CN112471417A - Preparation method of fermented soybean and fermented soybean - Google Patents
Preparation method of fermented soybean and fermented soybean Download PDFInfo
- Publication number
- CN112471417A CN112471417A CN202011371268.8A CN202011371268A CN112471417A CN 112471417 A CN112471417 A CN 112471417A CN 202011371268 A CN202011371268 A CN 202011371268A CN 112471417 A CN112471417 A CN 112471417A
- Authority
- CN
- China
- Prior art keywords
- fermentation
- steaming
- fermented
- temperature
- controlled
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 244000068988 Glycine max Species 0.000 title claims abstract description 55
- 235000010469 Glycine max Nutrition 0.000 title claims abstract description 55
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- 238000000855 fermentation Methods 0.000 claims abstract description 93
- 230000004151 fermentation Effects 0.000 claims abstract description 93
- 238000010025 steaming Methods 0.000 claims abstract description 77
- 238000001035 drying Methods 0.000 claims abstract description 32
- 238000004519 manufacturing process Methods 0.000 claims abstract description 18
- 238000004140 cleaning Methods 0.000 claims abstract description 17
- 239000000463 material Substances 0.000 claims description 59
- 241001107116 Castanospermum australe Species 0.000 claims description 34
- 235000021279 black bean Nutrition 0.000 claims description 34
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 29
- 238000000034 method Methods 0.000 claims description 27
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 23
- 230000008569 process Effects 0.000 claims description 17
- 238000002791 soaking Methods 0.000 claims description 14
- 238000002156 mixing Methods 0.000 claims description 13
- 210000000582 semen Anatomy 0.000 claims description 13
- 235000001405 Artemisia annua Nutrition 0.000 claims description 12
- 240000000011 Artemisia annua Species 0.000 claims description 12
- 240000000249 Morus alba Species 0.000 claims description 12
- 235000008708 Morus alba Nutrition 0.000 claims description 12
- 239000002671 adjuvant Substances 0.000 claims description 12
- 238000003756 stirring Methods 0.000 claims description 12
- 240000006439 Aspergillus oryzae Species 0.000 claims description 9
- 235000002247 Aspergillus oryzae Nutrition 0.000 claims description 9
- 239000000843 powder Substances 0.000 claims description 9
- 238000001914 filtration Methods 0.000 claims description 8
- 244000063299 Bacillus subtilis Species 0.000 claims description 7
- 235000014469 Bacillus subtilis Nutrition 0.000 claims description 7
- 239000002994 raw material Substances 0.000 claims description 6
- 241000235036 Debaryomyces hansenii Species 0.000 claims description 5
- 239000003205 fragrance Substances 0.000 claims description 5
- 239000012535 impurity Substances 0.000 claims description 5
- 238000009210 therapy by ultrasound Methods 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 4
- 235000008216 herbs Nutrition 0.000 claims description 2
- 241000075729 Aspergillus oryzae 3.042 Species 0.000 claims 2
- 239000004615 ingredient Substances 0.000 claims 1
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 abstract description 10
- 238000011081 inoculation Methods 0.000 abstract description 8
- 229910021529 ammonia Inorganic materials 0.000 abstract description 5
- 239000007858 starting material Substances 0.000 abstract description 5
- 238000006243 chemical reaction Methods 0.000 abstract description 4
- UYHRIHBRJHGWIW-UHFFFAOYSA-K copper potassium hydroxide sulfate Chemical compound [OH-].[K+].S(=O)(=O)([O-])[O-].[Cu+2] UYHRIHBRJHGWIW-UHFFFAOYSA-K 0.000 abstract description 4
- SWGJCIMEBVHMTA-UHFFFAOYSA-K trisodium;6-oxido-4-sulfo-5-[(4-sulfonatonaphthalen-1-yl)diazenyl]naphthalene-2-sulfonate Chemical compound [Na+].[Na+].[Na+].C1=CC=C2C(N=NC3=C4C(=CC(=CC4=CC=C3O)S([O-])(=O)=O)S([O-])(=O)=O)=CC=C(S([O-])(=O)=O)C2=C1 SWGJCIMEBVHMTA-UHFFFAOYSA-K 0.000 abstract description 3
- 239000003814 drug Substances 0.000 description 35
- 239000000047 product Substances 0.000 description 35
- 239000000575 pesticide Substances 0.000 description 20
- 230000001276 controlling effect Effects 0.000 description 12
- 239000000203 mixture Substances 0.000 description 11
- ZQSIJRDFPHDXIC-UHFFFAOYSA-N daidzein Chemical compound C1=CC(O)=CC=C1C1=COC2=CC(O)=CC=C2C1=O ZQSIJRDFPHDXIC-UHFFFAOYSA-N 0.000 description 8
- 230000001105 regulatory effect Effects 0.000 description 6
- 108091005804 Peptidases Proteins 0.000 description 5
- 241000894006 Bacteria Species 0.000 description 4
- 235000007240 daidzein Nutrition 0.000 description 4
- 238000007599 discharging Methods 0.000 description 4
- 229940045109 genistein Drugs 0.000 description 4
- TZBJGXHYKVUXJN-UHFFFAOYSA-N genistein Natural products C1=CC(O)=CC=C1C1=COC2=CC(O)=CC(O)=C2C1=O TZBJGXHYKVUXJN-UHFFFAOYSA-N 0.000 description 4
- 235000006539 genistein Nutrition 0.000 description 4
- ZCOLJUOHXJRHDI-CMWLGVBASA-N genistein 7-O-beta-D-glucoside Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1=CC(O)=C2C(=O)C(C=3C=CC(O)=CC=3)=COC2=C1 ZCOLJUOHXJRHDI-CMWLGVBASA-N 0.000 description 4
- 238000004806 packaging method and process Methods 0.000 description 4
- 239000004365 Protease Substances 0.000 description 3
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 3
- 238000010521 absorption reaction Methods 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 239000012467 final product Substances 0.000 description 3
- 238000003892 spreading Methods 0.000 description 3
- 230000007480 spreading Effects 0.000 description 3
- 229910001220 stainless steel Inorganic materials 0.000 description 3
- 239000010935 stainless steel Substances 0.000 description 3
- 241000235035 Debaryomyces Species 0.000 description 2
- 241000588724 Escherichia coli Species 0.000 description 2
- 101001018064 Homo sapiens Lysosomal-trafficking regulator Proteins 0.000 description 2
- 102100033472 Lysosomal-trafficking regulator Human genes 0.000 description 2
