CN1690214A - Maca fermentation liquid and its preparing process - Google Patents
Maca fermentation liquid and its preparing process Download PDFInfo
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- CN1690214A CN1690214A CN 200410033908 CN200410033908A CN1690214A CN 1690214 A CN1690214 A CN 1690214A CN 200410033908 CN200410033908 CN 200410033908 CN 200410033908 A CN200410033908 A CN 200410033908A CN 1690214 A CN1690214 A CN 1690214A
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Abstract
The invention relates to a Maka fermentation liquor, preparing as the following steps: A, dewatering and drying Maka, disintegrating; B, inoculating bacterial, fermenting; C, separating the fermentation liquor. The fermentation liquor can increase sexual function, stimulate the sexual wants, and improve sexual large-charge, also advance immunity, applying to wrinkly feeling tired and depressive frequently, male spermacrasia and female barrenness(except organic lesion ).
Description
Technical field
The present invention relates to agate coffee (MACA) fermented liquid and preparation method thereof.
Background technology
Agate coffee (MACA) is a kind of rare plant that is grown in more than 4000 meter of Peru's Andes height above sea level, and it contains two kinds of unique vegetalitas composition one agate coffee acid amides and agate coffee alkene, and appearance has the carrion taste of intensive as brown Radix Raphani.The plant of this mystery has been planted in Peru and has exceeded bimillennium, is grown in the severe environment of Andes height above sea level more than 4000 meters.
Group by the Peru scientist of Ka Yetanuo university Paul Gonzales leader has carried out the research of MACA to the human influence first.They news can on disclose, the volunteer between 20 years old to 40 years old has carried out trimestral discovering to 12 ages, these people's nympholepsy 180% to 200%, the sperm generation has almost increased by one times.Discover, regularly take MACA and can make male body contain certain hormone that this hormone has the effect that increases spermatogenesis and evoke sexual desire.MACA is the close relative of radish, mustard and Caulis et Folium Brassicae capitatae, contains abundant phosphorus, calcium, protein, iron, natural fiber and mineral substance.Discover, except establishing-Yang, its can also relax slow pressure, supplementing energy and improve health, and help fertility.And heart there is not detrimentally affect.Fresh agate coffee contains moisture 10.4%, protein 10.2%, fat 2.2%, carbohydrate 59%, fiber 8.5%, ash content 4.9%.Its protein contains the amino acid of abundant needed by human, as: arginine (9.94%), aspartic acid (9.17%), L-glutamic acid (15.6%) and Methionin (54.5%) etc.The content of unsaturated fatty acids accounts for 52.7% (wherein linolic acid 18.5%, linolenic acid 8.87%) in the lipid acid of agate coffee (MACA), also contains glucosinolate (glucosinolates) sterol and potassium, calcium, iron etc.Agate coffee alkene (maceaene) and agate coffee acid amides (mecamide) are contained in the lipid position of agate coffee, also comprise N-benzyl decoylamide, N-benzyl-16-hydroxyl-9-oxidation-10E, 12E, the hot certain herbaceous plants with big flowers triolefin of 14E-acid amides, N-benzyl-16 hydroxyl-9,16-dioxy-10E, 12E, the homologue of the hot certain herbaceous plants with big flowers triolefin acid amides of 14E-and other 17 agate coffee alkene and agate coffee acid amides.Agate coffee alkene and agate coffee acid amides are considered to one of active substance of tool promotion sexual function in agate coffee (MACA) extract.
Agate coffee (MACA) needs special natural environment and climate, and it requires height above sea level more than 4000 meters, awful weather and the soil is fertile, and day and night the temperature difference reaches more than 60 degree, and such place all is rarely found in the whole world; Even few like this soil, plant an agate coffee (MACA) after, will recuperate more than 7 years in order to recovering fertility in the soil, otherwise the soil can not be cultivated.So the output of agate coffee (MACA) fails significantly to improve all the time, though the U.S. and Japan is successful introduction, but that mainly is to be main purpose with the scientific research, because because agate coffee (MACA) institute life condition is very special, require awful weather but the soil is fertile, the local whole world like this is all very rare, and mechanized cultivation also can not be realized in this place.So the U.S. and Japan's cultivated area of being introduced a fine variety are seldom, wherein the content of the effective ingredient agate coffee (MACA) more original than Peru is low, and also exceeds tens times than Peru on labour costs, does not have competitive power on the price at all.As mentioned above, because agate coffee source is limited, so price is very high, every bottle needs more than 1,000 yuan of Renminbi, and ordinary consumer is difficult to afford.
