CN111513318A - Preparation method of longan enzyme - Google Patents
Preparation method of longan enzyme Download PDFInfo
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- CN111513318A CN111513318A CN202010373656.3A CN202010373656A CN111513318A CN 111513318 A CN111513318 A CN 111513318A CN 202010373656 A CN202010373656 A CN 202010373656A CN 111513318 A CN111513318 A CN 111513318A
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- 235000000235 Euphoria longan Nutrition 0.000 title claims abstract description 46
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- 108090000790 Enzymes Proteins 0.000 title claims abstract description 24
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 244000139609 Euphoria longan Species 0.000 title 1
- 238000000855 fermentation Methods 0.000 claims abstract description 51
- 240000001008 Dimocarpus longan Species 0.000 claims abstract description 45
- 230000004151 fermentation Effects 0.000 claims abstract description 44
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 14
- 244000131522 Citrus pyriformis Species 0.000 claims abstract description 14
- 239000007788 liquid Substances 0.000 claims abstract description 14
- 235000012907 honey Nutrition 0.000 claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
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- 238000001816 cooling Methods 0.000 claims abstract 2
- 238000001914 filtration Methods 0.000 claims abstract 2
- 238000004321 preservation Methods 0.000 claims abstract 2
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- 241000605056 Cytophaga Species 0.000 description 2
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- 241000186216 Corynebacterium Species 0.000 description 1
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- 239000004365 Protease Substances 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- 241000191967 Staphylococcus aureus Species 0.000 description 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
- LEHOTFFKMJEONL-UHFFFAOYSA-N Uric Acid Chemical compound N1C(=O)NC(=O)C2=C1NC(=O)N2 LEHOTFFKMJEONL-UHFFFAOYSA-N 0.000 description 1
- TVWHNULVHGKJHS-UHFFFAOYSA-N Uric acid Natural products N1C(=O)NC(=O)C2NC(=O)NC21 TVWHNULVHGKJHS-UHFFFAOYSA-N 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
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- 241000589506 Xanthobacter Species 0.000 description 1
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- 238000009924 canning Methods 0.000 description 1
- OEYIOHPDSNJKLS-UHFFFAOYSA-N choline Chemical compound C[N+](C)(C)CCO OEYIOHPDSNJKLS-UHFFFAOYSA-N 0.000 description 1
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- 230000000694 effects Effects 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000019421 lipase Nutrition 0.000 description 1
- 229920002521 macromolecule Polymers 0.000 description 1
- 230000002503 metabolic effect Effects 0.000 description 1
- 239000002068 microbial inoculum Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
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- 150000007524 organic acids Chemical class 0.000 description 1
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- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- SHUZOJHMOBOZST-UHFFFAOYSA-N phylloquinone Natural products CC(C)CCCCC(C)CCC(C)CCCC(=CCC1=C(C)C(=O)c2ccccc2C1=O)C SHUZOJHMOBOZST-UHFFFAOYSA-N 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 239000006041 probiotic Substances 0.000 description 1
- 235000018291 probiotics Nutrition 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 230000000644 propagated effect Effects 0.000 description 1
- 235000019419 proteases Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000001397 quillaja saponaria molina bark Substances 0.000 description 1
- 239000002516 radical scavenger Substances 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- IKGXIBQEEMLURG-NVPNHPEKSA-N rutin Chemical compound O[C@@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)[C@H](OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 IKGXIBQEEMLURG-NVPNHPEKSA-N 0.000 description 1
- 229930182490 saponin Natural products 0.000 description 1
- 150000007949 saponins Chemical class 0.000 description 1
- 229930000044 secondary metabolite Natural products 0.000 description 1
- 239000008223 sterile water Substances 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 239000000758 substrate Substances 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 229940116269 uric acid Drugs 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 235000019168 vitamin K Nutrition 0.000 description 1
- 239000011712 vitamin K Substances 0.000 description 1
- 150000003721 vitamin K derivatives Chemical class 0.000 description 1
- 229940046010 vitamin k Drugs 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Mycology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
The invention discloses a preparation method of longan enzyme, which comprises the following steps: step 1: removing shell of longan, and sterilizing at high temperature; step 2: cooling longan to room temperature in sterile environment, placing into a son tank, mixing with brown sugar and spring water, adding additive prepared by mixing honey and organic lemon, inoculating into mother tank fermentation liquid, and performing strict anaerobic fermentation for more than 3 months; and step 3: filtering and preserving, and performing solid-liquid separation after fermentation is finished to obtain a liquid, namely the obtained ferment stock solution, and performing aseptic preservation on the ferment stock solution.
