CN110403191A - A kind of red pears composite enzyme of grape - Google Patents
A kind of red pears composite enzyme of grape Download PDFInfo
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- CN110403191A CN110403191A CN201910752562.4A CN201910752562A CN110403191A CN 110403191 A CN110403191 A CN 110403191A CN 201910752562 A CN201910752562 A CN 201910752562A CN 110403191 A CN110403191 A CN 110403191A
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- grape
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- red pears
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- enzyme
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- 125000002924 primary amino group Chemical group [H]N([H])* 0.000 description 1
- HGVVOUNEGQIPMS-UHFFFAOYSA-N procyanidin Chemical compound O1C2=CC(O)=CC(O)=C2C(O)C(O)C1(C=1C=C(O)C(O)=CC=1)OC1CC2=C(O)C=C(O)C=C2OC1C1=CC=C(O)C(O)=C1 HGVVOUNEGQIPMS-UHFFFAOYSA-N 0.000 description 1
- 229920002414 procyanidin Polymers 0.000 description 1
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- RADKZDMFGJYCBB-UHFFFAOYSA-N pyridoxal hydrochloride Natural products CC1=NC=C(CO)C(C=O)=C1O RADKZDMFGJYCBB-UHFFFAOYSA-N 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a kind of red pears composite enzymes of grape, comprising: the mass ratio of red pears enzyme stoste and grape, the red pears enzyme stoste and grape is 50~100:1~10.The invention has the advantages that can accelerate fermenting speed, the more effective nutritional ingredient for extracting grape reduces fermentation period, avoids introducing miscellaneous bacteria, improves Product Safety.
Description
Technical field
The present invention relates to food fermentation technical field more particularly to a kind of red pears composite enzymes of grape.
Background technique
Ferment is also known as " enzyme ", is a kind of special protein and a kind of biocatalyst, it exist only in animal,
In the active organization of plant and microorganism, various chemical reactions in metabolism in its underwriter's body can increase the various lifes of tissue
Change the rate of reaction (oxidation is restored, decomposed, synthesis, conversion), the metabolism of all cells, newborn, decomposition, are closed at digestion in human body
At etc., ferment is depended on to complete, so ferment is referred to as " spring of life " again.
The carbon compound i.e. amino acid that ferment is made of carbon, hydrogen, nitrogen, oxygen atom.Amino and carboxyl are basically constituted, this
It is to be made according to the form after combination.About 300 kinds of the type of all atoms.Having 20 kinds of amino acid among these is human body institute
It uses.More than 50 such amino acid molecular is combined together, complicated as torsion necklace to connect and constitute egg
White matter.The combination of different types of amino acid constitutes various protein.Of course it is the same for muscle, and collagen and certain
A little hormone hormones are also to be made of protein.All ferment are also all protein.According to the type of ferment, have plenty of by
200 or 300 kind of amino acid be formed by connecting, some or very big macromolecule construction.
Red pears, also referred to as red Chinese pear (Pyrus Pyrifolia Nakai), are the exclusive kind in China, are distributed mainly on four
River and Yunnan etc. save.Through retrieving, the report of red pears and grape co-fermentation is also found no.
Summary of the invention
The main purpose of the present invention is to provide a kind of red pears composite enzymes of grape, to solve red pears and Portugal in the prior art
Grape co-fermentation problem.
To achieve the goals above, according to an aspect of the present invention, a kind of red pears composite enzyme of grape is provided, comprising:
The mass ratio of red pears enzyme stoste and grape, the red pears enzyme stoste and grape is 50~100:1~10.
Grape is most ancient one of the fruit tree species in the world, and the fossil plant of grape is found in Tertiary Stratigraphy, explanation
It had been dispersed throughout Europe, Asia and Greenland at that time.Grape originates in western part of Asia, there is cultivation all over the world, and grape all over the world is about
95% integrated distribution is on the Northern Hemisphere.
