CN109220672B - Preparation method of burdock leaf enzyme - Google Patents
Preparation method of burdock leaf enzyme Download PDFInfo
- Publication number
- CN109220672B CN109220672B CN201811163727.6A CN201811163727A CN109220672B CN 109220672 B CN109220672 B CN 109220672B CN 201811163727 A CN201811163727 A CN 201811163727A CN 109220672 B CN109220672 B CN 109220672B
- Authority
- CN
- China
- Prior art keywords
- burdock
- leaf
- leaves
- water
- film
- 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.)
- Active
Links
- 235000003130 Arctium lappa Nutrition 0.000 title claims abstract description 164
- 235000008078 Arctium minus Nutrition 0.000 title claims abstract description 164
- 102000004190 Enzymes Human genes 0.000 title claims abstract description 16
- 108090000790 Enzymes Proteins 0.000 title claims abstract description 16
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 240000005528 Arctium lappa Species 0.000 title 1
- 241000208843 Arctium Species 0.000 claims abstract description 163
- 230000001954 sterilising effect Effects 0.000 claims abstract description 31
- 238000003306 harvesting Methods 0.000 claims abstract description 16
- 238000000034 method Methods 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 238000000855 fermentation Methods 0.000 claims description 50
- 230000004151 fermentation Effects 0.000 claims description 50
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 41
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 40
- 239000002689 soil Substances 0.000 claims description 25
- 238000005507 spraying Methods 0.000 claims description 21
- OSVXSBDYLRYLIG-UHFFFAOYSA-N dioxidochlorine(.) Chemical compound O=Cl=O OSVXSBDYLRYLIG-UHFFFAOYSA-N 0.000 claims description 20
- 239000003337 fertilizer Substances 0.000 claims description 20
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 20
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 20
- 235000021552 granulated sugar Nutrition 0.000 claims description 16
- 238000002791 soaking Methods 0.000 claims description 15
- 238000003756 stirring Methods 0.000 claims description 15
- 239000000843 powder Substances 0.000 claims description 12
- 239000000243 solution Substances 0.000 claims description 12
- 238000005406 washing Methods 0.000 claims description 12
- 150000003839 salts Chemical class 0.000 claims description 11
- 239000004155 Chlorine dioxide Substances 0.000 claims description 10
- XSQUKJJJFZCRTK-UHFFFAOYSA-N Urea Chemical compound NC(N)=O XSQUKJJJFZCRTK-UHFFFAOYSA-N 0.000 claims description 10
- 239000004202 carbamide Substances 0.000 claims description 10
- 235000019398 chlorine dioxide Nutrition 0.000 claims description 10
- 238000004140 cleaning Methods 0.000 claims description 10
- 238000001914 filtration Methods 0.000 claims description 10
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 10
- 229910000402 monopotassium phosphate Inorganic materials 0.000 claims description 10
- 235000019796 monopotassium phosphate Nutrition 0.000 claims description 10
- 238000007789 sealing Methods 0.000 claims description 10
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 9
- 239000007788 liquid Substances 0.000 claims description 9
- 239000011780 sodium chloride Substances 0.000 claims description 9
- 241000196324 Embryophyta Species 0.000 claims description 6
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 5
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 5
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 5
- 235000015197 apple juice Nutrition 0.000 claims description 5
- 239000007864 aqueous solution Substances 0.000 claims description 5
- 239000011425 bamboo Substances 0.000 claims description 5
- 238000007599 discharging Methods 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- PJNZPQUBCPKICU-UHFFFAOYSA-N phosphoric acid;potassium Chemical compound [K].OP(O)(O)=O PJNZPQUBCPKICU-UHFFFAOYSA-N 0.000 claims description 5
- GNSKLFRGEWLPPA-UHFFFAOYSA-M potassium dihydrogen phosphate Chemical compound [K+].OP(O)([O-])=O GNSKLFRGEWLPPA-UHFFFAOYSA-M 0.000 claims description 5
- LWIHDJKSTIGBAC-UHFFFAOYSA-K potassium phosphate Substances [K+].[K+].[K+].[O-]P([O-])([O-])=O LWIHDJKSTIGBAC-UHFFFAOYSA-K 0.000 claims description 5
- 238000007873 sieving Methods 0.000 claims description 5
- 238000009331 sowing Methods 0.000 claims description 5
- 229910001220 stainless steel Inorganic materials 0.000 claims description 5
- 239000010935 stainless steel Substances 0.000 claims description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- 230000004720 fertilization Effects 0.000 claims description 4
- 244000082204 Phyllostachys viridis Species 0.000 claims 1
- 239000000203 mixture Substances 0.000 claims 1
- 230000001737 promoting effect Effects 0.000 description 11
- PZIRUHCJZBGLDY-UHFFFAOYSA-N Caffeoylquinic acid Natural products CC(CCC(=O)C(C)C1C(=O)CC2C3CC(O)C4CC(O)CCC4(C)C3CCC12C)C(=O)O PZIRUHCJZBGLDY-UHFFFAOYSA-N 0.000 description 8
- 230000000694 effects Effects 0.000 description 8
- CWVRJTMFETXNAD-FWCWNIRPSA-N 3-O-Caffeoylquinic acid Natural products O[C@H]1[C@@H](O)C[C@@](O)(C(O)=O)C[C@H]1OC(=O)\C=C\C1=CC=C(O)C(O)=C1 CWVRJTMFETXNAD-FWCWNIRPSA-N 0.000 description 7
- CWVRJTMFETXNAD-KLZCAUPSSA-N Neochlorogenin-saeure Natural products O[C@H]1C[C@@](O)(C[C@@H](OC(=O)C=Cc2ccc(O)c(O)c2)[C@@H]1O)C(=O)O CWVRJTMFETXNAD-KLZCAUPSSA-N 0.000 description 7
- 235000001368 chlorogenic acid Nutrition 0.000 description 7
- CWVRJTMFETXNAD-JUHZACGLSA-N chlorogenic acid Chemical compound O[C@@H]1[C@H](O)C[C@@](O)(C(O)=O)C[C@H]1OC(=O)\C=C\C1=CC=C(O)C(O)=C1 CWVRJTMFETXNAD-JUHZACGLSA-N 0.000 description 7
- 229940074393 chlorogenic acid Drugs 0.000 description 7
- FFQSDFBBSXGVKF-KHSQJDLVSA-N chlorogenic acid Natural products O[C@@H]1C[C@](O)(C[C@@H](CC(=O)C=Cc2ccc(O)c(O)c2)[C@@H]1O)C(=O)O FFQSDFBBSXGVKF-KHSQJDLVSA-N 0.000 description 7