Description
Technical Field
The invention relates to the technical field of enzyme preparation, and particularly relates to a preparation method of longan enzyme.
Background
The current processing method of longan is single, the main method is to process longan into dried longan, but the process is complex and the processing cost is expensive. The major problem to be solved urgently is to carry out deep processing treatment on the longan to generate high value-added products.
The ferment is a functional microbial fermentation food which is produced by taking one or more fresh vegetables, fruits, mushrooms, Chinese herbal medicines and the like as raw materials and fermenting through a plurality of beneficial bacteria and contains abundant nutritional ingredients such as vitamins, enzymes, minerals, secondary metabolites and the like. The ferment, as a fermentation product formed by the action of microorganisms, not only preserves the inherent nutrient substances in the fermentation raw materials, but also produces active substances such as probiotics, organic acid, amino acid and the like, thus being a product with high added value. The enzyme becomes a popular global functional food in recent years, under the commercial stir-frying and packaging of enterprises and the background of the national trend towards healthy life and food safety, the enzyme almost becomes a substitute for 'health', various enzyme special cabinets are available in various domestic large markets, and the categories from enzyme products to enzyme fermentation tanks are complete and all the more. Enzymes are known as scavenger in vivo: various enzymes (protease, lipase, amylase, etc.) in the ferment decompose redundant macromolecular substances into small molecular substances, so that the substances are discharged from the body. The ferment also has certain antibacterial effect: the enzyme has inhibitory effect on harmful microorganisms (Escherichia coli, Staphylococcus aureus, Pseudomonas aeruginosa, etc.). In addition, the ferment has a certain decomposition effect: the enzyme can decompose metabolic wastes such as uric acid, lactic acid, ammonia and the like.
Longan is a suitable enzyme fermentation raw material, and nutritionists research shows that each 100 g of longan pulp contains 12-23% of total sugar, 26.91% of glucose, 1.26% of tartaric acid, 1.41% of protein, 0.45% of fat, 163.7 mg of vitamin C, 196.6 mg of vitamin K, vitamin B1, B2, P and the like, and the longan pulp is processed into dried fruits, each hundred g of longan pulp contains 74.6 g of sugar, 35 mg of iron, 2 mg of calcium, 110 mg of phosphorus, 1200 mg of potassium and other minerals, and also contains various amino acids, saponin, X-glycine, tannin, choline and the like, which are sources of strong nourishing capability.
At present, some longan enzymes are prepared on a small scale on the market, but the commonly obtained finished products are unstable, and simultaneously the obtained nutrient substances are still not good enough.
Disclosure of Invention
The invention aims to provide a preparation method of longan enzyme, which is characterized in that a compound microbial inoculant is adopted to ferment longan, and the finally obtained finished product is stable and good in nutrient quality, so that the problems in the prior art are solved. The selection of each strain in the microbial composite inoculum according to the present invention is wide and commercially available, such as the German Collection of microorganisms (DSMZ), the American Type Culture Collection (ATCC) and the Chinese Collection of cultures (CCTCC), among others.