The effect of grape:
The nutritional ingredient grape of grape is not only delicious and tasty, but also nutritive value is very high.Grape is containing sugar in mature berry
Amount is up to 10%-30%, based on glucose.A variety of tartaric acid in grape help to digest, and suitably eat a little grapes more, can be good for Pi
Stomach function regulating.In grape containing mineral calcium, potassium, phosphorus, iron and multivitamin B1, vitamin B2, vitamin B6, vitamin C and
Citrin etc., also containing there are many amino acid of needed by human body, often feeding grape is of great advantage to neurasthenia, excessive fatigue.Research
It was found that grape can preferably prevent thrombosis than aspirin, and human serum cholesterol levels can be reduced, reduce blood platelet
Cohesiveness, to prevention cardiovascular and cerebrovascular diseases have certain effect.Suitable fresh grape is eaten daily, can not only reduce cardiovascular disease
Onset risk, the also particularly beneficial health in those ischemic heart diseases and atherosclerotic heart disease patient.It is fresh
Flavonoid substances in grape, energy " cleaning " blood, prevent the formation of cholesterol plaques.Grape is more in black, object containing flavonoids
Matter is more, if but eat Grape Skin and grape pip together, more preferably to the protective effect of heart.
Chinese medicine thinks that grape is mild-natured, acid sweet in flavor, enters lung, spleen, kidney channel, fills blood, liver and kidney benefiting, born fluid, strengthening the bones and muscles, only
The effect of cough relieving restlessness, tonifying Qi and blood, tonneau urine.The procyanidin content in resveratrol, grape pip in Grape Skin is all high
In other positions of grape, also above other most of fruit trees, and have high medical value, have become global heavy
Want nutrition and medicinal commodity.
Further, the preparation method of the red pears enzyme stoste is crushed defibrination the following steps are included: take new scarlet pears,
Add brown sugar and strain, fermentation, iterative cycles grinding, stirring, fermentation are mature, be separated by solid-liquid separation to get.Wherein specific preparation
Method can be " a kind of referring to the Chinese invention patent that the publication No. that applicant announces on November 9th, 2016 is " CN106072093A "
Red pears ferment and preparation method thereof ".
Further, the grape is selected from fresh grape.
According to another aspect of the present invention, a kind of method preparing the red pears composite enzyme of the grape is provided, including with
Lower step: by fresh grape, crushing defibrination, red pears enzyme stoste be added, ferment, repeatedly defibrination and filtering to get.
Further, the fermentation time is 3 months or more；The temperature of the fermentation is room temperature.
According to another aspect of the present invention, a kind of method preparing the red pears composite enzyme of the grape is provided, including with
Lower step: by fresh grape, crushing defibrination, and red pears enzyme stoste is added, fermentation 12 months or more, obtains fresh grape fermentation
Liquid；The grape fermentation liquid is mixed with red pears enzyme activity Essence again, normal temperature fermentation 3 months or more to get.
Further, the preparation method of the red pears enzyme activity Essence is the following steps are included: by the red pears ferment
Stoste carries out grinding, stirring and fermentation repeatedly, is separated by solid-liquid separation, and gained filtrate stands, filter again to get；Red pears zymogen
When liquid is ground, it is divided into three-level grinding, until granularity is 45 μm；Wherein, the number of every grade of grinding is at 50 times or more；The first order is ground
Temperature when mill is 27 DEG C, and the temperature when second level is ground is 18 DEG C, and temperature when tertiary grinding is 8 DEG C；The red pears ferment
Plain Normal juice grinds post-fermentation condition through the first order are as follows: 24 DEG C of fermentation temperature, fermentation time are 18 days；The red pears ferment Normal juice warp
Grind post-fermentation condition in the second level are as follows: 20 DEG C of fermentation temperature, fermentation time are 4 days；The red pears ferment Normal juice is ground through the third level
Grind post-fermentation condition are as follows: 24 DEG C of fermentation temperature, fermentation time are 12 days.
Further, the mass ratio of the grape fermentation liquid and red pears enzyme activity Essence is 1~100:1~100.It is excellent
Choosing, the mass ratio of the grape fermentation liquid and red pears enzyme activity Essence may respectively be 10,20,30,40,50 or 60:100
Having the beneficial effect that in the present invention
Fermented using red pears enzyme stoste soaking grapes, fermenting speed can be accelerated, the more effective nutrition for extracting grape at
Point, fermentation period is reduced, avoids introducing miscellaneous bacteria, improves Product Safety.
Detailed description of the invention
Fig. 1 is the flow diagram for preparing the red pears composite enzyme of grape of the invention；
Fig. 2 is the flow diagram that another kind of the invention prepares the red pears composite enzyme of grape.
