CN103750201B - A kind of plum dish ferment powder - Google Patents
A kind of plum dish ferment powder Download PDFInfo
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- CN103750201B CN103750201B CN201410026671.5A CN201410026671A CN103750201B CN 103750201 B CN103750201 B CN 103750201B CN 201410026671 A CN201410026671 A CN 201410026671A CN 103750201 B CN103750201 B CN 103750201B
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- plum dish
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- 239000000843 powder Substances 0.000 title claims abstract description 30
- 235000012907 honey Nutrition 0.000 claims abstract description 26
- 239000002994 raw material Substances 0.000 claims abstract description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 17
- 238000002360 preparation method Methods 0.000 claims abstract description 14
- 238000003756 stirring Methods 0.000 claims description 14
- 238000000034 method Methods 0.000 claims description 13
- 239000007788 liquid Substances 0.000 claims description 11
- 238000005554 pickling Methods 0.000 claims description 7
- 230000008569 process Effects 0.000 claims description 7
- 238000002791 soaking Methods 0.000 claims description 7
- 238000005507 spraying Methods 0.000 claims description 7
- 239000006228 supernatant Substances 0.000 claims description 7
- 150000001413 amino acids Chemical class 0.000 abstract description 6
- 238000000855 fermentation Methods 0.000 abstract description 6
- 230000004151 fermentation Effects 0.000 abstract description 6
- 239000011573 trace mineral Substances 0.000 abstract description 5
- 235000013619 trace mineral Nutrition 0.000 abstract description 5
- 230000029087 digestion Effects 0.000 abstract description 4
- 208000001953 Hypotension Diseases 0.000 abstract description 3
- 230000036528 appetite Effects 0.000 abstract description 3
- 235000019789 appetite Nutrition 0.000 abstract description 3
- 210000001124 body fluid Anatomy 0.000 abstract description 3
- 239000010839 body fluid Substances 0.000 abstract description 3
- 208000021822 hypotensive Diseases 0.000 abstract description 3
- 230000001077 hypotensive effect Effects 0.000 abstract description 3
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract description 2
- 235000013361 beverage Nutrition 0.000 abstract description 2
- 230000013872 defecation Effects 0.000 abstract description 2
- 235000021110 pickles Nutrition 0.000 abstract description 2
- 239000011780 sodium chloride Substances 0.000 abstract description 2
- 102000004190 Enzymes Human genes 0.000 description 14
- 108090000790 Enzymes Proteins 0.000 description 14
- 241000196324 Embryophyta Species 0.000 description 11
- 208000024891 symptom Diseases 0.000 description 6
- 230000000694 effects Effects 0.000 description 4
- 239000000047 product Substances 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- 235000013311 vegetables Nutrition 0.000 description 3
- 244000178993 Brassica juncea Species 0.000 description 2
- 235000005855 Brassica juncea var. subintegrifolia Nutrition 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000006870 function Effects 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 230000004060 metabolic process Effects 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- JPFCOVZKLAXXOE-XBNSMERZSA-N (3r)-2-(3,5-dihydroxy-4-methoxyphenyl)-8-[(2r,3r,4r)-3,5,7-trihydroxy-2-(4-hydroxyphenyl)-3,4-dihydro-2h-chromen-4-yl]-3,4-dihydro-2h-chromene-3,5,7-triol Chemical compound C1=C(O)C(OC)=C(O)C=C1C1[C@H](O)CC(C(O)=CC(O)=C2[C@H]3C4=C(O)C=C(O)C=C4O[C@@H]([C@@H]3O)C=3C=CC(O)=CC=3)=C2O1 JPFCOVZKLAXXOE-XBNSMERZSA-N 0.000 description 1
- 206010000087 Abdominal pain upper Diseases 0.000 description 1
- 241000251468 Actinopterygii Species 0.000 description 1
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 239000004382 Amylase Substances 0.000 description 1
- 102000013142 Amylases Human genes 0.000 description 1
- 108010065511 Amylases Proteins 0.000 description 1
- 241000271309 Aquilaria crassna Species 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 102000004882 Lipase Human genes 0.000 description 1
- 108090001060 Lipase Proteins 0.000 description 1
- 239000004367 Lipase Substances 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 102000035195 Peptidases Human genes 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 201000007100 Pharyngitis Diseases 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 229920001991 Proanthocyanidin Polymers 0.000 description 1
- 206010037660 Pyrexia Diseases 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000004913 activation Effects 0.000 description 1
- 235000019418 amylase Nutrition 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000000975 bioactive effect Effects 0.000 description 1
- 239000002775 capsule Substances 0.000 description 1
- 230000003197 catalytic effect Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 206010016766 flatulence Diseases 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 210000000987 immune system Anatomy 0.000 description 1
- 206010022000 influenza Diseases 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 230000003834 intracellular effect Effects 0.000 description 1
- 235000019421 lipase Nutrition 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 230000003908 liver function Effects 0.000 description 1
- 208000020442 loss of weight Diseases 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 210000000056 organ Anatomy 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000008439 repair process Effects 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 230000004206 stomach function Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Medicines Containing Plant Substances (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a kind of plum dish ferment powder, be with plum dish, brown slab sugar, honey for raw material, obtain plum dish ferment stoste by fermentation, then stoste made pressed powder; The weight proportion of described each raw material is: plum dish 1-5 part, brown slab sugar 0.3-1 part, honey 0.5-2 part.The present invention is to pickle plum dish for primary raw material, multivitamin, amino acid and trace element contained by plum dish is discharged by the mode of fermentation by the plum dish ferment powder prepared, the plum dish ferment powder self obtained has light saline taste, can eat with warm water, Beverage Service or directly eat, have help defecation, aid digestion, whet the appetite, promote the production of body fluid, hypotensive health-care efficacy is a kind of pure natural health-care product, preparation method is simple.
