423A (en) | CJBV Novel Bacillus velezensis CJBV antifungal composition comprising same | |
| CN104745392B (en) | The method that Semen Coicis Radix Puerariae yellow wine is brewageed in purebred liquid fermentation | |
| CN104770731A (en) | Cynomorium songaricum ferment and preparation technology thereof | |
| CN106719432A (en) | A kind of cultural method of native goose | |
| CN105768092A (en) | Comprehensive fermentation liquor with antibacterial activity and application thereof | |
| CN101085966B (en) | Process for preparing health-care chaenomeles fruit-red jujube liquor | |
| CN106307494A (en) | Ferment with herba houttuyniae, fructus crataegi and herba dendrobii and method for preparing ferment | |
| KR101426501B1 (en) | Fermentational Composition Comprising Portulaca Oleracea L. and Rice Bran and the Method of Manufacturing thereof | |
| CN107873391B (en) | Fungus inhibiting culture medium for cultivating agaric and cultivation method thereof | |
| CN1498544A (en) | Biological engineering prepared health care milk as well as matched method and product | |
| CN105461456A (en) | Pennisetum hydridum ecological organic fertilizer prepared from sheep manure and preparation method thereof | |
| CN105124581A (en) | Preparation method for raw enzyme liquid used for multiple-source enzyme beverage | |
| KR19990015959A (en) | How to grow bean sprouts using herbal extracts | |
| CN110447464A (en) | A kind of hickory chick culture substrate and preparation method thereof | |
| CN105503461A (en) | Organic fertilizer for strawberry planting, and preparation method for organic fertilizer | |
| CN105541495A (en) | Strawberry cultivating fertilizer and preparation method thereof | |
| CN1271576A (en) | Beautifying active substance prepared from distillers' grains | |
| CN109197375A (en) | One kind having health care tea tree mushroom cultivation method | |
| CN108553346A (en) | A kind of production method of anti-aging face cream | |
| CN108887546A (en) | A kind of strengthen immunity ferment and preparation method thereof | |
| CN108739637A (en) | A kind of cultural method of perfume pig | |
| KR101750619B1 (en) | Preparation method of osmotic enzyme fermentation product using momordica charantia and houttuynia cordata, the fermentation product prepared thereby and cosmetic, food or pharmaceutical composition comprising the same | |
| CN107573178A (en) | A kind of antiviral culture medium of mushroom and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20181127 |
|
| RJ01 | Rejection of invention patent application after publication |