Specific embodiment
Following will be combined with the drawings in the embodiments of the present invention, and technical solution in the embodiment of the present invention carries out clear, complete
Site preparation description, it is clear that described embodiments are only a part of the embodiments of the present invention, instead of all the embodiments.
Shown in referring to Fig.1,
Embodiment 1:
A kind of red pears composite enzyme of grape, comprising red pears enzyme stoste and new fresh grape, red pears enzyme stoste and fresh Portugal
The mass ratio of grape is 100:1.Preparation method is as follows: new fresh grape being cleaned, defibrination is crushed, red pears enzyme stoste, In is added
Spontaneous fermentation 1 year is to maturation under room temperature, repeatedly defibrination and filtering to get.
Wherein, for the preparation method of red pears enzyme stoste the following steps are included: taking new scarlet pears, broken defibrination adds brown sugar
And strain, fermentation, iterative cycles grinding, stirring, fermentation are mature, be separated by solid-liquid separation to get.Wherein specific preparation method can join
See the publication No. that applicant announces on November 9th, 2016 for Chinese invention patent " a kind of red pears ferment of " CN106072093A "
And preparation method thereof ".
Embodiment 2:
A kind of red pears composite enzyme of grape, comprising red pears enzyme stoste and new fresh grape, red pears enzyme stoste and fresh Portugal
The mass ratio of grape is 50:1.Preparation method is as follows: new fresh grape being cleaned, defibrination is crushed, red pears enzyme stoste is added, normal
The lower spontaneous fermentation of temperature 1 year to maturation, repeatedly defibrination and filtering to get.
Wherein, for the preparation method of red pears enzyme stoste the following steps are included: taking new scarlet pears, broken defibrination adds brown sugar
And strain, fermentation, iterative cycles grinding, stirring, fermentation are mature, be separated by solid-liquid separation to get.Wherein specific preparation method can join
See the publication No. that applicant announces on November 9th, 2016 for Chinese invention patent " a kind of red pears ferment of " CN106072093A "
And preparation method thereof ".
Embodiment 3:
A kind of red pears composite enzyme of grape, comprising red pears enzyme stoste and new fresh grape, red pears enzyme stoste and fresh Portugal
The mass ratio of grape is 50:10.Preparation method is as follows: new fresh grape being cleaned, defibrination is crushed, red pears enzyme stoste, In is added
Spontaneous fermentation 1 year is to maturation under room temperature, repeatedly defibrination and filtering to get.
Wherein, for the preparation method of red pears enzyme stoste the following steps are included: taking new scarlet pears, broken defibrination adds brown sugar
And strain, fermentation, iterative cycles grinding, stirring, fermentation are mature, be separated by solid-liquid separation to get.Wherein specific preparation method can join
See the publication No. that applicant announces on November 9th, 2016 for Chinese invention patent " a kind of red pears ferment of " CN106072093A "
And preparation method thereof ".
Embodiment 4:
A kind of red pears composite enzyme of grape, comprising red pears enzyme stoste and new fresh grape, red pears enzyme stoste and fresh Portugal
The mass ratio of grape is 100:10.Preparation method is as follows: new fresh grape being cleaned, defibrination is crushed, red pears enzyme stoste, In is added
Spontaneous fermentation 1 year is to maturation under room temperature, repeatedly defibrination and filtering to get.
Wherein, for the preparation method of red pears enzyme stoste the following steps are included: taking new scarlet pears, broken defibrination adds brown sugar
And strain, fermentation, iterative cycles grinding, stirring, fermentation are mature, be separated by solid-liquid separation to get.Wherein specific preparation method can join
See the publication No. that applicant announces on November 9th, 2016 for Chinese invention patent " a kind of red pears ferment of " CN106072093A "
And preparation method thereof ".
Referring to shown in Fig. 2
Embodiment 5:
A kind of red pears composite enzyme of grape, comprising red pears enzyme stoste and new fresh grape, red pears enzyme stoste and fresh Portugal
The mass ratio of grape is 50:1.Preparation method is as follows: by new fresh grape, crushing defibrination, red pears enzyme stoste is added, ferment 12
The moon is to obtain grape fermentation liquid up to maturation；Grape fermentation liquid is mixed with red pears enzyme activity Essence again, normal temperature fermentation
3 months with up to maturation to get.