Description
Technical field
The present invention relates to a kind of ferment powder, specifically a kind of plum dish ferment powder.
Background technology
Ferment, as the term suggests what refer to is exactly nutrient by fermentation.By the method for fermenting by natural organic farm products such as vegetable and fruits, allow it complete digestion step in advance, the edible like this food entering stomach need not digest again, can directly by body absorption, so except can reducing the consumption of original ferment in body, more can alleviate the burden of each organ of health.
In fact ferment is exactly enzyme, enzyme be a kind of be made up of amino acid there is special bioactive material, it is present in the animal and plant body of all work, is to maintain body normal function, digest food, the required material of one of the vital movements such as repair tissue.It almost participates in all vital movements, the chemical change in organism, nearly all will carry out under the catalytic action of ferment, and it drives impossible chemical reaction originally, also can accelerate chemical reaction and not need to transnature.Ferment also has the effect of sterilization, anti-inflammatory, so have the clothes for patients of the symptom such as flu, fever, throat inflammation with afterwards, symptom can alleviate mostly even fully recovers.Allow disease symptoms be improved, be because it is by the function of immune system helping lifting self, allow uncomfortable symptom consume completely and send, instead of symptom is constrained down, not only so do not have side effect, even can further help physique to improve.Moreover, enzyme also has purifying the blood, decompose and get rid of toxin, make blood become weakly alkaline effect, and therefore liver function is good enough and easily feel tired people, takes (ferment) enzyme and to can yet be regarded as a kind of good method of solid liver.Moreover enzyme can help to carry out intracellular decomposition, thus for intestines and stomach function the weak or person that has obstacle, as: the symptoms such as flatulence, stomachache, diarrhoea, constipation, all can make it to improve.But for the overweight people caused because metabolism is slow, then can by enzyme activation cell, effect being used for reaching loss of weight of enhancing metabolism.
Invention CN102308997B provides a kind of preparation method of plant enzyme, be raw material with various plants, vegetables and fruits, seed, herbal medicine, mushroom class, marine alga, carry out the liquid naturally extracted out containing effective ingredients in plant of plant enzyme, in maturation by fermentation, obtain liquid plant enzyme stoste; The plant enzyme stoste obtained contains multienzyme ferment, proteolytic enzyme, lipase, starch amylase, and containing proanthocyanidin, multiple natural complex, mineral matter, amino acid and trace element etc.By the plant enzyme stoste obtained, make plant enzyme liquid oral liquid, plant enzyme pressed powder or plant enzyme capsule.
Plum dish and leaf mustard belong to one species, and profile is similar, and because it is comparatively tight to the requirement of weather, general is entering the plantation of time-division in winter after autumn, salted through special technique with salt after harvest, is one of domestic rare vegetable variety.In the plum dish outward appearance Huang pickled, band is blue or green, a small amount of salt is had to analyze, soft, there is strong plum dish agalloch eaglewood taste, fresh and crisp, plum dish is not cold, not dry, wet, not hot, not only can alone become dish simply, can steam pork, dish such as the steaming of plum dish beef, plum dish steamed fresh fish etc. again making as batching plum dish.It is reported, plum dish is sugary 5.7%, protein 5.6% trace element containing 7 kinds of needed by human body such as multivitamin, 17 seed amino acids and zinc, magnesium, potassium, there is the health-care efficacies such as stagnant stomach invigorating, step-down that disappear, and obtain the accreditation of Shi Kou management board of the U.S., be decided to be " natural health food ".
Have no a kind of relevant report utilizing plum dish to prepare ferment powder.
Summary of the invention
The object of the invention is for the deficiencies in the prior art, provides one with plum dish for primary raw material, the plum dish ferment powder prepared; This plum dish ferment powder is enriched multivitamin, amino acid and trace element contained by plum dish, preparation method is simple, be a kind of pure natural health-care product, can allocate edible with warm water or directly eat, have aid digestion, whet the appetite, promote the production of body fluid, hypotensive health-care efficacy.