- BMRSEYFENKXDIS-KLZCAUPSSA-N cis-3-O-p-coumaroylquinic acid Natural products O[C@H]1C[C@@](O)(C[C@@H](OC(=O)C=Cc2ccc(O)cc2)[C@@H]1O)C(=O)O BMRSEYFENKXDIS-KLZCAUPSSA-N 0.000 description 7
- 230000001276 controlling effect Effects 0.000 description 7
- 241000894006 Bacteria Species 0.000 description 6
- 206010061218 Inflammation Diseases 0.000 description 6
- 230000003213 activating effect Effects 0.000 description 6
- 230000029087 digestion Effects 0.000 description 6
- 230000002708 enhancing effect Effects 0.000 description 6
- 230000036039 immunity Effects 0.000 description 6
- 230000004054 inflammatory process Effects 0.000 description 6
- 239000008280 blood Substances 0.000 description 5
- 210000004369 blood Anatomy 0.000 description 5
- 229940088597 hormone Drugs 0.000 description 5
- 239000005556 hormone Substances 0.000 description 5
- 230000001105 regulatory effect Effects 0.000 description 5
- 230000028327 secretion Effects 0.000 description 5
- 231100000167 toxic agent Toxicity 0.000 description 5
- 239000003440 toxic substance Substances 0.000 description 5
- 239000003053 toxin Substances 0.000 description 5
- 231100000765 toxin Toxicity 0.000 description 5
- 241001330002 Bambuseae Species 0.000 description 4
- 230000008014 freezing Effects 0.000 description 4
- 238000007710 freezing Methods 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- QAIPRVGONGVQAS-DUXPYHPUSA-N trans-caffeic acid Chemical compound OC(=O)\C=C\C1=CC=C(O)C(O)=C1 QAIPRVGONGVQAS-DUXPYHPUSA-N 0.000 description 2
- CWVRJTMFETXNAD-BMNNCGMMSA-N (1s,3r,4s,5r)-3-[(e)-3-(3,4-dihydroxyphenyl)prop-2-enoyl]oxy-1,4,5-trihydroxycyclohexane-1-carboxylic acid Chemical compound O[C@H]1[C@H](O)C[C@@](O)(C(O)=O)C[C@H]1OC(=O)\C=C\C1=CC=C(O)C(O)=C1 CWVRJTMFETXNAD-BMNNCGMMSA-N 0.000 description 1
- ACEAELOMUCBPJP-UHFFFAOYSA-N (E)-3,4,5-trihydroxycinnamic acid Natural products OC(=O)C=CC1=CC(O)=C(O)C(O)=C1 ACEAELOMUCBPJP-UHFFFAOYSA-N 0.000 description 1
- 241001124076 Aphididae Species 0.000 description 1
- 206010008111 Cerebral haemorrhage Diseases 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 206010014970 Ephelides Diseases 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 229920001202 Inulin Polymers 0.000 description 1
- 201000005505 Measles Diseases 0.000 description 1
- 208000003351 Melanosis Diseases 0.000 description 1
- 206010068319 Oropharyngeal pain Diseases 0.000 description 1
- 201000007100 Pharyngitis Diseases 0.000 description 1
- 208000010045 Wernicke encephalopathy Diseases 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 235000004883 caffeic acid Nutrition 0.000 description 1
- 229940074360 caffeic acid Drugs 0.000 description 1
- QAIPRVGONGVQAS-UHFFFAOYSA-N cis-caffeic acid Natural products OC(=O)C=CC1=CC=C(O)C(O)=C1 QAIPRVGONGVQAS-UHFFFAOYSA-N 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 229930182486 flavonoid glycoside Natural products 0.000 description 1
- 150000007955 flavonoid glycosides Chemical class 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 125000002485 formyl group Chemical class [H]C(*)=O 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 230000001976 improved effect Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 description 1
- 229940029339 inulin Drugs 0.000 description 1
- KRZBCHWVBQOTNZ-DLDRDHNVSA-N isochlorogenic acid Natural products O[C@@H]1[C@H](C[C@@](O)(C[C@H]1OC(=O)C=Cc2ccc(O)c(O)c2)C(=O)O)OC(=O)C=Cc3ccc(O)c(O)c3 KRZBCHWVBQOTNZ-DLDRDHNVSA-N 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 230000027939 micturition Effects 0.000 description 1
- 201000009240 nasopharyngitis Diseases 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000003204 osmotic effect Effects 0.000 description 1
- 239000000575 pesticide Substances 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 239000001397 quillaja saponaria molina bark Substances 0.000 description 1
- 230000005855 radiation Effects 0.000 description 1
- 235000020095 red wine Nutrition 0.000 description 1
- 230000002040 relaxant effect Effects 0.000 description 1
- 201000005404 rubella Diseases 0.000 description 1
- 229930182490 saponin Natural products 0.000 description 1
- 150000007949 saponins Chemical class 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01G—HORTICULTURE; CULTIVATION OF VEGETABLES, FLOWERS, RICE, FRUIT, VINES, HOPS OR SEAWEED; FORESTRY; WATERING
- A01G22/00—Cultivation of specific crops or plants not otherwise provided for
- A01G22/25—Root crops, e.g. potatoes, yams, beet or wasabi
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
- A23L5/276—Treatment with inorganic compounds
-
- C—CHEMISTRY; METALLURGY
- C05—FERTILISERS; MANUFACTURE THEREOF
- C05C—NITROGENOUS FERTILISERS
- C05C9/00—Fertilisers containing urea or urea compounds
-
- C—CHEMISTRY; METALLURGY
- C05—FERTILISERS; MANUFACTURE THEREOF
- C05G—MIXTURES OF FERTILISERS COVERED INDIVIDUALLY BY DIFFERENT SUBCLASSES OF CLASS C05; MIXTURES OF ONE OR MORE FERTILISERS WITH MATERIALS NOT HAVING A SPECIFIC FERTILISING ACTIVITY, e.g. PESTICIDES, SOIL-CONDITIONERS, WETTING AGENTS; FERTILISERS CHARACTERISED BY THEIR FORM
- C05G5/00—Fertilisers characterised by their form
- C05G5/20—Liquid fertilisers
- C05G5/23—Solutions
-
- 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)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Organic Chemistry (AREA)
- Environmental Sciences (AREA)
- Botany (AREA)
- Mycology (AREA)
- Pest Control & Pesticides (AREA)
- Fertilizers (AREA)
Abstract
The invention discloses a preparation method of burdock leaf enzyme, which is characterized in that fresh burdock leaves are used as raw materials and are prepared by the processes of burdock leaf planting, harvesting, sterilizing, fermenting and the like.
Description
Technical Field
The invention relates to a burdock enzyme, and belongs to the technical field of fruit and vegetable processing.
Background