The preparation method of red pears enzyme activity Essence is the following steps are included: carry out grinding repeatedly for red pears enzyme stoste
Mill, stirring and fermentation, be separated by solid-liquid separation, gained filtrate stand, filter again to get；When red pears enzyme stoste is ground, it is divided into
Three-level grinding, until granularity is 45 μm；Wherein, the number of every grade of grinding is at 50 times or more；The temperature when first order is ground is 27 DEG C,
The temperature when second level is ground is 18 DEG C, and temperature when tertiary grinding is 8 DEG C；Red pears ferment Normal juice is sent out after the first order is ground
Ferment condition are as follows: 24 DEG C of fermentation temperature, fermentation time are 18 days；Red pears ferment Normal juice grinds post-fermentation condition through the second level are as follows: hair
20 DEG C of ferment temperature, fermentation time are 4 days；Red pears ferment Normal juice is through tertiary grinding post-fermentation condition are as follows: 24 DEG C of fermentation temperature, hair
The ferment time is 12 days.The mass ratio of grape fermentation liquid and red pears enzyme activity Essence is 1:1.
For the preparation method of red pears enzyme stoste the following steps are included: taking new scarlet pears, broken defibrination adds brown sugar and bacterium
Kind, fermentation, iterative cycles grinding, stirring, fermentation are mature, be separated by solid-liquid separation to get.Wherein specific preparation method can be referring to Shen
Ask someone announcement on November 9th, 2016 publication No. be " CN106072093A " Chinese invention patent " a kind of red pears ferment and its
Preparation method ".
Embodiment 6:
A kind of red pears composite enzyme of grape, comprising red pears enzyme stoste and new fresh grape, red pears enzyme stoste and fresh Portugal
The mass ratio of grape is 50:10.Preparation method is as follows: by new fresh grape, crushing defibrination, red pears enzyme stoste, fermentation 12 is added
A month to obtain grape fermentation liquid up to maturation；Grape fermentation liquid is mixed with red pears enzyme activity Essence again, room temperature hair
Ferment 3 months with up to maturation to get.
The preparation method of red pears enzyme activity Essence is the following steps are included: carry out grinding repeatedly for red pears enzyme stoste
Mill, stirring and fermentation, be separated by solid-liquid separation, gained filtrate stand, filter again to get；When red pears enzyme stoste is ground, it is divided into
Three-level grinding, until granularity is 45 μm；Wherein, the number of every grade of grinding is at 50 times or more；The temperature when first order is ground is 27 DEG C,
The temperature when second level is ground is 18 DEG C, and temperature when tertiary grinding is 8 DEG C；Red pears ferment Normal juice is sent out after the first order is ground
Ferment condition are as follows: 24 DEG C of fermentation temperature, fermentation time are 18 days；Red pears ferment Normal juice grinds post-fermentation condition through the second level are as follows: hair
20 DEG C of ferment temperature, fermentation time are 4 days；Red pears ferment Normal juice is through tertiary grinding post-fermentation condition are as follows: 24 DEG C of fermentation temperature, hair
The ferment time is 12 days.The mass ratio of grape fermentation liquid and red pears enzyme activity Essence is 1:100.
For the preparation method of red pears enzyme stoste the following steps are included: taking new scarlet pears, broken defibrination adds brown sugar and bacterium
Kind, fermentation, iterative cycles grinding, stirring, fermentation are mature, be separated by solid-liquid separation to get.Wherein specific preparation method can be referring to Shen
Ask someone announcement on November 9th, 2016 publication No. be " CN106072093A " Chinese invention patent " a kind of red pears ferment and its
Preparation method ".
Embodiment 7:
A kind of red pears composite enzyme of grape, comprising red pears enzyme stoste and new fresh grape, red pears enzyme stoste and fresh Portugal
The mass ratio of grape is 100:1.Preparation method is as follows: by new fresh grape, crushing defibrination, red pears enzyme stoste, fermentation 12 is added
A month to obtain grape fermentation liquid up to maturation；Grape fermentation liquid is mixed with red pears enzyme activity Essence again, room temperature hair
Ferment 3 months with up to maturation to get.
