CN101715916A - Method for preparing whole-wheat food containing rich edible fungus nutrient components - Google Patents
Method for preparing whole-wheat food containing rich edible fungus nutrient components Download PDFInfo
- Publication number
- CN101715916A CN101715916A CN200910229144A CN200910229144A CN101715916A CN 101715916 A CN101715916 A CN 101715916A CN 200910229144 A CN200910229144 A CN 200910229144A CN 200910229144 A CN200910229144 A CN 200910229144A CN 101715916 A CN101715916 A CN 101715916A
- Authority
- CN
- China
- Prior art keywords
- wheat
- edible fungus
- rich
- nutrient components
- food
- 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
Landscapes
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Mushroom Cultivation (AREA)
Abstract
The invention relates to a method for preparing a whole-wheat food containing rich edible fungus nutrient components. The process comprises the steps of elutriating for removing impurities of kernels, soaking, washing, curing, dosing, uniformly mixing, sealing, sterilizing, cooling, vaccinating, culturing, drying and grinding. The whole-wheat food which is prepared according to the invention and contains rich edible fungus nutrient components effectively retains the physiological activity of the edible fungus components and belongs to nutrition, health and curing foods. The product can be directly taken and can also be used as a functional food ingredient.
Description
Technical field
The present invention relates to be a kind of be the culture medium of main component with the wheat, insert edible fungus species, cultivate edible mushroom mycelium by suitable condition, and then obtain to have the whole-wheat food of edible fungus nutrient components.
Background technology
As the edible mushroom functional activity factor, the value that have a wide range of applications in nutrition remedy diet, functional food, health food, baby food, fermented food and sports drink such as polysaccharide, polypeptide, triterpene are hiding vast market prospect and huge social economic benefit.
Edible fungi polysaccharide has tangible function of delaying senility.This effect is mainly based on following mechanism: 1. promotes and adjusts immunologic function, and for adult and the elderly, this promotion and adjust and can obviously delay senility.For the children that are in growth and development stage, then can promote the perfect of its immunologic function.Strengthen resistance against diseases, guarantee that it grows up healthy and sound.2. regulate metabolic balance, promote the synthetic of nucleic acid and protein.Studies show that glossy ganoderma, mushroom etc. can promote the biosynthesis of the nucleic acid and the protein of serum, liver and marrow.Therefore can be disease-resistant effectively anti-aging.Observation shows that taking edible mushroom for a long time can be anti-ageing, not only useful to the elderly, and the people of each age group is suitable for.Polysaccharide both had been present in the mycelial cell, also can secrete in the extracellular, therefore can be from fruit body of edible fungi, spore separation and Extraction, also can from the mycelium of liquid fermentation or solid fermentation, extract, also can from zymotic fluid, extract by the mode of liquid fermentation.
Polypeptide is is easily digested and assimilated, and has the immunity regulated, promotes energetic supersession, suppresses fat, promotes cell proliferation, functions such as antitoxin detoxifcation, hypotensive and antiallergy.Polypeptide based food and medicine are the green safety products that has potentiality 21 century.With the glossy ganoderma is example, and the amino acid in the polypeptide class has nearly 20 kinds of asparatate, glutamic acid, arginine, lysine etc., concurrent existing sulfur-containing amino acid.Itself does not find antitumor activity amino acid.Often produce great variety but mix the back physiologically active with other composition such as polysaccharide, it presses down the knurl ability and surpasses simple polysaccharide or amino acid.This result provides new approach for further studying glossy ganoderma.Promptly not only to measure the wherein correspondence of certain composition and disease merely. more to note studying the correspondence of synergy and disease between heterogeneity.From glossy ganoderma, also separate the polypeptide compounds that obtains, two kinds of neutral polypeptide are wherein arranged, identify after a kind of hydrolysis and contain 8 seed amino acids such as leucine, tyrosine, valine, proline; Another kind of polypeptide can make the prolonged survival period of mouse asphyxiating anoxic.Biologically active peptide content in vivo is atomic, and polarity is bigger, and is active higher, for keeping its biologically active and preventing structural change, must take low temperature to extract, and avoids strong extraction conditions to its structure and active influence.
Triterpene compound is one of main chemical compositions of glossy ganoderma.Successively from red sesame fructification and conidia powder, separate so far and obtain 103 kinds of new triterpenes chemical compositions.Outstanding have glossy ganoderma alcohol, ganoderal and a ganoderic acid, and wherein ganoderic acid has been isolated kind more than 100 at present.Ganoderic acid has strong pharmacologically active.Pain relieving, calmness are arranged, detoxify, protect the liver, kill tumour cell, suppress cell tissue amine release, promote the digestive organs function and reduce the function of blood cholesterol, triglyceride, beta Lipoprotein, thereby can suppress blood platelet condenses, help blood circulation, eliminate thrombus.Stimulate circulation. adjust vascular pressure, increase metabolism, make health reach the balance health situation.Japan attaches great importance to the ganoderic acid content in the glossy ganoderma commodity, especially the content of ganoderic acid A, B, C, D.It is generally acknowledged that ganoderic acid content is high more, lucid ganoderma product quality is just good more.Triterpene compound is insoluble in water, is soluble in organic solvent, and organic solvents such as general available methyl alcohol, ethanol or chloroform extract.But classical solvent extraction method solvent use amount is big, and extraction time is long, extracts once and often needs 1～3 hour, and extraction efficiency is not high; Ultrasonic combined treatment process though can shorten extraction time, improves extraction efficiency, but still can't resolve organic solvent residue problem in the traditional handicraft, thereby influence the utilization of extraction of substance.
Hypha of edible fungus can be grown in the culture medium that with the wheat berry is main component well, and in growth course, can produce a lot of secondary metabolites, as compositions such as polysaccharide, triterpenes, therefore, after mycelia is covered with, after the oven dry of whole culture medium, pulverize or operation such as compressing tablet, obtain being rich in the whole-wheat food of edible fungus nutrient components.The purpose of this invention is to provide a kind of simple, environmental protection, utilize edible mushroom to make the effective ways of the whole-wheat food that strengthens immunologic function efficiently.
Summary of the invention
The purpose of this invention is to provide a kind of method for preparing whole-wheat food that is rich in edible fungus nutrient components.Be to be culture medium with the wheat, insert edible fungus species, by suitable condition of culture, treat that edible mushroom mycelium covers with after, again by drying process with whole culture medium oven dry after, pulverize or operation such as compressing tablet, obtain being rich in the whole-wheat food of edible fungus nutrient components.
Technical scheme of the present invention is: be rich in the method for preparing whole-wheat food of edible fungus nutrient components, it is characterized in that: wheat is removed foreign material eluriate, soak then, wheat soaks the back and rinses well with clear water, place pot to boil, add other raw material afterwards, puddle and bottle after even and seal, sterilize, material bottle cooling after the sterilization takes the dish out of the pot, and through inoculated and cultured, obtains being covered with the wheat of mycelia, dry abrasive dust again, promptly obtain being rich in the wholemeal of edible fungus nutrient components.
The described method for preparing whole-wheat food that is rich in edible fungus nutrient components, select free from insect pests for use, do not have go mouldy, the wheat of full seed, wheat removed foreign material and eluriate, place pure water to soak at normal temperatures then, soaked about 24 hours general summer, changed one time water every 3 hours; Then need winter to soak about 48 hours, changed one time water every 10 hours.
Clean after the described method for preparing whole-wheat food that is rich in edible fungus nutrient components, wheat soak with purified rinse water, place pot to boil, want diligent therebetween for preventing to be burned and stir several times, be also noted that wheat does not boil brokenly.
The described method for preparing whole-wheat food that is rich in edible fungus nutrient components, the wheat that boils will dry surface moisture, adds 1% calcium carbonate afterwards, the wide-mouth Cans of packing into and having cleaned after puddling evenly.General every bottled amount accounts for 2/3～3/4 of bottle capacity.At last with clear water the outer wall of bottle and bottleneck top, and exposed inwall place clean, cover double-deck polypropylene plastics lid, frap.
The described method for preparing whole-wheat food that is rich in edible fungus nutrient components is put into pressure cooker with the material bottle that installs and is sterilized, when pressure stability in 1.5 kg/cm
2In time, pick up counting, and kept 2.5 hours, and the material bottle cooling after the sterilization takes the dish out of the pot.
The described method for preparing whole-wheat food that is rich in edible fungus nutrient components, behind space disinfection in inoculating hood or inoculation indoor inoculation, and the material temperature has been reduced to below 28 ℃ when requiring inoculation.The mycelium of planting from mother by sterile working connects one of mother culture media cutting-out, opens the material bottle cap and receives rapidly by the mouth of culture medium charge level cave, builds bottleneck then, puts rubber band.Can transfer 5～8 bottles for general one female kind.
The described method for preparing whole-wheat food that is rich in edible fungus nutrient components after inoculation is finished, also will be write strain name, inoculation date etc. at body or bottle cap subscript, moves into culturing room and cultivates 22～26 days down at 22～27 ℃.
The described method for preparing whole-wheat food that is rich in edible fungus nutrient components, when treating that mycelia is covered with bottle, the wheat that is covered with mycelia in the bottle is poured in the clean stainless steel pallet, under 50 ℃ of temperature, dry to water content below 12%, with the material abrasive dust, promptly obtain being rich in the wholemeal of edible fungus nutrient components, utilize wholemeal can continue to produce oatmeal or other food.
The described method for preparing whole-wheat food that is rich in edible fungus nutrient components, bacterial classification can be flat mushroom, mushroom, glossy ganoderma, hedgehog hydnum, Pleurotus nebrodensis, pleurotus eryngii, Asparagus, yellow umbrella, two spore mushroom, tea tree mushroom, Stropharia rugoso-annulata, coprinus comatus etc.
Specific embodiment 1:
Be rich in the method for preparing whole-wheat food of ganoderma lucidum composition: select free from insect pests for use, do not have go mouldy, the wheat of full seed, wheat is removed foreign material and eluriate, place pure water to soak at normal temperatures then, soaked about 12 hours general summer, changed one time water every 6 hours; Then need winter to soak about 24 hours, changed one time water every 10 hours.Clean after wheat soaks with purified rinse water, place pot to boil, want diligent therebetween for preventing to be burned and stir several times, be also noted that wheat does not boil brokenly.The wheat that boils will dry surface moisture, adds 1% calcium carbonate afterwards, the wide Cans of packing into and having cleaned after puddling evenly.General every bottled amount accounts for 2/3～3/4 of bottle capacity.At last with clear water the outer wall of bottle and bottleneck top, and exposed inwall place clean, cover double-deck polypropylene plastics lid, frap.The material bottle that installs is put into pressure cooker sterilizes, when pressure stability in 1.5 kg/cm
2In time, pick up counting, and kept 2.5 hours, and the material bottle cooling after the sterilization takes the dish out of the pot.Behind space disinfection in inoculating hood or inoculation indoor inoculation, and the material temperature has been reduced to below 28 ℃ when requiring inoculation.The mycelium of planting from mother by sterile working connects one of mother culture media cutting-out, opens the material bottle cap and receives rapidly by the mouth of culture medium charge level cave, builds bottleneck then, puts rubber band.Can transfer 5～8 bottles for general one female kind.After inoculation is finished, also to write strain name, inoculation date etc., move into culturing room and cultivated 25 days down at 27 ℃ at body or bottle cap subscript.When treating that mycelia is covered with bottle, the wheat that is covered with mycelia in the bottle is poured in the clean stainless steel pallet, under 50 ℃ of temperature, dried to water content below 12%, with the material abrasive dust, promptly obtain being rich in the wholemeal of edible fungus nutrient components, utilize wholemeal can continue to produce oatmeal or other food.
Specific embodiment 2:
Be rich in the method for preparing whole-wheat food of flat mushroom nutritional labeling: cultivated 22 days down for 25 ℃ in culturing room, all the other technologies are identical with embodiment 1
Specific embodiment 3:
Be rich in the method for preparing whole-wheat food of mushroom nutritional labeling: cultivated 25 days down for 25 ℃ in culturing room, all the other technologies are identical with embodiment 1
Specific embodiment 4:
Be rich in the method for preparing whole-wheat food of hedgehog hydnum nutritional labeling: cultivated 22 days down for 24 ℃ in culturing room, all the other technologies are identical with embodiment 1
Specific embodiment 5:
Be rich in the method for preparing whole-wheat food of pleurotus ferulae nutritious composition: cultivated 25 days down for 24 ℃ in culturing room, all the other technologies are identical with embodiment 1
Specific embodiment 6:
Be rich in the method for preparing whole-wheat food of pleurotus eryngii nutritional labeling: cultivated 25 days down for 24 ℃ in culturing room, all the other technologies are identical with embodiment 1
Specific embodiment 7:
Be rich in the method for preparing whole-wheat food of Asparagus nutritional labeling: cultivated 22 days down for 22 ℃ in culturing room, all the other technologies are identical with embodiment 1
Specific embodiment 8:
Be rich in the method for preparing whole-wheat food of pholiota adipose nutritional composition: cultivated 24 days down for 25 ℃ in culturing room, all the other technologies are identical with embodiment 1
Specific embodiment 9:
Be rich in the method for preparing whole-wheat food of two spore mushroom nutritional labelings: cultivated 26 days down for 25 ℃ in culturing room, all the other technologies are identical with embodiment 1
Specific embodiment 10:
Be rich in the method for preparing whole-wheat food of tea tree mushroom nutritional labeling: cultivated 23 days down for 24 ℃ in culturing room, all the other technologies are identical with embodiment 1
Specific embodiment 11:
Be rich in the method for preparing whole-wheat food of Stropharia rugoso-annulata nutritional labeling: cultivate down for 24 ℃ in culturing room, shook bottle 1 time in per 10 days, cause the mycelia fracture, short its regeneration was cultivated 30 days altogether, and all the other technologies are identical with embodiment 1
Specific embodiment 12:
Be rich in the method for preparing whole-wheat food of coprinus comatus nutritional labeling: cultivated 25 days down for 24 ℃ in culturing room, all the other technologies are identical with embodiment 1
Advantage of the present invention is:
1, the product of made belongs to pure natural components, high nutrition, curative effect-type. Meet world today's food trend, have wide market prospects at home and abroad.
2, institute's adopting process meets current environmental protection, efficient, energy-conservation principle, has opened up the new way of cereal product comprehensive exploitation. Its benefit is expected to be doubled and redoubled, and is expected to obtain good social benefit.
Claims (8)
1. be rich in the method for preparing whole-wheat food of edible fungus nutrient components, it is characterized in that: with wheat remove foreign material elutriation, immersion, flushing, slaking, batching, mixing, seal, sterilize, cool off, inoculate, cultivate, drying, abrasive dust, promptly obtain being rich in the wholemeal of edible fungus nutrient components.
2. the method for preparing whole-wheat food that is rich in edible fungus nutrient components according to claim 1, it is characterized in that: select free from insect pests for use, do not have go mouldy, the wheat of full seed, the removal foreign material are also eluriated, place pure water to soak at normal temperatures, soak summer about 12 hours, changed one time water every 6 hours; Soak winter about 24 hours, changed one time water every 10 hours, clean after wheat soaks with purified rinse water, place pot to boil, the diligent stirring prevents to be burned, and wheat does not boil brokenly.
3. the method for preparing whole-wheat food that is rich in edible fungus nutrient components according to claim 1 is characterized in that: the wheat that boils drains surface moisture, adds 1% food-grade calcium carbonate, the wide-mouth Cans of packing into behind the mixing and having cleaned after drying.General every bottled amount accounts for 2/3～3/4 of bottle capacity.With clear water the outer wall of bottle, bottleneck top and exposed inwall are cleaned at last, covered double-deck polypropylene plastics lid, frap.
4. the method for preparing whole-wheat food that is rich in edible fungus nutrient components according to claim 1 is characterized in that: the material bottle that will install is put into pressure cooker sterilization, when pressure stability in 1.5 kg/cm
2In time, pick up counting, and kept 2.5 hours, and the material bottle cooling after the sterilization takes the dish out of the pot.
5. the method for preparing whole-wheat food that is rich in edible fungus nutrient components according to claim 1 is characterized in that: behind space disinfection in inoculating hood or the inoculation indoor inoculation, during inoculation the material temperature should be lower than 28 ℃.The mycelium of planting from mother by sterile working connects one of mother culture media cutting-out, opens the material bottle cap and receives rapidly by the mouth of culture medium charge level cave, builds bottleneck then, puts rubber band, can transfer 5～8 bottles for general one female kind.
6. the method for preparing whole-wheat food that is rich in edible fungus nutrient components according to claim 1 is characterized in that: after inoculation is finished, write strain name, inoculation date etc. at the bottle subscript, move into culturing room and cultivated 22～26 days down at 22～27 ℃.
7. the method for preparing whole-wheat food that is rich in edible fungus nutrient components according to claim 1, it is characterized in that: when treating that mycelia is covered with bottle, the wheat that is covered with mycelia in the bottle is poured in the clean stainless steel pallet, under 50 ℃ of temperature, dry to water content below 12%, with the material abrasive dust, promptly obtain being rich in the wholemeal of edible fungus nutrient components, utilize wholemeal can continue to produce oatmeal or other food.
8. the method for preparing whole-wheat food that is rich in edible fungus nutrient components according to claim 1 is characterized in that: bacterial classification can be flat mushroom, mushroom, glossy ganoderma, hedgehog hydnum, Pleurotus nebrodensis, pleurotus eryngii, Asparagus, yellow umbrella, two spore mushroom, tea tree mushroom, Stropharia rugoso-annulata, coprinus comatus etc.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200910229144A CN101715916A (en) | 2009-12-11 | 2009-12-11 | Method for preparing whole-wheat food containing rich edible fungus nutrient components |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200910229144A CN101715916A (en) | 2009-12-11 | 2009-12-11 | Method for preparing whole-wheat food containing rich edible fungus nutrient components |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101715916A true CN101715916A (en) | 2010-06-02 |
Family
ID=42430619
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN200910229144A Pending CN101715916A (en) | 2009-12-11 | 2009-12-11 | Method for preparing whole-wheat food containing rich edible fungus nutrient components |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101715916A (en) |
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102172274A (en) * | 2011-03-09 | 2011-09-07 | 王永显 | Method for producing lucid ganoderma fermentation rice by utilizing solid state fermentation of rice |
| CN103392991A (en) * | 2013-06-30 | 2013-11-20 | 安徽省凤宝粮油食品（集团）有限公司 | Preparation method of nutrient steamed bun with grape flavor |
| CN104256267A (en) * | 2014-07-17 | 2015-01-07 | 张久兵 | Pleurotus nebrodensis nutritional wheat paste and preparation method thereof |
| CN104823710A (en) * | 2015-04-18 | 2015-08-12 | 余臣义 | Preparation method of hericium erinaceus mycelium powder |
| CN106616272A (en) * | 2016-12-14 | 2017-05-10 | 郭福贵 | Stropharia rugoso-annulata instant nutritional whole wheat flour and preparation method thereof |
| CN107535835A (en) * | 2017-06-21 | 2018-01-05 | 广西秀瑶姑生态农业科技有限公司 | A kind of processing method of Hericium erinaceus fermentation wheat flour |
| CN107535834A (en) * | 2017-06-21 | 2018-01-05 | 广西秀瑶姑生态农业科技有限公司 | A kind of processing method of cordyceps flower fermentation wheat flour |
| CN108294228A (en) * | 2017-06-21 | 2018-07-20 | 广西秀瑶姑生态农业科技有限公司 | A kind of processing method of glossy ganoderma fermentation wheat flour |
| CN109168977A (en) * | 2018-10-30 | 2019-01-11 | 湖南奇硒健康产业有限公司 | A kind of selenium-rich wheat food and its breeding method |
| CN109566989A (en) * | 2018-10-30 | 2019-04-05 | 湖南奇硒健康产业有限公司 | A kind of direct-edible selenium-rich wheat food and its breeding method |
| CN115997892A (en) * | 2023-01-05 | 2023-04-25 | 东莞市日隆食品有限公司 | Nutritional oatmeal and preparation method and drying device thereof |
-
2009
- 2009-12-11 CN CN200910229144A patent/CN101715916A/en active Pending
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102172274A (en) * | 2011-03-09 | 2011-09-07 | 王永显 | Method for producing lucid ganoderma fermentation rice by utilizing solid state fermentation of rice |
| CN103392991A (en) * | 2013-06-30 | 2013-11-20 | 安徽省凤宝粮油食品（集团）有限公司 | Preparation method of nutrient steamed bun with grape flavor |
| CN103392991B (en) * | 2013-06-30 | 2015-01-21 | 安徽省凤宝粮油食品（集团）有限公司 | Preparation method of nutrient steamed bun with grape flavor |
| CN104256267A (en) * | 2014-07-17 | 2015-01-07 | 张久兵 | Pleurotus nebrodensis nutritional wheat paste and preparation method thereof |
| CN104823710A (en) * | 2015-04-18 | 2015-08-12 | 余臣义 | Preparation method of hericium erinaceus mycelium powder |
| CN106616272A (en) * | 2016-12-14 | 2017-05-10 | 郭福贵 | Stropharia rugoso-annulata instant nutritional whole wheat flour and preparation method thereof |
| CN107535835A (en) * | 2017-06-21 | 2018-01-05 | 广西秀瑶姑生态农业科技有限公司 | A kind of processing method of Hericium erinaceus fermentation wheat flour |
| CN107535834A (en) * | 2017-06-21 | 2018-01-05 | 广西秀瑶姑生态农业科技有限公司 | A kind of processing method of cordyceps flower fermentation wheat flour |
| CN108294228A (en) * | 2017-06-21 | 2018-07-20 | 广西秀瑶姑生态农业科技有限公司 | A kind of processing method of glossy ganoderma fermentation wheat flour |
| CN109168977A (en) * | 2018-10-30 | 2019-01-11 | 湖南奇硒健康产业有限公司 | A kind of selenium-rich wheat food and its breeding method |
| CN109566989A (en) * | 2018-10-30 | 2019-04-05 | 湖南奇硒健康产业有限公司 | A kind of direct-edible selenium-rich wheat food and its breeding method |
| CN115997892A (en) * | 2023-01-05 | 2023-04-25 | 东莞市日隆食品有限公司 | Nutritional oatmeal and preparation method and drying device thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101715916A (en) | Method for preparing whole-wheat food containing rich edible fungus nutrient components | |
| CN103907987B (en) | A kind of multi-cultur es mixing is continuously fermented and is prepared the method for Haw Apple Vinegar Drink | |
| CN105559088B (en) | A kind of weight-reducing ferment and preparation method thereof | |
| CN102356791A (en) | Preparation method for ganoderma lucidum tea | |
| CN107197966A (en) | A kind of method of microorganism ferment making GABA tea | |
| CN102429210A (en) | Quick brewing process of spicy broad bean paste | |
| CN107488598B (en) | Burdock-based cordyceps militaris mycelium and preparation method thereof | |
| CN110495611A (en) | A kind of technique improving sea cucumber nutritional health effect | |
| CN102351580B (en) | Method for preparing black fungus nutrient solution by utilizing food processing residues | |
| KR100823541B1 (en) | How to Cultivate Blossom Mushrooms | |
| CN102940298A (en) | Method for preparing needle mushroom lactobacillus fermentation beverage | |
| CN104429622B (en) | A kind of Folium Ginkgo produces the method for shiitake mushroom hypha | |
| CN102742690B (en) | Health-care functional tea and preparation method thereof | |
| CN102676366A (en) | Hovenia acerba vinegar | |
| CN114107403B (en) | Method for co-producing ellagic acid and biological feed by fermenting pericarpium Granati with microbial community | |
| CN108531328B (en) | A kind of compound strain fermented low-alcohol aroma-enhancing mead and preparation method thereof | |
| CN103876147A (en) | Method for producing enzyme by using black soya bean tempeh | |
| CN101283799A (en) | A preparation method of health food for regulating blood fat | |
| CN106434116B (en) | A kind of production technology of mushroom red yeast rice wine | |
| CN106635829B (en) | A kind of preparation method of Phellinus granular bacteria strain | |
| CN105725163B (en) | A kind of Lenlinus edodes black garlic sauce | |
| CN104170651B (en) | Method for cultivating oyster mushroom by using tumorous stem mustard leaves | |
| CN105602821A (en) | Lentinus edodes mycelia-black garlic vinegar | |
| KR20090124115A (en) | Functional fermented jujube manufacturing method and its fermented jujube | |
| CN108812070A (en) | A kind of grifola frondosus culture substrate |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Open date: 20100602 |