What sell in the market mainly is agate coffee capsule and tablet, is to be raw material with the MAJIA Rhizome, grinds to form the powdery post-treatment through dehydration and makes.The processing of these preparations is fairly simple.
Summary of the invention
The purpose of this invention is to provide a kind of agate coffee goods, especially MAJIA fermented solution.This fermented liquid reach equal result of treatment or even higher situation under, required material quantity significantly reduces than the agate coffee goods of selling in the market, thereby has saved raw material, has lowered cost.
Therefore, the invention provides a kind of MAJIA fermented solution, prepare by following steps:
A, the agate coffee is dehydrated, pulverize;
B, pueraria root powder end inoculation bacterial classification is fermented;
C, separate fermentation liquid.
The agate coffee can for example dehydrate under 60-100 ℃ the temperature, can carry out under pressurization or decompression.The granularity of pulverizing is not special restriction, for example can be 0.01 μ m-500 μ m.
Bacterial classification for example can be a milk-acid bacteria, yeast, and for example saccharomyces cerevisiae, lactic acid yeast kluyveromyces, wine yeast, bifidus bacillus, tea fungus, acetic bacteria etc., perhaps their any mixture, these bacterial classifications can be cultivated and inoculate according to a conventional method.
The inoculum size of bacterial classification can be the 0.5-10% of total fermentation volume, preferred 2-6%, the more preferably bacteria culture fluid of 3-4%.
The temperature of fermentation is generally 30-45 ℃ according to the bacterial classification of being inoculated, and the time is 5 hours-1 month, preferred 24-72 hour.
Can choose the sugar of adding based on the 1-10% of fermented liquid weight during fermentation wantonly, an amount of citric acid, and other material are as the milk powder of 2-12% etc.
Fermentation can be carried out one or many, for example earlier with a kind of bacterium fermentation, ferments with another bacterium again.
General agate coffee dry powder heats liquefaction then with 3-10 sterilized water dilution doubly, inoculates again.
During inoculation, bacterial classification is used corresponding culture medium culturing earlier, inoculates bacteria culture fluid then.
The method that separate fermentation liquid can adopt centrifugation and refilter is so that remove solid matter.
Can carry out sterilising treatment after the separate fermentation liquid.
It is the fermented flavoring material or the foodstuff additive of raw material with the agate coffee that another object of the present invention provides a kind of, and its preparation may further comprise the steps:
A, the pueraria root powder material after will dehydrating and dehydrate after the spices powder and/or dehydrate after vegetables powder inoculation bacterial classification ferment, or in the fermented liquid of pueraria root powder material, introduce the spices powder after dehydrating and/or dehydrate after the vegetables powder carry out Secondary Fermentation;
B, separate fermentation liquid.
Pueraria root powder material after wherein dehydrating with dehydrate after the spices powder and/or dehydrate after the weight ratio of vegetables powder can be 1-10: 1-10, preferred 1-3: 1-3, and the spices powder after dehydrating with dehydrate after the weight ratio of vegetables powder can be optional, it for example is 1: 1,1-2: 0-1, or 0-2: 1-2.
Bacterial classification wherein, fermentation condition etc. can adopt aforesaid scheme.
Wherein spices for example can be selected from celery, green onion, ginger, garlic, fructus amomi, Semen Myristicae, cassia bark, one or more in the cumin etc.
Wherein vegetables for example can be to be selected from Chinese cabbage, bean sprouts, Radix Dauci Sativae, tomato, potato, white turnip, one or more in the spinach etc.