The technical solution adopted in the present invention is: a kind of plum dish ferment powder, be with plum dish, brown slab sugar, honey for raw material, obtain plum dish ferment stoste by fermentation, then stoste made pressed powder; The weight proportion of described each raw material is: plum dish 1-5 part, brown slab sugar 0.3-1 part, honey 0.5-2 part.
The weight proportion of preferred each raw material is: plum dish 1 part, brown slab sugar 0.3-0.5 part, honey 0.7-1 part.
The weight proportion of further preferred each raw material is: plum dish 1 part, brown slab sugar 0.3 part, honey 0.7 part.
Plum dish ferment powder of the present invention, its preparation method is as follows:
(1) first by the plum dish after pickling, wash away supernatant salinity with clear water, then after soaking 1-2 hour with clear water, wash by rubbing with the hands and wring out, chopping; Again the plum dish cut is placed in container, spoons honey, stir, be then pressed in plum dish surface with brown slab sugar, guarantee plum dish all under honey liquid level, avoid contacting with air; Then add a cover to container, seal, indoor shady and cool place deposits, and carries out stirring once every 24 hours, ferments after at least 180 days, filters, obtains plum dish ferment stoste;
(2) get plum dish ferment stoste, after adopting common process spraying dry, make pressed powder.
Plum dish of the present invention is that raw material salt is salted with leaf mustard.Preferably selection is the plum dish of Guangdong Huizhou.
The present invention relative to the beneficial effect of prior art is: to pickle plum dish for primary raw material, multivitamin, amino acid and trace element contained by plum dish is discharged by the mode of fermentation by the plum dish ferment powder prepared, the plum dish ferment powder self obtained has light saline taste, can eat with warm water, Beverage Service or directly eat, have help defecation, aid digestion, whet the appetite, promote the production of body fluid, hypotensive health-care efficacy is a kind of pure natural health-care product, preparation method is simple.
Detailed description of the invention
Be described in further details the present invention below by embodiment, these embodiments are only used for the present invention is described, do not limit the scope of the invention.
The plum dish ferment powder of embodiment 1 the present embodiment adopts raw material and method preparation:
(1) raw material: plum dish 2.5kg, brown slab sugar 0.75kg, honey 1.75kg;
(2) preparation method is as follows: first by the plum dish after pickling, wash away supernatant salinity, then after soaking 2 hours with clear water, wash by rubbing with the hands and wring out with clear water, chopping; Again the plum dish cut is placed in container, spoons honey, stir, be then pressed in plum dish surface with brown slab sugar, guarantee plum dish all under honey liquid level, avoid contacting with air; Then add a cover to container, seal, indoor shady and cool place deposits, and carries out stirring once every 24 hours, ferments after 180 days, filters, obtains plum dish ferment stoste; Get plum dish ferment stoste, after adopting common process spraying dry, make pressed powder.
The plum dish ferment powder of embodiment 2 the present embodiment adopts raw material and method preparation:
(1) raw material: plum dish 1kg, brown slab sugar 0.5kg, honey 1kg;
(2) preparation method is as follows: first by the plum dish after pickling, wash away supernatant salinity, then after soaking 1 hour with clear water, wash by rubbing with the hands and wring out with clear water, chopping; Again the plum dish cut is placed in container, spoons honey, stir, be then pressed in plum dish surface with brown slab sugar, guarantee plum dish all under honey liquid level, avoid contacting with air; Then add a cover to container, seal, indoor shady and cool place deposits, and carries out stirring once every 24 hours, ferments after 210 days, filters, obtains plum dish ferment stoste; Get plum dish ferment stoste, after adopting common process spraying dry, make pressed powder.
The plum dish ferment powder of embodiment 3 the present embodiment adopts raw material and method preparation:
(1) raw material: plum dish 1kg, brown slab sugar 0.5kg, honey 0.7kg;
(2) preparation method is as follows: first by the plum dish after pickling, wash away supernatant salinity, then after soaking 2 hours with clear water, wash by rubbing with the hands and wring out with clear water, chopping; Again the plum dish cut is placed in container, spoons honey, stir, be then pressed in plum dish surface with brown slab sugar, guarantee plum dish all under honey liquid level, avoid contacting with air; Then add a cover to container, seal, indoor shady and cool place deposits, and carries out stirring once every 24 hours, ferments after 200 days, filters, obtains plum dish ferment stoste; Get plum dish ferment stoste, after adopting common process spraying dry, make pressed powder.
Claims (3)
1. a plum dish ferment powder, is characterized in that:
(1) raw material: plum dish 2.5kg, brown slab sugar 0.75kg, honey 1.75kg;
(2) preparation method is as follows: first by the plum dish after pickling, wash away supernatant salinity, then after soaking 2 hours with clear water, wash by rubbing with the hands and wring out with clear water, chopping; Again the plum dish cut is placed in container, spoons honey, stir, be then pressed in plum dish surface with brown slab sugar, guarantee plum dish all under honey liquid level, avoid contacting with air; Then add a cover to container, seal, indoor shady and cool place deposits, and carries out stirring once every 24 hours, ferments after 180 days, filters, obtains plum dish ferment stoste; Get plum dish ferment stoste, after adopting common process spraying dry, make pressed powder.
2. a plum dish ferment powder, is characterized in that:
(1) raw material: plum dish 1kg, brown slab sugar 0.5kg, honey 1kg;
(2) preparation method is as follows: first by the plum dish after pickling, wash away supernatant salinity, then after soaking 1 hour with clear water, wash by rubbing with the hands and wring out with clear water, chopping; Again the plum dish cut is placed in container, spoons honey, stir, be then pressed in plum dish surface with brown slab sugar, guarantee plum dish all under honey liquid level, avoid contacting with air; Then add a cover to container, seal, indoor shady and cool place deposits, and carries out stirring once every 24 hours, ferments after 210 days, filters, obtains plum dish ferment stoste; Get plum dish ferment stoste, after adopting common process spraying dry, make pressed powder.
3. a plum dish ferment powder, is characterized in that:
(1) raw material: plum dish 1kg, brown slab sugar 0.5kg, honey 0.7kg;
(2) preparation method is as follows: first by the plum dish after pickling, wash away supernatant salinity, then after soaking 2 hours with clear water, wash by rubbing with the hands and wring out with clear water, chopping; Again the plum dish cut is placed in container, spoons honey, stir, be then pressed in plum dish surface with brown slab sugar, guarantee plum dish all under honey liquid level, avoid contacting with air; Then add a cover to container, seal, indoor shady and cool place deposits, and carries out stirring once every 24 hours, ferments after 200 days, filters, obtains plum dish ferment stoste; Get plum dish ferment stoste, after adopting common process spraying dry, make pressed powder.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410026671.5A CN103750201B (en) | 2014-01-21 | 2014-01-21 | A kind of plum dish ferment powder |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410026671.5A CN103750201B (en) | 2014-01-21 | 2014-01-21 | A kind of plum dish ferment powder |
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| Publication Number | Publication Date |
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| CN103750201A CN103750201A (en) | 2014-04-30 |
| CN103750201B true CN103750201B (en) | 2016-04-20 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201410026671.5A Active CN103750201B (en) | 2014-01-21 | 2014-01-21 | A kind of plum dish ferment powder |
Country Status (1)
| Country | Link |
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| CN (1) | CN103750201B (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101933591A (en) * | 2010-07-28 | 2011-01-05 | 广东祯州集团有限公司 | Instant preserved flowering cabbage and production method thereof |
| CN102669658A (en) * | 2012-04-23 | 2012-09-19 | 浙江科技学院 | Preparation method of plant enzyme food |
-
2014
- 2014-01-21 CN CN201410026671.5A patent/CN103750201B/en active Active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101933591A (en) * | 2010-07-28 | 2011-01-05 | 广东祯州集团有限公司 | Instant preserved flowering cabbage and production method thereof |
| CN102669658A (en) * | 2012-04-23 | 2012-09-19 | 浙江科技学院 | Preparation method of plant enzyme food |
Non-Patent Citations (1)
| Title |
|---|
| 袁周率等.《糙米酵素发酵工艺的研究》.《农产品加工》.2013,(第11期),第26-28，31页. * |
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| CN103750201A (en) | 2014-04-30 |
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Inventor after: Huang Min Inventor before: Liu Fodai |
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Effective date of registration: 20161019 Address after: Shunde Daliang District five square area management office Guangyuan Road nineteen 528000 street Guangdong city in Foshan Province, one of the first floor of No. 2 Patentee after: GUANGDONG HONGMIN BIOTECHNOLOGY DEVELOPMENT CO.,LTD. Address before: Tianhe District Tong East Road Guangzhou city Guangdong province 510665 B-101 No. 5, room B-118 Patentee before: GUANGDONG GAOHANG INTELLECTUAL PROPERTY OPERATION Co.,Ltd. Effective date of registration: 20161019 Address after: Tianhe District Tong East Road Guangzhou city Guangdong province 510665 B-101 No. 5, room B-118 Patentee after: GUANGDONG GAOHANG INTELLECTUAL PROPERTY OPERATION Co.,Ltd. Address before: 516251 Guangdong Province, Huizhou city Huicheng District Hengli Town, Huizhou City Ai Po Street Green Food Co. Patentee before: Liu Fodai |