The burdock is a vegetable mainly eaten by fleshy roots, and the burdock roots contain rich nutrient components such as inulin, polysaccharide, saponin, flavonoid glycoside, dietary fiber, polyphenols such as caffeic acid, chlorogenic acid, isochlorogenic acid and the like, aldehyde substances and the like. The burdock leaves are rich in nutrition, some nutritional ingredients exceed burdock roots, people try to develop a utilization method of the burdock leaves for a long time, for example, chlorogenic acid can be extracted, and some burdock seasonings can also be made, but the burdock leaves are not good in taste and quite serious in bitter taste, and are not popular with people for direct use.
Disclosure of Invention
Aiming at the existing technical problems, the invention provides a preparation method of burdock leaf enzyme, which comprises the following steps:
the preparation method of the burdock leaf enzyme is characterized by comprising the following steps of taking fresh burdock leaves as raw materials:
firstly, ditching in the east-west direction of a ditching and sowing machine by a burdock machine according to the row spacing of 50 cm from 12 months 5 days to next year 1 month 25 days, wherein the ditch width is 25-30 cm, the ditch depth is 30-35 cm, the planting density is 5-6 cm, and the harvested commodity is not burdock roots but burdock leaves, so that the depth, the row spacing and the density of ditching in the sowing period are different from those of the traditional method, and the yield of the burdock leaves is improved;
and a second step of mulching film covering: a colorless mulching film is selected, the width of the mulching film is 90 cm, the burdock soil ridge is covered with the film, then a black-white double-color film is used, the width of the film is 100 cm, the middle part of the film is 20 cm and is a colorless transparent film, the white parts of the black opaque films on the two sides are covered on the burdock soil ridge, in order to prevent the burdock seedlings from growing out and contacting the film, a gap of 4-5 cm is propped up by a bamboo skin on the burdock soil ridge, the black mulching film is covered on the two sides of the soil ridge, the two bottom edges are compacted by soil, 12 months are not the coldest season in one year, but the coldest season in one year is ensured after seedling emergence, and the burdock is not resistant to freezing;
and in the third step, in 3 months, along with the rise of the air temperature, the burdock grows to be full of seedlings and 3 true leaves, the mulching film is uncovered in the morning of a sunny day, and the once-spraying foliar fertilizer is sprayed, wherein the once-spraying foliar fertilizer is characterized in that: water, urea and washing powder according to the weight ratio: urea: washing powder =100: 0.5 to 0.80: adding 100 kg of water, dissolving 0.09-0.10 of washing powder, and preparing the fertilizer, wherein 120 kg of the fertilizer aqueous solution is sprayed per mu, in the morning of sunny days, spraying a foliar fertilizer is favorable for promoting the growth of leaves, a small amount of washing powder is added into the foliar fertilizer, the aphids can be effectively prevented and controlled, the burdock seedlings grow up gradually in the last 4 th day after the positive and negative pages are uniformly sprayed, and the growth of the leaf surfaces is promoted by spraying the foliar fertilizer, so that the growth of burdock roots is controlled;
fourthly, beginning to harvest burdock leaves in the last ten days of 6 months, stopping fertilizing water 20 days before harvesting, and enabling the burdock to be incapable of using pesticides in the whole growth period;
and fifthly, leaf harvesting requirement: selecting a leaf with a width of more than 21 cm and a length of more than 30 cm, wherein each harvested leaf does not exceed 4 leaves, and the leaves are transported to a factory for processing within 4 hours after leaving the parent plant;
and sixthly, immediately putting the burdock leaves into saline water for cleaning and soaking after the burdock leaves are transported to a factory, wherein the putting of the burdock leaves into the saline water for cleaning and soaking is characterized in that: water, salt and sodium bicarbonate according to the weight ratio: salt: sodium bicarbonate =100: 2.1-2.5: 0.62-0.72, soaking time is 10-15 minutes;
and seventhly, sterilizing the soaked burdock leaves in a sterilizing solution, wherein the sterilizing of the burdock leaves in the sterilizing solution is characterized in that: the sterilizing liquid is prepared from 38% of chlorine dioxide, sodium bicarbonate and potassium dihydrogen phosphate according to the weight ratio = water: chlorine dioxide: sodium bicarbonate: monopotassium phosphate =100:0.0042-0.0046: 0.32-0.40: 0.16-0.18, the sterilization time is 12-14 minutes;
and eighthly, crushing the sterilized burdock leaves by using a stainless steel crusher, adding a certain amount of sterilized burdock slices during crushing, and crushing the burdock leaves together, wherein the crushing of the burdock leaves is characterized in that: water, burdock leaves and burdock slices are mixed according to the weight ratio: burdock leaf: mixing burdock slices =100: 45-45: 10-15 in proportion and crushing;
the ninth step; filtering the crushed burdock leaf juice by using a vacuum filter after crushing, and sieving by using a filter sieve of 200 meshes;
adding white granulated sugar in the tenth step, wherein the proportion of the added white granulated sugar is as follows: filtering liquid: white granulated sugar =80-85: 15-20, stirring uniformly, and standing for 4-5 hours at the temperature of 30-32 ℃;
the tenth step is preparation: sugared burdock leaf juice: the treated apple juice is mixed according to the weight ratio of = 98: 2, uniformly stirring, adding into a fermentation tank, uniformly stirring, and sealing the fermentation tank for fermentation;