- 244000038561 Modiola caroliniana Species 0.000 description 2
- 235000010703 Modiola caroliniana Nutrition 0.000 description 2
- 102000035195 Peptidases Human genes 0.000 description 2
- KWYUFKZDYYNOTN-UHFFFAOYSA-M Potassium hydroxide Chemical compound [OH-].[K+] KWYUFKZDYYNOTN-UHFFFAOYSA-M 0.000 description 2
- 241000607142 Salmonella Species 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 125000003118 aryl group Chemical group 0.000 description 2
- 229940099352 cholate Drugs 0.000 description 2
- BHQCQFFYRZLCQQ-OELDTZBJSA-N cholic acid Chemical compound C([C@H]1C[C@H]2O)[C@H](O)CC[C@]1(C)[C@@H]1[C@@H]2[C@@H]2CC[C@H]([C@@H](CCC(O)=O)C)[C@@]2(C)[C@@H](O)C1 BHQCQFFYRZLCQQ-OELDTZBJSA-N 0.000 description 2
- 229910000365 copper sulfate Inorganic materials 0.000 description 2
- ARUVKPQLZAKDPS-UHFFFAOYSA-L copper(II) sulfate Chemical compound [Cu+2].[O-][S+2]([O-])([O-])[O-] ARUVKPQLZAKDPS-UHFFFAOYSA-L 0.000 description 2
- 238000012258 culturing Methods 0.000 description 2
- 239000000706 filtrate Substances 0.000 description 2
- 238000000227 grinding Methods 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 229940024999 proteolytic enzymes for treatment of wounds and ulcers Drugs 0.000 description 2
- 239000000758 substrate Substances 0.000 description 2
- 238000002137 ultrasound extraction Methods 0.000 description 2
- 230000000007 visual effect Effects 0.000 description 2
- TWCMVXMQHSVIOJ-UHFFFAOYSA-N Aglycone of yadanzioside D Natural products COC(=O)C12OCC34C(CC5C(=CC(O)C(O)C5(C)C3C(O)C1O)C)OC(=O)C(OC(=O)C)C24 TWCMVXMQHSVIOJ-UHFFFAOYSA-N 0.000 description 1
- 241000228212 Aspergillus Species 0.000 description 1
- PLMKQQMDOMTZGG-UHFFFAOYSA-N Astrantiagenin E-methylester Natural products CC12CCC(O)C(C)(CO)C1CCC1(C)C2CC=C2C3CC(C)(C)CCC3(C(=O)OC)CCC21C PLMKQQMDOMTZGG-UHFFFAOYSA-N 0.000 description 1
- 206010008479 Chest Pain Diseases 0.000 description 1
- 206010013954 Dysphoria Diseases 0.000 description 1
- 241000220485 Fabaceae Species 0.000 description 1
- 206010019233 Headaches Diseases 0.000 description 1
- 208000001431 Psychomotor Agitation Diseases 0.000 description 1
- 206010038743 Restlessness Diseases 0.000 description 1
- 208000013738 Sleep Initiation and Maintenance disease Diseases 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000003197 catalytic effect Effects 0.000 description 1
- 230000007012 clinical effect Effects 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000001784 detoxification Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 231100000869 headache Toxicity 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- PFOARMALXZGCHY-UHFFFAOYSA-N homoegonol Natural products C1=C(OC)C(OC)=CC=C1C1=CC2=CC(CCCO)=CC(OC)=C2O1 PFOARMALXZGCHY-UHFFFAOYSA-N 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 230000002779 inactivation Effects 0.000 description 1
- 206010022437 insomnia Diseases 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 230000007721 medicinal effect Effects 0.000 description 1
- 201000009240 nasopharyngitis Diseases 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 230000007065 protein hydrolysis Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 229940033504 soybean preparation Drugs 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 208000011580 syndromic disease Diseases 0.000 description 1
- 239000009792 yinqiao Substances 0.000 description 1
Landscapes
- Beans For Foods Or Fodder (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a preparation method of fermented soybean and the fermented soybean, which comprises the following steps: decocting, moistening, steaming, making starter, cleaning, fermenting again, steaming again, and drying. By adopting the artificial inoculation and optimizing and standardizing the production process, the scheme of the invention has the following advantages: (1) the copper sulfate-potassium hydroxide reaction does not have purple red, and the whole fermentation is uniform; (2) the finished product has greatly improved appearance, soft texture, fragrant smell, no ammonia smell, black and black appearance and no mildew point); (3) the production period is shortened from one half month to one half month.
Description
Technical Field
The invention relates to the technical field of traditional Chinese medicine processing, and mainly relates to a preparation method of fermented soybean and the fermented soybean.
Background
Fermented soybean is a common traditional Chinese medicine, is recorded in famous medical records, is recorded in herbal medicines of the past generations, is one of the main medicinal flavors of a common Chinese patent medicine 'yinqiao detoxification tablet' prescription, and is a recorded variety of the Chinese pharmacopoeia of the past generations. The traditional Chinese medicine application of the Chinese medicine has the main clinical effects of relieving exterior syndrome, relieving restlessness and dispersing stagnated heat. Can be used for treating common cold, headache due to cold and heat, dysphoria, chest distress, vexation, insomnia, etc. The product is fermented product of mature seed of soybean of Leguminosae, and is prepared from soybean of black seed coat, folium Mori, herba Artemisiae Annuae, etc. by mixing with above materials and fermenting. According to the 2015 pharmacopoeia, the processing method of the fermented soybean comprises the following five procedures:
1) pretreatment of raw materials: taking 70-100g of mulberry leaf and sweet wormwood herb respectively, adding water for decocting, and filtering;
2) and (3) cooking: mixing the decoction with 1000g of clean black soybean, steaming, taking out, and slightly drying;
3) fermenting, placing in a container, covering with decocted folium Mori and herba Artemisiae Annuae residue, fermenting until the yellow clothes are coated, and taking out;
4) and (3) stewing again: removing residue, cleaning, sealing in a container for 20 days, fermenting, steaming, and drying.