It is the health-care products of raw material with the agate coffee that another purpose of the present invention provides a kind of, is prepared by following method:
A, the pueraria root powder material after will dehydrating and ocean fish bone and/or ocean fish Cartilage powder and/or oyster shell whiting inoculation bacterial classification ferment, or introduce ocean fish bone and/or ocean fish Cartilage powder and/or oyster shell whiting and carry out Secondary Fermentation in the fermented liquid of pueraria root powder material;
B, separate fermentation liquid.
The weight ratio of pueraria root powder material after wherein dehydrating and ocean fish bone and/or ocean fish Cartilage powder and/or oyster shell whiting can be 1-10: 1-10, preferred 1-3: 1-3, and the weight ratio of ocean fish bone and/or ocean fish Cartilage powder and/or oyster shell whiting can be optional, it for example is 1: 1: 1,0-3: 0-3: 0-3, wherein a kind of is not 0.
Ocean fish bone wherein, ocean fish Cartilage powder and oyster shell whiting for example are selected from shark suft bone or bone, eel cartilage or bone, squid cartilage, one or more in the oyster shell etc.
Bacterial classification wherein, fermentation condition etc. can adopt aforesaid scheme.
It is the fermented drink of raw material with the agate coffee that a further object of the present invention provides a kind of, prepares by the following method:
A, the pueraria root powder material after will dehydrating and dehydrate after fruit powder inoculation bacterial classification ferment, or the fruit powder of introducing after dehydrating in the fermented liquid of pueraria root powder material is carried out Secondary Fermentation;
B, separate fermentation liquid.
Pueraria root powder material after wherein dehydrating with dehydrate after the weight ratio of fruit powder can be 1-10: 1-10, preferred 1-3: 1-3.
Bacterial classification wherein, fermentation condition etc. can adopt aforesaid scheme.
Wherein fruit for example can be to be selected from apple, oranges and tangerines, grape, pears, strawberry, pineapple, the orange etc. one or more.
Also purpose of the present invention provides a kind of specific health-care products, is characterised in that by the following method to obtain:
With the MAJIA Rhizome of 1-10 weight part, the ant of 1-10 weight part, the genseng of 1-10 weight part (preferred Radix Ginseng), the Sanguis Trionycis meat oven dry of 1-10 weight part is pulverized, and mixes;
B, mixture inoculation bacterial classification ferment;
C, separate fermentation liquid.
Wherein used bacterial classification and technological condition for fermentation are as mentioned above.
More than various products can make lyophilized powder, powder (capsule), lozenge, soft capsule, forms such as beverage.
More than various products of the present invention can be used for sexual function improving, excite men and women's sexual desire to hope, improve men and women's sexuality, increase voluptus, be used for the middle-aged people person that often do not feel fatigue, mankind spermatozoon quantity is on the low side, and erective dysfunction lacks sexual desire person, female infertility (except the organic disease), grownup's lassitude, dysthymia disorders, old chronic disease prevention, anti-cancer, improve men and women's Fertility, regain one's strength antifatigue fast, invigorate, intelligence, raise immunity, the pressure of releiving, the beautification function of whitening.
Embodiment
Embodiment
Illustrate the present invention by the following examples, should be noted that, these embodiment are not construed as limiting the invention.
Embodiment 1
The 1kg MAJIA Rhizome 80 ℃ of oven dry down, is pulverized, added 10kg water, 1kg white sugar and 25g citric acid stir, and are warming up to 95 ℃ and reach 10 minutes with pulp, reduce to 37 ℃, introducing is based on 2% lactic acid bacteria culture solution of the cumulative volume that will ferment, and is 37 ℃ of bottom fermentations 48 hours, centrifugal then, get supernatant liquor, filter with strainer again, the filtrate sterilising treatment, packing gets final product.
Embodiment 2
The 1kg MAJIA Rhizome 80 ℃ of oven dry down, is pulverized, added 10kg water and 1.5kg white sugar, stir, be warming up to 95 ℃ and reach 10 minutes, reduce to 40 ℃ with pulp, introducing is based on 1% lactic acid bacteria culture solution of the cumulative volume that will ferment, 1% yeast nutrient solution, 1% bifidus bacillus nutrient solution, 40 ℃ of bottom fermentations 48 hours, centrifugal then, get supernatant liquor, filter with strainer again, the filtrate sterilising treatment, packing gets final product.