and a twelfth step of fermentation: controlling the fermentation temperature to be 28-30 ℃, sealing, increasing the pressure in a fermentation tank by gas generated by fermentation in the fermentation tank, naturally discharging the gas through water seal, preventing the gas outside the fermentation tank from entering the fermentation tank, achieving the purpose of automatic exhaust, and continuously fermenting for 195 days to obtain the finished product of the burdock leaf enzyme;
the effect is as follows: the product is rich in chlorogenic acid, and has effects of clearing heat, removing fire, eliminating heat toxin in blood, regulating hormone secretion, promoting digestion, resisting bacteria, relieving inflammation, activating cell, removing toxic substance, and enhancing immunity.
Detailed Description
The present invention will be further illustrated by the following examples
Example 1: the technical scheme of the invention is as follows 1. a preparation method of burdock enzyme, which is characterized in that fresh burdock is used as raw material and is prepared by the following steps:
the preparation method of the burdock leaf enzyme is characterized by comprising the following steps of taking fresh burdock leaves as raw materials:
firstly, ditching in the east-west direction of a burdock ditching and sowing machine according to the row spacing of 50 cm in 12 months and 5 days, wherein the width of a ditch is 25-30 cm, the depth of the ditch is 30 cm, and the planting density is 5-6 cm;
and a second step of mulching film covering: a colorless mulching film is selected, the width of the mulching film is 90 cm, the burdock soil ridge is covered with the film, then a black-white double-color film is used, the width of the film is 100 cm, the middle part of the film is 20 cm and is a colorless transparent film, the white parts of the black opaque films on the two sides are covered on the burdock soil ridge, in order to prevent the burdock seedlings from growing out and contacting the film, a gap of 4-5 cm is propped up by a bamboo skin on the burdock soil ridge, the black mulching film is covered on the two sides of the soil ridge, the two bottom edges are compacted by soil, 12 months are not the coldest season in one year, but the coldest season in one year is ensured after seedling emergence, and the burdock is not resistant to freezing;
and in the third step, in 3 months, along with the rise of the air temperature, the burdock grows to be full of seedlings and 3 true leaves, the mulching film is uncovered in the morning of a sunny day, and the once-spraying foliar fertilizer is sprayed, wherein the once-spraying foliar fertilizer is characterized in that: water, urea and washing powder according to the weight ratio: urea: washing powder =100: 0.5: 0.09, spraying 120 kilograms of aqueous solution for fertilization per mu, uniformly spraying the burdock seedlings on the front and back pages in the morning of a sunny day, wherein the burdock seedlings grow gradually in the last 4 months, promoting the growth of the leaf surfaces by spraying leaf fertilizer, and controlling the growth of burdock roots;
fourthly, beginning to harvest the burdock leaves in the last ten days of the month 6, and stopping fertilizing water 20 days before harvesting;
and fifthly, leaf harvesting requirement: selecting a leaf with a width of more than 21 cm and a length of more than 30 cm, wherein each harvested leaf does not exceed 4 leaves, and the leaves are transported to a factory for processing within 4 hours after leaving the parent plant;
and sixthly, immediately putting the burdock leaves into saline water for cleaning and soaking after the burdock leaves are transported to a factory, wherein the putting of the burdock leaves into the saline water for cleaning and soaking is characterized in that: water, salt and sodium bicarbonate according to the weight ratio: salt: sodium bicarbonate =100:2.1:0.62, and the soaking time is 10 to 15 minutes;
and seventhly, sterilizing the soaked burdock leaves in a sterilizing solution, wherein the sterilizing of the burdock leaves in the sterilizing solution is characterized in that: the sterilizing liquid is prepared from 38% of chlorine dioxide, sodium bicarbonate and potassium dihydrogen phosphate according to the weight ratio = water: chlorine dioxide: sodium bicarbonate: monopotassium phosphate =100:0.0042: 0.32: 0.16, the sterilization time is 12 to 14 minutes;
and eighthly, crushing the sterilized burdock leaves by using a stainless steel crusher, adding a certain amount of sterilized burdock slices during crushing, and crushing the burdock leaves together, wherein the crushing of the burdock leaves is characterized in that: water, burdock leaves and burdock slices are mixed according to the weight ratio: burdock leaf: mixing burdock slices =100:45:10 in proportion and crushing;
the ninth step; filtering the crushed burdock leaf juice by using a vacuum filter after crushing, and sieving by using a filter sieve of 200 meshes;
adding white granulated sugar in the tenth step, wherein the proportion of the added white granulated sugar is as follows: filtering liquid: white granulated sugar =80:15, uniformly stirring, and standing for 4-5 hours at the temperature of 30-32 ℃;
the tenth step is preparation: sugared burdock leaf juice: the treated apple juice is mixed according to the weight ratio of = 98: 2, uniformly stirring, adding into a fermentation tank, uniformly stirring, and sealing the fermentation tank for fermentation;
and a twelfth step of fermentation: controlling the fermentation temperature to be 28-30 ℃, sealing, increasing the pressure in a fermentation tank by gas generated by fermentation in the fermentation tank, naturally discharging the gas through water seal, preventing the gas outside the fermentation tank from entering the fermentation tank, achieving the purpose of automatic exhaust, and continuously fermenting for 195 days to obtain the finished product of the burdock leaf enzyme;
