CN1271944C - Production method for soybean paste mixed fungus leaven - Google Patents

Production method for soybean paste mixed fungus leaven Download PDF

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Publication number
CN1271944C
CN1271944C CNB031325238A CN03132523A CN1271944C CN 1271944 C CN1271944 C CN 1271944C CN B031325238 A CNB031325238 A CN B031325238A CN 03132523 A CN03132523 A CN 03132523A CN 1271944 C CN1271944 C CN 1271944C
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China
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culture medium
sauce
cultivated
yeast
lactic acid
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CNB031325238A
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Chinese (zh)
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CN1568790A (en
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马莺
李海梅
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东北农业大学
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Abstract

The present invention provides a production method for mixed strain leaven of soybean sauce. Fermentation strain comprises aspergillus oryzae and aspergillus niger; firstly, the strain is activated; the activated strain is cultivated further; after further cultivation, the strain is made into mould starter; the fresh mould starter is frozen, dried and made into the mixed strain leave; skimmed milk is used as protective agents. In the present invention, the aspergillus oryzae and the aspergillus niger are mixed to make the mould starter, and the mould starter is made into the freezing-drying mould starter. Active dry yeast and freeze drying lactic acid bacteria ferment are added in the later period of fermentation. The production method shortens the fermentation period of brewing the soybean sauce and improves the flavor of quickly brewing sauce.

Description

The production method of soya sauce fermented by mixed bacterium agent

(1) technical field

What the present invention relates to is a kind of preparation method of leavening, specifically a kind of production method that is used for the leavening of soya sauce production.

(2) background technology

Brewageing sauce is a kind of nutritious fermented food.Because it is not only delicious in taste, and the amino acid of needed by human all has enough content in sauce; Natural reddish brown pigment is arranged in sauce, is the safe colouring agent of food; Also has complicated fragrance component, for food has increased soft fragrance; The more important thing is and contain various B family vitamins in the sauce, can whet the appetite, promote digestion.So sauce is not only a kind of flavouring, and be a kind of nutritious fermented food.

On China's food history, the appearance of sauce is very early, according to historical data records, has just begun production the Zhou Dynasty before 3000, has become indispensable flavouring to the Spring and Autumn and the Warring States Periods.The initial sauce that occurs is that raw material is made with meat, is the meat pulp that is commonly referred to as of raw material with beastly meat, with the alec that cries of flesh of fish work.Later on along with Agricultural Development, having occurred with cereal and beans is the vegetalitas sauce classes such as beans sauce, wheat sauce, flour paste, elm sauce of raw material, and has obtained development rapidly, especially is that the beans sauce of raw material develops rapidly especially with the soybean.

Though it is with a long history that China's soya sauce is produced, but its development is slower, now still rest on the backward level, the general mode that adopts family to produce: with soybean, flour is raw material, utilize the natural fermented sauce song of making, add salt solution in outdoor watt of cylinder, weather exposure is made soya sauce by fermentation.The production method of old unstrained spirits sauce is: with soybean, flour is raw material, makes the sauce song with stepping on yellow submethod, adds salt solution and ferments in outdoor vat, and weather exposure make yellow bean sauce, its delicious flavour through 1 year fermentation time, but health is relatively poor.Airborne during the fermentation various types of yeast, bacterium and mould all can enter in the sauce.Have plenty of usefully in these microorganisms, have plenty of harmful.Detrimental microorganisms not only can influence the local flavor of yellow bean sauce, but also people's health is produced very big harm.The soya sauce of plant produced is a raw material with soybean, flour, through processing, in deep closet, utilizes the pure kind song of cultivating to make the sauce song, ferments in fermentation tank again, and its fermentation process adopts the roasting or vapour insulation of low baking temperature.But owing to be that the protein utilization of its raw material is low with single bacterial classification koji fermenting and producing soya sauce, fermentation period is long, and the local flavor of sauce is not as the sauce of spontaneous fermentation.

