CN106107992A - A kind of production method of Xinhui citrus reticulata Moringa ferment - Google Patents
A kind of production method of Xinhui citrus reticulata Moringa ferment Download PDFInfo
- Publication number
- CN106107992A CN106107992A CN201610547878.6A CN201610547878A CN106107992A CN 106107992 A CN106107992 A CN 106107992A CN 201610547878 A CN201610547878 A CN 201610547878A CN 106107992 A CN106107992 A CN 106107992A
- Authority
- CN
- China
- Prior art keywords
- ferment
- moringa
- fermentation
- citrus reticulata
- xinhui citrus
- 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
- 241000220215 Moringa Species 0.000 title claims abstract description 60
- 235000011347 Moringa oleifera Nutrition 0.000 title claims abstract description 60
- 241001672694 Citrus reticulata Species 0.000 title claims abstract description 53
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 13
- 238000000855 fermentation Methods 0.000 claims abstract description 63
- 230000004151 fermentation Effects 0.000 claims abstract description 63
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 claims abstract description 22
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 22
- 241001148470 aerobic bacillus Species 0.000 claims abstract description 18
- 239000007788 liquid Substances 0.000 claims abstract description 16
- 239000000463 material Substances 0.000 claims abstract description 15
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims abstract description 14
- 229910052760 oxygen Inorganic materials 0.000 claims abstract description 14
- 239000001301 oxygen Substances 0.000 claims abstract description 14
- 235000013372 meat Nutrition 0.000 claims abstract description 10
- 238000005259 measurement Methods 0.000 claims abstract description 6
- 238000011068 loading method Methods 0.000 claims abstract description 5
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 239000000843 powder Substances 0.000 claims description 10
- 235000013361 beverage Nutrition 0.000 claims description 9
- 230000000844 anti-bacterial effect Effects 0.000 claims description 7
- 239000002775 capsule Substances 0.000 claims description 7
- 239000002674 ointment Substances 0.000 claims description 7
- 241000894006 Bacteria Species 0.000 claims description 6
- 239000003814 drug Substances 0.000 claims description 6
- 230000036541 health Effects 0.000 claims description 6
- 229910000831 Steel Inorganic materials 0.000 claims description 5
- 125000000118 dimethyl group Chemical group [H]C([H])([H])* 0.000 claims description 5
- 239000010959 steel Substances 0.000 claims description 5
- 239000003826 tablet Substances 0.000 claims description 5
- BVKZGUZCCUSVTD-UHFFFAOYSA-L Carbonate Chemical compound [O-]C([O-])=O BVKZGUZCCUSVTD-UHFFFAOYSA-L 0.000 claims description 4
- 208000008784 apnea Diseases 0.000 claims description 4
- 230000008030 elimination Effects 0.000 claims description 3
- 238000003379 elimination reaction Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 238000000034 method Methods 0.000 abstract description 11
- 239000000203 mixture Substances 0.000 abstract description 8
- 230000000968 intestinal effect Effects 0.000 abstract description 6
- 235000013305 food Nutrition 0.000 abstract description 4
- 238000000338 in vitro Methods 0.000 abstract description 4
- 239000011664 nicotinic acid Substances 0.000 abstract description 4
- 102000005431 Molecular Chaperones Human genes 0.000 abstract description 3
- 108010006519 Molecular Chaperones Proteins 0.000 abstract description 3
- 229920002521 macromolecule Polymers 0.000 abstract description 3
- 244000005700 microbiome Species 0.000 abstract description 3
- 230000008569 process Effects 0.000 abstract description 3
- 238000007789 sealing Methods 0.000 abstract description 3
- 238000002347 injection Methods 0.000 abstract 1
- 239000007924 injection Substances 0.000 abstract 1
- 239000000047 product Substances 0.000 description 20
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 10
- 235000013399 edible fruits Nutrition 0.000 description 9
- 235000016709 nutrition Nutrition 0.000 description 9
- 235000015097 nutrients Nutrition 0.000 description 7
- 235000001014 amino acid Nutrition 0.000 description 6
- 150000001413 amino acids Chemical class 0.000 description 6
- 239000013589 supplement Substances 0.000 description 6
- 102000004190 Enzymes Human genes 0.000 description 5
- 108090000790 Enzymes Proteins 0.000 description 5
- 208000002720 Malnutrition Diseases 0.000 description 5
- 230000000694 effects Effects 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 5
- 230000001071 malnutrition Effects 0.000 description 5
- 235000000824 malnutrition Nutrition 0.000 description 5
- 208000015380 nutritional deficiency disease Diseases 0.000 description 5
- 230000001954 sterilising effect Effects 0.000 description 5
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 4
- 206010062717 Increased upper airway secretion Diseases 0.000 description 4
- 229930003268 Vitamin C Natural products 0.000 description 4
- 238000004140 cleaning Methods 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 4
- 238000002372 labelling Methods 0.000 description 4
- 208000026435 phlegm Diseases 0.000 description 4
- 235000018102 proteins Nutrition 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- 229930003231 vitamin Natural products 0.000 description 4
- 235000013343 vitamin Nutrition 0.000 description 4
- 239000011782 vitamin Substances 0.000 description 4
- 229940088594 vitamin Drugs 0.000 description 4
- 235000019154 vitamin C Nutrition 0.000 description 4
- 239000011718 vitamin C Substances 0.000 description 4
- 150000003722 vitamin derivatives Chemical class 0.000 description 4
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 238000007599 discharging Methods 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 235000015203 fruit juice Nutrition 0.000 description 3
- 230000036039 immunity Effects 0.000 description 3