the product is rich in chlorogenic acid, and has effects of clearing heat, removing fire, eliminating heat toxin in blood, regulating hormone secretion, promoting digestion, resisting bacteria, relieving inflammation, activating cell, removing toxic substance, and enhancing immunity.
Example 2
The preparation method of the burdock leaf enzyme is characterized by comprising the following steps of taking fresh burdock leaves as raw materials:
firstly, ditching in the east-west direction of a burdock ditching and sowing machine at the row spacing of 50 cm in 12 months and 25 days, wherein the width of a ditch is 30 cm, the depth of the ditch is 35 cm, and the planting density is 5-6 cm;
and a second step of mulching film covering: a colorless mulching film is selected, the width of the mulching film is 90 cm, the burdock soil ridge is covered with the film, then a black-white double-color film is used, the width of the film is 100 cm, the middle part of the film is 20 cm and is a colorless transparent film, the white parts of the black opaque films on the two sides are covered on the burdock soil ridge, in order to prevent the burdock seedlings from growing out and contacting the film, a gap of 4-5 cm is propped up by a bamboo skin on the burdock soil ridge, the black mulching film is covered on the two sides of the soil ridge, the two bottom edges are compacted by soil, 12 months are not the coldest season in one year, but the coldest season in one year is ensured after seedling emergence, and the burdock is not resistant to freezing;
and in the third step, in 3 months, along with the rise of the air temperature, the burdock grows to be full of seedlings and 3 true leaves, the mulching film is uncovered in the morning of a sunny day, and the once-spraying foliar fertilizer is sprayed, wherein the once-spraying foliar fertilizer is characterized in that: water, urea and washing powder according to the weight ratio: urea: washing powder =100: 0.7: 0.09, spraying 120 kilograms of aqueous solution for fertilization per mu, uniformly spraying the burdock seedlings on the front and back pages in the morning of a sunny day, wherein the burdock seedlings grow gradually in the last 4 months, promoting the growth of the leaf surfaces by spraying leaf fertilizer, and controlling the growth of burdock roots;
fourthly, beginning to harvest the burdock leaves in the last ten days of the month 6, and stopping fertilizing water 20 days before harvesting;
and fifthly, leaf harvesting requirement: selecting a leaf with a width of more than 21 cm and a length of more than 30 cm, wherein each harvested leaf does not exceed 4 leaves, and the leaves are transported to a factory for processing within 4 hours after leaving the parent plant;
and sixthly, immediately putting the burdock leaves into saline water for cleaning and soaking after the burdock leaves are transported to a factory, wherein the putting of the burdock leaves into the saline water for cleaning and soaking is characterized in that: water, salt and sodium bicarbonate according to the weight ratio: salt: sodium bicarbonate =100:2.3:0.67, and the soaking time is 10 to 15 minutes;
and seventhly, sterilizing the soaked burdock leaves in a sterilizing solution, wherein the sterilizing of the burdock leaves in the sterilizing solution is characterized in that: the sterilizing liquid is prepared from 38% of chlorine dioxide, sodium bicarbonate and potassium dihydrogen phosphate according to the weight ratio = water: chlorine dioxide: sodium bicarbonate: monopotassium phosphate =100:0.0045: 0.36: 0.17, the sterilization time is 12 to 14 minutes;
and eighthly, crushing the sterilized burdock leaves by using a stainless steel crusher, adding a certain amount of sterilized burdock slices during crushing, and crushing the burdock leaves together, wherein the crushing of the burdock leaves is characterized in that: water, burdock leaves and burdock slices are mixed according to the weight ratio: burdock leaf: mixing burdock slices =100: 45-45: 10-15 in proportion and crushing;
the ninth step; filtering the crushed burdock leaf juice by using a vacuum filter after crushing, and sieving by using a filter sieve of 200 meshes;
adding white granulated sugar in the tenth step, wherein the proportion of the added white granulated sugar is as follows: filtering liquid: white granulated sugar =85:15, uniformly stirring, and standing for 4-5 hours at the temperature of 30-32 ℃;
the tenth step is preparation: sugared burdock leaf juice: the treated apple juice is mixed according to the weight ratio of = 98: 2, uniformly stirring, adding into a fermentation tank, uniformly stirring, and sealing the fermentation tank for fermentation;
and a twelfth step of fermentation: controlling the fermentation temperature to be 28-30 ℃, sealing, increasing the pressure in a fermentation tank by gas generated by fermentation in the fermentation tank, naturally discharging the gas through water seal, preventing the gas outside the fermentation tank from entering the fermentation tank, achieving the purpose of automatic exhaust, and continuously fermenting for 195 days to obtain the finished product of the burdock leaf enzyme;
the product is rich in chlorogenic acid, and has effects of clearing heat, removing fire, eliminating heat toxin in blood, regulating hormone secretion, promoting digestion, resisting bacteria, relieving inflammation, activating cell, removing toxic substance, and enhancing immunity. The effect is as follows: transparent, has faint scent taste and red wine feeling. In addition, the product has the functions of promoting digestion and absorption, resisting bacteria and inflammation, activating cells, detoxifying, enhancing immunity, improving self-healing force balance osmotic pressure and adjusting pH value of common ferment, has the effects of relaxing bowels, promoting urination, moistening lung, reducing phlegm and stopping cough, removing freckles and lowering blood pressure, resisting aging and radiation, effectively preventing stroke and the like, and is used for treating symptoms such as sore throat, wind-heat type common cold, measles and rubella, cerebral hemorrhage, beriberi and the like;