The preparation method of red pears enzyme activity Essence is the following steps are included: carry out grinding repeatedly for red pears enzyme stoste
Mill, stirring and fermentation, be separated by solid-liquid separation, gained filtrate stand, filter again to get；When red pears enzyme stoste is ground, it is divided into
Three-level grinding, until granularity is 45 μm；Wherein, the number of every grade of grinding is at 50 times or more；The temperature when first order is ground is 27 DEG C,
The temperature when second level is ground is 18 DEG C, and temperature when tertiary grinding is 8 DEG C；Red pears ferment Normal juice is sent out after the first order is ground
Ferment condition are as follows: 24 DEG C of fermentation temperature, fermentation time are 18 days；Red pears ferment Normal juice grinds post-fermentation condition through the second level are as follows: hair
20 DEG C of ferment temperature, fermentation time are 4 days；Red pears ferment Normal juice is through tertiary grinding post-fermentation condition are as follows: 24 DEG C of fermentation temperature, hair
The ferment time is 12 days.The mass ratio of fresh grape fermentation liquid and red pears enzyme activity Essence is 100:1.
For the preparation method of red pears enzyme stoste the following steps are included: taking new scarlet pears, broken defibrination adds brown sugar and bacterium
Kind, fermentation, iterative cycles grinding, stirring, fermentation are mature, be separated by solid-liquid separation to get.Wherein specific preparation method can be referring to Shen
Ask someone announcement on November 9th, 2016 publication No. be " CN106072093A " Chinese invention patent " a kind of red pears ferment and its
Preparation method ".
Embodiment 8:
A kind of red pears composite enzyme of grape, comprising red pears enzyme stoste and new fresh grape, red pears enzyme stoste and fresh Portugal
The mass ratio of grape is 100:10.Preparation method is as follows: by new fresh grape, crushing defibrination, red pears enzyme stoste, fermentation 12 is added
A month to obtain grape fermentation liquid up to maturation；Grape fermentation liquid is mixed with red pears enzyme activity Essence again, room temperature hair
Ferment 3 months with up to maturation to get.
The preparation method of red pears enzyme activity Essence is the following steps are included: carry out grinding repeatedly for red pears enzyme stoste
Mill, stirring and fermentation, be separated by solid-liquid separation, gained filtrate stand, filter again to get；When red pears enzyme stoste is ground, it is divided into
Three-level grinding, until granularity is 45 μm；Wherein, the number of every grade of grinding is at 50 times or more；The temperature when first order is ground is 27 DEG C,
The temperature when second level is ground is 18 DEG C, and temperature when tertiary grinding is 8 DEG C；Red pears ferment Normal juice is sent out after the first order is ground
Ferment condition are as follows: 24 DEG C of fermentation temperature, fermentation time are 18 days；Red pears ferment Normal juice grinds post-fermentation condition through the second level are as follows: hair
20 DEG C of ferment temperature, fermentation time are 4 days；Red pears ferment Normal juice is through tertiary grinding post-fermentation condition are as follows: 24 DEG C of fermentation temperature, hair
The ferment time is 12 days.The mass ratio of grape fermentation liquid and red pears enzyme activity Essence is 50:100.
For the preparation method of red pears enzyme stoste the following steps are included: taking new scarlet pears, broken defibrination adds brown sugar and bacterium
Kind, fermentation, iterative cycles grinding, stirring, fermentation are mature, be separated by solid-liquid separation to get.Wherein specific preparation method can be referring to Shen
Ask someone announcement on November 9th, 2016 publication No. be " CN106072093A " Chinese invention patent " a kind of red pears ferment and its
Preparation method ".
In above-described embodiment, fermentation liquid can be sealed and is placed in plastic bottle 7 days or so by fermenting-ripening, not expanded existing
As illustrating that fermentation is mature.
Compared to the method for traditional zymotic grape (sugared spontaneous fermentation is added), the fermentation period of embodiment 1-4 can be saved 3 months
Time；The fermentation period of embodiment 5-8 can save 4-5 months time, and edible safety is higher.The present invention passes through peculiar
Zymotechnique, can accelerate fermenting speed, reduce fermentation period, avoid introducing miscellaneous bacteria, effectively extract grape nutritional ingredient
Simultaneously, moreover it is possible to improve Product Safety.
The foregoing is only a preferred embodiment of the present invention, but scope of protection of the present invention is not limited thereto,
Anyone skilled in the art in the technical scope disclosed by the present invention, according to the technique and scheme of the present invention and its
Inventive concept is subject to equivalent substitution or change, should be covered by the protection scope of the present invention.