Embodiment 3
The 1kg MAJIA Rhizome 80 ℃ of down oven dry, is pulverized, added 10kg water and 1kg white sugar, stir, be warming up to 95 ℃ and reach 10 minutes, reduce to 37 ℃, introduce 2% acetic bacteria nutrient solution, 37 ℃ of bottom fermentations 48 hours based on the cumulative volume that will ferment with pulp.Then with the 0.5kg celery, the 0.5kg green onion, the oven dry of 0.1kg ginger is pulverized, and powder is incorporated into above fermented liquid relaying supervention ferment 10 days, and is centrifugal then, gets supernatant liquor, filter with strainer again, the filtrate sterilising treatment, packing gets final product.
Embodiment 4
With the 1kg MAJIA Rhizome, 1kg Chinese cabbage and 1kg shallot are pulverized 80 ℃ of oven dry down, add 20kg water and 2kg white sugar, stir, be warming up to 95 ℃ and reach 10 minutes with pulp, reduce to 39 ℃, introducing is based on 2% acetic bacteria nutrient solution of the cumulative volume that will ferment, and is 39 ℃ of bottom fermentations 10 days, centrifugal then, get supernatant liquor, filter with strainer again, the filtrate sterilising treatment, packing gets final product.
Embodiment 5
1kg MAJIA Rhizome and 0.5kg shark bone meal are dried down at 80 ℃, pulverize, add 10kg water, stir, be warming up to 95 ℃ and reach 10 minutes, reduce to 42 ℃, introduce 2% lactic acid bacteria culture solution based on the cumulative volume that will ferment with pulp, 37 ℃ of bottom fermentations 48 hours, centrifugal then, get supernatant liquor, filter with strainer again, the filtrate sterilising treatment, packing gets final product.
Embodiment 6
With the 1kg MAJIA Rhizome, the Radix Ginseng of 1kg, the Sanguis Trionycis meat of 1kg and the ant of 0.2kg are 80 ℃ of oven dry down, pulverize, add 10kg water, 1kg white sugar and 25g citric acid, stir, be warming up to 95 ℃ and reach 10 minutes, reduce to 37 ℃ with pulp, introducing is based on 2% lactic acid bacteria culture solution and 1% bifidus bacillus of the cumulative volume that will ferment, and is 37 ℃ of bottom fermentations 48 hours, centrifugal then, get supernatant liquor, filter with strainer again, the filtrate sterilising treatment, packing gets final product.
Embodiment 7
1kg MAJIA Rhizome and 1kg oranges and tangerines are dried down at 90 ℃, pulverize, add 10kg water, 1kg white sugar and 25g citric acid stir, and are warming up to 95 ℃ and reach 10 minutes with pulp, reduce to 42 ℃, introduce 1% milk-acid bacteria, 1% yeast and 1% bifidus bacillus nutrient solution based on the cumulative volume that will ferment, 37 ℃ of bottom fermentations 48 hours, centrifugal then, get supernatant liquor, filter with strainer again, the filtrate sterilising treatment, packing gets final product.
Embodiment 8
The 1kg MAJIA Rhizome 80 ℃ of oven dry down, is pulverized, added 10kg water, stir, be warming up to 95 ℃ and reach 10 minutes, reduce to 42 ℃ with pulp, introducing is based on 1% lactic acid bacteria culture solution and the 1% bifidus bacillus nutrient solution of the cumulative volume that will ferment, and 37 ℃ of bottom fermentations 48 hours, adds 0.5 grape dry powder then, continue fermentation 48 hours, centrifugal then, get supernatant liquor, filter with strainer again, the filtrate sterilising treatment, packing gets final product.