the product is rich in chlorogenic acid, and has effects of clearing heat, removing fire, eliminating heat toxin in blood, regulating hormone secretion, promoting digestion, resisting bacteria, relieving inflammation, activating cell, removing toxic substance, and enhancing immunity.
Example 3 the technical solution of the present invention is as follows:
the preparation method of the burdock leaf enzyme is characterized by comprising the following steps of taking fresh burdock leaves as raw materials:
firstly, 1 month and 25 days are selected, and furrows are dug in the east-west direction by a burdock ditching machine according to the row spacing of 50 cm, the furrow width is 30 cm, the furrow depth is 30-35 cm, and the planting density is 5-6 cm;
and a second step of mulching film covering: a colorless mulching film is selected, the width of the mulching film is 90 cm, the burdock soil ridge is covered with the film, then a black-white double-color film is used, the width of the film is 100 cm, the middle part of the film is 20 cm and is a colorless transparent film, the white parts of the black opaque films on the two sides are covered on the burdock soil ridge, in order to prevent the burdock seedlings from growing out and contacting the film, a gap of 4-5 cm is propped up by a bamboo skin on the burdock soil ridge, the black mulching film is covered on the two sides of the soil ridge, the two bottom edges are compacted by soil, 12 months are not the coldest season in one year, but the coldest season in one year is ensured after seedling emergence, and the burdock is not resistant to freezing;
and in the third step, in 3 months, along with the rise of the air temperature, the burdock grows to be full of seedlings and 3 true leaves, the mulching film is uncovered in the morning of a sunny day, and the once-spraying foliar fertilizer is sprayed, wherein the once-spraying foliar fertilizer is characterized in that: water, urea and washing powder according to the weight ratio: urea: washing powder =100: 0.80: 0.10, spraying 120 kilograms of aqueous solution for fertilization per mu, uniformly spraying burdock seedlings on front and back pages in the morning of a sunny day, wherein the burdock seedlings grow gradually in the last 4 months, promoting the growth of the leaf surfaces by spraying foliar fertilizer, and controlling the growth of burdock roots;
fourthly, beginning to harvest the burdock leaves in the last ten days of the month 6, and stopping fertilizing water 20 days before harvesting;
and fifthly, leaf harvesting requirement: selecting a leaf with a width of more than 21 cm and a length of more than 30 cm, wherein each harvested leaf does not exceed 4 leaves, and the leaves are transported to a factory for processing within 4 hours after leaving the parent plant;
and sixthly, immediately putting the burdock leaves into saline water for cleaning and soaking after the burdock leaves are transported to a factory, wherein the putting of the burdock leaves into the saline water for cleaning and soaking is characterized in that: water, salt and sodium bicarbonate according to the weight ratio: salt: sodium bicarbonate =100:2.5:0.72, the soaking time is 10 to 15 minutes;
and seventhly, sterilizing the soaked burdock leaves in a sterilizing solution, wherein the sterilizing of the burdock leaves in the sterilizing solution is characterized in that: the sterilizing liquid is prepared from 38% of chlorine dioxide, sodium bicarbonate and potassium dihydrogen phosphate according to the weight ratio = water: chlorine dioxide: sodium bicarbonate: monopotassium phosphate =100:0.0046: 0.40: 0.18, the sterilization time is 12 to 14 minutes;
and eighthly, crushing the sterilized burdock leaves by using a stainless steel crusher, adding a certain amount of sterilized burdock slices during crushing, and crushing the burdock leaves together, wherein the crushing of the burdock leaves is characterized in that: water, burdock leaves and burdock slices are mixed according to the weight ratio: burdock leaf: mixing burdock slices =100: 45-45: 10-15 in proportion and crushing;
the ninth step; filtering the crushed burdock leaf juice by using a vacuum filter after crushing, and sieving by using a filter sieve of 200 meshes;
adding white granulated sugar in the tenth step, wherein the proportion of the added white granulated sugar is as follows: filtering liquid: white granulated sugar =85:20, stirring uniformly, and standing for 4-5 hours at the temperature of 30-32 ℃;
the tenth step is preparation: sugared burdock leaf juice: the treated apple juice is mixed according to the weight ratio of = 98: 2, uniformly stirring, adding into a fermentation tank, uniformly stirring, and sealing the fermentation tank for fermentation;
and a twelfth step of fermentation: controlling the fermentation temperature to be 28-30 ℃, sealing, increasing the pressure in a fermentation tank by gas generated by fermentation in the fermentation tank, naturally discharging the gas through water seal, preventing the gas outside the fermentation tank from entering the fermentation tank, achieving the purpose of automatic exhaust, and continuously fermenting for 195 days to obtain the finished product of the burdock leaf enzyme;
the product is rich in chlorogenic acid, and has effects of clearing heat, removing fire, eliminating heat toxin in blood, regulating hormone secretion, promoting digestion, resisting bacteria, relieving inflammation, activating cell, removing toxic substance, and enhancing immunity.