However, the prior method for producing the fermented soybean has the following problems: 1. the appearance and the character are difficult to accord with pharmacopoeia, the texture is hard, and the product has pungent smell; 2. the production cycle is too long to meet the production requirement. 3. The fermentation is not uniform and insufficient, the fermentation result is unstable, and the purplish red cannot be obtained by the copper sulfate-potassium hydroxide reaction according to the examination of Chinese pharmacopoeia, but sometimes the purplish red is generated in the product and does not meet the quality requirement.
The reasons for the above problems are mainly: the old method belongs to natural inoculation and fermentation, the fermented strains are impure and are not inoculated uniformly, so that the degree of fermentation of each part is not uniform; the water content and the temperature and humidity of the fermentation substrate are not controlled in the fermentation process, and the fermentation environment is not the most suitable fermentation environment, so that the fermentation time is too long.
Accordingly, the prior art is yet to be improved and developed.
Disclosure of Invention
In view of the above-mentioned deficiencies of the prior art, the present invention aims to provide a method for preparing fermented soybeans and fermented soybeans, which aims to solve the problem of uneven fermentation in the conventional fermented soybeans preparation.
The technical scheme of the invention is as follows:
a preparation method of fermented soybean comprises the following steps:
decocting auxiliary materials: adding folium Mori and herba Artemisiae Annuae as adjuvants, soaking in water, decocting, filtering, and collecting decoction of adjuvants;
moistening: adding adjuvant decoction into semen Sojae Atricolor, soaking until semen Sojae Atricolor is absorbed completely, and moistening thoroughly;
steaming: heating semen Sojae Atricolor with steam, steaming until it is thoroughly dispersed, taking out, slightly drying, and mixing with the steam;
preparing yeast: after the black beans are cooled, controlling the water content of the black beans to be about 80%, uniformly mixing the black beans and fermentation strains according to the proportion of 200g of the fermentation strains for every 1 ton of fermentation bed materials to obtain a yeast material, and fermenting until the yellow coats are coated;
cleaning: cleaning the yeast material with water of 50 + -5 deg.C until the yellow clothes are removed;
and (3) secondary fermentation: fermenting the cleaned yeast for 15-20 days until fermentation is completed and fragrance overflows, and stopping fermentation;
secondary steaming: heating the yeast material with steam, steaming for 30-50 min after the steaming temperature reaches 100 deg.C, taking out, slightly airing, and mixing with the steaming solution;
and (3) drying: drying at 75 +/-5 deg.C for 5-6 hr.
The fermented soybean preparation method comprises the step of preparing fermented soybean, wherein the fermentation strain is Huniang 3.042 Aspergillus oryzae, or Huniang 3.042 Aspergillus oryzae, Bacillus subtilis and Debaryomyces hansenii, and the mass ratio of the three strains is that the Huniang 3.042 Aspergillus oryzae powder, the Bacillus subtilis powder and the Debaryomyces hansenii powder are 2:1: 1.
The preparation method of semen Sojae Preparatum comprises maintaining the temperature of moistening process at 35-45 deg.C.
The preparation method of fermented soybean comprises intermittently performing ultrasonic treatment in the soaking process, wherein the ultrasonic treatment is performed every 30 minutes, each time is 1 minute, the ultrasonic power is controlled at 200W, and the ultrasonic frequency band is controlled at 20 KHz.
The preparation method of the fermented soybean comprises the following steps of flatly paving the koji material in the fermentation process of the koji making step, controlling the relative humidity at above 90% at the initial fermentation temperature of 23 +/-2 ℃, wherein the height of the koji material is not higher than 20 cm; in the fermentation process, if the temperature exceeds 35 ℃, stirring is carried out to keep the product temperature at 30-35 ℃; after the yellow clothes are covered, leaven is discharged when the moisture of the leaven material is 28% -31%.
The preparation method of the fermented soybean comprises the steps of flatly paving the koji material in the secondary fermentation process, controlling the fermentation temperature to be 40-45 ℃ and the relative humidity to be 90%, wherein the koji material height is not higher than 20 cm.
The preparation method of the fermented soybean comprises the step of controlling the pressure of a steaming chamber to be below 0.1MPa in the two steaming processes.
The preparation method of semen Sojae Preparatum comprises spreading yeast material with height not higher than 20cm during drying process.
The preparation method of the fermented soybean comprises the following steps of taking 7kg of mulberry leaves and 7kg of sweet wormwood herbs per 100kg of clean black beans and mixing with auxiliary materials; in the step of decocting the auxiliary materials, the mulberry leaves and the sweet wormwood are placed in sequence, and then the sweet wormwood is placed; before decocting the auxiliary materials, the method also comprises the following steps:
cleaning and selecting: removing impurities, worm-eaten parts, mildew and non-medicinal parts in the raw materials.
Fermented soybean, wherein the fermented soybean is prepared by the preparation method of the fermented soybean.
Has the advantages that: by adopting the artificial inoculation and optimizing and standardizing the production process, the scheme of the invention has the following advantages: (1) the copper sulfate-potassium hydroxide reaction does not have purple red, and the whole fermentation is uniform; (2) the appearance of the finished product is greatly improved, the texture is soft, the product has fragrant smell and no ammonia smell, and the appearance is black and has no mildew point; and (3) the production period is shortened from one half month to one half month.
