CN113180216A - Fig fermented powder and preparation method thereof - Google Patents
Fig fermented powder and preparation method thereof Download PDFInfo
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- CN113180216A CN113180216A CN202110609016.2A CN202110609016A CN113180216A CN 113180216 A CN113180216 A CN 113180216A CN 202110609016 A CN202110609016 A CN 202110609016A CN 113180216 A CN113180216 A CN 113180216A
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- 239000000843 powder Substances 0.000 title claims abstract description 34
- 238000002360 preparation method Methods 0.000 title claims abstract description 22
- 239000011550 stock solution Substances 0.000 claims abstract description 38
- 238000000855 fermentation Methods 0.000 claims abstract description 31
- 230000004151 fermentation Effects 0.000 claims abstract description 31
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 24
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 24
- 238000001035 drying Methods 0.000 claims abstract description 17
- 241000186660 Lactobacillus Species 0.000 claims abstract description 8
- 229940039696 lactobacillus Drugs 0.000 claims abstract description 8
- 235000013336 milk Nutrition 0.000 claims abstract description 8
- 239000008267 milk Substances 0.000 claims abstract description 8
- 210000004080 milk Anatomy 0.000 claims abstract description 8
- 238000000034 method Methods 0.000 claims abstract description 5
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 16
- 150000001875 compounds Chemical class 0.000 claims description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 241000894006 Bacteria Species 0.000 claims description 11
- 238000002156 mixing Methods 0.000 claims description 10
- 230000001954 sterilising effect Effects 0.000 claims description 9
- 239000004310 lactic acid Substances 0.000 claims description 8
- 235000014655 lactic acid Nutrition 0.000 claims description 8
- 239000000203 mixture Substances 0.000 claims description 8
- 244000199866 Lactobacillus casei Species 0.000 claims description 7
- 235000013958 Lactobacillus casei Nutrition 0.000 claims description 7
- 241000194020 Streptococcus thermophilus Species 0.000 claims description 7
- 229940017800 lactobacillus casei Drugs 0.000 claims description 7
- 229930006000 Sucrose Natural products 0.000 claims description 5
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 5
- 235000013325 dietary fiber Nutrition 0.000 claims description 5
- 239000000706 filtrate Substances 0.000 claims description 5
- 239000005720 sucrose Substances 0.000 claims description 4
- 235000010469 Glycine max Nutrition 0.000 claims description 3
- 239000002994 raw material Substances 0.000 claims description 3
- 244000068988 Glycine max Species 0.000 claims description 2
- 238000004140 cleaning Methods 0.000 claims description 2
- 238000001914 filtration Methods 0.000 claims description 2
- 238000000265 homogenisation Methods 0.000 claims description 2
- 239000000463 material Substances 0.000 claims description 2
- 238000004659 sterilization and disinfection Methods 0.000 claims description 2
- 238000005406 washing Methods 0.000 claims description 2
- 238000004519 manufacturing process Methods 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 240000006024 Lactobacillus plantarum Species 0.000 abstract description 3
- 235000013965 Lactobacillus plantarum Nutrition 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 3
- 239000004615 ingredient Substances 0.000 abstract description 3
- 229940072205 lactobacillus plantarum Drugs 0.000 abstract description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 abstract description 2
- 239000002131 composite material Substances 0.000 abstract 1
- 235000018102 proteins Nutrition 0.000 description 16
- 235000013399 edible fruits Nutrition 0.000 description 6
- 102000004190 Enzymes Human genes 0.000 description 5
- 108090000790 Enzymes Proteins 0.000 description 5
- 239000000243 solution Substances 0.000 description 4
- 229960004793 sucrose Drugs 0.000 description 4
- 238000007599 discharging Methods 0.000 description 3
- 238000010298 pulverizing process Methods 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 2
- 235000001014 amino acid Nutrition 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 210000004027 cell Anatomy 0.000 description 2
- 229920002678 cellulose Polymers 0.000 description 2
- 239000001913 cellulose Substances 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 150000007524 organic acids Chemical class 0.000 description 2
- 235000005985 organic acids Nutrition 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 244000025361 Ficus carica Species 0.000 description 1
- 235000008730 Ficus carica Nutrition 0.000 description 1
- 229920002488 Hemicellulose Polymers 0.000 description 1
- 241000218922 Magnoliophyta Species 0.000 description 1
- 241000218231 Moraceae Species 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000021028 berry Nutrition 0.000 description 1
- 230000000975 bioactive effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000005907 cancer growth Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 210000002421 cell wall Anatomy 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- -1 polyphenol compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 235000004252 protein component Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 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
- 229930003231 vitamin Natural products 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/065—Microorganisms
-
- 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
- A23V2400/125—Casei
-
- 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
- A23V2400/169—Plantarum
-
- 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
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention belongs to the technical field of food processing in bioengineering, and particularly relates to a preparation method of fig fermented powder. The method comprises the following steps: preparing fig stock solution, preparing protein stock solution, fermenting by composite lactobacillus, drying and solidifying. The technical scheme provided by the invention utilizes lactobacillus plantarum obtained by fermenting fig to ferment the fig and the protein stock solution together to obtain high viable count, compared with the prior art that fig fermentation liquor and milk fermentation liquor are mixed or fig juice is added into the milk fermentation liquor, the fig fermented liquor has better taste and high nutritional value, and is further processed into powder convenient for storage and drying, so that the nutritional ingredients in the fig fermented liquor are stored to the maximum extent.