- 238000007689 inspection Methods 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 235000019640 taste Nutrition 0.000 description 3
- 210000003437 trachea Anatomy 0.000 description 3
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- 240000008415 Lactuca sativa Species 0.000 description 2
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 2
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 2
- 230000001088 anti-asthma Effects 0.000 description 2
- 235000019658 bitter taste Nutrition 0.000 description 2
- 230000000740 bleeding effect Effects 0.000 description 2
- 238000009395 breeding Methods 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 235000013355 food flavoring agent Nutrition 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- XMGQYMWWDOXHJM-UHFFFAOYSA-N limonene Chemical compound CC(=C)C1CCC(C)=CC1 XMGQYMWWDOXHJM-UHFFFAOYSA-N 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 235000010755 mineral Nutrition 0.000 description 2
- 230000010412 perfusion Effects 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 235000012045 salad Nutrition 0.000 description 2
- 239000010865 sewage Substances 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 235000019155 vitamin A Nutrition 0.000 description 2
- 239000011719 vitamin A Substances 0.000 description 2
- 229940045997 vitamin a Drugs 0.000 description 2
- 239000000341 volatile oil Substances 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- 241000700199 Cavia porcellus Species 0.000 description 1
- 241000207199 Citrus Species 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 241000282326 Felis catus Species 0.000 description 1
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 102000003886 Glycoproteins Human genes 0.000 description 1
- 108090000288 Glycoproteins Proteins 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 244000199866 Lactobacillus casei Species 0.000 description 1
- 235000013958 Lactobacillus casei Nutrition 0.000 description 1
- OBIOZWXPDBWYHB-UHFFFAOYSA-N Nobiletin Natural products C1=CC(OC)=CC=C1C1=C(OC)C(=O)C2=C(OC)C(OC)=C(OC)C(OC)=C2O1 OBIOZWXPDBWYHB-UHFFFAOYSA-N 0.000 description 1
- 241000283973 Oryctolagus cuniculus Species 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 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 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 240000003243 Thuja occidentalis Species 0.000 description 1
- 229930003270 Vitamin B Natural products 0.000 description 1
- 206010047700 Vomiting Diseases 0.000 description 1
- 239000012190 activator Substances 0.000 description 1
- 229930013930 alkaloid Natural products 0.000 description 1
- 150000003797 alkaloid derivatives Chemical class 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 235000013734 beta-carotene Nutrition 0.000 description 1
- 239000011648 beta-carotene Substances 0.000 description 1
- 238000004061 bleaching Methods 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 235000020971 citrus fruits Nutrition 0.000 description 1
- 238000005352 clarification Methods 0.000 description 1
- 239000005515 coenzyme Substances 0.000 description 1
- 239000013066 combination product Substances 0.000 description 1
- 229940127555 combination product Drugs 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 238000012364 cultivation method Methods 0.000 description 1
- 230000001186 cumulative effect Effects 0.000 description 1
- 230000002354 daily effect Effects 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 206010061428 decreased appetite Diseases 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 229910003460 diamond Inorganic materials 0.000 description 1
- 239000010432 diamond Substances 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000000916 dilatatory effect Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 239000006052 feed supplement Substances 0.000 description 1
- 210000003754 fetus Anatomy 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000011152 fibreglass Substances 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 230000008676 import Effects 0.000 description 1
- 238000011081 inoculation Methods 0.000 description 1
- 229910017053 inorganic salt Inorganic materials 0.000 description 1
- 238000001990 intravenous administration Methods 0.000 description 1
- 239000002085 irritant Substances 0.000 description 1
- 231100000021 irritant Toxicity 0.000 description 1
- 229940017800 lactobacillus casei Drugs 0.000 description 1
- 229940087305 limonene Drugs 0.000 description 1
- 235000001510 limonene Nutrition 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 239000002207 metabolite Substances 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 230000002906 microbiologic effect Effects 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- MRIAQLRQZPPODS-UHFFFAOYSA-N nobiletin Chemical compound C1=C(OC)C(OC)=CC=C1C1=CC(=O)C2=C(OC)C(OC)=C(OC)C(OC)=C2O1 MRIAQLRQZPPODS-UHFFFAOYSA-N 0.000 description 1
- 239000002773 nucleotide Substances 0.000 description 1
- 125000003729 nucleotide group Chemical group 0.000 description 1
- 208000030212 nutrition disease Diseases 0.000 description 1
- 208000019180 nutritional disease Diseases 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 238000002640 oxygen therapy Methods 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 230000035935 pregnancy Effects 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000005070 sampling Methods 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 229910001220 stainless steel Inorganic materials 0.000 description 1
- 239000010935 stainless steel Substances 0.000 description 1
- 239000011550 stock solution Substances 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 229910052717 sulfur Inorganic materials 0.000 description 1
- 239000011593 sulfur Substances 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 230000032258 transport Effects 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 230000008673 vomiting Effects 0.000 description 1
- 239000002351 wastewater Substances 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