Claims (5)
1. The preparation method of the burdock leaf enzyme is characterized by comprising the following steps of taking fresh burdock leaves as raw materials:
(1) selecting 12 months and 5 days to the next year and 1 month and 25 days, ditching in the east-west direction of a burdock ditching and sowing machine according to the row spacing of 50 cm, wherein the ditch width is 25-30 cm, the ditch depth is 30-35 cm, and the planting density is 5-6 cm;
(2) covering with a mulching film: a colorless mulching film is selected, the width of the mulching film is 90 cm, the burdock soil ridge is covered, then a black-white double-color film is used, the width of the film is 100 cm, the middle part of the film is 20 cm and is a colorless transparent film, white parts of black opaque films at two sides are covered on the burdock soil ridge, in order to prevent the burdock seedlings from growing out, the blades of the burdock seedlings touch the film, gaps of 4-5 cm are propped up on the burdock soil ridge by bamboo splits, the black mulching film covers two sides of the soil ridge, and the two bottom edges are compacted by soil;
(3) after 3 months, the burdock grows out of the same seedlings and 3 true leaves along with the rise of the air temperature, the mulching film is uncovered in the morning of sunny days, the foliar fertilizer is sprayed for one time, the burdock seedlings grow gradually in the last ten days of 4 months, the foliar fertilizer is sprayed to promote the growth of the leaf surfaces, and the growth of the burdock roots is controlled;
(4) beginning to harvest burdock leaves in the last ten days of 6 months, and stopping applying fertilizer water 20 days before harvesting;
(5) leaf harvesting requirements: selecting the leaf surface with the width of more than 21 cm and the length of more than 30 cm, wherein the leaf collecting amount of each plant is not more than 4, and the leaves leave the parent plant and are transported to a factory for processing within 4 hours;
(6) the burdock leaves are immediately put into salt water for cleaning and soaking after being transported to a factory;
(7) sterilizing the soaked burdock leaves in a sterilizing solution;
(8) crushing the sterilized burdock leaves by using a stainless steel crusher, and adding a certain amount of sterilized burdock slices for crushing;
(9) filtering the crushed burdock leaf juice by using a vacuum filter after crushing, and sieving by using a filter sieve of 200 meshes;
(10) adding white granulated sugar, wherein the proportion of the added white granulated sugar is as follows: filtering liquid: white granulated sugar =80-85: 15-20, stirring uniformly, and standing for 4-5 hours at the temperature of 30-32 ℃;
(11) preparation: adding white granulated sugar into the burdock leaf juice: the treated apple juice is mixed according to the weight ratio of = 98: 2, uniformly stirring, adding into a fermentation tank, uniformly stirring, and sealing the fermentation tank for fermentation;
(12) fermentation: controlling the fermentation temperature to be 30-33 ℃, sealing, increasing the pressure in the fermentation tank when gas is generated by fermentation in the fermentation tank, naturally discharging the gas through water seal, and preventing the gas outside the fermentation tank from entering the fermentation tank to achieve the purpose of automatic exhaust, and continuously fermenting for 195 days to obtain the finished product of the burdock leaf enzyme.
2. The method for preparing burdock leaf ferment according to claim 1, which is characterized in that: and (3) spraying the once-sprayed foliar fertilizer, wherein the water, the urea and the washing powder are mixed according to the weight ratio: urea: washing powder =100: 0.5 to 0.80: 0.09 to 0.10, and spraying 120 kilograms of aqueous solution for fertilization per mu, wherein the front and back leaf surfaces are uniformly sprayed in the morning of sunny days.
3. The method for preparing burdock leaf ferment according to claim 1, which is characterized in that: putting the mixture into saline water for cleaning and soaking, wherein the water, the salt and the sodium bicarbonate are mixed according to the weight ratio: salt: sodium bicarbonate =100: 2.1-2.5: 0.62-0.72, and the soaking time is 10-15 minutes.