Embodiment 9
1kg MAJIA Rhizome and 0.5kg sea cowry powder are dried down at 100 ℃, pulverize, add 12kg water, stir, be warming up to 95 ℃ and reach 10 minutes, reduce to 42 ℃, introduce 2% lactic acid bacteria culture solution and 1% thermophilus streptococcus nutrient solution based on the cumulative volume that will ferment with pulp, 37 ℃ of bottom fermentations 48 hours, centrifugal then, get supernatant liquor, filter with strainer again, the filtrate sterilising treatment, packing gets final product.
The effect of product of the present invention
Sexual dysfunction 320 people removed the obstacle on men and women's sexual function in 30 days 72%, made the men and women live to coordinate happy.
Tired lassitude 142 people regained one's strength in 30 days 95%, and Ginseng Extract recovers young.
Stress disease 124 people eliminated pressure and dejected (the civilized pressure of working clan's pressure and modern) in 30 days 58%.
Female acyesis 35 people, the 60 days 60% normal ovulation functions of enhancing women.
Menstrual period, irregular 240 people recovered to make normal menstrual period your menstrual cycle stabilizes in 30 days 80%.
Postmenopausal women syndromes 350 people, the problem that 30 days 73% climacterium and qi and blood have some setbacks all is resolved.
Lack sexual desire 525 people and recovered psychological need and desire in 30 days.
Man's sperm increases, and 60 days 60% mankind spermatozoon numbers of 147 people increase, and strengthen Fertility.
Claims (10)
1, a kind of MAJIA fermented solution prepares by following steps:
A, the agate coffee is dehydrated, pulverize;
B, pueraria root powder end inoculation bacterial classification is fermented;
C, separate fermentation liquid.
2, according to the MAJIA fermented solution of claim 1, wherein bacterial classification is a milk-acid bacteria, yeast, bifidus bacillus, tea fungus, acetic bacteria, perhaps their any mixture.
3, according to the MAJIA fermented solution of claim 1, wherein the inoculum size of bacterial classification can be the 0.5-10% of total fermentation volume, preferred 2-6%, the more preferably bacteria culture fluid of 3-4%.
4, a kind of is the fermented flavoring material or the foodstuff additive of raw material with the agate coffee, and its preparation may further comprise the steps:
A, the pueraria root powder material after will dehydrating and dehydrate after the spices powder and/or dehydrate after vegetables powder inoculation bacterial classification ferment, or in the fermented liquid of pueraria root powder material, introduce the spices powder after dehydrating and/or dehydrate after the vegetables powder carry out Secondary Fermentation;
B, separate fermentation liquid.
Pueraria root powder material after wherein dehydrating with dehydrate after the spices powder and/or dehydrate after the weight ratio of vegetables powder be 1-10: 1-10, preferred 1-3: 1-3, and the spices powder after dehydrating with dehydrate after the weight ratio of vegetables powder can be optional.
5, according to the wherein fermented flavoring material or the foodstuff additive of claim 4, wherein spices is selected from celery, green onion, ginger, garlic, fructus amomi, Semen Myristicae, cassia bark, one or more in the cumin;
Wherein vegetables are to be selected from Chinese cabbage, bean sprouts, Radix Dauci Sativae, tomato, potato, white turnip, one or more in the spinach.
6, a kind of is the health-care products of raw material with the agate coffee, is prepared by following method:
A, the pueraria root powder material after will dehydrating and ocean fish bone and/or ocean fish Cartilage powder and/or oyster shell whiting inoculation bacterial classification ferment, or introduce ocean fish bone and/or ocean fish Cartilage powder and/or oyster shell whiting and carry out Secondary Fermentation in the fermented liquid of pueraria root powder material;
B, separate fermentation liquid.
The weight ratio of pueraria root powder material after wherein dehydrating and ocean fish bone and/or ocean fish Cartilage powder and/or oyster shell whiting is 1-10: 1-10, and preferred 1-3: 1-3, and the weight ratio of ocean fish bone and ocean fish Cartilage powder and oyster shell whiting can be optional.
7, according to the health-care products of claim 6, ocean fish bone wherein, ocean fish Cartilage powder and oyster shell whiting are to be selected from shark suft bone or bone, eel cartilage or bone, squid cartilage, one or more in the oyster shell.
