CN111387493A - Preparation method of dendrobium officinale fermentation liquor for fruit and vegetable enzyme drink - Google Patents
Preparation method of dendrobium officinale fermentation liquor for fruit and vegetable enzyme drink Download PDFInfo
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- CN111387493A CN111387493A CN202010293804.0A CN202010293804A CN111387493A CN 111387493 A CN111387493 A CN 111387493A CN 202010293804 A CN202010293804 A CN 202010293804A CN 111387493 A CN111387493 A CN 111387493A
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- 238000000855 fermentation Methods 0.000 title claims abstract description 66
- 230000004151 fermentation Effects 0.000 title claims abstract description 66
- 241001076416 Dendrobium tosaense Species 0.000 title claims abstract description 37
- 238000002360 preparation method Methods 0.000 title claims abstract description 21
- 102000004190 Enzymes Human genes 0.000 title claims abstract description 16
- 108090000790 Enzymes Proteins 0.000 title claims abstract description 16
- 235000012055 fruits and vegetables Nutrition 0.000 title claims abstract description 15
- 240000000249 Morus alba Species 0.000 claims abstract description 31
- 235000008708 Morus alba Nutrition 0.000 claims abstract description 31
- 239000002994 raw material Substances 0.000 claims abstract description 25
- 238000010025 steaming Methods 0.000 claims abstract description 12
- 238000000034 method Methods 0.000 claims abstract description 11
- 238000002791 soaking Methods 0.000 claims abstract description 9
- 238000003958 fumigation Methods 0.000 claims abstract description 8
- 150000003839 salts Chemical class 0.000 claims abstract description 8
- 238000004140 cleaning Methods 0.000 claims abstract description 6
- 239000003795 chemical substances by application Substances 0.000 claims description 16
- 238000009835 boiling Methods 0.000 claims description 15
- 239000007788 liquid Substances 0.000 claims description 13
- 238000001816 cooling Methods 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 238000003860 storage Methods 0.000 claims description 7
- 240000008042 Zea mays Species 0.000 claims description 5
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 5
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 5
- 235000005822 corn Nutrition 0.000 claims description 5
- 239000008367 deionised water Substances 0.000 claims description 5
- 229910021641 deionized water Inorganic materials 0.000 claims description 5
- 235000013312 flour Nutrition 0.000 claims description 5
- 230000001678 irradiating effect Effects 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- 235000013361 beverage Nutrition 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 6
- 235000019634 flavors Nutrition 0.000 abstract description 6
- 239000000126 substance Substances 0.000 abstract description 5
- 235000015097 nutrients Nutrition 0.000 abstract description 3
- 230000000694 effects Effects 0.000 description 4
- 238000005057 refrigeration Methods 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 3
- 241001523681 Dendrobium Species 0.000 description 2
- 206010020649 Hyperkeratosis Diseases 0.000 description 1
- 238000005054 agglomeration Methods 0.000 description 1
- 230000002776 aggregation Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000009982 effect on human Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000017260 vegetative to reproductive phase transition of meristem Effects 0.000 description 1
Classifications
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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
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
-
- 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
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- 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
-
- 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
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/34—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using microwaves
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Medicines Containing Plant Substances (AREA)
- Non-Alcoholic Beverages (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a preparation method of dendrobium officinale fermentation liquor for fruit and vegetable enzyme drinks, which comprises the following raw materials in parts by weight: the method comprises the following steps: preparing raw materials: selecting fresh dendrobium officinale, cleaning for 1-3 times, draining, and soaking in 20% salt for 10-20min at 45-55 deg.C; step two: fumigating treatment: steaming in a steamer for 20-30min to finish steaming. The dendrobium officinale fermentation liquor is treated by 20% of salt, firstly sterilized, then fumigated, and substances in a mulberry leaf extracting solution can be infiltrated into the dendrobium officinale by fumigation, so that the taste and the flavor of the dendrobium officinale can be enhanced in fermentation, the mulberry leaf extracting solution is treated under a variable temperature condition, and then microwave irradiation is performed for 20min, so that nutrients in the mulberry leaves are completely leached.
Description
Technical Field
The invention relates to the technical field of dendrobium officinale fermentation, and in particular relates to a preparation method of dendrobium officinale fermentation liquor for fruit and vegetable enzyme drinks.
Background
The dendrobium officinale stems are upright, cylindrical, 9-35 cm long, 2-4 mm thick, free of branches and multi-section; the second row of leaves, paper, long round and needle-shaped, the edge and middle rib are often purplish. The raceme usually comes out from the upper part of the old stem with fallen leaves and has 2-3 flowers; the buds are dry, light white, oval, 5-7 mm long, the sepals and the petals are yellow green and similar, the long round shape is coated with needles, the lips are white, the base parts are provided with 1 green or yellow callus, the egg shape is coated with needles, the length is slightly shorter than the sepals, and the middle part is reversely folded. The pistil is yellow green and about 3 mm long, and both sides of the tip are respectively provided with 1 purple point; the cap is white, has a long oval triangle shape, is about 2.3 mm long, and has a sharp tip at the top end and 2 cracks. The flowering period is 3-6 months. The dendrobium officinale contains various nutrient substances and has good health-care effect on human body bases.
The prior dendrobium officinale adopts a fermentation technology with poor effect, the flavor of the fermented dendrobium officinale raw material is poor, and the application of the dendrobium officinale raw material in drinks still needs to be further improved.
Disclosure of Invention
The invention aims to provide a preparation method of dendrobium officinale fermentation liquor for fruit and vegetable enzyme drinks, and aims to solve the problems in the background technology.
In order to achieve the purpose, the invention provides the following technical scheme:
a preparation method of dendrobium officinale fermentation liquor for fruit and vegetable enzyme drinks comprises the following raw materials in parts by weight:
the method comprises the following steps: preparing raw materials: selecting fresh dendrobium officinale, cleaning for 1-3 times, draining, and soaking in 20% salt for 10-20min at 45-55 deg.C;
step two: fumigating treatment: steaming in a steamer for 20-30min to finish steaming;
step three: pasting treatment: sending the mixture into a pasting agent for pasting, wherein the pasting rotation speed is 100-200r/min, the pasting time is 20-30min, and after pasting is finished, obtaining a pasting liquid;
step four: primary fermentation treatment: feeding the raw materials in the step three into a fermentation tank for sealed fermentation at the fermentation temperature of 25-27 ℃ for 2-5 days;
step five: secondary fermentation treatment: and (3) carrying out constant-temperature closed fermentation on the primary fermented raw materials for 10-20d at the temperature of 32-36 ℃, and finishing the fermentation to obtain the dendrobium officinale fermentation liquor.
Preferably, the steam preparation method in the steam fumigation comprises the steps of treating the mulberry leaves under the condition of variable temperature, irradiating the mulberry leaves for 20-30min by adopting microwaves with the microwave power of 200-500W, boiling the mulberry leaves in boiling water for 1-2h, and decocting the mulberry leaves for 30-40min by using soft fire after the boiling is finished to obtain the mulberry leaf steam liquid.
Preferably, the step of processing under variable temperature conditions is as follows: the treatment is carried out alternately at 25 deg.C and 35 deg.C for 50-60min at 25 deg.C and 10-20min at 35 deg.C.
Preferably, the preparation method of the pasting agent comprises the following steps: adding corn flour into deionized water for gelatinization for 10-20min, refrigerating in a cooling chamber, standing at room temperature for 30-50min to obtain gelatinization agent.
Preferably, the refrigeration treatment condition is that the refrigeration is carried out in a cooling chamber with the temperature of 1-3 ℃ for 1-2 h.
Preferably, the refrigeration treatment condition is that the refrigeration is carried out in a cooling chamber at the temperature of 2 ℃ for 1.5 h.
Compared with the prior art, the invention has the following beneficial effects:
the dendrobium officinale fermentation liquor provided by the invention is treated by adopting 20% of salt, firstly sterilized, then fumigated, substances in a mulberry leaf extracting solution can be infiltrated into the dendrobium officinale by fumigation, so that the taste and flavor of the dendrobium can be enhanced in fermentation, the mulberry leaf extracting solution is treated under a variable temperature condition, and then is irradiated by microwaves for 20min, so that nutrients in the mulberry leaves are completely leached, and then the substances are transferred into the dendrobium in the fumigation, and the gelatinization is realized by adopting a pasting agent, so that the raw materials are connected more tightly and the agglomeration effect is stronger, and therefore, the substances are not scattered after primary and secondary fermentation, so that the fermentation is continued all the time, and the fermentation effect is enhanced.
Detailed Description
The technical solutions in the embodiments of the present invention are clearly and completely described below with reference to specific embodiments, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1:
the preparation method of the dendrobium officinale fermentation liquid for the fruit and vegetable enzyme drink comprises the following raw materials in parts by weight:
the method comprises the following steps: preparing raw materials: selecting fresh dendrobium officinale, cleaning for 1 time, draining, and soaking for 10min by adopting salt with the mass fraction of 20%, wherein the soaking temperature is 45 ℃;
step two: fumigating treatment: steaming in a steamer for 20min to finish steaming;
step three: pasting treatment: sending the mixture into a pasting agent for pasting, wherein the pasting rotation speed is 100r/min, the pasting time is 20min, and after pasting is finished, obtaining a pasting liquid;
step four: primary fermentation treatment: feeding the raw materials in the step three into a fermentation tank for sealed fermentation at the fermentation temperature of 25 ℃ for 2 d;
step five: secondary fermentation treatment: and (3) carrying out constant-temperature closed fermentation on the primary fermented raw materials for 10d at the temperature of 32 ℃, and finishing the fermentation to obtain the dendrobium officinale fermentation liquor.
The steam preparation method in the steam fumigation comprises the steps of treating the mulberry leaves under the condition of variable temperature, irradiating the mulberry leaves for 20min by adopting microwaves with the microwave power of 200W, boiling the mulberry leaves in boiling water for 1h, finishing the boiling, and then decocting the mulberry leaves for 30min by using soft fire to obtain mulberry leaf steam liquid.
The processing steps under the temperature-varying condition in this embodiment are as follows: the treatment is carried out alternately at 25 ℃ and 35 ℃, the treatment is carried out for 50min at 25 ℃ and for 10min at 35 ℃.
The preparation method of the pasting agent in the embodiment is as follows: adding corn flour into deionized water for gelatinization for 10min, refrigerating in a cooling chamber, standing at room temperature for 30min to obtain gelatinization agent.
The cold storage treatment in this example was carried out in a cooling chamber at 1 ℃ for 1 hour.
Example 2:
the preparation method of the dendrobium officinale fermentation liquid for the fruit and vegetable enzyme drink comprises the following raw materials in parts by weight:
the method comprises the following steps: preparing raw materials: selecting fresh dendrobium officinale, cleaning for 3 times, draining, and soaking for 20min by adopting salt with the mass fraction of 20%, wherein the soaking temperature is 55 ℃;
step two: fumigating treatment: steaming in a steamer for 30min to finish steaming;
step three: pasting treatment: sending the mixture into a pasting agent for pasting, wherein the pasting rotation speed is 200r/min, the pasting time is 30min, and after pasting, obtaining a pasting liquid;
step four: primary fermentation treatment: feeding the raw materials in the step three into a fermentation tank for sealed fermentation at the fermentation temperature of 27 ℃ for 5 d;
step five: secondary fermentation treatment: and (3) hermetically fermenting the primary fermented raw materials for 20 days at a constant temperature of 36 ℃, and finishing fermentation to obtain the dendrobium officinale fermentation liquor.
The steam preparation method in the steam fumigation comprises the steps of treating the mulberry leaves under the condition of variable temperature, irradiating the mulberry leaves for 30min by adopting microwaves with the microwave power of 500W, boiling the mulberry leaves in boiling water for 2h, finishing the boiling, and then decocting the mulberry leaves for 40min by using soft fire to obtain mulberry leaf steam liquid.
The processing steps under the temperature-varying condition in this embodiment are as follows: the treatment is carried out alternately at 25 ℃ and 35 ℃, the treatment is carried out for 60min at 25 ℃ and 20min at 35 ℃.
The preparation method of the pasting agent in the embodiment is as follows: adding corn flour into deionized water for gelatinization for 20min, refrigerating in a cooling chamber, standing at room temperature for 50min to obtain gelatinization agent.
The condition of the cold storage treatment in this example was that cold storage was performed in a cooling chamber at 3 ℃ for 2 hours.
Example 3:
the preparation method of the dendrobium officinale fermentation liquid for the fruit and vegetable enzyme drink comprises the following raw materials in parts by weight:
the method comprises the following steps: preparing raw materials: selecting fresh dendrobium officinale, cleaning for 2 times, draining, and soaking for 15min by adopting salt with the mass fraction of 20%, wherein the soaking temperature is 50 ℃;
step two: fumigating treatment: steaming in a steamer for 25min to finish steaming;
step three: pasting treatment: sending the mixture into a pasting agent for pasting, wherein the pasting rotation speed is 150r/min, the pasting time is 25min, and after pasting, obtaining a pasting liquid;
step four: primary fermentation treatment: feeding the raw materials in the step three into a fermentation tank for sealed fermentation at the fermentation temperature of 26 ℃ for 3.5 days;
step five: secondary fermentation treatment: and (3) carrying out constant-temperature closed fermentation on the primary fermented raw materials for 15d at the temperature of 34 ℃, and finishing the fermentation to obtain the dendrobium officinale fermentation liquor.
The steam preparation method in the steam fumigation comprises the steps of treating mulberry leaves under a temperature-changing condition, irradiating the mulberry leaves for 25min by adopting microwaves with the microwave power of 350W, boiling the mulberry leaves in boiling water for 1.5h, finishing the boiling, and then decocting the mulberry leaves for 35min by using soft fire to obtain mulberry leaf steam liquid.
The processing steps under the temperature-varying condition in this embodiment are as follows: the treatment is carried out alternately at 25 ℃ and 35 ℃, the treatment is carried out for 55min at 25 ℃ and for 15min at 35 ℃.
The preparation method of the pasting agent in the embodiment is as follows: adding corn flour into deionized water for gelatinization for 15min, refrigerating in a cooling chamber, standing at room temperature for 40min to obtain gelatinization agent.
The condition of the cold storage treatment in this example was that cold storage was performed in a 2 ℃ cooling chamber for 1.5 hours.
Comparative example 1:
the materials and preparation process are basically the same as those of example 3, and fermentation liquor on the market is adopted.
Examples 1-3 and comparative example 1 Performance testing
| Group of | Taste flavor (%) |
| Example 1 | 96 |
| Example 2 | 97 |
| Example 3 | 98 |
| Comparative example 1 | 69 |
From the above table, the taste and flavor of the fermentation broth of the present invention is as high as 90% or more in examples 1 to 3, and 69% in the market, which indicates that the fermentation broth of the present invention has excellent taste and flavor and has a good effect when applied to enzyme.
It will be evident to those skilled in the art that the invention is not limited to the details of the foregoing illustrative embodiments, and that the present invention may be embodied in other specific forms without departing from the spirit or essential attributes thereof. The present embodiments are therefore to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein.
Furthermore, it should be understood that although the present description refers to embodiments, not every embodiment may contain only a single embodiment, and such description is for clarity only, and those skilled in the art should integrate the description, and the embodiments may be combined as appropriate to form other embodiments understood by those skilled in the art.
Claims (6)
1. A preparation method of dendrobium officinale fermentation liquor for fruit and vegetable enzyme drinks is characterized by comprising the following raw materials in parts by weight:
the method comprises the following steps: preparing raw materials: selecting fresh dendrobium officinale, cleaning for 1-3 times, draining, and soaking in 20% salt for 10-20min at 45-55 deg.C;
step two: fumigating treatment: steaming in a steamer for 20-30min to finish steaming;
step three: pasting treatment: sending the mixture into a pasting agent for pasting, wherein the pasting rotation speed is 100-200r/min, the pasting time is 20-30min, and after pasting is finished, obtaining a pasting liquid;
step four: primary fermentation treatment: feeding the raw materials in the step three into a fermentation tank for sealed fermentation at the fermentation temperature of 25-27 ℃ for 2-5 days;
step five: secondary fermentation treatment: and (3) carrying out constant-temperature closed fermentation on the primary fermented raw materials for 10-20d at the temperature of 32-36 ℃, and finishing the fermentation to obtain the dendrobium officinale fermentation liquor.