Claims (8)
1. a kind of red pears composite enzyme of grape, comprising: red pears enzyme stoste and grape, which is characterized in that the red pears zymogen
The mass ratio of liquid and grape is 50~100:1~10.
2. the red pears composite enzyme of a kind of grape according to claim 1, which is characterized in that the system of the red pears enzyme stoste
Preparation Method is crushed defibrination the following steps are included: take new scarlet pears, adds brown sugar and strain, fermentation, iterative cycles grinding, stirring,
Fermentation, it is mature, be separated by solid-liquid separation to get.
3. the red pears composite enzyme of a kind of grape according to claim 1, which is characterized in that the grape is selected from fresh Portugal
Grape.
4. a kind of method for preparing the red pears composite enzyme of any one of claim 1-3 grape, which is characterized in that including following
Step: by fresh grape, crushing defibrination, red pears enzyme stoste be added, ferment, repeatedly defibrination and filtering to get.
5. the method according to claim 4 for preparing the red pears composite enzyme of grape, which is characterized in that the fermentation time is
3 months or more；The temperature of the fermentation is room temperature.
6. a kind of method for preparing the red pears composite enzyme of any one of claim 1-3 grape, which is characterized in that including following
Step: by fresh grape, crushing defibrination, and red pears enzyme stoste is added, fermentation 12 months or more, obtains fresh grape fermentation
Liquid；The grape fermentation liquid is mixed with red pears enzyme activity Essence again, normal temperature fermentation 3 months or more to get.
7. the method according to claim 6 for preparing the red pears composite enzyme of grape, which is characterized in that the red pears ferment is living
Property Essence preparation method the following steps are included: the red pears enzyme stoste is carried out grinding, stirring and fermentation repeatedly, Gu
Liquid separation, gained filtrate stand, filter again to get；When red pears enzyme stoste is ground, it is divided into three-level grinding, until granularity
It is 45 μm；Wherein, the number of every grade of grinding is at 50 times or more；The temperature when first order is ground is 27 DEG C, when the second level is ground
Temperature is 18 DEG C, and temperature when tertiary grinding is 8 DEG C；The red pears ferment Normal juice grinds post-fermentation condition through the first order are as follows:
24 DEG C of fermentation temperature, fermentation time are 18 days；The red pears ferment Normal juice grinds post-fermentation condition through the second level are as follows: fermentation temperature
20 DEG C, fermentation time be 4 days；The red pears ferment Normal juice is through tertiary grinding post-fermentation condition are as follows: 24 DEG C of fermentation temperature, fermentation
Time is 12 days.
8. the red pears composite enzyme of a kind of grape according to claim 7, which is characterized in that the grape fermentation liquid and red pears
The mass ratio of enzyme activity Essence is 1~100:1~100.
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106072093A (en) * | 2016-04-27 | 2016-11-09 | 昆明满天红生物科技有限公司 | A kind of red pear ferment and preparation method and application |
| CN107637834A (en) * | 2017-11-10 | 2018-01-30 | 昆明满天红生物科技有限公司 | A kind of saussurea involucrata arnotto pears composite enzyme and preparation method thereof |
| CN107647396A (en) * | 2017-11-10 | 2018-02-02 | 昆明满天红生物科技有限公司 | A kind of red pears composite enzyme of burdock and preparation method thereof |
-
2019
- 2019-08-15 CN CN201910752562.4A patent/CN110403191A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106072093A (en) * | 2016-04-27 | 2016-11-09 | 昆明满天红生物科技有限公司 | A kind of red pear ferment and preparation method and application |
| CN107637834A (en) * | 2017-11-10 | 2018-01-30 | 昆明满天红生物科技有限公司 | A kind of saussurea involucrata arnotto pears composite enzyme and preparation method thereof |
| CN107647396A (en) * | 2017-11-10 | 2018-02-02 | 昆明满天红生物科技有限公司 | A kind of red pears composite enzyme of burdock and preparation method thereof |
Non-Patent Citations (1)
| Title |
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| 战伟伟等: "蓝靛果椰子复合酵素发酵工艺优化 ", 《中国酿造》 * |
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Application publication date: 20191105 |