CN112120222A - Method for preparing bioengineering fermented selenium product - Google Patents
Method for preparing bioengineering fermented selenium product Download PDFInfo
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- CN112120222A CN112120222A CN202011093207.XA CN202011093207A CN112120222A CN 112120222 A CN112120222 A CN 112120222A CN 202011093207 A CN202011093207 A CN 202011093207A CN 112120222 A CN112120222 A CN 112120222A
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- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 title claims abstract description 52
- 229910052711 selenium Inorganic materials 0.000 title claims abstract description 52
- 239000011669 selenium Substances 0.000 title claims abstract description 52
- 238000000034 method Methods 0.000 title claims abstract description 21
- 238000000855 fermentation Methods 0.000 claims abstract description 44
- 230000004151 fermentation Effects 0.000 claims abstract description 44
- 210000003734 kidney Anatomy 0.000 claims abstract description 40
- 244000005700 microbiome Species 0.000 claims abstract description 22
- 229920002752 Konjac Polymers 0.000 claims abstract description 20
- 241000408747 Lepomis gibbosus Species 0.000 claims abstract description 20
- 235000010485 konjac Nutrition 0.000 claims abstract description 20
- 235000020236 pumpkin seed Nutrition 0.000 claims abstract description 20
- 235000021307 Triticum Nutrition 0.000 claims abstract description 16
- 235000007340 Hordeum vulgare Nutrition 0.000 claims abstract description 15
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 15
- 244000062793 Sorghum vulgare Species 0.000 claims abstract description 15
- 240000001417 Vigna umbellata Species 0.000 claims abstract description 15
- 235000011453 Vigna umbellata Nutrition 0.000 claims abstract description 15
- 235000019713 millet Nutrition 0.000 claims abstract description 15
- 235000009566 rice Nutrition 0.000 claims abstract description 15
- 241000238557 Decapoda Species 0.000 claims abstract description 6
- 240000005979 Hordeum vulgare Species 0.000 claims abstract 5
- 240000007594 Oryza sativa Species 0.000 claims abstract 5
- 239000002994 raw material Substances 0.000 claims description 25
- 239000000203 mixture Substances 0.000 claims description 20
- 241000209140 Triticum Species 0.000 claims description 15
- 238000001035 drying Methods 0.000 claims description 15
- 241000143060 Americamysis bahia Species 0.000 claims description 14
- 235000015278 beef Nutrition 0.000 claims description 10
- 238000002156 mixing Methods 0.000 claims description 10
- 244000247812 Amorphophallus rivieri Species 0.000 claims description 5
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 5
- 238000000227 grinding Methods 0.000 claims description 5
- 239000000252 konjac Substances 0.000 claims description 5
- 239000000463 material Substances 0.000 claims description 5
- 238000010298 pulverizing process Methods 0.000 claims description 5
- 238000001291 vacuum drying Methods 0.000 claims description 5
- 238000005303 weighing Methods 0.000 claims description 5
- 241000186000 Bifidobacterium Species 0.000 claims description 2
- 241000186660 Lactobacillus Species 0.000 claims description 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 2
- 229940039696 lactobacillus Drugs 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 4
- 238000010521 absorption reaction Methods 0.000 abstract description 3
- 230000029087 digestion Effects 0.000 abstract description 3
- 244000098338 Triticum aestivum Species 0.000 abstract 1
- 241000209219 Hordeum Species 0.000 description 10
- 241000209094 Oryza Species 0.000 description 10
- 206010039921 Selenium deficiency Diseases 0.000 description 5
- 230000002950 deficient Effects 0.000 description 4
- 208000019926 Keshan disease Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 208000019622 heart disease Diseases 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- 201000008482 osteoarthritis Diseases 0.000 description 1
- 239000002689 soil Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Classifications
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- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/45—Addition of, or treatment with, microorganisms
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/45—Addition of, or treatment with, microorganisms
- A23L13/46—Addition of, or fermentation with fungi, e.g. yeasts; Enrichment with dried biomass other than starter cultures
-
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/50—Molluscs
-
- 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
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/115—Konjak; Konntaku
-
- 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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/40—Fermented products; Products treated with microorganisms or enzymes
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/16—Inorganic salts, minerals or trace elements
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- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
The invention discloses a method for preparing a bioengineering fermented selenium product, which consists of rice, millet, barley, wheat, red bean, konjak, pig kidney, cow kidney, dried small shrimp, pumpkin seed and microorganism; the invention selects the food with higher selenium content, adopts the implementation scheme of the biological fermentation method, has the advantages of improving the soluble protein content and the selenium digestion utilization rate, changing the organic components in the selenium product after fermentation, having better quality and improving the absorption rate of the selenium product after being taken by a human body.