- 235000013618 yogurt Nutrition 0.000 description 1
- OENHQHLEOONYIE-JLTXGRSLSA-N β-Carotene Chemical compound CC=1CCCC(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C OENHQHLEOONYIE-JLTXGRSLSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/75—Rutaceae (Rue family)
- A61K36/752—Citrus, e.g. lime, orange or lemon
-
- 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
Landscapes
- Health & Medical Sciences (AREA)
- Natural Medicines & Medicinal Plants (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Alternative & Traditional Medicine (AREA)
- Biotechnology (AREA)
- Botany (AREA)
- Medical Informatics (AREA)
- Medicinal Chemistry (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Pharmacology & Pharmacy (AREA)
- Epidemiology (AREA)
- Animal Behavior & Ethology (AREA)
- General Health & Medical Sciences (AREA)
- Public Health (AREA)
- Veterinary Medicine (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The present invention relates to field of food, particularly relate to the production method of a kind of Xinhui citrus reticulata Moringa ferment.Comprise the steps of, the base material comprising the raw material of squeezing the juice of fresh Xinhui citrus reticulata meat is loaded in fermentation tank, loading amount is the 96% of total measurement (volume), sealing, at the ozone of the 0.3 0.5% of oxygen-containing space injection total volume of air, the aerobic bacteria being active in liquid surface will touch ozone and be destroyed and reach to eliminate the purpose of aerobic bacteria；Fermentation, ferment in second time first, adds Moringa juice on the basis of fermentation for the first time and carries out ferment in second time.By utilizing microecology, bionic method; by the way of biological grafting; simulate intestinal environment and the Moringa composition digest and decompose process in human body of human body in vitro; by national geography sign protection product, " macromolecular substances in Xinhui citrus reticulata, Moringa; transform into the little molecular chaperones that directly can be absorbed by human body intestinal canal through microorganism, forms the novel Tiny ecosystem goods of one kind of multiple functions.
Description
Technical field
The present invention relates to field of food, particularly relate to the production method of a kind of Xinhui citrus reticulata Moringa ferment.
Background technology
Xinhui tangerine peel is national geography standardized product, is the dry fruit skin of the bright red Citrus chachiensis Hort. that is produced from Xinhui of Guangdong Province.Owing to it has
The highest medical value, is again traditional spice and seasoning good merchantable brand, so always enjoying high reputation.It is said that Xinhui tangerine peel transports the north to
Various places, after having crossed the south of the Five Ridges, its taste is the most fragrant.Once having overseas Chinese to carry Xinhui tangerine peel to go abroad by ship, ship supports the Pacific Ocean, immediately virtue
Perfume (or spice) overflows, it is impossible to cover.Xinhui tangerine peel distributes the fragrance that the fragrance assailed one's nostrils, is its exclusive quality.Knot is tentatively chemically examined through medicine inspection department
Fruit shows, due to edaphic condition, cultivation technique, the difference of farmland weather, the Pericarpium Citri Reticulatae that newly can produce transplants the old of Xinhui citrus reticulata with other places
Skin, although its shape organizational structure is similar, but composition and the taste contained by volatile oil has the biggest difference.Therefore, medicinal with adjust
Taste effect just differs greatly.Can folklore be newly field district can see Bears (n í) sub-tower place, legend be can fill in mouth by city Mei Jiang
The Xinhui citrus reticulata enclosing organic cultivation method institute output is the most authentic, quality is best.Owing to product has Pharmaceutical and the edibility of uniqueness,
Cultivated area is being constantly increasing in recent years, and processing method is easily had nothing in common with each other, and product commercially has: orange peel tea, Pericarpium Citri Reticulatae
Preserved fruit, Pericarpium Citri Reticulatae beverage, dried orange peel wine, and the various menus with Pericarpium Citri Reticulatae as raw material and seasoning materials, these products all have strong
Local characteristic and edible medical value, the present invention is providing a new Pericarpium Citri Reticulatae product, and Xinhui citrus reticulata whole body is precious, its skin: bitter in the mouth,
Pungent, warm in nature.Regulate the flow of vital energy, spleen invigorating, dampness, function of reducing phlegm.For fullness in the epigastrium and chest, belch vomiting, inappetence, cough with copious phlegm.With
Amount 5～15g, eliminate the phlegm, antiasthmatic effect: Pericarpium Citri Reticulatae volatile oil (being mainly composed of limonene) irritant phlegm-dispelling functions.Decoct and second
Alcohol extract is used for rabbit trachea perfusion, finds that perfusion flow velocity is slightly fast, like trachea is had dilating effect.Nobiletin is in guinea pig in vitro
Antiasthmatic effect is had when trachea test and anesthetized cat intravenous.Its meat Citrus chachiensis Hort. meat succulence, sugar-acid ratio be 15:32 be the exclusive of sweet and sour
Local flavor, containing vitamin C 34.3 milligrams in every hundred milliliters of fruit juice, citric acid 0.76 gram, soluble solid 11.13%., yellow containing core
Element 0.05 milligram, nicotinic acid 0.3 milligram, 16 milligrams of ascorbic acid (vitamin C), 0.9 gram of protein, 0.1 gram of fat, sugar 12
Gram, crude fibre 0.2 gram, inorganic salt 0.4 gram, calcium 26 milligrams, 15 milligrams of phosphorus, ferrum 0.2 milligram, heat 221.9 joules.Hu in Fructus Citri tangerinae
Radix Raphani element (provitamin A) content is only second to Fructus Pruni, higher than other fruit.