8, a kind of is the fermented drink of raw material with the agate coffee, prepares by the following method:
A, the pueraria root powder material after will dehydrating and dehydrate after fruit powder inoculation bacterial classification ferment, or the fruit powder of introducing after dehydrating in the fermented liquid of pueraria root powder material is carried out Secondary Fermentation;
B, separate fermentation liquid.
Pueraria root powder material after wherein dehydrating with dehydrate after the weight ratio of fruit powder be 1-10: 1-10, preferred 1-3: 1-3.
9, fermented drink according to Claim 8, wherein fruit is to be selected from apple, oranges and tangerines, grape, pears, strawberry, the orange one or more.
10, a kind of health-care products is characterised in that by the following method to obtain:
With the MAJIA Rhizome of 1-10 weight part, the ant of 1-10 weight part, the genseng of 1-10 weight part (preferred Radix Ginseng), the Sanguis Trionycis meat oven dry of 1-10 weight part is pulverized, and mixes;
B, mixture inoculation bacterial classification ferment;
C, separate fermentation liquid.
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| CN 200410033908 CN1690214A (en) | 2004-04-19 | 2004-04-19 | Maca fermentation liquid and its preparing process |
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| CN 200410033908 CN1690214A (en) | 2004-04-19 | 2004-04-19 | Maca fermentation liquid and its preparing process |
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Cited By (18)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2007014379A3 (en) * | 2005-07-26 | 2007-05-24 | Naturex | A lipidic extract from lepidium meynii and its effect on the libido |
| CN102260620A (en) * | 2010-08-11 | 2011-11-30 | 宁成国 | Fermented wine beneficial to man health and brewing method thereof |
| CN102604800A (en) * | 2012-03-21 | 2012-07-25 | 郭向阳 | Maca healthcare wine |
| CN102763742A (en) * | 2012-07-25 | 2012-11-07 | 北京中科健宇生物科技有限公司 | Maca instant tea and production method thereof |
| CN103087873A (en) * | 2013-01-22 | 2013-05-08 | 云南会泽铜乡食品酒业有限公司 | Maca wine |
| CN103082360A (en) * | 2013-01-16 | 2013-05-08 | 王百鸣 | Mthe actualir-conthe actual (MACA) sea-buckthorn beverage |
| CN103141839A (en) * | 2013-03-13 | 2013-06-12 | 王百鸣 | Maca and fructus hippophae tablet |
| CN103445165A (en) * | 2013-09-04 | 2013-12-18 | 百丽晨（上海）生物科技有限公司 | Product and product composition for improving sub-health status |
| CN103704623A (en) * | 2013-11-25 | 2014-04-09 | 牛建伟 | Maca fermentation nutritious food |
| CN104087461A (en) * | 2014-07-09 | 2014-10-08 | 陈俊杰 | Health maca red wine |
| CN104522669A (en) * | 2015-01-13 | 2015-04-22 | 香格里拉县天丽斯生物科技发展有限公司 | Maca enzyme and preparation method thereof |
| CN104522815A (en) * | 2015-01-14 | 2015-04-22 | 三株福尔制药有限公司 | Probiotics fermentation maca composition and preparing method and application thereof |
| CN104855772A (en) * | 2015-04-24 | 2015-08-26 | 西藏月王生物技术有限公司 | Maca enzyme and preparation method thereof |
| CN104905244A (en) * | 2014-07-02 | 2015-09-16 | 成都汇众成生物科技有限公司 | Food, health-care product or pharmaceutical composition |
| CN105002056A (en) * | 2015-08-14 | 2015-10-28 | 青岛铭晨信息技术有限公司 | Composite fermented maca-containing marine functional health beverage and production process thereof |
| CN105062773A (en) * | 2015-08-14 | 2015-11-18 | 青岛铭晨信息技术有限公司 | Compound fermented health drink containing maca and production process of health drink |