Detailed Description
The present invention provides a method for preparing fermented soybeans and fermented soybeans, and the present invention is further described in detail below in order to make the objects, technical solutions and effects of the present invention clearer and clearer. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention. In addition, the present invention provides examples of various specific processes and materials, but one of ordinary skill in the art may recognize applications of other processes and/or uses of other materials.
The invention provides a preparation method of fermented soybean, which comprises the process route of raw medicinal materials → cleaning → decoction (auxiliary materials) → moistening → steaming → starter propagation → cleaning → secondary fermentation → secondary steaming → drying → packaging → finished product warehousing. Specifically, the method comprises the following steps:
(1) sorting: taking out raw medicinal materials, cleaning in workshop (where the medicinal materials are strictly prohibited to directly contact with ground), removing impurities, worm-eaten parts, mildew and non-medicinal parts, and putting the cleaned medicinal materials into a clean container.
(2) Decocting auxiliary materials: taking 7kg of folium Mori and 7kg of herba Artemisiae Annuae per 100kg of clean semen Sojae Atricolor, mixing with adjuvants, placing in a heatable medicine moistening tank, adding water until the medicine surface is soaked, opening a steam inlet valve, decocting, filtering, collecting the decoction of adjuvants with a clean container, and taking out the residue and placing in a clean container for use.
In the step (2), the mulberry leaves and the sweet wormwood are preferably placed in sequence after the mulberry leaves are placed. Because the mulberry leaves are leaves and the sweet wormwood is branches, the mulberry leaves are covered by the sweet wormwood, so that the mulberry leaves can not float in the decocting process, and part of the mulberry leaves or part of the sweet wormwood can not be boiled thoroughly.
Preferably, ultrasonic extraction is adopted during decoction, the power of the ultrasonic is controlled at 500W, and the frequency band of the ultrasonic is controlled at 40 KHz. Thus, the extraction of the medicinal components can be accelerated by adopting ultrasonic extraction, the decoction time can be greatly shortened while the medicinal effect of the decoction is ensured, and the conventional decoction time is shortened to 0.4-0.8 hour from 1.5-2 hours.
(3) Moistening: putting the cleaned black beans into a stainless steel medicament moistening tray, adding auxiliary material decoction, soaking for 2 hours, checking every 1 hour until the black beans are completely soaked.
Preferably, the temperature of the moistening process is maintained between 35-45 ℃, the water absorption rate of the black beans is highest in the temperature range, and the required soaking time can be shortened. Compared with other temperature intervals, the soaking time can be shortened by more than 30% by adopting the temperature of 35-45 ℃. While the higher the moistening temperature is, the better, it is found through experiments that the same water absorption is achieved under the same conditions, at least 2 hours are required at the temperature below 35 ℃ and above 50 ℃, and only about 1.5 hours are required between 35 ℃ and 45 ℃ (the water absorption is calculated by (wet weight of black beans soaked for a certain time-initial weight of black beans)/initial weight of black beans).
Preferably, the ultrasonic treatment is carried out intermittently in the soaking process, every 30 minutes is carried out, every 1 minute, the ultrasonic power is controlled at 200W, and the ultrasonic frequency band is controlled at 20 KHz. The surface of the black beans can be prevented from being broken due to direct stirring through low-power ultrasonic treatment, and the residual decoction can be stirred, so that the black beans can absorb the uniform decoction, and all the black beans can uniformly absorb the decoction; in addition, bubbles possibly existing on the surface of the black beans are removed through ultrasonic waves, the contact area between the black beans and decoction is increased, the black beans are promoted to absorb the decoction, the moistening time is shortened, and the production efficiency is improved.
(4) Steaming: the method comprises the steps of steaming the black beans by using a numerical control steaming and fermenting integrated machine, placing the black beans into a fermentation sieve according to the operation specification of the numerical control steaming and fermenting integrated machine, and then putting the black beans into the numerical control steaming and fermenting integrated machine, wherein the feeding amount of each truck is 200-400 kg. And opening a steam inlet valve to control the pressure in the box body to be below 0.1 MPa. Timing when the temperature of the medicine to be steamed reaches 100 ℃, and steaming for 1 hour until the medicine to be steamed is thoroughly steamed. Taking out, slightly airing, and stirring the mixture back to the steam. And after the medicine steaming is finished, the discharging operation is finished strictly according to the operation specification requirements of the numerical control medicine steaming and fermenting integrated machine.
In this step, the steaming process is controlled to be under 0.1MPa, in order to prevent the black beans from being too soft and cracked, and the final product phase is affected.
In this step, after steaming, the mixture is slightly dried and mixed back with the steam. And the mixture is mixed back to the steam, so that the color of the final finished product is black and bright. The step of slightly airing can be carried out until the temperature of the black beans is 40 ℃ or above, and the temperature cannot be too low because a certain temperature is required in the subsequent fermentation step.
(5) Preparing yeast: and after the black beans are cooled, controlling the water content of the black beans to be about 80%, and uniformly mixing the black beans and the fermentation strain according to the proportion of 200g of fermentation strain per 1 ton of fermentation substrate to obtain the yeast material. After the materials are uniformly mixed, pushing the materials into a numerical control steaming and fermentation integrated machine, flatly laying the yeast materials with the height not higher than 20cm, flatly laying the medicine dregs on the surface of the yeast materials, regulating and controlling the initial fermentation temperature to be 23 ℃ (allowing the actual temperature to float within the range of +/-2 ℃), controlling the relative humidity to be more than 90%, and fermenting until the yellow clothes are coated.
In the prior art, a natural inoculation mode is generally adopted, natural bacteria collection is relied on, the season is limited, the time is generally 5 to 7 days, and the quality of finished koji, the variety of strains and the quality are unstable.
In the invention, the fermentation strains are used for artificial inoculation, so that the strains in the black beans are pure and occupy the position of dominant flora, other mixed bacteria are not easy to breed and propagate, and the uniformity and the sufficiency of fermentation are ensured. In addition, in the inoculation process, the bottom materials and the fermentation strains are fully mixed manually, so that the uniformity and the sufficiency of fermentation can be further ensured. In the invention, the starter propagation time is shortened to 3-4 days by adopting the fermentation strains for starter propagation, the quality of finished starter is stable, and the production is not limited by seasons.
In the step, after 12-14 hours of inoculation, when the product temperature exceeds 35 ℃, turning over the yeast for the first time; continuing culturing for 4-6 hr, and turning over for the second time according to the product temperature rise condition to maintain the product temperature at 30-35 deg.C; and culturing for 3-4 days until the yellow clothes are covered, and discharging yeast when the moisture of the yeast material is 28% -31%, so that the texture of the final product is not too hard and the granules can basically keep intact.
In this step, when the herb residue is laid on the yeast material, it is preferable to lay mulberry leaves first and then sweet wormwood. Therefore, the medicine dregs can be conveniently collected from the surface of the yeast material in the follow-up process.
The fermentation strain can be Huniang 3.042 Aspergillus oryzae strain, or Huniang 3.042 Aspergillus oryzae strain, Bacillus subtilis strain and Han's Debaryomyces combination strain, and the mass ratio of the three strains is Huniang 3.042 Aspergillus oryzae strain powder, Bacillus subtilis strain powder and Han's Debaryomyces yeast powder is 2:1: 1. Through multi-strain combined fermentation, the black beans can be fermented more completely, and the nutrient substances are more comprehensive.
(6) Cleaning: putting water into a heatable medicine moistening tank, opening a steam inlet valve, closing the steam inlet valve after the water temperature reaches about 50 ℃ (cleaning with 50 ℃ water can better wash away mildew and blacken the surface of the product). Adding appropriate amount of boiled water into the fermented product, and stirring continuously until the yellow clothes are removed. And (4) transferring the cleaned materials into a numerical control steaming and fermenting integrated machine.
(7) And (3) secondary fermentation: and (3) putting the cleaned fermented product into a fermentation sieve, pushing the fermented product into a numerical control medicine steaming and fermentation integrated machine, and regulating and controlling the fermentation temperature to be 40-45 ℃ and the relative humidity to be 90%. Standing for 15-20 days until fermentation is completed and fragrance overflows, and stopping fermentation.
And determining the temperature of the second fermentation according to the temperature at which the protease activity of the aspergillus oryzae is highest during the second fermentation. The purpose of fermentation is to hydrolyze the protein in the raw material to amino acids by the catalytic action of proteolytic enzymes, and therefore the optimum fermentation temperature to be controlled for fermentation is a temperature at which the proteolytic enzymes function to the maximum extent, so that a high protein hydrolysis rate and high amino acid productivity can be obtained during the fermentation. Under general conditions, the optimum temperature for the action of the protease is 40-45 ℃ and, if it exceeds 45 ℃, the degree of inactivation of the protease increases with the increase in temperature. Therefore, the temperature of the second fermentation should be controlled at 40-45 ℃, generally maintained for about 15 days, and the hydrolysis process is basically finished.
(8) Secondary steaming: and (3) steaming the pesticide by using a numerical control pesticide steaming and fermenting integrated machine, and putting the wet product into the numerical control pesticide steaming and fermenting integrated machine according to the operation regulation requirement of the numerical control pesticide steaming and fermenting integrated machine, wherein the feeding amount of each vehicle is 200-400 kg. And opening a steam inlet valve to control the pressure in the box body to be below 0.1 MPa. Timing when the temperature of the medicine to be steamed reaches 100 ℃, and steaming for 30-50 minutes. Taking out, slightly airing, and stirring the mixture back to the steam.
In this step, the steaming process is controlled to be under 0.1MPa, in order to prevent the black beans from being too soft and cracked, and the final product phase is affected.
In the step, after steaming, the mixture is slightly dried and mixed back with the steaming liquid, and the effect is the same as that in the step (4).
(9) And (3) drying: drying with an open drying oven, drying at a thickness of not more than 20cm, turning on a power switch, setting the temperature to 75 deg.C (allowing the actual temperature to float within + -5 deg.C), timing when the temperature rises to the set temperature, drying for 5-6 hr, and turning over at proper time during drying.
In the present invention, the thickness of the material is controlled to be less than 20cm in the fermentation and drying steps, so that the fermentation and drying can be better performed.
(10) And (6) packaging.
(11) And (6) warehousing the finished product.
By adopting the preparation method of the fermented soybean provided by the invention, the scheme of the invention has the following advantages by adopting artificial inoculation and optimizing and standardizing the production process:
(1) the copper sulfate-potassium hydroxide reaction does not have purple red, and the whole fermentation is uniform;
(2) the finished product has greatly improved appearance, soft texture, fragrant smell, no ammonia smell, black and black appearance and no mildew point);
(3) the production period is shortened from one half month to one half month.
The present invention is further illustrated by the following specific examples.
Example 1
(1) Sorting: taking out raw medicinal materials, cleaning in workshop (where the medicinal materials are strictly prohibited to directly contact with ground), removing impurities, worm-eaten parts, mildew and non-medicinal parts, and putting the cleaned medicinal materials into a clean container.
(2) Decocting auxiliary materials: taking 7kg of folium Mori and 7kg of herba Artemisiae Annuae per 100kg of clean semen Sojae Atricolor, mixing with adjuvants, placing in a heatable moistening tank (containing folium Mori and herba Artemisiae Annuae), adding water until the medicine surface is soaked, opening a steam inlet valve, decocting for 1.5 hr, filtering, collecting adjuvant decoction with a clean container, and taking out the residue and placing in a clean container for use.
(3) Moistening: putting the cleaned black beans into a stainless steel medicament moistening tray, adding auxiliary material decoction, soaking for 2 hours, checking every 1 hour until the black beans are completely soaked.
(4) Steaming: and (3) steaming the pesticide by using a numerical control pesticide steaming and fermenting integrated machine, putting the moistened product into a fermentation sieve according to the operation specification requirement of the numerical control pesticide steaming and fermenting integrated machine, and putting the moistened product into the numerical control pesticide steaming and fermenting integrated machine, wherein the feeding amount of each truck is 200-400 kg. And opening a steam inlet valve to control the pressure in the box body to be below 0.1 MPa. Timing when the temperature of the medicine to be steamed reaches 100 ℃, and steaming for 1 hour until the medicine to be steamed is thoroughly steamed. Taking out, slightly airing, and stirring the mixture back to the steam. And after the medicine steaming is finished, the discharging operation is finished strictly according to the operation specification requirements of the numerical control medicine steaming and fermenting integrated machine.
(5) Preparing yeast: after the steamed product is cooled, spreading fermentation strains on the fermentation sieve, wherein the ratio of the fermentation strains is 200g per 1 ton of the raw material. After being uniformly mixed, the mixture is pushed into a numerical control steaming and fermenting integrated machine. Regulating and controlling the fermentation temperature to 23 ℃ (allowing the actual temperature to float within +/-2 ℃) and the relative humidity to 90%, and fermenting until the yellow clothes are coated. The fermentation strain is Aspergillus oryzae fermented in Shanghai 3.042.
(6) Cleaning: and (3) putting water into the heatable medicine moistening pool, opening a steam inlet valve, and closing the steam inlet valve after the water temperature reaches about 50 ℃. Adding appropriate amount of boiled water into the fermented product, and stirring continuously until the yellow clothes are removed. And (4) transferring the cleaned materials into a numerical control steaming and fermenting integrated machine.
(7) And (3) secondary fermentation: and (3) putting the cleaned fermented product into a fermentation sieve, pushing the fermented product into a numerical control medicine steaming and fermentation integrated machine, and regulating and controlling the fermentation temperature to be 43 ℃ (allowing the actual temperature to float within the range of +/-2 ℃) and the relative humidity to be 90%. Standing for 15-20 days until fermentation is completed and fragrance overflows, and stopping fermentation.
(8) Secondary steaming: and (3) steaming the pesticide by using a numerical control pesticide steaming and fermenting integrated machine, and putting the wet product into the numerical control pesticide steaming and fermenting integrated machine according to the operation regulation requirement of the numerical control pesticide steaming and fermenting integrated machine, wherein the feeding amount of each vehicle is 200-400 kg. And opening a steam inlet valve to control the pressure in the box body to be below 0.1 MPa. And (5) timing when the temperature of the steamed medicine reaches 100 ℃, and steaming for 40 minutes. Taking out, slightly airing, and stirring the mixture back to the steam.
(9) And (3) drying: drying with an open drying oven, drying at a thickness of not more than 20cm, turning on a power switch, setting the temperature to 75 deg.C (allowing the actual temperature to float within + -5 deg.C), timing when the temperature rises to the set temperature, drying for 5-6 hr, and turning over at proper time during drying.
(10) And (6) packaging.
(11) And (6) warehousing the finished product.
The performance of the fermented soybeans obtained in the embodiment is detected. Through visual observation, the fermented soybean particles are complete, the appearance is black and has no mildew, the skin is basically complete and is not wrinkled; the fermented soybean has aromatic smell and no ammonia smell; randomly selecting semen Sojae Preparatum with soft texture, and black cross section. From the observation results of appearance, smell, texture and section, it was confirmed that the fermentation of the fermented soybeans was complete.
Randomly collecting 1g of the fermented soybean of the embodiment, grinding, adding 10ml of water, soaking in a water bath at 50-60 ℃ for 1 hour, and filtering. Taking 1ml of filtrate, adding 4 drops of 1% copper sulfate solution and 40% potassium hydroxide solution respectively, and shaking to ensure that no mauve appears.
The control bacteria were detected as no salmonella, no escherichia coli, and no cholate-resistant gram.
According to the 2020 edition of Chinese pharmacopoeia, the daidzein content and the genistein content of the fermented soybean are detected, wherein the daidzein content is 1.12mg/g, and the genistein content is 0.82 mg/g. The aglycone content of a certain fermented soybean sold in the market is 526.62 mu g/g.
Example 2
(1) Sorting: taking out raw medicinal materials, cleaning in workshop (where the medicinal materials are strictly prohibited to directly contact with ground), removing impurities, worm-eaten parts, mildew and non-medicinal parts, and putting the cleaned medicinal materials into a clean container.
(2) Decocting auxiliary materials: taking 7kg of folium Mori and 7kg of herba Artemisiae Annuae per 100kg of clean semen Sojae Atricolor, mixing with adjuvants, placing in a heatable moistening tank (containing folium Mori and herba Artemisiae Annuae), adding water until the medicine surface is soaked, opening a steam inlet valve, decocting for 1.5 hr, filtering, collecting adjuvant decoction with a clean container, and taking out the residue and placing in a clean container for use.
(3) Moistening: putting the cleaned black beans into a stainless steel medicament moistening tray, adding auxiliary material decoction, soaking for 2 hours, checking every 1 hour until the black beans are completely soaked.
(4) Steaming: and (3) steaming the pesticide by using a numerical control pesticide steaming and fermenting integrated machine, putting the moistened product into a fermentation sieve according to the operation specification requirement of the numerical control pesticide steaming and fermenting integrated machine, and putting the moistened product into the numerical control pesticide steaming and fermenting integrated machine, wherein the feeding amount of each truck is 200-400 kg. And opening a steam inlet valve to control the pressure in the box body to be below 0.1 MPa. Timing when the temperature of the medicine to be steamed reaches 100 ℃, and steaming for 1 hour until the medicine to be steamed is thoroughly steamed. Taking out, slightly airing, and stirring the mixture back to the steam. And after the medicine steaming is finished, the discharging operation is finished strictly according to the operation specification requirements of the numerical control medicine steaming and fermenting integrated machine.
(5) Preparing yeast: after the steamed product is cooled, spreading fermentation strains on the fermentation sieve, and using 200g of fermentation strains per 1 ton of raw materials, wherein each 200g of fermentation strains contains 100g of Aspergillus hominis 3.042, 50g of Bacillus subtilis and 50g of Debaryomyces hansenii. After being uniformly mixed, the mixture is pushed into a numerical control steaming and fermenting integrated machine. Regulating and controlling the fermentation temperature to 23 ℃ (allowing the actual temperature to float within +/-2 ℃) and the relative humidity to 90%, and fermenting until the yellow clothes are coated.
(6) Cleaning: and (3) putting water into the heatable medicine moistening pool, opening a steam inlet valve, and closing the steam inlet valve after the water temperature reaches about 50 ℃. Adding appropriate amount of boiled water into the fermented product, and stirring continuously until the yellow clothes are removed. And (4) transferring the cleaned materials into a numerical control steaming and fermenting integrated machine.
(7) And (3) secondary fermentation: and (3) putting the cleaned fermented product into a fermentation sieve, pushing the fermented product into a numerical control medicine steaming and fermentation integrated machine, and regulating and controlling the fermentation temperature to be 43 ℃ (allowing the actual temperature to float within the range of +/-2 ℃) and the relative humidity to be 90%. Standing for 15-20 days until fermentation is completed and fragrance overflows, and stopping fermentation.
(8) Secondary steaming: and (3) steaming the pesticide by using a numerical control pesticide steaming and fermenting integrated machine, and putting the wet product into the numerical control pesticide steaming and fermenting integrated machine according to the operation regulation requirement of the numerical control pesticide steaming and fermenting integrated machine, wherein the feeding amount of each vehicle is 200-400 kg. And opening a steam inlet valve to control the pressure in the box body to be below 0.1 MPa. And (5) timing when the temperature of the steamed medicine reaches 100 ℃, and steaming for 40 minutes. Taking out, slightly airing, and stirring the mixture back to the steam.
(9) And (3) drying: drying with an open drying oven, drying at a thickness of not more than 20cm, turning on a power switch, setting the temperature to 75 deg.C (allowing the actual temperature to float within + -5 deg.C), timing when the temperature rises to the set temperature, drying for 5-6 hr, and turning over at proper time during drying.
(10) And (6) packaging.
(11) And (6) warehousing the finished product.
The performance of the fermented soybeans obtained in the embodiment is detected. Through visual observation, the fermented soybean particles are complete, the appearance is black and has no mildew, the skin is basically complete and is not wrinkled; the fermented soybean has aromatic smell and no ammonia smell; randomly selecting semen Sojae Preparatum with soft texture, and black cross section. From the observation results of appearance, smell, texture and section, it was confirmed that the fermentation of the fermented soybeans was complete.
Randomly collecting 1g of the fermented soybean of the embodiment, grinding, adding 10ml of water, soaking in a water bath at 50-60 ℃ for 1 hour, and filtering. Taking 1ml of filtrate, adding 4 drops of 1% copper sulfate solution and 40% potassium hydroxide solution respectively, and shaking to ensure that no mauve appears.
The control bacteria were detected as no salmonella, no escherichia coli, and no cholate-resistant gram.
According to the 2020 edition of Chinese pharmacopoeia, the daidzein content and the genistein content of the fermented soybean are detected, wherein the daidzein content is 1.25mg/g, and the genistein content is 0.86 mg/g.
It is to be understood that the invention is not limited to the examples described above, but that modifications and variations may be effected thereto by those of ordinary skill in the art in light of the foregoing description, and that all such modifications and variations are intended to be within the scope of the invention as defined by the appended claims.
Claims (10)
1. The preparation method of the fermented soybean is characterized by comprising the following steps of:
decocting auxiliary materials: adding folium Mori and herba Artemisiae Annuae as adjuvants, soaking in water, decocting, filtering, and collecting decoction of adjuvants;
moistening: adding adjuvant decoction into semen Sojae Atricolor, soaking until semen Sojae Atricolor is absorbed completely, and moistening thoroughly;
steaming: heating semen Sojae Atricolor with steam, steaming until it is thoroughly dispersed, taking out, slightly drying, and mixing with the steam;
preparing yeast: after the black beans are cooled, controlling the water content of the black beans to be about 80%, uniformly mixing the black beans and fermentation strains according to the proportion of 200g of the fermentation strains for every 1 ton of fermentation bed materials to obtain a yeast material, and fermenting until the yellow coats are coated;
cleaning: cleaning the yeast material with water of 50 + -5 deg.C until the yellow clothes are removed;
and (3) secondary fermentation: fermenting the cleaned yeast for 15-20 days until fermentation is completed and fragrance overflows, and stopping fermentation;
secondary steaming: heating the yeast material with steam, steaming for 30-50 min after the steaming temperature reaches 100 deg.C, taking out, slightly airing, and mixing with the steaming solution;
and (3) drying: drying at 75 +/-5 deg.C for 5-6 hr.
2. The manufacturing method of fermented soybean according to claim 1, wherein the fermentation strain is Aspergillus oryzae 3.042 fermented in Shanghai brewing, or three combined strains of Aspergillus oryzae 3.042 fermented in Shanghai brewing, Bacillus subtilis, and Debaryomyces hansenii in a mass ratio of Aspergillus oryzae powder, Bacillus subtilis powder, and Debaryomyces hansenii powder of 2:1: 1.
3. The manufacturing method of fermented soybeans according to claim 1, wherein the temperature of the moistening process is maintained between 35-45 ℃.
4. The manufacturing method of fermented soybeans according to claim 1, wherein the ultrasonic treatment is intermittently performed during the soaking process, every 30 minutes is one time, the ultrasonic power is controlled to be 200W, and the ultrasonic frequency band is controlled to be 20KHz, every 1 minute.
5. The manufacturing method of fermented soybeans according to claim 1, wherein in the fermentation process of the koji making step, the koji material is spread flat, the height of the koji material is not higher than 20cm, and the initial fermentation temperature is controlled to be 23 ± 2 ℃ and the relative humidity is controlled to be more than 90%; in the fermentation process, if the temperature exceeds 35 ℃, stirring is carried out to keep the product temperature at 30-35 ℃; after the yellow clothes are covered, leaven is discharged when the moisture of the leaven material is 28% -31%.
6. The manufacturing method of fermented soybeans according to claim 1, wherein in the secondary fermentation process, the koji material is spread flat, the height of the koji material is not higher than 20cm, the fermentation temperature is controlled to be 40-45 ℃, and the relative humidity is controlled to be 90%.
7. The manufacturing method of fermented soybeans according to claim 1, wherein the pressure of the steam chamber is controlled to be 0.1MPa or less in both of the steaming processes.
8. The manufacturing method of fermented soybeans according to claim 1, wherein during the drying process, the koji is spread flat, and the height of the koji is not more than 20 cm.
9. The method for preparing fermented soybean according to claim 1, wherein the auxiliary ingredients are added in a ratio of 7kg of mulberry leaves and 7kg of sweet wormwood herbs to 100kg of clean black soybean; in the step of decocting the auxiliary materials, the mulberry leaves and the sweet wormwood are placed in sequence, and then the sweet wormwood is placed; before decocting the auxiliary materials, the method also comprises the following steps:
cleaning and selecting: removing impurities, worm-eaten parts, mildew and non-medicinal parts in the raw materials.
10. Fermented soybeans produced by the method according to any one of claims 1 to 9.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011371268.8A CN112471417A (en) | 2020-11-30 | 2020-11-30 | Preparation method of fermented soybean and fermented soybean |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011371268.8A CN112471417A (en) | 2020-11-30 | 2020-11-30 | Preparation method of fermented soybean and fermented soybean |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112471417A true CN112471417A (en) | 2021-03-12 |
Family
ID=74937157
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202011371268.8A Pending CN112471417A (en) | 2020-11-30 | 2020-11-30 | Preparation method of fermented soybean and fermented soybean |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112471417A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114939134A (en) * | 2022-06-13 | 2022-08-26 | 安国市同義中药饮片有限公司 | Preparation method of fermented soybean |
| CN115054623A (en) * | 2022-07-12 | 2022-09-16 | 化州市华逸中药饮片有限公司 | Process for producing fermented soybean |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105767910A (en) * | 2016-04-15 | 2016-07-20 | 江西中医药大学 | Method for fermentation processing of fermented soybeans highly rich in gamma-aminobutyric acid |
| CN110024962A (en) * | 2019-04-16 | 2019-07-19 | 河南省青山药业股份有限公司 | A kind of preparation method of Fermented Soybean |
| CN110393266A (en) * | 2018-04-24 | 2019-11-01 | 沈阳药科大学 | A kind of preparation method of the nutrition of purebred strain fermentation and functional Fermented Soybean |
-
2020
- 2020-11-30 CN CN202011371268.8A patent/CN112471417A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105767910A (en) * | 2016-04-15 | 2016-07-20 | 江西中医药大学 | Method for fermentation processing of fermented soybeans highly rich in gamma-aminobutyric acid |
| CN110393266A (en) * | 2018-04-24 | 2019-11-01 | 沈阳药科大学 | A kind of preparation method of the nutrition of purebred strain fermentation and functional Fermented Soybean |
| CN110024962A (en) * | 2019-04-16 | 2019-07-19 | 河南省青山药业股份有限公司 | A kind of preparation method of Fermented Soybean |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114939134A (en) * | 2022-06-13 | 2022-08-26 | 安国市同義中药饮片有限公司 | Preparation method of fermented soybean |
| CN115054623A (en) * | 2022-07-12 | 2022-09-16 | 化州市华逸中药饮片有限公司 | Process for producing fermented soybean |
| CN115054623B (en) * | 2022-07-12 | 2023-05-05 | 化州市华逸中药饮片有限公司 | Process for producing fermented soya beans |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103271273A (en) | Health food for treating alopecia and preparation method thereof | |
| CN112471417A (en) | Preparation method of fermented soybean and fermented soybean | |
| KR101454315B1 (en) | Manufacturing method of softness fermented Black Ginseng | |
| CN105724645A (en) | Functional black mulberry tea product and making technology thereof | |
| CN105875940A (en) | Flower-fruit-flavor white tea cake and making method thereof | |
| CN103330182A (en) | Health-care sauce and preparation method thereof | |
| CN106350365A (en) | Large tank liquid making process of red yeast yellow rice wine | |
| CN106820002A (en) | A kind of preparation method of local flavor chopped Huang tribute green pepper | |
| CN103666928A (en) | Method for brewing sweet wine by utilizing corn as main raw material | |
| KR102002337B1 (en) | A manufacturing method of Cheong Kuk Jang having red ginseng paste | |
| JPH03240471A (en) | Production of eucommia ulmoides oliver tea | |
| CN106107906A (en) | A kind of soy sauce preparation method reducing into bent miscellaneous bacteria | |
| CN103800422B (en) | Compound electuary preparation of eucommia health care and products thereof | |
| CN106072386A (en) | A kind of relaxing muscles and tendons is prolonged life fermentation pepper sauce | |
| WO2010085009A1 (en) | Method for producing black garlic fermented and matured using enzyme | |
| CN108576125A (en) | The preparation method of five grain fermented glutinour rice food | |
| CN107307094A (en) | A kind of bean curd of fermented and preparation method thereof | |
| CN105661484A (en) | Production technology of glossy ganoderma mycelium powder | |
| CN103798520B (en) | A kind of feed additive of substitute antibiotics and preparation method thereof | |
| CN106509648A (en) | Flavored fermented soybeans and making method thereof | |
| CN209219097U (en) | A kind of high-efficiency and continuous boiling soybean milk device | |
| CN106635632A (en) | Aglaieae-flavored glutinous rice wine | |
| CN107460100B (en) | Preparation method of cereal and fruit leaf solid state fermentation tea and cereal and fruit leaf solid state fermentation tea | |
| CN105961753A (en) | Instant coffee tonifying the liver and the kidney and a preparing method thereof | |
| CN105941729A (en) | Kudzuvine root granulated tea and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20210312 |
|
| RJ01 | Rejection of invention patent application after publication |