(3) summary of the invention

The object of the present invention is to provide a kind of fermentation period short, the production method of nutritious, the soya sauce fermented by mixed bacterium agent that mouthfeel is good of product.

The object of the present invention is achieved like this: comprise aspergillus oryzae and aspergillus niger in the fermented bacterium, earlier bacterial classification is activated, activation method is aspergillus oryzae to be chosen receive in the juice agar medium of bean sprouts, cultivated under 28~30 ℃ of temperature 3 days, aspergillus niger is chosen to receive in the wort agar culture medium that concentration is 6~7 Baume degrees, under 28~30 ℃ temperature cultivated 3 days; Activated bacterial classification enlarges cultivation again, enlarging culture condition is: the ratio in wheat bran 30-50%, bean cake powder 8-15%, maltose 1-2%, water 50-60% prepares bacterial classification expansion culture medium, inoculate aspergillus oryzae and aspergillus niger respectively, under 28~30 ℃ of temperature, cultivated 65-75 hour; Enlarging the making of cultivation back plants bent, kind of the bent operating condition of making is: aspergillus oryzae and aspergillus niger are with (6-8): 2 ratio is mixed, add the water that accounts for raw material gross mass 95%~100%, 3.5 mesh sieve sieves once, piles up profit water again 1 hour, under 0.1Mp pressure, sterilized 1 hour, take the dish out of the pot the back after sieve once, and grog moisture content 52%~55% was cultivated 72 hours under 28 ℃~30 ℃ conditions; With the bent freeze drying of fresh kind, protective agent is a skimmed milk.

The present invention can also comprise some features like this: 1, enlarge culture medium and under 120 ℃ of temperature bacterial classification expansion culture medium was sterilized 30~60 minutes earlier before inoculation.2, fermented bacterium also comprises saccharomycete, to enlarge cultivation after the saccharomycete activation earlier, enlarging the culture medium of cultivating is brewer's wort, saccharomycete is chosen to receive in the wort agar culture medium activate twice, and the saccharomycete that activation is good is received by inoculum concentration 2% and enlarged in the culture medium, culture medium is a brewer's wort, 28~30 ℃ of cultivation temperature, incubation time 3 days, washing enlarges the yeast mash of cultivating and gets yeast milk, again to yeast milk squeeze yeast cake, yeast cake is drying to obtain active dry yeast.3, fermented bacterium also comprises lactic acid bacteria; lactic acid bacteria chosen to receive in the MRS culture medium activate twice; the lactic acid bacteria that activation is good is received in the fermentation medium by kind of an amount 2%; fermentation medium consists of soybean juice 100ml; bean cake powder 2%; glucose 2g; sodium chloride 1g; pH7.0 cultivated 24 hours down for 37 ℃, make wherein total bacteria count reach 108/more than the ml; nutrient solution is carried out centrifugation; collect somatic cells in anti-cryoprotector medium, make concentrating cells suspension, carry out the freeze-drying processing then and make the freeze-dried lactic acid bacteria leavening.

Song is the mould culture, is divided into the bent and sauce Daqu of sauce kind owing to purposes is different.Sauce kind song mainly is for the sauce Daqu provides mycotic spore, so mainly be the growth rhythm that requirement culture process parameter meets mould in its expansion incubation.The sauce Daqu is the composition branch that enzyme, sauce microorganism, finished product sauce are provided for the sauce fermentation, so in its incubation, should meet the growth rhythm of mould, the product enzyme rule of mould and the quality of finished product sauce, also will take into account sauce lactic acid bacteria, the growth of sauce yeast, breeding simultaneously.Koji is the key link that soy sauce is brewageed, and does not have good song, just can not brew colory soy sauce.At present, domestic most of sauce based article manufacturer all adopts aspergillus oryzae 3042 kojis.This strain bacterium solid-state koji that suits, the prolease activity height has also that growth is fast, a manageability, more extensive, characteristics such as nitrogen utilization of raw material is stable.But single bacterial classification koji has shortcomings such as enzyme system is incomplete, acid protease activity is weak, nitrogen utilization of raw material is low.The present invention adopts aspergillus oryzae MY-1 and aspergillus niger MY-2 mass seed production song, and will plant song and make the freeze-drying song, inserts into then in the bent culture medium and makes song.Mix the vigor that koji can improve acidity, neutrality and three kinds of protease of alkalescence, improve the protein utilization rate of raw material, shorten fermentation period.

