CN110800971A - Nut enzyme powder and preparation method thereof - Google Patents

Nut enzyme powder and preparation method thereof Download PDF

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Publication number
CN110800971A
CN110800971A CN201911145705.1A CN201911145705A CN110800971A CN 110800971 A CN110800971 A CN 110800971A CN 201911145705 A CN201911145705 A CN 201911145705A CN 110800971 A CN110800971 A CN 110800971A
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parts
clean
nut
powder
preparation
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CN201911145705.1A
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宁成国
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Heilongjiang Jingzhe Forest Food Group Co Ltd
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Heilongjiang Jingzhe Forest Food Group Co Ltd
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    • 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
    • A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
    • A23L25/40—Fermented products; Products treated with microorganisms or enzymes
    • 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
    • A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
    • A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
    • A23L21/25—Honey; Honey substitutes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/14—Yeasts or derivatives 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 relates to nut enzyme powder and a preparation method thereof. The nut enzyme powder comprises the following raw materials in parts by weight: 13-17 parts of hickory, 13-17 parts of longan, 8-12 parts of hazelnuts, 8-12 parts of pine nuts, 3-7 parts of almonds, 3-7 parts of brown sugar, 3-7 parts of honey, 0.8-1.2 parts of composite lactic acid bacteria powder, 1-3 parts of yeast powder, 25-29 parts of erythritol and 3-7 parts of arabinose. The nut enzyme powder can supplement nutrition required by brain, improve memory, tonify qi and blood integrally, and has the advantages that the raw materials are mutually cooperated, but the deficiency is not the first option; the preparation method extracts the effective components in the raw materials by fermentation and deep layer, is simple and easy to control, and is beneficial to large-scale production.

Description

Nut enzyme powder and preparation method thereof
Technical Field
The invention belongs to the field of health-care food, and particularly relates to nut enzyme powder and a preparation method thereof.
Background
With the development of society, the pressure on people in work, study and life is gradually increased. The human brain is often negatively affected when being in a high-pressure environment for a long time: such as memory deterioration, headache, and attention deficit.
Although effective in alleviating by drugs, the side effects are great; the effect is too slow when the food therapy is directly used for conditioning. Therefore, the related issues still need to be studied.
Disclosure of Invention
In order to solve the problems in the prior art, the invention provides nut enzyme powder and a preparation method thereof. The nut enzyme powder can supplement nutrition required by brain, improve memory, tonify qi and blood integrally, and has the advantages that the raw materials are mutually cooperated, but the deficiency is not the first option; the preparation method extracts the effective components in the raw materials by fermentation and deep layer, is simple and easy to control, and is beneficial to large-scale production.
The scheme of the invention is that the nut enzyme powder is provided, and comprises the following raw materials in parts by weight: 13-17 parts of hickory, 13-17 parts of longan, 8-12 parts of hazelnuts, 8-12 parts of pine nuts, 3-7 parts of almonds, 3-7 parts of brown sugar, 3-7 parts of honey, 0.8-1.2 parts of composite lactic acid bacteria powder, 1-3 parts of yeast powder, 25-29 parts of erythritol and 3-7 parts of arabinose.
Preferably, the nut ferment powder comprises the following raw materials in parts by weight: 15 parts of hickory, 15 parts of longan, 10 parts of hazelnut, 10 parts of pine nut, 5 parts of almond, 5 parts of brown sugar, 5 parts of honey, 1 part of composite lactobacillus powder, 2 parts of yeast powder, 27 parts of erythritol and 5 parts of arabinose.
In another aspect of the present invention, a preparation method of nut enzyme powder is provided, which includes the following steps:
(1) cleaning fructus Juglandis Mandshuricae, semen Coryli Heterophyllae, semen Pini, semen Armeniacae amarum, and arillus longan, removing impurities, soaking, and rehydrating to obtain clean fructus Juglandis Mandshuricae, clean semen Coryli Heterophyllae, clean semen Pini, clean semen Armeniacae amarum, and clean arillus longan;
(2) mixing the clean hickory nuts, the clean hazelnuts, the clean pinenuts, the clean almonds and the clean longan obtained in the step (1) with water, pulping, finely grinding, filtering and sterilizing to obtain sterile thick pulp;
(3) adding honey, brown sugar and probiotics into the sterile thick slurry obtained in the step (2) for fermentation, and freeze-drying and crushing after the fermentation to obtain a nut extract;
(4) and (4) uniformly mixing the nut extract obtained in the step (3) with composite lactobacillus powder, yeast powder, erythritol and arabinose to obtain the nut enzyme powder.
Preferably, in the step (1), the cleaning and impurity removing manner is to clean with water for 3-5 times.
Preferably, in the step (2), the weight ratio of the clean hickory nuts, the clean hazelnuts, the clean pinenuts, the clean almonds and the clean longan to the water is 13-17: 8-12: 3-7: 13-17: 50-60.
Preferably, in the step (2), the filtration is sequentially performed by 60-mesh, 80-mesh, 100-mesh and 120-mesh filter screens.
Preferably, in the step (2), the sterilization temperature is 110-120 ℃, and the sterilization time is 5-20 min.
Preferably, in the step (3), the weight ratio of the honey to the brown sugar to the probiotics is 3-7: 0.5.
Preferably, the probiotic bacteria comprise the following strains in weight ratio: the weight ratio of the bifidobacterium adolescentis to the lactobacillus bulgaricus to the bifidobacterium bifidum to the lactobacillus acidophilus to the lactococcus lactis to the lactobacillus plantarum to the bacillus subtilis is 3:4:3:2:3:3: 2.
Preferably, in the step (3), the fermentation temperature is 35-40 ℃, and the fermentation time is 48-72 hours.
In order to facilitate an understanding of the present invention, the materials and functions of the present invention will be further described below.
Hickory nuts: contains more proteins and unsaturated fatty acids essential for human nutrition, which are important substances for brain tissue cell metabolism, and can nourish brain cells, enhance brain function, and relieve fatigue and stress.
Hazelnut: contains abundant vitamin A, B1、B2And nicotinic acid, which is beneficial to maintaining normal vision and normal growth of epithelial tissue cells and health of nervous system, promoting digestive system function, stimulating appetite, improving memory and preventing aging.
Pine nuts: contains abundant unsaturated fatty acids such as linoleic acid, etc., and has effects of softening blood vessel and preventing and treating atherosclerosis; it also contains abundant phosphorus, and is beneficial to brain nerve of human.
Almond: the food contains rich nutritional ingredients, particularly protein, fat, mineral substances and vitamins, and has high nutritional value; the almond has the functions of depressing qi, eliminating phlegm, relieving cough, relieving asthma, relaxing bowel, treating scabies, reducing swelling and the like. The almond rich in high-quality protein, fat and other components plays an extremely important role in human bodies, and has the main functions of: relieving exterior syndrome should be done by lung, moistening intestine, relaxing bowels, moistening blood stasis, promoting blood circulation, activating qi-flowing, resolving dampness, resolving food stagnation. Researches show that the almond juice can reduce the sensitivity of trachea to the stimulation of ammonia water, resist the excitation of histamine, acetylcholine and barium chloride to trachea smooth muscle and intestine smooth muscle and accelerate the peristalsis of large intestine. The almond oil can inhibit the biosynthesis of cholesterol, inhibit lipid deposition on blood vessel walls, promote the excretion of cholesterol, prevent arteriosclerosis and further achieve the effect of preventing cardiovascular and cerebrovascular diseases.
Longan: contains abundant glucose, sucrose, protein, iron and other trace elements, and can promote the regeneration of hemoglobin while improving heat energy and supplementing nutrition. Has effects of invigorating qi, replenishing blood, improving memory, tranquilizing mind, and enhancing immunity.
The invention has the beneficial effects that:
1. the nut enzyme powder disclosed by the invention comprises a plurality of effective components: the pecan contains rich protein and unsaturated fatty acid necessary for human nutrition, and can provide important substances for brain metabolism; the pine nuts capable of softening blood vessels, the almonds capable of preventing atherosclerosis and the hazelnuts capable of promoting cell growth are matched, so that nutrients can be transmitted to the brain, and the memory can be improved; the longan can be used for replenishing qi and blood in a targeted manner, so that the whole body can be conditioned, and the effect is more enhanced; in addition, brown sugar, honey, composite lactobacillus powder, yeast powder, erythritol and arabinose provide complete nutritional ingredients for the whole components, so that the raw material components are mutually cooperated to enhance the effect.
2. According to the preparation method of the nut enzyme powder, the effective ingredients in the raw materials are extracted through fermentation and deep layer, and the method is simple and easy to control, and is beneficial to large-scale production.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the technical solutions of the present invention will be described in detail below. It is to be understood that the described embodiments are merely exemplary of the invention, and not restrictive of the full scope of the invention. All other embodiments, which can be derived by a person skilled in the art from the examples given herein without any inventive step, are within the scope of the present invention.
Example 1
The embodiment provides a preparation method of nut enzyme powder, which includes the following steps:
(1) cleaning fructus Juglandis Mandshuricae, semen Coryli Heterophyllae, semen Pini, semen Armeniacae amarum, and arillus longan with water, removing impurities for 3 times, soaking, and rehydrating to obtain clean fructus Juglandis Mandshuricae, clean semen Coryli Heterophyllae, clean semen Pini, clean semen Armeniacae amarum and clean arillus longan;
(2) mixing 130g of clean hickory nuts, 80g of clean hazelnuts, 80g of clean pine nuts, 30g of clean almonds, 130g of clean longan and 500g of water, pulping, finely grinding, filtering by 60-mesh, 80-mesh, 100-mesh and 120-mesh filter screens in sequence, and finally sterilizing at 110 ℃ for 5min to obtain sterile thick pulp;
(3) adding 30g of honey, 30g of brown sugar and 5g of probiotics into the sterile thick slurry obtained in the step (2), fermenting for 48 hours at 35 ℃, and freeze-drying and crushing to obtain a nut extract; the probiotics comprise the following strains in percentage by weight: the weight ratio of the bifidobacterium adolescentis to the lactobacillus bulgaricus to the bifidobacterium bifidum to the lactobacillus acidophilus to the lactococcus lactis to the lactobacillus plantarum to the bacillus subtilis is 3:4:3:2:3: 3;
(4) and (3) uniformly mixing the nut extract obtained in the step (3) with 8g of composite lactobacillus powder, 10g of yeast powder, 250g of erythritol and 30g of arabinose to obtain the nut enzyme powder.
Example 2
The embodiment provides a preparation method of nut enzyme powder, which includes the following steps:
(1) cleaning fructus Juglandis Mandshuricae, semen Coryli Heterophyllae, semen Pini, semen Armeniacae amarum, and arillus longan with water, removing impurities for 5 times, soaking, and rehydrating to obtain clean fructus Juglandis Mandshuricae, clean semen Coryli Heterophyllae, clean semen Pini, clean semen Armeniacae amarum and clean arillus longan;
(2) mixing 170g of clean hickory nuts, 120g of clean hazelnuts, 120g of clean pine nuts, 70g of clean almonds, 170g of clean longan and 600g of water, pulping, finely grinding, filtering by 60-mesh, 80-mesh, 100-mesh and 120-mesh filter screens in sequence, and finally sterilizing at 120 ℃ for 20min to obtain sterile thick pulp;
(3) adding 70g of honey, 70g of brown sugar and 5g of probiotics into the sterile thick slurry obtained in the step (2), fermenting for 72 hours at 40 ℃, and freeze-drying and crushing to obtain a nut extract; the probiotics comprise the following strains in percentage by weight: the weight ratio of the bifidobacterium adolescentis to the lactobacillus bulgaricus to the bifidobacterium bifidum to the lactobacillus acidophilus to the lactococcus lactis to the lactobacillus plantarum to the bacillus subtilis is 3:4:3:2:3: 3;
(4) and (3) uniformly mixing the nut extract obtained in the step (3) with 12g of composite lactobacillus powder, 30g of yeast powder, 290g of erythritol and 70g of arabinose to obtain the nut enzyme powder.
Example 3
The embodiment provides a preparation method of nut enzyme powder, which includes the following steps:
(1) cleaning fructus Juglandis Mandshuricae, semen Coryli Heterophyllae, semen Pini, semen Armeniacae amarum, and arillus longan with water, removing impurities for 4 times, soaking, and rehydrating to obtain clean fructus Juglandis Mandshuricae, clean semen Coryli Heterophyllae, clean semen Pini, clean semen Armeniacae amarum and clean arillus longan;
(2) mixing 150g of clean hickory nuts, 100g of clean hazelnuts, 100g of clean pine nuts, 50g of clean almonds, 150g of clean longan and 550g of water, pulping, finely grinding, filtering by 60-mesh, 80-mesh, 100-mesh and 120-mesh filter screens in sequence, and finally sterilizing at 115 ℃ for 12min to obtain sterile thick pulp;
(3) adding 50g of honey, 50g of brown sugar and 5g of probiotics into the sterile thick slurry obtained in the step (2), fermenting for 60 hours at 38 ℃, and freeze-drying and crushing to obtain a nut extract; the probiotics comprise the following strains in percentage by weight: the weight ratio of the bifidobacterium adolescentis to the lactobacillus bulgaricus to the bifidobacterium bifidum to the lactobacillus acidophilus to the lactococcus lactis to the lactobacillus plantarum to the bacillus subtilis is 3:4:3:2:3: 3;
(4) and (3) uniformly mixing the nut extract obtained in the step (3) with 10g of composite lactobacillus powder, 20g of yeast powder, 270g of erythritol and 50g of arabinose to obtain the nut enzyme powder.
Comparative example 1
The present comparative example provides a preparation method of nut enzyme powder, which is different from example 3 in that, in step (3), no probiotics are added, and the specific operations are as follows: and (3) adding 50g of honey and 50g of brown sugar into the sterile thick slurry obtained in the step (2), and freeze-drying and crushing to obtain the nut extract.
Now, a part of the effective ingredients of the nut enzyme powders obtained in examples 1 to 3 and comparative example 1 were tested, and the test results are shown in table 1.
Table 1 partial effective component content test results
Detecting items Example 1 Example 2 Example 3 Comparative example 1
Unsaturated fatty acid 841.6mg/kg 827.5mg/kg 892.4mg/kg 507.5mg/kg
Total protein 1.2g/kg 1.4g/kg 1.3g/kg 0.7g/kg
Vitamin preparation 574.1mg/kg 599.5mg/kg 623.4mg/kg 214.7mg/kg
Results and discussion:
1. from examples 1 to 3, it is clear that the content of the effective component in example 3 is the highest overall, indicating that the effect is the best when the preparation parameter is the middle value.
2. On the basis of the best effect of the example 3, the comparative example 1 is arranged, and the result shows that the content of the effective components in the comparative example 1 is lower than that in the examples 1-3, which shows that the effective components in the raw materials can be fully extracted in the fermentation process.
The present invention further provides the following typical examples to show the effect of the nut ferment powder.
Case 1:
summer, male, 15 years old; summer students are the first three students, and the study tasks of the original small summer, which is thin and weak, often sick and high-pressure cause the students to be very tired. After being taken by summer students for half a year, the nut enzyme powder is refreshing, the body is strong, and the length of each nut is about 6 cm. The attention in class is focused, and the achievement is also improved greatly compared with the prior art.
Case 2:
wangzhi, male, 59 years old; the head of Mr. wang is injured in the first two years, often headache in normal times and amnesia. Doctors recommend Mr. wang to regulate through proper amount of exercise and diet. After Mr. wang takes the nut enzyme powder disclosed by the invention, the headache is obviously weakened, the memory is also improved, the sleep quality is improved, and the body constitution is also obviously improved after 3 months.
Case 3:
forest, woman, age 26; miss forest is a city white collar, the work of high pressure causes her to feel tired frequently and is occasionally accompanied with headache, and after 4 months, the headache basically disappears, the spirit is refreshed, the gas color is ruddy, and the working efficiency is also improved.
The above description is only for the specific embodiments of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art can easily conceive of the changes or substitutions within the technical scope of the present invention, and all the changes or substitutions should be covered within the scope of the present invention. Therefore, the protection scope of the present invention shall be subject to the protection scope of the appended claims.

