CN113261663A - Production process of enzyme for food - Google Patents

Production process of enzyme for food Download PDF

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Publication number
CN113261663A
CN113261663A CN202110640241.2A CN202110640241A CN113261663A CN 113261663 A CN113261663 A CN 113261663A CN 202110640241 A CN202110640241 A CN 202110640241A CN 113261663 A CN113261663 A CN 113261663A
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parts
food
fermentation
precipitation
ultrafiltration
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CN202110640241.2A
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Chinese (zh)
Inventor
丁龙
易江
陈云明
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Jiangsu Pattern Biomedical Technology Co ltd
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Jiangsu Pattern Biomedical Technology Co ltd
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Priority to CN202110640241.2A priority Critical patent/CN113261663A/en
Publication of CN113261663A publication Critical patent/CN113261663A/en
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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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/06—Enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B2/00—Preservation of foods or foodstuffs, in general
    • A23B2/70—Preservation of foods or foodstuffs, in general by treatment with chemicals
    • A23B2/725—Preservation of foods or foodstuffs, in general by treatment with chemicals in the form of liquids or solids
    • A23B2/729—Organic compounds; Microorganisms; Enzymes
    • A23B2/783—Microorganisms; Enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/03—Organic compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/065—Microorganisms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/262—Cellulose; Derivatives thereof, e.g. ethers
    • 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
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Microbiology (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • Dispersion Chemistry (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

The invention belongs to the technical field of production of enzymes for food, and particularly relates to a production process of the enzymes for food, which comprises 10-30 parts of edible corn flour, 40-50 parts of peanut meal, 5-7 parts of white granulated sugar, 6-7 parts of aspergillus niger, 3-5 parts of calcium carbonate, 5-8 parts of bacillus subtilis, 5-9 parts of glucose oxidase, 10-20 parts of yeast, 6-10 parts of an anticaking agent, 2-3 parts of an anti-microbial agent, 3-10 parts of citric acid, 9-13 parts of microcrystalline cellulose and 10-30 parts of purified water. According to the invention, the fermentation is carried out after the crushing, the filter pressing and the ultrafiltration are carried out after the fermentation, the precipitation is carried out after the ultrafiltration, the drying is carried out after the precipitation, the operation is simple and convenient, the cost is low, and in the precipitation, the bacillus subtilis, the glucose oxidase, the citric acid and the microcrystalline cellulose are added into the concentrated fermentation liquor, so that the enzymolysis effect of the obtained edible enzyme is better.