Description
Technical Field
The invention belongs to the technical field of food processing in bioengineering, and particularly relates to a preparation method of fig fermented powder.
Background
Fig (Ficus carica L.) is a flowering plant belonging to the family of Moraceae, and is one of the earliest fruit trees cultivated in the world. The fresh fig is a delicious and nutritional fruit, is rich in soluble dietary cellulose, trace mineral substances, antioxidant polyphenol compounds, saccharides, organic acids and more than 17 kinds of amino acids, has the effects of resisting oxidation, inhibiting the growth of cancer cells, controlling blood sugar, reducing cholesterol and the like, and is a health-care fruit used as medicine and food. Although fig is rich in various active ingredients, the cell wall of plant cells is composed of cellulose, hemicellulose and the like, the structure of fig is compact, and the nutrient ingredients in fig are difficult to be absorbed by human bodies only by eating fresh fruits, so that the bioavailability is low. Moreover, the fresh fig is berry, is easy to decay and deteriorate, is not easy to store, and seriously restricts the development of the fig industry.
Fig is further fermented to become fig enzyme, which is a health food with high nutritive value and is rich in various bioactive substances such as enzyme, polysaccharide, vitamins, amino acids, organic acids and the like, but the current fig enzyme is generally in a liquid type, is inconvenient to store and transport, generally only contains single plant enzyme, is single in business and is not good in taste.
Disclosure of Invention
The invention provides fig fermented powder and a preparation method thereof, which are used for solving the problem that the existing fig enzyme is single in storage, transportation and business.
In order to solve the technical problems, the technical scheme of the invention is as follows: the preparation method of the fig fermented powder comprises the following steps:
1) preparing fig stock solution: cleaning fresh fig, sterilizing, washing, crushing, naturally fermenting in a fermentation device, filtering naturally fermented fig to obtain filtrate as fig stock solution;
2) preparation of protein stock solution: mixing protein raw materials, sucrose, dietary fibers and water, homogenizing, and sterilizing at high temperature to obtain protein stock solution;
3) and (3) compound lactobacillus fermentation: mixing the fig stock solution obtained in the step 1) and the protein stock solution obtained in the step 2), inoculating compound lactobacillus into the mixture, fermenting at the temperature of 37-45 ℃, and stopping fermentation when the titrated acidity reaches a preset value;
4) drying and curing: drying the fermentation liquor to remove water, controlling the water content to be 4-8%, and crushing to obtain 80-120 mesh powder.
The lactobacillus plantarum strain obtained after primary fermentation of fig can be well suitable for fig fermentation, and can also be used as one of the strains for protein component fermentation.
Optionally, the natural fermentation time in the step 1) is 80-120 days.
Optionally, the protein material is milk powder or soy flour.
Optionally, the homogenization in step 2) is at a pressure of 18-20MPa and the sterilization is at a temperature of 90-98 ℃ for a period of 1-3 h.
Optionally, the weight percentages of the components in the step 2) are as follows:
optionally, in the step 3), the compound lactic acid bacteria comprise lactobacillus casei and streptococcus thermophilus, and the ratio of the lactobacillus casei to the streptococcus thermophilus is 1:2 in parts by weight.
Optionally, in the step 3), the weight ratio of the fig stock solution in the step 1) to the protein stock solution in the step 2) is 10 (2-10).
Optionally, the predetermined acidity value in step 3) is 240-.
Optionally, the drying method in step 4) is vacuum belt drying.
The invention also provides fig fermented powder which is obtained by the preparation method.
The technical scheme provided by the invention utilizes lactobacillus plantarum obtained by fermenting fig to ferment the fig and the protein stock solution together to obtain high viable count, compared with the prior art that fig fermentation liquor and milk fermentation liquor are mixed or fig juice is added into the milk fermentation liquor, the fig fermented liquor has better taste and high nutritional value, and is further processed into powder convenient for storage and drying, so that the nutritional ingredients in the fig fermented liquor are stored to the maximum extent.
Detailed Description
For the convenience of understanding, the preparation method of fig fermented powder is described below with reference to examples, which are only for illustrating the present invention and are not intended to limit the scope of the present invention.
The raw materials used in the examples are all commercial products except for the specific descriptions, and if the specific descriptions are not provided, the processes therein are also conventional.
Example 1
The preparation method of the fig fermented powder comprises the following steps:
1) preparing fig stock solution: fresh fig fruits collected from the Weihai in Shandong are sequentially cleaned, sterilized, washed, smashed and then put into a fermentation tank for natural fermentation for 105 days, and then are filtered, and the filtrate is fig stock solution;
2) preparation of protein stock solution: mixing 15% of milk powder, 8% of cane sugar, 10% of dietary fiber and the balance of water according to weight percentage, homogenizing under the pressure of 18-20MPa, and sterilizing at the temperature of about 95 ℃ for 2 hours to obtain a protein stock solution;
3) and (3) compound lactobacillus fermentation: mixing 10 kg of fig stock solution obtained in the step 1) and 5kg of protein stock solution obtained in the step 2), inoculating compound lactic acid bacteria into the mixture, wherein the compound lactic acid bacteria consist of lactobacillus casei and streptococcus thermophilus in a weight ratio of 1:2, fermenting at the temperature of about 37 ℃, and stopping fermentation when the titrated acidity reaches 270 DEG T;
4) drying and curing: drying the mixture in a vacuum belt dryer, wherein the feeding temperature is 55 ℃, the discharging temperature is 40 ℃, the flow rate is 55kg/h, the vacuum degree is 10Pa, and the water content is controlled to be about 5%. Pulverizing dried cake into 80 mesh powder with active bacteria content more than 108。
Example 2
The preparation method of the fig fermented powder comprises the following steps:
1) preparing fig stock solution: fresh fig fruits collected from the Weihai in Shandong are sequentially cleaned, sterilized, washed, smashed and then put into a fermentation tank for natural fermentation for 90 days, and then are filtered, and the filtrate is fig stock solution;
2) preparation of protein stock solution: mixing 20% of soybean powder, 10% of sucrose, 5% of dietary fiber and the balance of water by weight percentage, homogenizing under the pressure of 18-20MPa, and sterilizing at the temperature of about 90 ℃ for 3 hours to obtain protein stock solution;
3) and (3) compound lactobacillus fermentation: mixing 10 kg of fig stock solution obtained in the step 1) and 10 kg of protein stock solution obtained in the step 2), inoculating compound lactic acid bacteria into the mixture, wherein the compound lactic acid bacteria consist of lactobacillus casei and streptococcus thermophilus in a weight ratio of 1:2, fermenting at the temperature of about 40 ℃, and stopping fermentation when the titrated acidity reaches 250 DEG T;
4) drying and curing: drying the mixture in a vacuum belt dryer, wherein the feeding temperature is 55 ℃, the discharging temperature is 40 ℃, the flow rate is 55kg/h, the vacuum degree is 10Pa, and the water content is controlled to be about 8%. Pulverizing the dried cake into 100 mesh powder with active bacteria content more than 108。
Example 3
The preparation method of the fig fermented powder comprises the following steps:
1) preparing fig stock solution: fresh fig fruits collected from the Weihai in Shandong are sequentially cleaned, sterilized, washed, smashed and then put into a fermentation tank for natural fermentation for 120 days, and then are filtered, and the filtrate is fig stock solution;
2) preparation of protein stock solution: mixing 10% of milk powder, 4% of sucrose, 15% of dietary fiber and the balance of water according to weight percentage, homogenizing under the pressure of 18-20MPa, and sterilizing at the temperature of about 98 ℃ for 1.5 hours to obtain a protein stock solution;
3) and (3) compound lactobacillus fermentation: mixing 10 kg of fig stock solution obtained in the step 1) and 2 kg of protein stock solution obtained in the step 2), inoculating compound lactic acid bacteria into the mixture, wherein the compound lactic acid bacteria consist of lactobacillus casei and streptococcus thermophilus in a weight ratio of 1:2, fermenting at the temperature of about 42 ℃, and stopping fermentation when the titrated acidity reaches 260 DEG T;
4) drying and curing: drying the mixture in a vacuum belt dryer, wherein the feeding temperature is 55 ℃, the discharging temperature is 40 ℃, the flow rate is 55kg/h, the vacuum degree is 10Pa, and the water content is controlled to be about 4%. Pulverizing the dried cake into 120 mesh powder with active bacteria content more than 108。
Finally, it should be noted that: the above examples are only for illustrating the technical solutions of the present invention, and are not limited thereto. Although the present invention has been described in detail with reference to the foregoing embodiments, it will be understood by those of ordinary skill in the art that: it is to be understood that modifications may be made to the technical solutions described in the foregoing embodiments, or some or all of the technical features may be equivalently replaced, and such modifications or replacements may not make the essence of the corresponding technical solutions depart from the scope of the technical solutions of the embodiments of the present invention.
Claims (10)
1. A preparation method of fig fermented powder is characterized by comprising the following steps:
1) preparing fig stock solution: cleaning fresh fig, sterilizing, washing, crushing, naturally fermenting in a fermentation device, filtering naturally fermented fig to obtain filtrate as fig stock solution;
2) preparation of protein stock solution: mixing protein raw materials, sucrose, dietary fibers and water, homogenizing, and sterilizing at high temperature to obtain protein stock solution;
3) and (3) compound lactobacillus fermentation: mixing the fig stock solution obtained in the step 1) and the protein stock solution obtained in the step 2), inoculating compound lactobacillus into the mixture, fermenting at the temperature of 37-45 ℃, and stopping fermentation when the titrated acidity reaches a preset value;
4) drying and curing: drying the fermentation liquor to remove water, controlling the water content to be 4-8%, and crushing to obtain 80-120 mesh powder.
2. The preparation method of fig baking powder according to claim 1, wherein the natural fermentation time in step 1) is 80-120 days.
3. The method for preparing fig baking powder according to claim 1, wherein the protein material is milk powder or soybean powder.
4. The preparation method of fig baking powder according to claim 1, wherein the homogenization in step 2) is under a pressure of 18-20MPa, and the sterilization is at a temperature of 90-98 ℃ for a period of 1-3 h.
5. The preparation method of fig baking powder according to claim 1, wherein the components in the step 2) are as follows in percentage by weight:
6. the preparation method of fig baking powder according to claim 1, wherein in the step 3), the compound lactic acid bacteria comprise lactobacillus casei and streptococcus thermophilus, and the ratio of lactobacillus casei to streptococcus thermophilus is 1:2 by weight.
7. The preparation method of fig fermented powder according to claim 1, wherein in the step 3), the weight ratio of fig stock solution in the step 1) to the protein stock solution in the step 2) is 10 (2-10).
8. The method for preparing fig baking powder as claimed in claim 1, wherein the predetermined acidity value in step 3) is 240-270 ° T.
9. The method for preparing fig baking powder according to claim 1, wherein the drying method in step 4) is vacuum belt drying.
10. A fig fermented powder characterized by being obtained by the production method according to any one of claims 1 to 9.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110609016.2A CN113180216A (en) | 2021-06-01 | 2021-06-01 | Fig fermented powder and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN202110609016.2A CN113180216A (en) | 2021-06-01 | 2021-06-01 | Fig fermented powder and preparation method thereof |
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| CN113180216A true CN113180216A (en) | 2021-07-30 |
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| CN202110609016.2A Pending CN113180216A (en) | 2021-06-01 | 2021-06-01 | Fig fermented powder and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101731533A (en) * | 2008-11-06 | 2010-06-16 | 牛建勋 | Red date nutrient oral liquid and processing method thereof |
| CN103947752A (en) * | 2014-04-30 | 2014-07-30 | 叶新 | Kiwi fruit enzyme yogurt and preparation method thereof |
| CN104172187A (en) * | 2014-08-22 | 2014-12-03 | 江苏紫石微康生物科技有限公司 | Preparation method of probiotics fermented flavor powder |
| CN105211880A (en) * | 2015-11-16 | 2016-01-06 | 王殿丰 | A kind of preparation method of fig ferment |
| CN106942742A (en) * | 2017-03-30 | 2017-07-14 | 四川久润泰科技有限公司 | A kind of preparation method of fig ferment |
| CN111109598A (en) * | 2020-02-24 | 2020-05-08 | 韶关市紫背桃源生态科技有限公司 | Multiple fruit and vegetable enzyme products and preparation method thereof |
-
2021
- 2021-06-01 CN CN202110609016.2A patent/CN113180216A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101731533A (en) * | 2008-11-06 | 2010-06-16 | 牛建勋 | Red date nutrient oral liquid and processing method thereof |
| CN103947752A (en) * | 2014-04-30 | 2014-07-30 | 叶新 | Kiwi fruit enzyme yogurt and preparation method thereof |
| CN104172187A (en) * | 2014-08-22 | 2014-12-03 | 江苏紫石微康生物科技有限公司 | Preparation method of probiotics fermented flavor powder |
| CN105211880A (en) * | 2015-11-16 | 2016-01-06 | 王殿丰 | A kind of preparation method of fig ferment |
| CN106942742A (en) * | 2017-03-30 | 2017-07-14 | 四川久润泰科技有限公司 | A kind of preparation method of fig ferment |
| CN111109598A (en) * | 2020-02-24 | 2020-05-08 | 韶关市紫背桃源生态科技有限公司 | Multiple fruit and vegetable enzyme products and preparation method thereof |
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Application publication date: 20210730 |
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