During the fermentation, reduce to about 4.5 gradually about the pH6.5 of the acid-base value of sauce by the initial stage.Because the effect of various protease increases soluble nitrogen in the sauce, mainly be to increase amino-acid nitrogen during this, this is a leading indicator of weighing sauce fermented quality quality.The present invention adopts many bacterial classifications mixing kojis to remedy the aspergillus oryzae single culture and brewages the too weak defective of sauce acid protease activity, makes the ratio of various enzymes in the sauce more become reasonable.

The fragrance component of sauce generates by later stage fermentation, and is though their content in the composition of sauce is atomic, very big to the local flavor influence of sauce.The local flavor of sauce certain single kind of thalline anything but can form, and lean on the synergy of multiple micropopulation.The present invention adds saccharomycete MY-3 in the fermentation later stage, and it is the extremely strong aroma-producing yeasts of salt tolerance, has very strong osmotic pressure, decapacitation generates outside a large amount of ethanol, also under the condition of high temperature, make carbohydrate generate polyalcohol, i.e. glycerine, arabite, glycitols such as red threitol.These materials have played important function to the formation of sauce local flavor, and the ethanol content in the ripe sauce unstrained spirits reaches more than 2%, make product have strong fragrance.The yeast class also participates in the generation of amino acid and organic acid except that the generation that participates in fragrance ingredients such as phosphoryl compound, acetal, sulfur-containing compound, the self-dissolving of yeast thalline generates butanedioic acid.As seen, should add the saccharomycete that helps increasing the sauce local flavor for quality and the local flavor that improves sauce.

In the brewageing of yellow bean sauce, can utilize the metabolite of bacterium to improve the local flavor of yellow bean sauce.As: lactic acid bacteria participates in the effect of aspergillus and yeast during the fermentation, produces metabolism products such as ethyl lactate, all is the active ingredient of promoting the yellow bean sauce local flavor.So brewage and the lactic acid bacteria of yellow bean sauce have confidential relation.It can not only be grown in song, but also influences the maturation of sauce wine with dregs.It can become lactic acid to breakdown of glucose, can grow in 20% salt, and the alcohols that it and saccharomycete produce is combined to the ester class, forms the flavour of yellow bean sauce.

The present invention is with aspergillus oryzae and aspergillus niger mass seed production song.It is neatly healthy and strong to plant bent mycelia, and spore is grown thickly, and is no sandwich, other peculiar smell such as no head mold, mould.Kind of a Qu Xiangqi is arranged, plant bent inner no wheat bran true qualities and hard-core.Crumb when kind bent with finger, the phenomenon of smoldering (spore flies upward) is arranged, soft and smooth, the spore number is that the moisture kind of every gram is bent at (butt 50~6,000,000,000/more than the gram) more than 20~2,500,000,000, fresh kind of Qu Yaoqiu spore germination rate is more than 90%, and prolease activity is more than 4000~5000u/g (butt meter).Fresh kind song is done freeze-drying handle, make freeze-drying kind song.Freeze-drying kind Qu Yaoqiu spore survival rate is more than 70%.The present invention makes active dry yeast with saccharomycete.Active dry yeast living cell rate after rehydration is 70%~90%.The present invention does freeze drying with lactic acid bacteria and handles, and makes the freeze-dried lactic acid bacteria leavening.Be that the leavening that the present invention produces is made up of freeze-drying kind song, active dry yeast and freeze-dried lactic acid bacteria leavening.

The present invention is protein raw material with the dregs of beans, and wheat flour is a starchy material.Utilize aspergillus oryzae and aspergillus niger mass seed production song, and its system is made freeze-drying kind song.Add active dry yeast bacterium and freeze-dried lactic acid bacteria leavening in the fermentation later stage.Shorten the fermentation period of quickly brewing Huang, improved the local flavor of quickly brewing sauce.

(4) specific embodiment

For example the present invention is done more detailed description below:

1, select aspergillus oryzae and aspergillus niger as main bacterial classification, earlier bacterial classification is activated, activation method is aspergillus oryzae to be chosen receive in the fermented bean drink agar medium, cultivated under 28~30 ℃ of temperature 3 days, aspergillus niger is chosen to receive in the wort agar culture medium that concentration is 6~7 Baume degrees, under 28~30 ℃ temperature cultivated 3 days; Activated bacterial classification is enlarging cultivation, enlarging culture condition is: the ratio in wheat bran 30-50%, bean cake powder 8-15%, maltose 1-2%, water 50-60% prepares bacterial classification expansion culture medium, enlarging culture medium sterilized 30~60 minutes to bacterial classification expansion culture medium under 120 ℃ of temperature earlier before inoculation, connect aspergillus oryzae and aspergillus niger by inoculum concentration 2% respectively, under 28~30 ℃ of temperature, cultivated 65-75 hour; Enlarging the making of cultivation back plants bent, kind of the bent operating condition of making is: aspergillus oryzae and aspergillus niger are with (6-8): 2 ratio is mixed, add the water that accounts for raw material gross mass 95%~100%, 3.5 mesh sieve sieves once, piled up profit water again 1 hour, sterilization is 1 hour under 0.1Mp pressure, takes the dish out of the pot the back after sieve once, grog moisture content 52%~55% was cultivated 72 hours under 28 ℃~30 ℃ conditions; With the bent freeze drying of fresh kind, protective agent is a skimmed milk.

Fermented bacterium also comprises saccharomycete, to enlarge cultivation after the saccharomycete activation earlier, enlarging the culture medium of cultivating is brewer's wort, saccharomycete chosen to receive in the wort agar culture medium activate twice, the saccharomycete that activation is good is received by inoculum concentration 2% and is enlarged in the culture medium, culture medium is a brewer's wort, 28~30 ℃ of cultivation temperature, incubation time 3 days.The yeast mash that washing enlarge to be cultivated gets yeast milk, again to yeast milk squeeze yeast cake, yeast cake is drying to obtain active dry yeast.Active dry yeast is moisture about 5%, and living cell rate is 70%~90% after rehydration.

Fermented bacterium also comprises lactic acid bacteria, lactic acid bacteria chosen to receive in the MRS culture medium activate twice, the lactic acid bacteria that activation is good is received in the fermentation medium by kind of an amount 2%, fermentation medium is soybean juice 100ml, bean cake powder 2%, glucose 2g, sodium chloride 1g, cultivated 24 hours down for pH7.0.37 ℃, making wherein, total bacteria count reaches 10 8More than/the ml.Nutrient solution is carried out centrifugation, collect somatic cells in anti-cryoprotector medium, make concentrating cells suspension, carry out the freeze-drying processing then and make the freeze-dried lactic acid bacteria leavening.Concrete technology is: lactobacter growth culture medium → sterilization → cooling → inoculating starter → centrifugation → add refrigerant → freeze drying → check → packing.The lactic acid bacteria freeze drying is handled, and cultivates lactic acid bacteria, and nutrient solution is carried out (7000 rev/mins of centrifugations; 10 minutes), collect somatic cells in anti-cryoprotector medium, make concentrating cells suspension; at absolute pressure 4Pa, under-35 ℃ of conditions, continue freeze drying 28~30 hours.The freeze drying survival rate of lactic acid bacteria is respectively 70%~90%.

2, select aspergillus oryzae and aspergillus niger as main bacterial classification, earlier bacterial classification is activated, activation method is aspergillus oryzae to be chosen receive in the fermented bean drink agar medium, cultivated under 28~30 ℃ of temperature 3 days, aspergillus niger is chosen to receive in the wort agar culture medium that concentration is 6~7 Baume degrees, under 28~30 ℃ temperature cultivated 3 days; Activated bacterial classification is enlarging cultivation, enlarging culture condition is: the ratio in wheat bran 35%, bean cake powder 10%, maltose 1%, water 54% prepares bacterial classification expansion culture medium, enlarging culture medium sterilized 40 minutes to bacterial classification expansion culture medium under 120 ℃ of temperature earlier before inoculation, connect aspergillus oryzae and aspergillus niger by inoculum concentration 2% respectively, under 28~30 ℃ of temperature, cultivated 70 hours; Enlarging the making of cultivation back plants bent, planting the bent operating condition of making is: aspergillus oryzae and aspergillus niger mix with 8: 2 ratio, add the water that accounts for raw material gross mass 95%~100%, 3.5 mesh sieve sieves once, piled up profit water again 1 hour, sterilization is 1 hour under 0.1Mp pressure, takes the dish out of the pot the back after sieve once, grog moisture content 52%~55% was cultivated 72 hours under 28 ℃~30 ℃ conditions; With the bent freeze drying of fresh kind, protective agent is a skimmed milk.

Fermented bacterium also comprises saccharomycete, to enlarge cultivation after the saccharomycete activation earlier, enlarging the culture medium of cultivating is brewer's wort, saccharomycete chosen to receive in the wort agar culture medium activate twice, the saccharomycete that activation is good is received by inoculum concentration 2% and is enlarged in the culture medium, culture medium is a brewer's wort, 28~30 ℃ of cultivation temperature, incubation time 3 days.The yeast mash that washing enlarge to be cultivated gets yeast milk, again to yeast milk squeeze yeast cake, yeast cake is drying to obtain active dry yeast.Active dry yeast is moisture about 5%, and living cell rate is 70%~90% after rehydration.

Fermented bacterium also comprises lactic acid bacteria, lactic acid bacteria chosen to receive in the MRS culture medium activate twice, the lactic acid bacteria that activation is good is received in the fermentation medium by kind of an amount 2%, fermentation medium is soybean juice 100ml, bean cake powder 2%, glucose 2g, sodium chloride 1g, cultivated 24 hours down for pH7.0.37 ℃, making wherein, total bacteria count reaches 10 8More than/the ml.Nutrient solution is carried out centrifugation, collect somatic cells in anti-cryoprotector medium, make concentrating cells suspension, carry out the freeze-drying processing then and make the freeze-dried lactic acid bacteria leavening.Concrete technology is: lactobacter growth culture medium → sterilization → cooling → inoculating starter → centrifugation → add refrigerant → freeze drying → check → packing.The lactic acid bacteria freeze drying is handled, and cultivates lactic acid bacteria, and nutrient solution is carried out (7000 rev/mins of centrifugations; 10 minutes), collect somatic cells in anti-cryoprotector medium, make concentrating cells suspension; at absolute pressure 4Pa, under-35 ℃ of conditions, continue freeze drying 28~30 hours.The freeze drying survival rate of lactic acid bacteria is respectively 70%~90%.

Claims (4)