4. The method for preparing burdock leaf ferment according to claim 1, wherein the method comprises the following steps: and (7) sterilizing the burdock leaves in a sterilizing solution, wherein the sterilizing solution is prepared from 38% of chlorine dioxide, sodium bicarbonate and potassium dihydrogen phosphate according to the weight ratio = water: chlorine dioxide: sodium bicarbonate: monopotassium phosphate =100:0.0042 to 0.0046:0.32 to 0.40: 0.16 to 0.18, and the sterilization time is 12 to 14 minutes.
5. The method for preparing burdock leaf ferment according to claim 1, which is characterized in that: in the step (8), during the burdock leaf crushing, the water, the burdock leaves and the burdock slices are mixed according to the weight ratio: burdock leaf: and (3) mixing and crushing the burdock slices =100:45: 10-15 in proportion.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811163727.6A CN109220672B (en) | 2018-10-02 | 2018-10-02 | Preparation method of burdock leaf enzyme |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811163727.6A CN109220672B (en) | 2018-10-02 | 2018-10-02 | Preparation method of burdock leaf enzyme |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN109220672A CN109220672A (en) | 2019-01-18 |
| CN109220672B true CN109220672B (en) | 2020-11-27 |
Family
ID=65055657
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811163727.6A Active CN109220672B (en) | 2018-10-02 | 2018-10-02 | Preparation method of burdock leaf enzyme |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109220672B (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113424885B (en) * | 2021-06-03 | 2024-05-28 | 广东时代食品与生命健康研究有限公司 | Burdock leaf tea with high chlorogenic acid content and preparation method and application thereof |
Family Cites Families (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102952674A (en) * | 2011-08-18 | 2013-03-06 | 上海中邦斯瑞生物药业技术有限公司 | Burdock wine with health-care function, and preparation method thereof |
| CN102406832B (en) * | 2011-11-28 | 2013-07-17 | 山东富国生物科技有限公司 | Chlorogenic acid ecological agent derived from arctium lappa L |
| KR20170114509A (en) * | 2016-04-05 | 2017-10-16 | 유병천 | The manufacturing method of extract using the Functional chicken feet |
| CN106858574B (en) * | 2017-04-01 | 2020-09-01 | 徐州天马敬安食品有限公司 | Preparation method of burdock enzyme |
| CN107095095A (en) * | 2017-06-28 | 2017-08-29 | 徐州康汇百年食品有限公司 | A kind of preparation method of burdock fermenting beverage |
| CN108260491B (en) * | 2018-04-15 | 2021-01-05 | 徐州天马敬安食品有限公司 | Cultivation method of winter sowing burdock |
-
2018
- 2018-10-02 CN CN201811163727.6A patent/CN109220672B/en active Active
Also Published As
| Publication number | Publication date |
|---|---|
| CN109220672A (en) | 2019-01-18 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101812553B1 (en) | Composite peptide selenoprotein nutrient solution, preparation method and application thereof | |
| CN105077029A (en) | Dinner replacing powder containing zinc-rich barley grass and preparation method of dinner replacing powder | |
| CN103891513A (en) | Selenium-rich and zinc-rich lepidium meyenii planting method and lepidium meyenii products | |
| CN105284520A (en) | Method promoting fig cuttage rooting | |
| CN107235803A (en) | A kind of high-yield planting base manure of guava and preparation method thereof | |
| CN105052669A (en) | Planting method for interplanting strawberries in vineyard | |
| CN107226747A (en) | A kind of macaque special bio-organic fertilizer for peaches prepared by primary raw material of underground residuum | |
| CN105993542A (en) | Artificial planting method for selenium-rich pawpaw | |
| CN109121952A (en) | The implantation methods of integrated control Citrus Huanglongbing pathogen | |
| CN111348957A (en) | Enzyme biological water flush fertilizer with comprehensive functions and preparation process | |
| CN106982722A (en) | The method for culturing seedlings of Momordica grosvenori | |
| CN109220672B (en) | Preparation method of burdock leaf enzyme | |
| CN103664283B (en) | A kind of large top balsam pear plantation special fertilizer | |
| CN109122036A (en) | A kind of implantation methods of tea tree interplanting agaricus bisporus | |
| CN103739401B (en) | A kind of matrix being exclusively used in plum dish non-soil culture | |
| CN109122032A (en) | A kind of implantation methods of tea tree interplanting white beech mushroom | |
| CN105993543A (en) | Artificial planting method for selenium-rich roses | |
| CN105917893A (en) | Planting method of iodine-enriched water spinaches | |
| CN104982889A (en) | Method for planting suaeda salsa in medium-low-zinc saline-alkaline land and extracting plant salt | |
| CN109258331A (en) | The cultural method of vegetables | |
| CN108934828A (en) | Improve the implantation methods of strawberry sugar content | |
| CN113875527A (en) | Planting method for reducing occurrence of diseases of preserved szechuan pickle | |
| CN111718216A (en) | Continuous cropping obstacle soil conditioning fertilizer and application method thereof | |
| CN109105155A (en) | A kind of implantation methods of tea tree interplanting needle mushroom | |
| CN108283098A (en) | A kind of selenium-rich Luhe green plum implantation methods |
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 | ||
| CB03 | Change of inventor or designer information |
Inventor after: Yao Fengteng Inventor after: Hu Chuanyin Inventor after: Zhang Yanming Inventor after: Deng Lei Inventor before: Hu Chuanyin Inventor before: Zhang Yanming Inventor before: Deng Lei |
|
| CB03 | Change of inventor or designer information | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |