CN105707559A - Method for preparing black fungus lactic acid fermentation beverage - Google Patents
Method for preparing black fungus lactic acid fermentation beverage Download PDFInfo
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- CN105707559A CN105707559A CN201410705328.3A CN201410705328A CN105707559A CN 105707559 A CN105707559 A CN 105707559A CN 201410705328 A CN201410705328 A CN 201410705328A CN 105707559 A CN105707559 A CN 105707559A
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- auricularia
- lactic acid
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- fermentation
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- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 title claims abstract description 96
- 235000013361 beverage Nutrition 0.000 title claims abstract description 49
- 239000004310 lactic acid Substances 0.000 title claims abstract description 48
- 235000014655 lactic acid Nutrition 0.000 title claims abstract description 48
- 238000000855 fermentation Methods 0.000 title claims abstract description 33
- 230000004151 fermentation Effects 0.000 title claims abstract description 33
- 241000233866 Fungi Species 0.000 title claims abstract description 16
- 238000000034 method Methods 0.000 title claims abstract description 8
- 241000221377 Auricularia Species 0.000 claims description 68
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 38
- 238000002360 preparation method Methods 0.000 claims description 16
- 241000894006 Bacteria Species 0.000 claims description 13
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 12
- 229930006000 Sucrose Natural products 0.000 claims description 11
- 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 claims description 11
- 239000000758 substrate Substances 0.000 claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 239000000796 flavoring agent Substances 0.000 claims description 7
- 235000019634 flavors Nutrition 0.000 claims description 7
- 235000020183 skimmed milk Nutrition 0.000 claims description 7
- 239000003381 stabilizer Substances 0.000 claims description 7
- 239000005720 sucrose Substances 0.000 claims description 7
- 230000001954 sterilising effect Effects 0.000 claims description 6
- JVTAAEKCZFNVCJ-UHFFFAOYSA-M Lactate Chemical compound CC(O)C([O-])=O JVTAAEKCZFNVCJ-UHFFFAOYSA-M 0.000 claims description 5
- 239000000084 colloidal system Substances 0.000 claims description 4
- 239000012535 impurity Substances 0.000 claims description 4
- 239000002054 inoculum Substances 0.000 claims description 4
- 238000002791 soaking Methods 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 3
- 238000003825 pressing Methods 0.000 claims description 3
- 239000002994 raw material Substances 0.000 abstract description 7
- 230000000694 effects Effects 0.000 abstract description 5
- 235000013336 milk Nutrition 0.000 abstract description 4
- 239000008267 milk Substances 0.000 abstract description 4
- 210000004080 milk Anatomy 0.000 abstract description 4
- 239000000843 powder Substances 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 230000036541 health Effects 0.000 abstract description 2
- 235000013365 dairy product Nutrition 0.000 abstract 1
- 230000009977 dual effect Effects 0.000 abstract 1
- 231100000331 toxic Toxicity 0.000 abstract 1
- 230000002588 toxic effect Effects 0.000 abstract 1
- 241000209094 Oryza Species 0.000 description 3
- 235000007164 Oryza sativa Nutrition 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 235000013372 meat Nutrition 0.000 description 3
- 235000009566 rice Nutrition 0.000 description 3
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 241000186660 Lactobacillus Species 0.000 description 2
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 2
- 239000003146 anticoagulant agent Substances 0.000 description 2
- 229940127219 anticoagulant drug Drugs 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 229940039696 lactobacillus Drugs 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 239000011574 phosphorus Substances 0.000 description 2
- 229910052698 phosphorus Inorganic materials 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- LRYZPFWEZHSTHD-HEFFAWAOSA-O 2-[[(e,2s,3r)-2-formamido-3-hydroxyoctadec-4-enoxy]-hydroxyphosphoryl]oxyethyl-trimethylazanium Chemical class CCCCCCCCCCCCC\C=C\[C@@H](O)[C@@H](NC=O)COP(O)(=O)OCC[N+](C)(C)C LRYZPFWEZHSTHD-HEFFAWAOSA-O 0.000 description 1
- 201000001320 Atherosclerosis Diseases 0.000 description 1
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 1
- 229930003270 Vitamin B Natural products 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000003178 anti-diabetic effect Effects 0.000 description 1
- 230000000843 anti-fungal effect Effects 0.000 description 1
- 230000001644 anti-hepatocarcinoma Effects 0.000 description 1
- 230000000767 anti-ulcer Effects 0.000 description 1
- 239000003472 antidiabetic agent Substances 0.000 description 1
- 229940121375 antifungal agent Drugs 0.000 description 1
- 238000010009 beating Methods 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 230000000857 drug effect Effects 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 210000004907 gland Anatomy 0.000 description 1
- 230000002518 glial effect Effects 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 230000036737 immune function Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 231100000957 no side effect Toxicity 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 230000035479 physiological effects, processes and functions Effects 0.000 description 1
- 230000003389 potentiating effect Effects 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000011593 sulfur Substances 0.000 description 1
- 229910052717 sulfur Inorganic materials 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
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- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a method for preparing a black fungus lactic acid fermentation beverage. The black fungus lactic acid fermentation beverage is adapted to all of populations, and is the health care product without toxic and side effects which is suitable for the old and the young, the sick and weak, and even pregnant woman. According to the invention, black fungus is taken as a main raw material, a proper amount of milk powder is cooperated, and the lactics fermentation is used for developing the black fungus lactic acid fermentation beverage. The product has dual disadvantages of beneficial components of the black fungus and the lactic acid beverage. The domestic fungus lactics beverage breaks a mode that the traditional lactics beverages are papered by taking a dairy product as the raw material through lactics fermentation. The lactics can be fermented and permeated into the domestic fungus processing, and the novel beverage combining the domestic fungus essence and lactics function can be provided.
Description
Technical field:
The present invention relates to health product technology field, the preparation method being specifically related to a kind of Auricularia lactic acid fermentation beverage.
Background technology
Auricularia is the glial mushroom that a kind of high-quality is delicious, it is nutritious delicacy from mountain food, 8 seed amino acids containing needed by human and multivitamin, protein contained by Auricularia is general rice and flour, greengrocery food is incomparable, vitamin B in Auricularia: content be 3-5 times of meat, it is general rice, face, 10 times of vegetable, the content of ferrum is higher 100 times than meat, the content of calcium is 60-70 times of meat, ash, content of mineral substances is than general rice, face, vegetable height 4-10 times, additionally contain the protein constituting human body cell main component, phosphorus, the elements such as sulfur.Nutritious, delicious flavour, and be a kind of low in calories, there is the health food of certain drug effect.Lecithin that additionally Auricularia contains, sphingomyelins, multivitamin, and the inorganic constituents such as calcium, phosphorus, ferrum, have anticoagulant, antithrombus formation, promote immunologic function, regulate blood fat, atherosclerosis, blood sugar lowering, slow down aging, antiulcer, the pharmacological action widely such as antifungal.
The Auricularia polycose that particularly Recent study finds, has the effects such as defying age, anti-diabetic, anticancer particularly anti-hepatocarcinoma, and has the medical care effect strengthening Human Physiology activity, is subject to the extensive favor of consumer.Auricularia is general for water-soluble low-molecular material containing gland, is a kind of potent anticoagulant.
The utilization rate of Auricularia in the market is low, and edible fungi utilizes the beverage products that lactate fermentation is made few, it is impossible to meet the market demand.
Summary of the invention:
It is an object of the invention to provide a kind of selection Auricularia is main material, is aided with appropriate milk powder, the preparation method utilizing a kind of Auricularia lactic acid fermentation beverage of lactic acid bacteria fermentation.
The object of the present invention is achieved like this.A kind of preparation method of Auricularia lactic acid fermentation beverage, it is characterised in that: concrete operation method follows these steps to successively:
Step one: the preparation of Auricularia juice:
Selecting non-rot high-quality black fungus, use clear water steep raising, reject root impurity, clean up, pull an oar soak time 60-120 minute, soaking temperature 30-90 DEG C, material-water ratio is 1:150-1:250；Auricularia juice dilutes 2 times, after standing 60 minutes, by measuring layering ratio, filters out the juice condition processed of the best；The Auricularia juice obtained when the best juice, again through colloid mill, homogenizing, prepares Auricularia juice standby；
Step 2: preparation fermentation substrate:
By above-mentioned Auricularia juice adds skimmed milk, sucrose, stabilizer, after being sufficiently mixed, it is placed in autoclave and kills unnecessary miscellaneous bacteria, be cooled to 42 DEG C；
Step 3: Auricularia juice lactate fermentation:
The inoculum concentration pressing 4%-6% in above-mentioned fermentation substrate is accessed lactic acid bacteria, is placed in the isoperibol of 39-43 DEG C and ferments 8-12 hour, prepare former fermented juice；
Step 4: the allotment of Auricularia lactic acid beverage:
Above-mentioned former fermented juice will add 0.015% beta-schardinger dextrin-, the citric acid of 0.09% and the white sugar flavor adjustment of 2%, prepare Auricularia lactic acid beverage；
Step 5: the homogenizing of Auricularia lactic acid beverage:
By above-mentioned Auricularia lactic acid beverage at 60 DEG C, homogenizing under 25Mpa, prepare homogenizing Auricularia lactic acid beverage；
Step 6: the sterilizing of Auricularia lactic acid beverage, finished product:
By the Auricularia lactic acid beverage after above-mentioned homogenizing after degassed, fill, it is placed in high temperature sterilize at 115 DEG C；Naturally cooling to room temperature after sterilizing, it is qualified to check, and prepares finished product.
In described step 2, add the skimmed milk of 40%-60%, 3-10% sucrose, 5-25% stabilizer.
Beneficial effects of the present invention: Auricularia lactic acid fermentation beverage adapts to all of crowd, the health-care good product having no side effect that it is a kind of the old and the young, sick and weak or even anemia of pregnant woman is all suitable, the elite Auricularia of selecting of the present invention is main material, it is aided with appropriate milk powder, utilizes lactic acid bacteria fermentation to develop Auricularia lactic acid fermentation beverage.This product is made to have the beneficiating ingredient of Auricularia and the two-fold advantage of lactic acid beverage concurrently.
Auricularia lactic acid fermentation beverage raw material availability is high, its processing technique of the selection of science, it is possible to fully keep nutrition and the functional component of Auricularia, thus better playing effect of its diseases prevention, disease-resistant, life lengthening.The edible fungi lactobacillus beverage of the present invention, having broken traditional lactobacillus beverage is all with milk product for the raw material pattern through lactic acid bacteria fermentation, and lactic acid bacteria fermentation has been penetrated among Edible mushroom processing, become the new beverage of the function of elite and the lactic acid bacteria integrating edible fungi.
The technological advantage of the present invention is in that: 1, selecting raw material, scientific formulation, production technology is advanced, and its product produces the human body that not only keeps healthy, and conveniently deposits；2, without preservative in product, keep the nutrition ingredient in food of raw material itself, be easily absorbed by the body；3 raw material sources are extensive, add process line short, the easy processing and manufacturing of product.
Accompanying drawing explanation
Accompanying drawing 1 is the process flow diagram of the present invention.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is further illustrated
Embodiment 1:
A kind of preparation method of Auricularia lactic acid fermentation beverage, it is characterised in that: concrete operation method follows these steps to successively:
Step one: the preparation of Auricularia juice:
Selecting non-rot high-quality black fungus, use clear water steep raising, reject root impurity, clean up, pull an oar soak time 60-120 minute, soaking temperature 30-90 DEG C, material-water ratio is 1:150-1:250；Auricularia juice dilutes 2 times, after standing 60 minutes, by measuring layering ratio, filters out the juice condition processed of the best；The Auricularia juice obtained when the best juice, again through colloid mill, homogenizing, prepares Auricularia juice standby；
Step 2: preparation fermentation substrate:
By above-mentioned Auricularia juice adds skimmed milk, sucrose, stabilizer, after being sufficiently mixed, it is placed in autoclave and kills unnecessary miscellaneous bacteria, be cooled to 42 DEG C；
Step 3: Auricularia juice lactate fermentation:
The inoculum concentration pressing 4%-6% in above-mentioned fermentation substrate is accessed lactic acid bacteria, is placed in the isoperibol of 39-43 DEG C and ferments 8-12 hour, prepare former fermented juice；
Step 4: the allotment of Auricularia lactic acid beverage:
Above-mentioned former fermented juice will add 0.015% beta-schardinger dextrin-, the citric acid of 0.09% and the white sugar flavor adjustment of 2%, prepare Auricularia lactic acid beverage；
Step 5: the homogenizing of Auricularia lactic acid beverage:
By above-mentioned Auricularia lactic acid beverage at 60 DEG C, homogenizing under 25Mpa, prepare homogenizing Auricularia lactic acid beverage；
Step 6: the sterilizing of Auricularia lactic acid beverage, finished product:
By the Auricularia lactic acid beverage after above-mentioned homogenizing after degassed, fill, it is placed in high temperature sterilize at 115 DEG C；Naturally cooling to room temperature after sterilizing, it is qualified to check, and prepares finished product.
In described step 2, add the skimmed milk of 40%-60%, 3-10% sucrose, 5-25% stabilizer.
Embodiment 2
Step one: the preparation of Auricularia juice
Select non-rot high-quality black fungus, use clear water steep raising, reject root impurity, clean up, making beating soak time about 120 minutes, soaking temperature 90 DEG C, material-water ratio 1:200.Auricularia juice dilutes 2 times, after standing 60min, by measuring layering ratio, filters out the juice condition processed of the best.The Auricularia juice obtained when the best juice is again through colloid mill, homogenizing, standby.
Step 2: preparation fermentation substrate
The Auricularia juice of step one preparation adds the skimmed milk of 50%, a small amount of sucrose, appropriate stabilizer, after being sufficiently mixed, is placed in autoclave and kills unnecessary miscellaneous bacteria, be cooled to 42 DEG C.
Step 3: Auricularia juice lactate fermentation
The fermentation substrate that step 3 prepares accesses lactic acid bacteria by the inoculum concentration of 6%, is placed in the isoperibol of 41 DEG C and ferments 10 hours.
Step 4: the allotment of Auricularia lactic acid beverage
Owing to Auricularia itself has the local flavor of its uniqueness, so needing the dilution allotment of former fermented juice, add 0.015% beta-schardinger dextrin-and cover its bad local flavor, simultaneously in order to make Blackfungus beverage have good local flavor, in addition it is also necessary to add the citric acid of 0.09% and the white sugar of 2% is adjusted.
Step 5: the homogenizing of Auricularia lactic acid beverage
Beverage prepared by step 4 is 25MPa homogenizing at 60 DEG C, and the beverage under this condition has stability that can be good.
Claims (2)
1. the preparation method of an Auricularia lactic acid fermentation beverage, it is characterised in that: concrete operation method follows these steps to successively:
Step one: the preparation of Auricularia juice:
Selecting non-rot high-quality black fungus, use clear water steep raising, reject root impurity, clean up, pull an oar soak time 60-120 minute, soaking temperature 30-90 DEG C, material-water ratio is 1:150-1:250；Auricularia juice dilutes 2 times, after standing 60 minutes, by measuring layering ratio, filters out the juice condition processed of the best；The Auricularia juice obtained when the best juice, again through colloid mill, homogenizing, prepares Auricularia juice standby；
Step 2: preparation fermentation substrate:
By above-mentioned Auricularia juice adds skimmed milk, sucrose, stabilizer, after being sufficiently mixed, it is placed in autoclave and kills unnecessary miscellaneous bacteria, be cooled to 42 DEG C；
Step 3: Auricularia juice lactate fermentation:
The inoculum concentration pressing 4%-6% in above-mentioned fermentation substrate is accessed lactic acid bacteria, is placed in the isoperibol of 39-43 DEG C and ferments 8-12 hour, prepare former fermented juice；
Step 4: the allotment of Auricularia lactic acid beverage:
Above-mentioned former fermented juice will add 0.015% beta-schardinger dextrin-, the citric acid of 0.09% and the white sugar flavor adjustment of 2%, prepare Auricularia lactic acid beverage；
Step 5: the homogenizing of Auricularia lactic acid beverage:
By above-mentioned Auricularia lactic acid beverage at 60 DEG C, homogenizing under 25Mpa, prepare homogenizing Auricularia lactic acid beverage；
Step 6: the sterilizing of Auricularia lactic acid beverage, finished product:
By the Auricularia lactic acid beverage after above-mentioned homogenizing after degassed, fill, it is placed in high temperature sterilize at 115 DEG C；Naturally cooling to room temperature after sterilizing, it is qualified to check, and prepares finished product.
2. the preparation method according to the above-mentioned a kind of Auricularia lactic acid fermentation beverage of claim 1, it is characterised in that: in described step 2, add the skimmed milk of 40%-60%, 3-10% sucrose, 5-25% stabilizer.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410705328.3A CN105707559A (en) | 2014-12-01 | 2014-12-01 | Method for preparing black fungus lactic acid fermentation beverage |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410705328.3A CN105707559A (en) | 2014-12-01 | 2014-12-01 | Method for preparing black fungus lactic acid fermentation beverage |
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| CN105707559A true CN105707559A (en) | 2016-06-29 |
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| CN201410705328.3A Pending CN105707559A (en) | 2014-12-01 | 2014-12-01 | Method for preparing black fungus lactic acid fermentation beverage |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106333110A (en) * | 2016-10-19 | 2017-01-18 | 汤兴华 | Fermented yellow cinnamon leaf pig feed additive for promoting nutrient transformation |
| CN106360010A (en) * | 2016-10-19 | 2017-02-01 | 汤兴华 | Attracting pig feed additive with fermented cinnamomum camphora leaves |
| CN106562040A (en) * | 2016-10-19 | 2017-04-19 | 汤兴华 | Muscle growth promoting fermented cinnamomum camphora leaf feed additive for pigs |
| CN106562043A (en) * | 2016-10-19 | 2017-04-19 | 汤兴华 | Fermented camphor tree leaf pig feed additive for improving body fat composition |
| CN106562042A (en) * | 2016-10-19 | 2017-04-19 | 汤兴华 | Fermented camphor tree leaf pig feed additive for improving conversion rate of feed |
| CN106562044A (en) * | 2016-10-19 | 2017-04-19 | 汤兴华 | Oxidative damage preventing enhancing fermented cinnamomum camphora leaf feed additive for pigs |
| CN106562045A (en) * | 2016-10-19 | 2017-04-19 | 汤兴华 | Meat quality improving fermented cinnamomum camphora leaf pig feed additive |
| CN106562041A (en) * | 2016-10-19 | 2017-04-19 | 汤兴华 | Fermented yellow cinnamon leaf pig feed additive for promoting internal fat metabolism |
| CN113841821A (en) * | 2021-10-09 | 2021-12-28 | 中国海洋大学 | A kind of live bacteria type black fungus lactic acid fermented beverage and preparation method thereof |
-
2014
- 2014-12-01 CN CN201410705328.3A patent/CN105707559A/en active Pending
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106333110A (en) * | 2016-10-19 | 2017-01-18 | 汤兴华 | Fermented yellow cinnamon leaf pig feed additive for promoting nutrient transformation |
| CN106360010A (en) * | 2016-10-19 | 2017-02-01 | 汤兴华 | Attracting pig feed additive with fermented cinnamomum camphora leaves |
| CN106562040A (en) * | 2016-10-19 | 2017-04-19 | 汤兴华 | Muscle growth promoting fermented cinnamomum camphora leaf feed additive for pigs |
| CN106562043A (en) * | 2016-10-19 | 2017-04-19 | 汤兴华 | Fermented camphor tree leaf pig feed additive for improving body fat composition |
| CN106562042A (en) * | 2016-10-19 | 2017-04-19 | 汤兴华 | Fermented camphor tree leaf pig feed additive for improving conversion rate of feed |
| CN106562044A (en) * | 2016-10-19 | 2017-04-19 | 汤兴华 | Oxidative damage preventing enhancing fermented cinnamomum camphora leaf feed additive for pigs |
| CN106562045A (en) * | 2016-10-19 | 2017-04-19 | 汤兴华 | Meat quality improving fermented cinnamomum camphora leaf pig feed additive |
| CN106562041A (en) * | 2016-10-19 | 2017-04-19 | 汤兴华 | Fermented yellow cinnamon leaf pig feed additive for promoting internal fat metabolism |
| CN113841821A (en) * | 2021-10-09 | 2021-12-28 | 中国海洋大学 | A kind of live bacteria type black fungus lactic acid fermented beverage and preparation method thereof |
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Application publication date: 20160629 |
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