1, the production method of a kind of soya sauce fermented by mixed bacterium agent, it is characterized in that: comprise aspergillus oryzae and aspergillus niger in the fermented bacterium, earlier bacterial classification is activated, activation method is aspergillus oryzae to be chosen receive in the juice agar medium of bean sprouts, cultivated under 28~30 ℃ of temperature 3 days, aspergillus niger is chosen to receive in the wort agar culture medium that concentration is 6~7 Baume degrees, under 28~30 ℃ temperature cultivated 3 days; Activated bacterial classification enlarges cultivation again, enlarging culture condition is: the ratio in wheat bran 30-50%, bean cake powder 8-15%, maltose 1-2%, water 50-60% prepares bacterial classification expansion culture medium, inoculate aspergillus oryzae and aspergillus niger respectively, under 28~30 ℃ of temperature, cultivated 65-75 hour; Enlarging the making of cultivation back plants bent, kind of the bent operating condition of making is: aspergillus oryzae and aspergillus niger are with (6-8): 2 ratio is mixed, add the water that accounts for raw material gross mass 95%~100%, 3.5 mesh sieve sieves once, piles up profit water again 1 hour, under 0.1Mp pressure, sterilized 1 hour, take the dish out of the pot the back after sieve once, and grog moisture content 52%~55% was cultivated 72 hours under 28 ℃~30 ℃ conditions; With the bent freeze drying of fresh kind, protective agent is a skimmed milk.
2, the production method of soya sauce fermented by mixed bacterium according to claim 1 agent is characterized in that: enlarge culture medium and under 120 ℃ of temperature bacterial classification expansion culture medium was sterilized 30~60 minutes earlier before inoculation.
3, the production method of soya sauce fermented by mixed bacterium according to claim 1 and 2 agent, it is characterized in that: fermented bacterium also comprises saccharomycete, to enlarge cultivation after the saccharomycete activation earlier, enlarging the culture medium of cultivating is brewer's wort, saccharomycete chosen to receive in the wort agar culture medium activate twice, the saccharomycete that activation is good is received by inoculum concentration 2% and is enlarged in the culture medium, culture medium is a brewer's wort, 28~30 ℃ of cultivation temperature, incubation time 3 days, the yeast mash that washing enlarge to be cultivated gets yeast milk, again to yeast milk squeeze yeast cake, yeast cake is drying to obtain active dry yeast.
4, the production method of soya sauce fermented by mixed bacterium according to claim 1 and 2 agent, it is characterized in that: fermented bacterium also comprises lactic acid bacteria, lactic acid bacteria chosen to receive in the MRS culture medium activate twice, the lactic acid bacteria that activation is good is received in the fermentation medium by kind of an amount 2%, and fermentation medium consists of soybean juice 100ml, bean cake powder 2%, glucose 2g, sodium chloride 1g, pH7.0, cultivated 24 hours down for 37 ℃, making wherein, total bacteria count reaches 10 8More than/the ml, nutrient solution is carried out centrifugation, collect somatic cells in anti-cryoprotector medium, make concentrating cells suspension, carry out the freeze-drying processing then and make the freeze-dried lactic acid bacteria leavening.
CNB031325238A 2003-07-23 2003-07-23 Production method for soybean paste mixed fungus leaven CN1271944C (en)

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Families Citing this family (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN100333662C (en) * 2005-09-19 2007-08-29 江南大学 Artificial inoculation and controlled fermentation process of producing traditional bean jam
JP2007082441A (en) * 2005-09-21 2007-04-05 Ajinomoto Co Inc Method for producing rapidly-fermented miso-like food material having good taste and flavor
CN100429995C (en) * 2005-11-28 2008-11-05 济南德馨斋食品有限公司 Technique for improving flavous of sweet sauce made of fermented flour
CN100411535C (en) * 2006-05-31 2008-08-20 湖北山乡调味饮品有限公司 Laba beans multi-strain brewage process
CN102687845B (en) * 2011-03-21 2013-10-09 湖北山乡调味饮品有限公司 Flavor-enhanced kidney bean sauce and brewing method thereof
CN103416726A (en) * 2012-12-29 2013-12-04 河南工业大学 Preparation method for dedicated soybean paste leavening agent
CN104172094A (en) * 2014-07-03 2014-12-03 安徽味甲天食品酿造有限公司 Soybean sauce brewing process
CN106036494A (en) * 2016-06-12 2016-10-26 吉林省田野泉酿造有限公司 Compound strain prepared soybean paste and preparation method thereof
CN106262753B (en) * 2016-08-31 2020-08-25 徐州市金地杰农业发展有限公司 Fermented mushroom flavor sauce and processing method thereof
CN106562219A (en) * 2016-10-25 2017-04-19 吉林农业大学 Method of making soybean paste through mixed bacteria low-temperature fermentation
CN106722179A (en) * 2016-11-24 2017-05-31 广西大学 A kind of soya sauce and preparation method thereof

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