Description
Technical Field
The invention relates to the technical field of fermented selenium treatment, in particular to a method for preparing a bioengineering fermented selenium product.
Background
Chinese scientists have successively determined the selenium content of 1094 county and city (about half of the country) soil samples in China, and the results of the determination showed that: china is a country with selenium deficiency. Only 1/3 people in county reaching international published normal critical value of 0.1mg/kg, namely 2/3 areas in China belong to selenium-deficient areas. Wherein 29 percent of the total selenium content is less than or equal to 0.02mg/kg, and the selenium-rich wheat is a serious selenium-deficient area.
Repeated experiments of nutriologists show that the standard value of the blood selenium content in human bodies is 0.10mg/kg, and selenium deficiency can occur below the standard value. In China, 29% of regions have selenium content below 0.02mg/kg, and are determined to be areas with extreme selenium deficiency, 43% of regions have selenium content between 0.03 and 0.04mg/kg, and are areas with selenium deficiency, in other words, 15 provinces in 72% of China are threatened by selenium deficiency. The united nations organization (FAO/WHO/IEA) establishes that the daily dietary supply of the human body should contain 400 micrograms of selenium, while the daily selenium intake of the people in Beijing is only 60 micrograms. The selenium intake of most people in northeast China is only 10 micrograms per day, and the selenium intake is a high incidence area of heart disease, keshan disease and Kaschin-Beck disease.
The daily selenium intake of most people in China is only 50-250 micrograms. The population of china 2/3 is severely deficient in selenium, which is manifested by a severe deficiency in selenium intake.
The common habit of Chinese residents is mainly to eat vegetable food. The grain yield of the China mainly planted in the northeast plain, the Yangtze river delta and the Zhujiang delta is 70% of the national selenium-deficient area. Therefore, a method for producing a bioengineering fermented selenium product is urgently needed to solve the problem.
Disclosure of Invention
The invention aims to provide a method for preparing a bioengineering fermented selenium product, which aims to solve the problems in the background technology.
In order to achieve the purpose, the invention provides the following technical scheme: a bioengineering fermented selenium product comprises the following components: rice, millet, barley, wheat, red bean, konjak, pig kidney, beef kidney, dried small shrimps, pumpkin seed and microorganism.
Preferably, the bioengineering selenium comprises the following raw materials by weight: 6-8 parts of rice, 4-6 parts of millet, 8-10 parts of barley, 10-12 parts of wheat, 5-7 parts of red bean, 4-6 parts of konjak, 6-8 parts of pig kidney, 3-5 parts of beef kidney, 3-5 parts of dried small shrimps, 5-7 parts of pumpkin seed and 3-5 parts of microorganism.
Preferably, the bioengineering selenium comprises the following raw materials by weight: 7 parts of rice, 5 parts of millet, 9 parts of barley, 11 parts of wheat, 6 parts of red bean, 5 parts of konjak, 7 parts of pig kidney, 4 parts of cow kidney, 4 parts of dried small shrimp, 6 parts of pumpkin seed and 4 parts of microorganism.
Preferably, the microorganism is one or more of bifidobacterium, lactobacillus and edible yeast.
The invention provides a method for preparing a bioengineering fermented selenium product, which comprises the following steps: (1) preparing materials: weighing rice, millet, barley, wheat, red bean, konjak, pig kidney, beef kidney, dried small shrimps, pumpkin seed and microorganisms according to parts by mass; (2) pretreatment of raw materials: parching the pumpkin seeds weighed in the step (1), cleaning the konjac, the pig kidney, the cow kidney and the dried small shrimps, and drying; (3) crushing: mixing the raw materials pretreated in the step (2), and then putting the mixture into a superfine pulverizer for pulverization; (4) fermentation: mixing the crushed raw materials in the step (3) with microorganisms, placing the mixture in a fermentation chamber for fermentation, drying the mixture at the temperature of 30-40 ℃ in a vacuum drying mode after the fermentation is finished, and finally placing the mixture in an ultrafine grinder for grinding.
Preferably, the fermentation process in the step (4) is that the fermentation time is 48 hours, and the temperature in the fermentation chamber is 25-30 ℃.
Preferably, the raw material pretreatment process in the step (2) is that the drying temperature is 60-80 ℃.
Has the advantages that: the invention has the beneficial effects that: the invention selects the food with higher selenium content, adopts the implementation scheme of the biological fermentation method, has the advantages of improving the soluble protein content and the selenium digestion utilization rate, changing the organic components in the selenium product after fermentation, having better quality and improving the absorption rate of the selenium product after being taken by a human body.
Detailed Description
The technical solution of the present patent will be described in further detail with reference to the following embodiments.
Example 1
The bioengineering selenium fermentation product of this embodiment includes the following raw materials by weight: 6 parts of rice, 4 parts of millet, 8 parts of barley, 10 parts of wheat, 5 parts of red bean, 4 parts of konjak, 6 parts of pig kidney, 3 parts of cow kidney, 3 parts of dried small shrimp, 5 parts of pumpkin seed and 3 parts of microorganism.
The invention provides a method for preparing a bioengineering fermented selenium product, which comprises the following steps: (1) preparing materials: weighing rice, millet, barley, wheat, red bean, konjak, pig kidney, beef kidney, dried small shrimps, pumpkin seed and microorganisms according to parts by mass; (2) pretreatment of raw materials: parching the pumpkin seeds weighed in the step (1), cleaning the konjac, the pig kidney, the cow kidney and the dried small shrimps, and drying; (3) crushing: mixing the raw materials pretreated in the step (2), and then putting the mixture into a superfine pulverizer for pulverization; (4) fermentation: mixing the raw materials crushed in the step (3) with microorganisms, placing the mixture in a fermentation chamber for fermentation, drying the mixture at the temperature of 30 ℃ in a vacuum drying mode after the fermentation is finished, and finally placing the mixture in an ultrafine grinder for grinding.
Wherein the fermentation process in the step (4) is that the fermentation time is 48 hours, and the temperature in the fermentation chamber is 25 ℃.
Wherein, the raw material pretreatment process in the step (2) is that the drying temperature is 60 ℃.
Example 2
The bioengineering selenium fermentation product of this embodiment includes the following components by weight: 8 parts of rice, 6 parts of millet, 10 parts of barley, 12 parts of wheat, 7 parts of red bean, 6 parts of konjak, 8 parts of pig kidney, 5 parts of beef kidney, 5 parts of dried small shrimp, 7 parts of pumpkin seed and 5 parts of microorganism.
The invention provides a method for preparing a bioengineering fermented selenium product, which comprises the following steps: (1) preparing materials: weighing rice, millet, barley, wheat, red bean, konjak, pig kidney, beef kidney, dried small shrimps, pumpkin seed and microorganisms according to parts by mass; (2) pretreatment of raw materials: parching the pumpkin seeds weighed in the step (1), cleaning the konjac, the pig kidney, the cow kidney and the dried small shrimps, and drying; (3) crushing: mixing the raw materials pretreated in the step (2), and then putting the mixture into a superfine pulverizer for pulverization; (4) fermentation: mixing the raw materials crushed in the step (3) with microorganisms, placing the mixture in a fermentation chamber for fermentation, drying the mixture at 40 ℃ in a vacuum drying mode after the fermentation is finished, and finally placing the mixture in an ultrafine grinder for grinding.
Wherein the fermentation process in the step (4) is that the fermentation time is 48 hours, and the temperature in the fermentation chamber is 30 ℃.
Wherein, the raw material pretreatment process in the step (2) is that the drying temperature is 80 ℃.
Example 3
The bioengineering selenium fermentation product of this embodiment includes the following components by weight: 7 parts of rice, 5 parts of millet, 9 parts of barley, 11 parts of wheat, 6 parts of red bean, 5 parts of konjak, 7 parts of pig kidney, 4 parts of cow kidney, 4 parts of dried small shrimp, 6 parts of pumpkin seed and 4 parts of microorganism.
The invention provides a method for preparing a bioengineering fermented selenium product, which comprises the following steps: (1) preparing materials: weighing rice, millet, barley, wheat, red bean, konjak, pig kidney, beef kidney, dried small shrimps, pumpkin seed and microorganisms according to parts by mass; (2) pretreatment of raw materials: parching the pumpkin seeds weighed in the step (1), cleaning the konjac, the pig kidney, the cow kidney and the dried small shrimps, and drying; (3) crushing: mixing the raw materials pretreated in the step (2), and then putting the mixture into a superfine pulverizer for pulverization; (4) fermentation: mixing the crushed raw materials in the step (3) with microorganisms, placing the mixture in a fermentation chamber for fermentation, drying the mixture at 35 ℃ in a vacuum drying mode after the fermentation is finished, and finally placing the mixture in an ultrafine grinder for grinding.
Wherein the fermentation process in the step (4) is that the fermentation time is 48 hours, and the temperature in the fermentation chamber is 28 ℃.
Wherein, the raw material pretreatment process in the step (2) is that the drying temperature is 70 ℃.
The invention selects the food with higher selenium content, adopts the implementation scheme of the biological fermentation method, has the advantages of improving the soluble protein content and the selenium digestion utilization rate, changing the organic components in the selenium product after fermentation, having better quality and improving the absorption rate of the selenium product after being taken by a human body.
The embodiments described above are preferred embodiments of the present invention, and not all embodiments. The detailed description of the embodiments of the present invention is not intended to limit the scope of the invention as claimed, but is merely representative of selected embodiments of the invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Claims (7)
1. A bioengineering fermented selenium product, which is characterized by comprising the following components: rice, millet, barley, wheat, red bean, konjak, pig kidney, beef kidney, dried small shrimps, pumpkin seed and microorganism.
2. The bioengineered fermented selenium product of claim 1, comprising the following raw materials in parts by weight: 6-8 parts of rice, 4-6 parts of millet, 8-10 parts of barley, 10-12 parts of wheat, 5-7 parts of red bean, 4-6 parts of konjak, 6-8 parts of pig kidney, 3-5 parts of beef kidney, 3-5 parts of dried small shrimps, 5-7 parts of pumpkin seed and 3-5 parts of microorganism.
3. The bioengineered fermented selenium product of claim 2, comprising the following raw materials in parts by weight: 7 parts of rice, 5 parts of millet, 9 parts of barley, 11 parts of wheat, 6 parts of red bean, 5 parts of konjak, 7 parts of pig kidney, 4 parts of cow kidney, 4 parts of dried small shrimp, 6 parts of pumpkin seed and 4 parts of microorganism.
4. The bioengineered fermented selenium product of claim 3, wherein the microorganism is one or more of Bifidobacterium, Lactobacillus, and edible yeast.
5. The method for preparing a bioengineered fermented selenium product according to any of claims 1 to 4, wherein the method comprises the following steps: (1) preparing materials: weighing rice, millet, barley, wheat, red bean, konjak, pig kidney, beef kidney, dried small shrimps, pumpkin seed and microorganisms according to parts by mass; (2) pretreatment of raw materials: parching the pumpkin seeds weighed in the step (1), cleaning the konjac, the pig kidney, the cow kidney and the dried small shrimps, and drying; (3) crushing: mixing the raw materials pretreated in the step (2), and then putting the mixture into a superfine pulverizer for pulverization; (4) fermentation: mixing the crushed raw materials in the step (3) with microorganisms, placing the mixture in a fermentation chamber for fermentation, drying the mixture at the temperature of 30-40 ℃ in a vacuum drying mode after the fermentation is finished, and finally placing the mixture in an ultrafine grinder for grinding.
6. The method of claim 5, wherein the step of preparing the bioengineered fermented selenium product comprises: the fermentation process in the step (4) is that the fermentation time is 48 hours, and the temperature in the fermentation chamber is 25-30 ℃.
7. The method of claim 5, wherein the step of preparing the bioengineered fermented selenium product comprises: the raw material pretreatment process in the step (2) is that the drying temperature is 60-80 ℃.
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| CN202011093207.XA CN112120222A (en) | 2020-10-08 | 2020-10-08 | Method for preparing bioengineering fermented selenium product |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105475584A (en) * | 2015-12-17 | 2016-04-13 | 安徽尚可艾食品有限公司 | Selenium-enriched health care chocolate |
| CN106805123A (en) * | 2016-12-29 | 2017-06-09 | 长沙昊瑞生物科技有限公司 | A kind of selenium-rich weight losing meal-replacing powder and preparation method thereof |
| CN108651988A (en) * | 2018-05-10 | 2018-10-16 | 上海奥医生物医药科技有限公司 | Nephrosis dialysis tailored version clinical nutrition formula and preparation method thereof |
-
2020
- 2020-10-08 CN CN202011093207.XA patent/CN112120222A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105475584A (en) * | 2015-12-17 | 2016-04-13 | 安徽尚可艾食品有限公司 | Selenium-enriched health care chocolate |
| CN106805123A (en) * | 2016-12-29 | 2017-06-09 | 长沙昊瑞生物科技有限公司 | A kind of selenium-rich weight losing meal-replacing powder and preparation method thereof |
| CN108651988A (en) * | 2018-05-10 | 2018-10-16 | 上海奥医生物医药科技有限公司 | Nephrosis dialysis tailored version clinical nutrition formula and preparation method thereof |
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Application publication date: 20201225 |