Moringa: have augment nutritional as vegetable and food, the function of Dietotherapy health；Also medicine, health care etc. it are widely used in
Aspect, is described as " Tree of Life ", " diamond in plant ".India local people eat Moringa in daily life, and fresh leaf can
Eating as vegetable, tender leaf is similar to Herba Spinaciae, can make soup or salad.Tender fruit pod can also eat, and dry seeds can break into powder
As flavouring agent, the root of seedling can also break into powder after drying as flavouring agent, has pungent.The flower of Moringa is slightly bleaching it
After can also add in salad edible.1997, Christendom of U.S. benevolent society started and Senegal's Cooperation promotion
One plan, Moringa is added in the diet of local people by they, in order to resist nutritional disorder and prevention disease, has significantly one-tenth
Really.The most therefore this drought-resistant and quick trees that grow up are referred to as " tree of miracle ", and are gradually known from.The seed of Moringa
With in leaf containing abundant nutritional labeling.Fine woods grandson (L.S. Ching) et al. delivered in 2001, and 100 grams of India pass
Vitamin e content in the fresh blade of system Moringa is about 9 milligrams, and the content being dried in blade is about 16.2 milligrams.According to meter
Calculate, as long as the leaf of Moringa dry powder of three soupspoons (about 25 grams) just contains the vitamin A of 270% needed for child every day, the protein of 42%,
The calcium of 125%, the ferrum of 70% and the vitamin C of 22%.For the rural women's property in pregnancy and suckling, Moringa blade and soybean pod
Also I and fetus or baby can be helped to remain healthy, supply substantial amounts of irony, protein, copper, sulfur and vitamin B.But, by
In Moringa itself containing alkaloid, hypertension, diabetics and anemia of pregnant woman etc. preferably consider edible after doctor indicates.Moringa
Nutritious: Moringa blade, really pod rich in several mineral materials, vitamin, 20 kinds of aminoacid, 46 kinds of antioxygen elements, 36 kinds naturally anti-
Scorching body and mineral.The vitamin C contained in the Moringa of every 100 grams is 7 times of Citrus, and ferrum is 3 times of Herba Spinaciae, and vitamin A is
4 times of Radix Dauci Sativae, calcareous is 4 times of milk, and potassium is 3 times of Fructus Musae, and protein is 2 times of Yoghourt.
Summary of the invention
The purpose of invention: in order to provide the production method of a kind of effect more preferable Xinhui citrus reticulata Moringa ferment, specific purposes are shown in
It is embodied as multiple substantial technological effects of part.
In order to reach as above purpose, the present invention adopts the following technical scheme that:
Scheme one:
The production method of a kind of Xinhui citrus reticulata Moringa ferment, it is characterised in that comprise the steps of,
Being loaded in fermentation tank by the base material comprising the raw material of squeezing the juice of fresh Xinhui citrus reticulata meat, loading amount is the 96% of total measurement (volume), envelope
Mouthful, the ozone of the 0.3-0.5% of total volume of air is injected in oxygen-containing space, the aerobic bacteria being active in liquid surface will touch
Ozone and be destroyed and reach eliminate aerobic bacteria purpose；
Ferment first, access Xinhui citrus reticulata ferment flora standing for fermentation 2 months, complete when measuring ph value for 2.6-3.6 to send out for the first time
Ferment；
Ferment in second time, adds Moringa juice on the basis of fermentation for the first time and carries out ferment in second time.
The further technical scheme of the present invention is, described ferment in second time refers to add Moringa juice in the product fermented first
20-90%, allotment pol is 11-13%, and tinning amount is the 96% of total capacity, injects the 0.3-of total volume of air in oxygen-containing space
The ozone of 0.5%, the holding time is 24 hours, and go out aerobic bacteria, discharges ozone, and standing for fermentation i.e. obtains Xinhui citrus reticulata Moringa ferment for 30 days
Element.
The further technical scheme of the present invention is, standing for fermentation stops fermentation in time in 30 days when pH value is at 2.6-3.6.
The further technical scheme of the present invention is, fermentation uses rustless steel dispenser by cold antibacterial dimethyl two carbon after stopping
The middle part of hydrochlorate input fermentation tank.
The further technical scheme of the present invention is, also comprises and Xinhui citrus reticulata Moringa ferment is prepared as beverage, oral liquid, sheet
The step of agent, powder, capsule or unguentum.
The further technical scheme of the present invention is, the step of described elimination aerobic bacteria completes in tank body, on described tank body
Comprising the oral area of more than four, a mouth installs relief valve, and this relief valve is the check valve of aerofluxus outwardly；One mouth is provided with energy
Enough check the Pressure gauge of pressure inside the tank；One mouth installs pH value sensor port；One mouth is charging aperture；Sky is injected in oxygen-containing space
The ozone of the 0.3-0.5% of gas cumulative volume i.e. injects the ozone of the 0.3-0.5% of total volume of air in the tank body adding material, detests
Oxygen bacterium be apnea fermentation, so during Fa Jiao will not aerogenesis, when Pressure gauge show pressure be zero and no longer stir when, good
Oxygen has been killed by bacterium.
Scheme two:
As above the purposes in preparing health product or medicine of the Xinhui citrus reticulata Moringa ferment described in any one.