2. The method for preparing the fermentation broth of dendrobium officinale kimura et migo for fruit and vegetable enzyme drinks according to claim 1, wherein the steam preparation method in the steam fumigation comprises the steps of treating mulberry leaves under a temperature-changing condition, irradiating the mulberry leaves for 20-30min by using microwaves with the microwave power of 200-500W, boiling the treated mulberry leaves in boiling water for 1-2h, and decocting the treated mulberry leaves for 30-40min by using slow fire after the boiling is finished to obtain the mulberry leaf steam liquid.
3. The method for preparing the dendrobium officinale fermentation liquor for the fruit and vegetable enzyme beverage according to claim 2, wherein the treatment under the variable temperature condition comprises the following steps: the treatment is carried out alternately at 25 deg.C and 35 deg.C for 50-60min at 25 deg.C and 10-20min at 35 deg.C.
4. The method for preparing the dendrobium officinale fermentation liquor for the fruit and vegetable enzyme drink according to claim 1, wherein the preparation method of the dextrinizing agent comprises the following steps: adding corn flour into deionized water for gelatinization for 10-20min, refrigerating in a cooling chamber, standing at room temperature for 30-50min to obtain gelatinization agent.
5. The method for preparing the dendrobium officinale fermentation liquor for the fruit and vegetable enzyme drink according to claim 4, wherein the cold storage treatment is performed in a cooling room at 1-3 ℃ for 1-2 h.
6. The method for preparing the dendrobium officinale fermentation liquor for the fruit and vegetable enzyme drink according to claim 5, wherein the cold storage treatment is performed in a cooling room at 2 ℃ for 1.5 hours.
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| CN202010293804.0A CN111387493A (en) | 2020-04-15 | 2020-04-15 | Preparation method of dendrobium officinale fermentation liquor for fruit and vegetable enzyme drink |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104643223A (en) * | 2015-03-16 | 2015-05-27 | 唐玉贵 | Method for preparing biological enzyme drink |
| CN107158241A (en) * | 2017-05-27 | 2017-09-15 | 霍山宝信园石斛开发有限公司 | A kind of processing method of the stem of noble dendrobium |
| CN107349249A (en) * | 2017-08-21 | 2017-11-17 | 贵州雅馨茶业有限公司 | A kind of processing technology of honeysuckle |
| CN107751494A (en) * | 2017-09-13 | 2018-03-06 | 安徽有余跨越瓜蒌食品开发有限公司 | A kind of preparation method of fruity snakegourd fruit tea |
| CN109691670A (en) * | 2019-01-25 | 2019-04-30 | 华南农业大学 | A kind of preparation method and applications of dendrobium candidum enzyme liquid |
-
2020
- 2020-04-15 CN CN202010293804.0A patent/CN111387493A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104643223A (en) * | 2015-03-16 | 2015-05-27 | 唐玉贵 | Method for preparing biological enzyme drink |
| CN107158241A (en) * | 2017-05-27 | 2017-09-15 | 霍山宝信园石斛开发有限公司 | A kind of processing method of the stem of noble dendrobium |
| CN107349249A (en) * | 2017-08-21 | 2017-11-17 | 贵州雅馨茶业有限公司 | A kind of processing technology of honeysuckle |
| CN107751494A (en) * | 2017-09-13 | 2018-03-06 | 安徽有余跨越瓜蒌食品开发有限公司 | A kind of preparation method of fruity snakegourd fruit tea |
| CN109691670A (en) * | 2019-01-25 | 2019-04-30 | 华南农业大学 | A kind of preparation method and applications of dendrobium candidum enzyme liquid |
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