| CN106072036A (en) * | 2016-06-22 | 2016-11-09 | 中国农业大学 | A kind of fermentation sturgeon cartilage chewable tablet and preparation method thereof |
| CN108523110A (en) * | 2018-01-29 | 2018-09-14 | 丽江师范高等专科学校 | The preparation method and its product of maca apple composite enzyme |
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- 2004-04-19 CN CN 200410033908 patent/CN1690214A/en active Pending
Cited By (24)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2007014379A3 (en) * | 2005-07-26 | 2007-05-24 | Naturex | A lipidic extract from lepidium meynii and its effect on the libido |
| CN102260620B (en) * | 2010-08-11 | 2013-03-20 | 宁成国 | Fermented wine beneficial to man health and brewing method thereof |
| CN102260620A (en) * | 2010-08-11 | 2011-11-30 | 宁成国 | Fermented wine beneficial to man health and brewing method thereof |
| CN102604800A (en) * | 2012-03-21 | 2012-07-25 | 郭向阳 | Maca healthcare wine |
| CN102763742B (en) * | 2012-07-25 | 2014-01-15 | 北京中科健宇生物科技有限公司 | Maca instant tea and production method thereof |
| CN102763742A (en) * | 2012-07-25 | 2012-11-07 | 北京中科健宇生物科技有限公司 | Maca instant tea and production method thereof |
| CN103082360A (en) * | 2013-01-16 | 2013-05-08 | 王百鸣 | Mthe actualir-conthe actual (MACA) sea-buckthorn beverage |
| CN103087873A (en) * | 2013-01-22 | 2013-05-08 | 云南会泽铜乡食品酒业有限公司 | Maca wine |
| CN103141839A (en) * | 2013-03-13 | 2013-06-12 | 王百鸣 | Maca and fructus hippophae tablet |
| CN103445165A (en) * | 2013-09-04 | 2013-12-18 | 百丽晨（上海）生物科技有限公司 | Product and product composition for improving sub-health status |
| CN103704623A (en) * | 2013-11-25 | 2014-04-09 | 牛建伟 | Maca fermentation nutritious food |
| CN103704623B (en) * | 2013-11-25 | 2016-04-27 | 牛建伟 | A kind of agate card fermented nutrient food |
| CN104905244A (en) * | 2014-07-02 | 2015-09-16 | 成都汇众成生物科技有限公司 | Food, health-care product or pharmaceutical composition |
| CN104087461B (en) * | 2014-07-09 | 2016-01-06 | 陈俊杰 | A kind of health agate carminum wine |
| CN104087461A (en) * | 2014-07-09 | 2014-10-08 | 陈俊杰 | Health maca red wine |
| CN104522669A (en) * | 2015-01-13 | 2015-04-22 | 香格里拉县天丽斯生物科技发展有限公司 | Maca enzyme and preparation method thereof |
| CN104522815A (en) * | 2015-01-14 | 2015-04-22 | 三株福尔制药有限公司 | Probiotics fermentation maca composition and preparing method and application thereof |
| CN104522815B (en) * | 2015-01-14 | 2016-07-06 | 三株福尔制药有限公司 | A kind of probiotics fermention maca composition and its preparation method and application |
| CN104855772A (en) * | 2015-04-24 | 2015-08-26 | 西藏月王生物技术有限公司 | Maca enzyme and preparation method thereof |
| CN105002056A (en) * | 2015-08-14 | 2015-10-28 | 青岛铭晨信息技术有限公司 | Composite fermented maca-containing marine functional health beverage and production process thereof |
| CN105062773A (en) * | 2015-08-14 | 2015-11-18 | 青岛铭晨信息技术有限公司 | Compound fermented health drink containing maca and production process of health drink |
| CN105062773B (en) * | 2015-08-14 | 2017-10-03 | 云天下科技股份有限公司 | A kind of Composite fermentation type agate card health drink and its production technology |
| CN106072036A (en) * | 2016-06-22 | 2016-11-09 | 中国农业大学 | A kind of fermentation sturgeon cartilage chewable tablet and preparation method thereof |
| CN108523110A (en) * | 2018-01-29 | 2018-09-14 | 丽江师范高等专科学校 | The preparation method and its product of maca apple composite enzyme |
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