Claims (10)

1. The nut enzyme powder is characterized by comprising the following raw materials in parts by weight: 13-17 parts of hickory, 13-17 parts of longan, 8-12 parts of hazelnuts, 8-12 parts of pine nuts, 3-7 parts of almonds, 3-7 parts of brown sugar, 3-7 parts of honey, 0.8-1.2 parts of composite lactic acid bacteria powder, 1-3 parts of yeast powder, 25-29 parts of erythritol and 3-7 parts of arabinose.
2. The nut ferment powder of claim 1, comprising the following raw materials in parts by weight: 15 parts of hickory, 15 parts of longan, 10 parts of hazelnut, 10 parts of pine nut, 5 parts of almond, 5 parts of brown sugar, 5 parts of honey, 1 part of composite lactobacillus powder, 2 parts of yeast powder, 27 parts of erythritol and 5 parts of arabinose.
3. The method of making the nut ferment powder of claim 1 or 2, comprising the steps of:
(1) cleaning fructus Juglandis Mandshuricae, semen Coryli Heterophyllae, semen Pini, semen Armeniacae amarum, and arillus longan, removing impurities, soaking, and rehydrating to obtain clean fructus Juglandis Mandshuricae, clean semen Coryli Heterophyllae, clean semen Pini, clean semen Armeniacae amarum, and clean arillus longan;
(2) mixing the clean hickory nuts, the clean hazelnuts, the clean pinenuts, the clean almonds and the clean longan obtained in the step (1) with water, pulping, finely grinding, filtering and sterilizing to obtain sterile thick pulp;
(3) adding honey, brown sugar and probiotics into the sterile thick slurry obtained in the step (2) for fermentation, and freeze-drying and crushing after the fermentation to obtain a nut extract;
(4) and (4) uniformly mixing the nut extract obtained in the step (3) with composite lactobacillus powder, yeast powder, erythritol and arabinose to obtain the nut enzyme powder.
4. The method for preparing nut ferment powder of claim 3, wherein in the step (1), the cleaning and impurity removal are performed by washing with water for 3-5 times.
5. The preparation method of nut ferment powder according to claim 3, wherein in the step (2), the weight ratio of the clean hickory nut, the clean hazelnut, the clean pine nut, the clean almond, the clean longan and the water is 13-17: 8-12: 3-7: 13-17: 50-60.
6. The method for preparing nut ferment powder of claim 3, wherein in the step (2), the filtering is performed by a 60-mesh, 80-mesh, 100-mesh and 120-mesh filtering screen in sequence.
7. The preparation method of nut ferment powder according to claim 3, wherein in the step (2), the sterilization temperature is 110-120 ℃ and the sterilization time is 5-20 min.
8. The preparation method of the nut ferment powder of claim 3, wherein in the step (3), the weight ratio of the honey, the brown sugar and the probiotics is 3-7: 0.5.
9. The method of claim 8, wherein the probiotic comprises the following bacteria species by weight: the weight ratio of the bifidobacterium adolescentis to the lactobacillus bulgaricus to the bifidobacterium bifidum to the lactobacillus acidophilus to the lactococcus lactis to the lactobacillus plantarum to the bacillus subtilis is 3:4:3:2:3:3: 2.
10. The preparation method of nut ferment powder according to claim 3, wherein in the step (3), the fermentation temperature is 35-40 ℃ and the fermentation time is 48-72 hours.
CN201911145705.1A 2019-11-21 2019-11-21 Nut enzyme powder and preparation method thereof Pending CN110800971A (en)

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CN104957689A (en) * 2015-04-30 2015-10-07 熊涛 Fermented apricot kernel beverage and preparation method thereof
CN105995976A (en) * 2016-05-19 2016-10-12 厦门元之道生物科技有限公司 Integrated enzyme powder having effects of reducing fat and losing weight and application thereof
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CN111743085A (en) * 2020-07-21 2020-10-09 龙鼎（内蒙古）农业股份有限公司 Composition of hazelnut brown rice enzyme

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Application publication date: 20200218