Use the present invention of as above technical scheme, have the advantages that relative to prior art: by utilize microecology,
Bionic method, by the way of biological grafting, simulates the intestinal environment of human body and Moringa composition in human body in vitro
Digest and decompose process, by national geography sign protection product, " macromolecular substances in Xinhui citrus reticulata, Moringa converts through microorganism
Become the little molecular chaperones that directly can be absorbed by human body intestinal canal, form a kind of novel Tiny ecosystem goods.
Accompanying drawing illustrates:
In order to further illustrate the present invention, it is further illustrated below in conjunction with the accompanying drawings:
Fig. 1 is jar inventive structure schematic diagram；
Fig. 2 is jar inventive structure top view.
Detailed description of the invention
Illustrating embodiments of the invention below, embodiment is not construed as limiting the invention:
Scheme one:
The production method of a kind of Xinhui citrus reticulata Moringa ferment, it is characterised in that comprise the steps of,
Being loaded in fermentation tank by the base material comprising the raw material of squeezing the juice of fresh Xinhui citrus reticulata meat, loading amount is the 96% of total measurement (volume), envelope
Mouthful, the ozone of the 0.3-0.5% of total volume of air is injected in oxygen-containing space, the aerobic bacteria being active in liquid surface will touch
Ozone and be destroyed and reach eliminate aerobic bacteria purpose；
Ferment first, access Xinhui citrus reticulata ferment flora standing for fermentation 2 months, complete when measuring ph value for 2.6-3.6 to send out for the first time
Ferment；
Ferment in second time, adds Moringa juice on the basis of fermentation for the first time and carries out ferment in second time.
Xinhui citrus reticulata is combined prescription with Moringa, has the biggest complementation from nutritional labeling, more stably may be used from the point of view of physical property
Flavor adjustment, the two combination overcomes the bitterness sense of Xinhui citrus reticulata and the pungent sense of Moringa, by the method for biofermentation by the two with not
Different Nutrition composition is prepared in juice mixed fermentation in proportion and differently flavoured product comes, based on the formula group of Xinhui citrus reticulata juice
Closing, product highlights the function of cleaning gastrointestinal tract toxin, and the formula combination product based on Moringa is with the merit of prominent anti-three-hypers symptom
Can, the two has half share, and can embody the full nutritional advantages that fruit tree combines,
1, prepare before producing, prepare clean plastic bag basket and accomplish one basket one bag, juice extractor cleaning and sterilizing, water pump is installed and sterilizes,
Cleaning and sterilizing fermentation tank and haulage vehicle are also sterilized.
2, reclaiming Xinhui citrus reticulata meat by edible demand, (the Citrus chachiensis Hort. meat after peeling not can exceed that the fresh free of contamination fruit of 4 hours
Meat) and organize tinning of squeezing the juice in time, (same day must install to position on request) fruit juice amount accounts for the 96% of fermentation tank total measurement (volume).
3, sterilizing, sugar is joined in tinning, after 24 hours, will eliminate aerobic bacteria in time, in charging aperture input ozone quantity is, aerobic
The 0.3% of volume, closes air vent, 12-24 hour, opens air bleeding valve, discharge ozone.
4, inoculation, accesses in tank by ormal weight by strain, strain accesses with rustless steel material receiving tube the middle part of fermentation tank, envelope
Closing charging aperture, standing for fermentation 60 days, each moon is at sample tap sampling and testing: total plate count, pH value, pol, color and luster, sour molten egg
In vain, aminoacid, enzyme activity etc. index.
5, add Moringa juice when fermentating liquid PH value reaches 3.6, then ferment 30 days and can terminate fermentation.
Taking fresh Xinhui citrus reticulata meat, squeeze the juice, load in fermentation tank, loading amount is the 96% of total measurement (volume), joins sugar, measures Xinhui citrus reticulata juice
Pol is that 6-9% adds sucrose 7-5%, and being configured to total pol is 11-13%, sealing, and ozone input 0.3%, (with feed liquid face
Upper space volume calculates) go out aerobic flora, accesses Xinhui citrus reticulata ferment flora standing for fermentation 2 months, and measuring ph value is 2.6-
Add the extraction fluid extract 10% of each prescription when 3.6, then ferment 1 month and get final product.
Prescription one: by this in an amount 20% Moringa juice is added total amount in Xinhui citrus reticulata ferment fermentation tank is the 96% of volume.
Mixed fermentation 30 days, can need to make beverage, oral liquid, tablet, powder, capsule or unguentum according to existing technique.
Prescription two, by this in an amount 80% Moringa juice is added total amount in Xinhui citrus reticulata ferment fermentation tank is the 96% of volume.
Mixed fermentation 30 days, can need to make beverage, oral liquid, tablet, powder, capsule or unguentum according to existing technique.
Prescription three, by this in an amount 50% Moringa juice is added total amount in Xinhui citrus reticulata ferment fermentation tank is the 96% of volume.
Mixed fermentation 30 days, can need to make beverage, oral liquid, tablet, powder, capsule or unguentum according to existing technique.
Terminate fermentation: the indexs such as fermented product indices reaches: sour molten albumen, aminoacid, enzyme activity, pH value reach
When regulation requires, terminate fermentation in time, with rustless steel dispenser (making by oneself) by cold antibacterial: dimethyl two carbonate inputs
The ground of fermentation tank, middle part.Sample after 24 hours, when microbiological indicator reaches country's beverage regulation requirement, can be carried out in accordance with regulations
Preparation is allocated.
6, fill: ferment fill requirement, inputs workshop by ferment pipeline, filters fill by filter after being filtered.
Other preparation: technology can be made into routinely: tablet, powder unguentum etc..
Principle:
1, containing substantial amounts of lactobacillus casei during research finds Xinhui citrus reticulata ferment, sour molten albumen (compound enzyme), aminoacid and little point
The compositions such as sub-peptide, have strong decomposition, add Moringa liquid, the egg in Moringa when the pH value of fermentation liquid reaches 4-3.6
In vain, aminoacid, will be rapidly decomposed and be combined into little molecule thing, the vitamin in Moringa is as coenzyme, and mineral element is as ferment
Activator can quickly participate in fermentation, macromole is become little molecule, creates many biological metabolites simultaneously, make fermentation liquid seek
Supporting the more abundant nutrition factor to be more prone to be absorbed by the body, the nutrient in ferment can improve again the immunity of human body, biological
Convert and can eliminate again the bad smell in Moringa composition.
2, Moringa nutritional labeling is high, easily corrupt after squeezing the juice, and adds in fermentation tank as pressed formula in time, and timely sterilizing is (good
Oxygen bacterium) remove after miscellaneous bacteria, sealing is airtight in time, standing for fermentation 30 days, stops fermentation in time when pH value is at 2.6-3.6.Utilize
To fish jar oxygen therapy principle input fruit and vegerable cold antibacterial dimethyl two carbonate, can routinely technology make tablet, capsule,
Granule, beverage or stock solution fill.
Fruit ferment and Moringa ferment in second time, this invention is, utilizes microecology, bionic method, is transferred by biology
The mode connect, simulates intestinal environment and the Moringa composition digest and decompose process in human body of human body, in vitro by national geography
" macromolecular substances in Xinhui citrus reticulata, Moringa transforms into directly can be inhaled by human body intestinal canal through microorganism sign protection product
The little molecular chaperones received, forms a kind of novel Tiny ecosystem goods.Product contain the vitamin of multiple needed by human, trace element,
Nucleotide, oligosaccharide, immunity many, glycoprotein amino acid, little peptide and organized enzyme (ferment) and etc. nutritional labeling.Make i.e. safety environmental protection again,
Full fruit juice fermentation product, utilize natural microbial submerged fermentation improve product value, eliminate bad smell, make
Body immunity can be effectively improved.Enhance metabolism and there is the good product of excellent health functions.
As preferably, described ferment in second time refers to add Moringa juice 20-90% in the product fermented first, allocates pol
For 11-13%, tinning amount is the 96% of total capacity, injects the ozone of the 0.3-0.5% of total volume of air in oxygen-containing space, during preservation
Between be 24 hours, go out aerobic bacteria, discharge ozone, standing for fermentation i.e. obtains Xinhui citrus reticulata Moringa ferment for 30 days.
As preferably, standing for fermentation stops fermentation in time in 30 days when pH value is at 2.6-3.6.
As preferably, cold antibacterial dimethyl two carbonate is inputted fermentation tank with rustless steel dispenser after stopping by fermentation
Middle part.
The further technical scheme of the present invention is, also comprises and Xinhui citrus reticulata Moringa ferment is prepared as beverage, oral liquid, sheet
The step of agent, powder, capsule or unguentum.
As above the purposes in preparing health product or medicine of the Xinhui citrus reticulata Moringa ferment described in any one.
As preferably:
The step of described elimination aerobic bacteria completes in tank body, and described tank body comprises the oral area of more than four, and a mouth is installed
Relief valve, this relief valve is the check valve of aerofluxus outwardly；One mouth is provided with the Pressure gauge that check that pressure inside the tank；One mouth
PH value sensor port is installed；One mouth is charging aperture；The ozone of the 0.3-0.5% injecting total volume of air in oxygen-containing space i.e. exists
Adding the ozone of the 0.3-0.5% injecting total volume of air in the tank body of material, anaerobe is apnea fermentation, so the fermentation phase
Between will not aerogenesis, when Pressure gauge display pressure be zero and no longer stir when, aerobic bacteria has been killed.Described pH value sensor
Connecing and central control system, H-number sensor is able to record that the acidity change of fermentation.Described tank base comprises sewage draining exit.Described tank body
The position of 10-30 centimetre, baseplane of distance comprises discharging opening.
The material of fermentation tank: (1) stainless steel 304,316, the material of specification.(2) fiberglass acid and alkali-resistance meets food and sends out
The material of engineering ferment material standard, will not bring the material of any pollution to fermented product.
1, function composition: body requirement, function setting: top: have big three little mouths: big mouth is for fermenting later stage feed supplement
To close holding positive confinement state, osculum dress air bleeding valve by, early stage, the function of this valve is can only aerofluxus, it is impossible to air inlet, so
Want individual event valve, only export but no import.Osculum installs Pressure gauge, checks that pressure inside the tank, the reason of pressure inspection are can be intuitively at any time
Show, aerobic bacteria kill situation, (anaerobe be apnea fermentation, so during Fa Jiao will not aerogenesis, otherwise aerobic bacteria osculum
Being pH value sensor port, pH value sensor connects and links with computer, can record the acidity change of fermentation, and this mouth can also be used to
Phase sterilizing front and back is used.Therefore, the top of fermentation tank, minimum want more than three osculums.Middle part has a big mouth (manhole) to use
Carrying out safety inspection, tight-closed at ordinary times, flat mouth at the bottom of bottom side is sewage draining exit.Use for deslagging and cleaning waste water.Slightly go up
The mouth in portion is, discharging opening.Reason is that ferment has fermented, and there is fermentation residue fermentation ferment tank top and the bottom, and middle part is clarification
Liquid, therefore discharging opening is placed on the relatively good use in position of 10-30 centimetre, baseplane of distance.
Using above technical scheme so that Chinese medicine does not only have bitterness, yet forms both the local flavor of uniqueness, nutritive value is more
High.As simple illustration: selection-breeding condition is the most viable bacterium in the highest environment of acidity, and reason is, general antibacterial is in acidity
Being 3.6 once cannot to survive, the purpose of this strain of selection-breeding, one is the stability that can keep product, and two is to press down
Make the growth of other antibacterial.Can be simultaneously reached the total amount peak of the enzyme that we want.
It is below part case:
It is below part case:
Week certain, 68 years old, quilt abandoned, and long-term nutrition is bad, supplements the nutrients rapidly, eliminates glycopenia state and lacks the shape of albumen
State.
Lee, rural women, 65 years old, malnutrition, supplement the nutrients rapidly, eliminate glycopenia state and lack the shape of albumen
State.
Zhang, rural women, 68 years old, malnutrition, supplement the nutrients rapidly, eliminate glycopenia state and lack the shape of albumen
State.
Zhang, rural women, 72 years old, malnutrition, supplement the nutrients rapidly, eliminate glycopenia state and lack the shape of albumen
State.
Chen, rural women, 59 years old, malnutrition, supplement the nutrients rapidly, eliminate glycopenia state and lack the shape of albumen
State.
Lee, rural women, 56 years old, malnutrition, supplement the nutrients rapidly, eliminate glycopenia state and lack the shape of albumen
State.
The ultimate principle of the present invention, principal character and advantages of the present invention have more than been shown and described.The technology of this area
Personnel, it should be recognized that the present invention is not restricted to the described embodiments, simply illustrate this described in above-described embodiment and description
Bright principle, without departing from the spirit and scope of the present invention, the present invention also has various changes and modifications, these changes
Both fall within claimed scope with improving.
Claims (7)
1. the production method of an Xinhui citrus reticulata Moringa ferment, it is characterised in that comprise the steps of,
Being loaded in fermentation tank by the base material comprising the raw material of squeezing the juice of fresh Xinhui citrus reticulata meat, loading amount is the 96% of total measurement (volume), envelope
Mouthful, the ozone of the 0.3-0.5% of total volume of air is injected in oxygen-containing space, the aerobic bacteria being active in liquid surface will touch
Ozone and be destroyed and reach eliminate aerobic bacteria purpose；
Ferment first, access Xinhui citrus reticulata ferment flora standing for fermentation 2 months, complete when measuring ph value for 2.6-3.6 to send out for the first time
Ferment；
Ferment in second time, adds Moringa juice on the basis of fermentation for the first time and carries out ferment in second time.
The production method of a kind of Xinhui citrus reticulata Moringa ferment the most as claimed in claim 1, it is characterised in that described ferment in second time
Referring to add Moringa juice 20-90% in the product fermented first, allotment pol is 11-13%, and tinning amount is the 96% of total capacity,
Inject the ozone of the 0.3-0.5% of total volume of air in oxygen-containing space, the holding time is 24 hours, and go out aerobic bacteria, discharges smelly
Oxygen, standing for fermentation i.e. obtains Xinhui citrus reticulata Moringa ferment for 30 days.
The production method of a kind of Xinhui citrus reticulata Moringa ferment the most as claimed in claim 2, it is characterised in that standing for fermentation 30 days
Fermentation is stopped in time when pH value is at 2.6-3.6.
The production method of a kind of Xinhui citrus reticulata Moringa ferment the most as claimed in claim 2, it is characterised in that fermentation is used after stopping
Rustless steel dispenser is by the middle part of cold antibacterial dimethyl two carbonate input fermentation tank.
The production method of a kind of Xinhui citrus reticulata Moringa ferment the most as claimed in claim 2, it is characterised in that also comprise and will newly can
Citrus chachiensis Hort. Moringa ferment is prepared as the step of beverage, oral liquid, tablet, powder, capsule or unguentum.
The production method of a kind of Xinhui citrus reticulata Moringa ferment the most as claimed in claim 1, it is characterised in that described elimination is aerobic
The step of bacterium completes in tank body, and described tank body comprises the oral area of more than four, and a mouth installs relief valve, and this relief valve is
The check valve of aerofluxus outwardly；One mouth is provided with the Pressure gauge that check that pressure inside the tank；One mouth installs pH value sensor port；
One mouth is charging aperture；The ozone of the 0.3-0.5% injecting total volume of air in oxygen-containing space is i.e. noted in the tank body adding material
Enter the ozone of the 0.3-0.5% of total volume of air, anaerobe be apnea fermentation, so during Fa Jiao will not aerogenesis, work as Pressure gauge
The when that display pressure being zero and no longer stirs, aerobic bacteria has been killed.
7. the purposes in preparing health product or medicine of the Xinhui citrus reticulata Moringa ferment as described in right 1-6 any one.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610547878.6A CN106107992A (en) | 2016-07-12 | 2016-07-12 | A kind of production method of Xinhui citrus reticulata Moringa ferment |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610547878.6A CN106107992A (en) | 2016-07-12 | 2016-07-12 | A kind of production method of Xinhui citrus reticulata Moringa ferment |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106107992A true CN106107992A (en) | 2016-11-16 |
Family
ID=57282985
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610547878.6A Pending CN106107992A (en) | 2016-07-12 | 2016-07-12 | A kind of production method of Xinhui citrus reticulata Moringa ferment |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106107992A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106722942A (en) * | 2016-12-01 | 2017-05-31 | 苏剑锋 | The preparation method of moringa enzyme |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102669658A (en) * | 2012-04-23 | 2012-09-19 | 浙江科技学院 | Preparation method of plant enzyme food |
| CN104187483A (en) * | 2014-09-22 | 2014-12-10 | 北海市东雨农业科技有限公司 | Preparation method for chicken-mouth litchi ferment |
| CN104957610A (en) * | 2015-06-12 | 2015-10-07 | 广东正当年生物科技有限公司 | Plant enzyme and preparation method and use thereof |
| CN105476018A (en) * | 2015-11-23 | 2016-04-13 | 朱博 | Segmented fermentation process for producing Nanfeng tangerine orange ferment |
| CN105614864A (en) * | 2016-01-28 | 2016-06-01 | 云南天佑科技开发有限公司 | Horseradish tree enzyme tablets and preparation method thereof |
-
2016
- 2016-07-12 CN CN201610547878.6A patent/CN106107992A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102669658A (en) * | 2012-04-23 | 2012-09-19 | 浙江科技学院 | Preparation method of plant enzyme food |
| CN104187483A (en) * | 2014-09-22 | 2014-12-10 | 北海市东雨农业科技有限公司 | Preparation method for chicken-mouth litchi ferment |
| CN104957610A (en) * | 2015-06-12 | 2015-10-07 | 广东正当年生物科技有限公司 | Plant enzyme and preparation method and use thereof |
| CN105476018A (en) * | 2015-11-23 | 2016-04-13 | 朱博 | Segmented fermentation process for producing Nanfeng tangerine orange ferment |
| CN105614864A (en) * | 2016-01-28 | 2016-06-01 | 云南天佑科技开发有限公司 | Horseradish tree enzyme tablets and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 南方日版: "生物科技令新会柑肉变废为宝", 《人民网HTTP://GD.PEOPLE.COM.CN/N/2015/1127/C123932-27192735.HTML》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106722942A (en) * | 2016-12-01 | 2017-05-31 | 苏剑锋 | The preparation method of moringa enzyme |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102352299B (en) | Jewel orchid fruit vinegar and jewel orchid fruit vinegar beverage | |
| CN103564591B (en) | Preparation method of zinc-rich barley seedling green beverage | |
| CN105998291A (en) | Production method of Xinhui tangerine pulp whitening ferment | |
| CN107198074A (en) | A kind of integration of drinking and medicinal herbs liquid ferment and preparation method thereof | |
| CN106119055A (en) | A kind of multi-functional ferment vinegar | |
| CN106107380A (en) | The production method of a kind of Xinhui citrus reticulata Cordyceps ferment and fermentation tank | |
| CN105211880A (en) | A kind of preparation method of fig ferment | |
| CN103431467B (en) | Asparagus extract bifidobacterium fermentation activity beverage and preparation method thereof | |
| CN105249062A (en) | Plateau plant enzyme drink and preparation method therefor | |
| CN101085966B (en) | Process for preparing health-care chaenomeles fruit-red jujube liquor | |
| CN106072583A (en) | A kind of production method of Xinhui citrus reticulata Pericarpium Citri Reticulatae ferment and application thereof | |
| CN106819106A (en) | Inactivation type leben with immunoloregulation function and preparation method thereof | |
| CN105795387A (en) | Method for preparing fruit enzyme through culture expanding fermentation with fruit juice as culture medium | |
| CN107683992A (en) | A kind of fruits and vegetables comprehensive enzyme drink and preparation method thereof | |
| CN105647756A (en) | Selenium-enriched health care thick wine containing cordyceps sinensis and mulberries | |
| CN107549791A (en) | A kind of health comprehensive enzyme drink and preparation method thereof | |
| CN109527547A (en) | A kind of preparation method of lactobacillus-fermented mulberries polyoses oral liquid | |
| CN109329922A (en) | The preparation method of golden Rosa roxburghii Tratt ferment | |
| CN106165892A (en) | A kind of production method of Xinhui citrus reticulata Flos Rosae Rugosae ferment | |
| CN109259223B (en) | Method for processing Yunnan ginseng enzyme | |
| CN106107992A (en) | A kind of production method of Xinhui citrus reticulata Moringa ferment | |
| CN110122868A (en) | The smelly ginseng ferment of one kind, smelly ginseng ferment drink and preparation method | |
| CN1036470C (en) | Products made by mixed fermentation of mushroom and chinese herbal medicine and its method | |
| CN101006853A (en) | Processing method of natural bamboo juice soy sauce | |
| CN106138353A (en) | A kind of Xinhui citrus reticulata is relieved the effect of alcohol the production method of ferment |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | 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: 20161116 |
|
| RJ01 | Rejection of invention patent application after publication |