The invention adopts the following technical scheme:
a preparation method of longan enzyme comprises the following steps:
step 1: after the longan is hulled and sterilized at high temperature and cooled to normal temperature, mixing brown sugar, longan and spring water into fermentation liquor according to the weight ratio of 2:5:8, and then inoculating a microbial compound inoculant, wherein the inoculation amount of the microbial compound inoculant is 3% of the volume of the fermentation liquor;
inoculating a microbial compound inoculum, wherein the active ingredients in the microbial compound inoculum are as follows: pseudomonas, Lactobacillus, Rhodobacter, Mucor, Bacillus, Flavobacterium, Comamonas, intercropping bacteria, Halomonas, Cytophaga, Flavobacterium, Micromonospora, and Microbacterium filarians; anaerobic fermentation;
step 2: adding organic lemon and honey into fermentation liquor, wherein the organic lemon and the honey are mixed according to the weight ratio of 1:3, and the weight ratio of the fermentation liquor to the mixture of the organic lemon and the honey is 20: 1;
step 3, strictly performing anaerobic fermentation for at least one year to obtain stable mother tank fermentation liquor;
and 4, step 4: and (2) taking mother tank fermentation liquor, inoculating the mother tank fermentation liquor to a son tank, wherein the son tank fermentation liquor comprises son tank fermentation liquor formed by mixing brown sugar, longan and mountain spring water according to the weight ratio of 1:3:10, the son tank fermentation liquor is also added with a mixture of organic lemon and honey according to the weight ratio of 1:3, the weight ratio of the son tank fermentation liquor to the mixture is 25:1, the inoculation amount of the mother tank fermentation liquor inoculated to the son tank is 1% of the liquid volume of the son tank, and strictly performing anaerobic fermentation for more than 3 months to obtain the longan ferment.
As a preferred technical scheme, in the step 1, the cell number content of each strain in the microbial composite inoculant is as follows: 10% of pseudomonas, 12% of lactobacillus, 15% of rhodobacter, 5% of lachnospirillum, 2% of bacillus, 10% of flavobacterium, 5% of comamonas, 4% of intercropping bacteria, 6% of halomonas, 11% of cellulophaga, 8% of flavobacterium, 5% of micromonospora and 7% of filamentous microzyme.
Preferably, the active ingredients of the microbial inoculant complex microbial inoculum adopted by the invention comprise Pseudomonas DSM17133, lactobacillus Lactobacillus CCTCC AB2012081, rhodobacter rhodococcus CCTCC AB2012377, trichinosus lipopormSD 1D, Bacillus CCTCC AB2012085, Flavobacterium Flavobacterium CCTCC S2012137, Comamonas CCTCC AB2012033, the intercrophyte is amino acid Bacillus marinobacterium colombiensis DSM-12261, Halomonas Halomonas Y92190, cellulomonas phaga Cytococcus CCTCC AB208244T, Bacillus Luteolibacter CCTCC AB2012035, Micromonospora Micromonospora YIM 46644, and myceliophthora euphoriensis Hyphominis No. CGMCC 10620.
Compared with the prior art, the invention has the following beneficial effects:
the stable mother tank fermentation liquor is cultured, the strains are matched to ferment the longan and simultaneously are self-screened, the dominant strains are stably propagated in a large quantity, then the mother tank fermentation liquor is connected into the son tank, the strains in the mother tank fermentation liquor ferment the longan in the son tank, and the same dominant strains are cultured in the mother tank, so that the microbial composition of the son tank is kept consistent, the fermentation efficiency and stability are improved, and the product quality of the fermentation product in the son tank is stable.
It is worth to be noted that, the invention detects the cell number content of each strain in the mother tank fermentation liquid before being inoculated to the son tank, and the obtained result is as follows:
32% of pseudomonas, 55% of lactobacillus, 7.8% of rhodobacter, 0.3% of anaerobic cordiale, 0.38% of lachnospirillum, 0.25% of bacillus, 0.36% of flavobacterium, 0.16% of comamonas, 0.28% of intercropping bacteria, 0.2% of halomonas, 0.35% of cellulovorax, 0.14% of xanthobacter, 0.37% of micromonospora, 0.41% of filamentous microsclera and the balance of 2%.
Detailed Description
The present invention is directed to overcoming the drawbacks of the prior art, and provides a method for preparing longan ferment, which is further described in detail with reference to the following embodiments.
Example 1
The preparation method of the longan enzyme comprises the following steps:
(1) removing shell of longan: fresh longan is picked and stored at proper time, and the microorganism for preparing longan enzyme mainly utilizes sugar in the longan, so that the longan enzyme needs to be shelled to seep out the sugar, and the contact area between the microorganism and a longan substrate is increased.
(2) And (3) sterilization: in order to ensure the stability and homogeneity of the product batch. The preparation process of the ferment needs to be strictly sterilized, a fermentation tank and water are required, and the longan needs to be washed and dried by sterile water in a sterile environment.
(3) Inoculating bacteria in a mother tank: taking spring water, longan and brown sugar as mother tanks as a culture medium, inoculating according to a proportion, mixing the brown sugar, the longan and the spring water according to a weight ratio of 2:5:8, adding an additive according to a weight ratio of 20:1, and mixing the additive, namely organic lemon and honey according to a weight ratio of 1: 3; the inoculation amount of the microbial composite inoculant is 3% of the volume of the liquid in the mother tank;
the cell number content of each strain in the microbial compound inoculant is as follows: pseudomonas aeruginosa DSM 1713310%, Lactobacillus lactis CCTCCAB 201208112%, Rhodobacter rhodococcus CCTCCAB 201237715%, HerbinixluporMSD 1D 5%, Bacillus bacillus CCTCCA 20120852%, Flavobacterium flavobacterium CCTCC S201213710%, Comamonas comCCTCCAB 20120335%, Columbia amino acid bacillus marinobacterium Coombiense DSM-122614%, Halomonas Ym 926%, Cytophaga CCTCCAB208244T 11%, Corynebacterium lutescens CCTCCAB 20158%, Micromonospora YIM 466445%, Microbium densitium CGMCC No. 106207%.
(4) After stable fermentation is carried out for one year at normal temperature, mother tank fermentation liquor is obtained, the mother tank fermentation liquor is inoculated to a son tank, the son tank fermentation liquor is prepared by mixing mineral water, longan and brown sugar according to the weight ratio of 1:3:10 to obtain a culture medium, an additive is added according to the weight ratio of 25:1, the additive is prepared by mixing organic lemon and honey according to the weight ratio of 1:3, and the inoculation amount of the mother tank fermentation liquor is 1% of the volume of liquid in the son tank;
(5) strictly performing anaerobic fermentation in the secondary tank for more than 3 months, and making products with different durations according to different fermentation times; and after the fermentation is finished, performing solid-liquid separation on the fermentation tank to obtain liquid, and performing aseptic canning, labeling and boxing on the ferment stock solution or the diluent.
The organic lemon is purchased from Shane Yongteng commercial and trade company Limited.
Examples the enzyme stock solution obtained after 90 days of fermentation was sent to the institute of nutrient resources in Beijing to be examined and the obtained data are shown in tables 1 to 3 below.
TABLE 1
TABLE 2
The invention is well implemented in accordance with the above-described embodiments. It should be noted that, based on the above structural design, in order to solve the same technical problems, even if some insubstantial modifications or colorings are made on the present invention, the adopted technical solution is still the same as the present invention, and therefore, the technical solution should be within the protection scope of the present invention.
Claims (4)
1. The preparation method of the longan enzyme is characterized by comprising the following steps:
step 1: removing shell of longan, and sterilizing at high temperature;
step 2: cooling longan to room temperature in sterile environment, placing into a son tank, mixing with brown sugar and spring water, adding additive prepared by mixing honey and organic lemon, inoculating into mother tank fermentation liquid, and performing strict anaerobic fermentation for more than 3 months;
and step 3: filtering and preserving, and performing solid-liquid separation after fermentation is finished to obtain a liquid, namely the obtained ferment stock solution, and performing aseptic preservation on the ferment stock solution.
2. The method for preparing longan ferment according to claim 1, wherein the preparation process of the mother tank fermentation solution comprises:
after the longan is hulled and sterilized at high temperature and cooled to normal temperature, mixing brown sugar, longan and spring water into fermentation liquor according to the weight ratio of 2:5:8, and then inoculating a microbial compound inoculant, wherein the inoculation amount of the microbial compound inoculant is 3% of the volume of the fermentation liquor;
the cell number content of each strain in the microbial compound inoculant is as follows: 10% of pseudomonas, 12% of lactobacillus, 15% of rhodobacter, 5% of lachnospirillum, 2% of bacillus, 10% of flavobacterium, 5% of comamonas, 4% of intercropping bacteria, 6% of halomonas, 11% of cellulophaga, 8% of flavobacterium, 5% of micromonospora and 7% of filamentous microzyme. Step 2: adding organic lemon and honey into fermentation liquor, wherein the organic lemon and the honey are mixed according to the weight ratio of 1:3, and the weight ratio of the fermentation liquor to the mixture of the organic lemon and the honey is 20: 1;
and strictly performing anaerobic fermentation at normal temperature for at least one year to obtain stable mother tank fermentation liquor.
3. The method for preparing longan ferment of claim 1, wherein the weight ratio of brown sugar, longan and spring water in the sub-tank is 1:3:10, and the inoculation amount of the fermentation liquid in the mother tank is 1% of the liquid volume in the sub-tank.
4. The preparation method of longan ferment as claimed in claim 3, wherein the organic lemon and honey are added into the sub-tank according to a weight ratio of 1:3, and the weight ratio of the mixture of brown sugar, longan and spring water to the mixture of organic lemon and honey is 25: 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010373656.3A CN111513318A (en) | 2020-05-06 | 2020-05-06 | Preparation method of longan enzyme |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010373656.3A CN111513318A (en) | 2020-05-06 | 2020-05-06 | Preparation method of longan enzyme |
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| CN111513318A true CN111513318A (en) | 2020-08-11 |
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| CN202010373656.3A Pending CN111513318A (en) | 2020-05-06 | 2020-05-06 | Preparation method of longan enzyme |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114304560A (en) * | 2020-09-30 | 2022-04-12 | 四川腾耀农业科技开发有限责任公司 | Preparation method of longan enzyme pickled vegetables |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0357812A1 (en) * | 1988-09-05 | 1990-03-14 | Phillips Petroleum Company | Enhancing the flavor of protein products derived from microorganisms |
| CN105341901A (en) * | 2015-09-21 | 2016-02-24 | 南京九乐生物科技有限公司 | Making method of blueberry enzyme |
| CN107616498A (en) * | 2017-11-17 | 2018-01-23 | 江门酵敬堂生物科技有限公司 | A kind of production method of longan ferment |
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2020
- 2020-05-06 CN CN202010373656.3A patent/CN111513318A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0357812A1 (en) * | 1988-09-05 | 1990-03-14 | Phillips Petroleum Company | Enhancing the flavor of protein products derived from microorganisms |
| CN105341901A (en) * | 2015-09-21 | 2016-02-24 | 南京九乐生物科技有限公司 | Making method of blueberry enzyme |
| CN107616498A (en) * | 2017-11-17 | 2018-01-23 | 江门酵敬堂生物科技有限公司 | A kind of production method of longan ferment |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114304560A (en) * | 2020-09-30 | 2022-04-12 | 四川腾耀农业科技开发有限责任公司 | Preparation method of longan enzyme pickled vegetables |
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Application publication date: 20200811 |