Description

Production process of enzyme for food
Technical Field
The invention belongs to the technical field of production of food enzymes, and particularly relates to a production process of a food enzyme.
Background
The enzyme preparation is used as a high-efficiency biocatalyst and has been widely applied to the industries of food, leather and feed. The enzyme liquid produced by liquid fermentation is made into dried bean curd, which is convenient for storage, transportation and processing. The spray drying has the advantages of low material cost, no operation processes of evaporation, crystallization, separation, crushing and the like, continuous automatic production and stable operation.
The enzyme comes from the nature, and is a natural catalyst for thousands of biochemical reactions which are rapidly and efficiently carried out in organisms at any moment. The natural sources of enzymes are animal, plant and microorganism. The enzyme preparations currently used for large-scale industrial production are produced by microbial fermentation. The food enzyme preparation acts only during the processing process after being added to food as a food additive, i.e. helps a substance to complete a transformation, and once it has completed its mission, it goes back and disappears or loses its vitality in the final product. No harmful residue is generated in the food. The production process of the existing food enzyme production process is complex, and other bacteria or pathogenic bacteria can be generated in the production process.
Disclosure of Invention
To solve the problems set forth in the background art described above. The invention provides a production process of food enzyme, which has the characteristics of simple production process and better enzymolysis effect of the obtained edible enzyme by adding bacillus subtilis, glucose oxidase, citric acid and microcrystalline cellulose into concentrated fermentation liquor.
In order to achieve the purpose, the invention provides the following technical scheme: a production process of food enzyme comprises 10-30 parts of edible corn flour, 40-50 parts of peanut meal, 5-7 parts of white granulated sugar, 6-7 parts of Aspergillus niger, 3-5 parts of calcium carbonate, 5-8 parts of Bacillus subtilis, 5-9 parts of glucose oxidase, 10-20 parts of yeast, 6-10 parts of an anticaking agent, 2-3 parts of an antibacterial agent, 3-10 parts of citric acid, 9-13 parts of microcrystalline cellulose and 10-30 parts of purified water, and the production process comprises the following steps:
the method comprises the following steps: crushing and mixing edible corn flour and peanut meal, putting the crushed and fused mixture into a fermentation container, adding pure water, wherein the ratio of the pure water to the mixture is 1:2 or 2:3, then continuously adding white granulated sugar, aspergillus niger, yeast, an anti-caking agent and an anti-microbial agent into the fermentation container, and after stirring, fermenting for 5-7 days at 30-60 ℃ to obtain fermentation liquor;
step two: taking out the fermentation liquor, performing filter pressing, and performing ultrafiltration concentration after filter pressing;
step three: concentrating, and precipitating with solvent;
step four: the precipitate obtained by precipitation was dried.
Preferably, the second step is filter-pressed by a plate frame, and the ultrafiltration concentration is concentrated by an ultrafiltration membrane
Preferably, calcium carbonate, bacillus subtilis, glucose oxidase, citric acid and microcrystalline cellulose are added into the ultrafiltration concentrated solution obtained in the three-way step two, and stirring and mixing are carried out.
Preferably, the stirred mixed solution obtained in the fourth step is precipitated, the precipitated precipitate is enzyme mud, and the enzyme mud is air-dried or aired.
Preferably, the temperature range for the precipitation in step three is 8-11 ℃.
Preferably, the dried precipitate is obtained in the fourth step, and vacuum bagging is carried out after briquetting and cutting.
Compared with the prior art, the invention has the beneficial effects that:
1. according to the invention, the fermentation is carried out after the crushing, the filter pressing and the ultrafiltration are carried out after the fermentation, the precipitation is carried out after the ultrafiltration, the drying is carried out after the precipitation, the operation is simple and convenient, the cost is low, and in the precipitation, the bacillus subtilis, the glucose oxidase, the citric acid and the microcrystalline cellulose are added into the concentrated fermentation liquor, so that the enzymolysis effect of the obtained edible enzyme is better.
2. According to the invention, through the addition of the bacillus subtilis, the bacillus subtilis generates antibiotic substances capable of inhibiting the growth of bacteria, viruses, fungi and pathogens, so that the bacteria and the pathogens can be generated in the process of producing the edible enzyme, the edible enzyme is safer and healthier, and through the addition of microcrystalline cellulose, the microcrystalline cellulose can stabilize foam and emulsion in the processing process, form gel with ointment-like texture, and facilitate the forming of the edible enzyme.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. 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.
Example 1
The invention provides the following technical scheme: the invention provides the following technical scheme: a production process of food enzyme comprises 10 parts of edible corn flour, 40 parts of peanut meal, 5 parts of white granulated sugar, 6 parts of Aspergillus niger, 3 parts of calcium carbonate, 5 parts of Bacillus subtilis, 6 parts of glucose oxidase, 12 parts of yeast, 6 parts of an anticaking agent, 2 parts of an antibacterial agent, 3 parts of citric acid, 9 parts of microcrystalline cellulose and 10 parts of purified water, and the production process comprises the following steps:
the method comprises the following steps: crushing and mixing edible corn flour and peanut meal, putting the crushed and fused mixture into a fermentation container, adding pure water, wherein the ratio of the pure water to the mixture is 1:2, then continuously adding white granulated sugar, aspergillus niger, yeast, an anti-caking agent and an anti-microbial agent into the fermentation container, and after stirring, fermenting for 6 days at 39 ℃ to obtain fermentation liquor;
step two: taking out the fermentation liquor, performing filter pressing, and performing ultrafiltration concentration after filter pressing;
step three: concentrating, and precipitating with solvent;
step four: the precipitate obtained by precipitation was dried.
The edible enzyme is prepared by crushing, fermenting, performing filter pressing and ultrafiltration after fermentation, performing precipitation after ultrafiltration, drying after precipitation, and has the advantages of simple and convenient operation and low cost, and during precipitation, bacillus subtilis, glucose oxidase, citric acid and microcrystalline cellulose are added into concentrated fermentation liquor to ensure that the obtained edible enzyme has better enzymolysis effect.
Specifically, the second step is filter-pressing by a plate frame, and the ultrafiltration concentration is carried out by an ultrafiltration membrane.
Specifically, calcium carbonate, bacillus subtilis, glucose oxidase, citric acid and microcrystalline cellulose are added into the ultrafiltration concentrated solution obtained in the three-way step II, the ultrafiltration concentrated solution is stirred and mixed, the bacillus subtilis generates antibiotic substances capable of inhibiting the growth of bacteria, viruses, fungi and pathogens by adding the bacillus subtilis, the bacteria and the pathogens can be generated in the process of producing the edible enzyme, the edible enzyme is safer and healthier, and the microcrystalline cellulose can stabilize foam and emulsion in the processing process by adding the microcrystalline cellulose to form gel similar to ointment texture, so that the edible enzyme is convenient to form.
And specifically, precipitating the stirred mixed solution obtained in the fourth step, wherein the precipitated precipitate is enzyme sludge, and the enzyme sludge is air-dried or aired.
Specifically, the temperature at the time of precipitation in the third step was 11 ℃.
Specifically, the dried precipitate is obtained in the fourth step, and is pressed into blocks and cut into pieces for vacuum bagging.
Example 2
The invention provides the following technical scheme: a production process of food enzyme comprises 15 parts of edible corn flour, 45 parts of peanut meal, 6 parts of white granulated sugar, 6 parts of Aspergillus niger, 4 parts of calcium carbonate, 6 parts of Bacillus subtilis, 7 parts of glucose oxidase, 15 parts of yeast, 9 parts of an anticaking agent, 3 parts of an antibacterial agent, 10 parts of citric acid, 12 parts of microcrystalline cellulose and 18 parts of purified water, and the production process comprises the following steps:
the method comprises the following steps: crushing and mixing edible corn flour and peanut meal, putting the crushed and fused mixture into a fermentation container, adding pure water, wherein the ratio of the pure water to the mixture is 2:3, then continuously adding white granulated sugar, aspergillus niger, yeast, an anti-caking agent and an anti-microbial agent into the fermentation container, and after stirring, fermenting for 5 days at 43 ℃ to obtain fermentation liquor;
step two: taking out the fermentation liquor, performing filter pressing, and performing ultrafiltration concentration after filter pressing;
step three: concentrating, and precipitating with solvent;
step four: the precipitate obtained by precipitation was dried.
The edible enzyme is prepared by crushing, fermenting, performing filter pressing and ultrafiltration after fermentation, performing precipitation after ultrafiltration, drying after precipitation, and has the advantages of simple and convenient operation and low cost, and during precipitation, bacillus subtilis, glucose oxidase, citric acid and microcrystalline cellulose are added into concentrated fermentation liquor to ensure that the obtained edible enzyme has better enzymolysis effect.
Specifically, the second step is filter-pressing by a plate frame, and the ultrafiltration concentration is carried out by an ultrafiltration membrane.
Specifically, calcium carbonate, bacillus subtilis, glucose oxidase, citric acid and microcrystalline cellulose are added into the ultrafiltration concentrated solution obtained in the three-way step II, the ultrafiltration concentrated solution is stirred and mixed, the bacillus subtilis generates antibiotic substances capable of inhibiting the growth of bacteria, viruses, fungi and pathogens by adding the bacillus subtilis, the bacteria and the pathogens can be generated in the process of producing the edible enzyme, the edible enzyme is safer and healthier, and the microcrystalline cellulose can stabilize foam and emulsion in the processing process by adding the microcrystalline cellulose to form gel similar to ointment texture, so that the edible enzyme is convenient to form.
And specifically, precipitating the stirred mixed solution obtained in the fourth step, wherein the precipitated precipitate is enzyme sludge, and the enzyme sludge is air-dried or aired.
Specifically, the temperature at the time of precipitation in the third step was 10 ℃.
Specifically, the dried precipitate is obtained in the fourth step, and is pressed into blocks and cut into pieces for vacuum bagging.
Example 3
The invention provides the following technical scheme: a production process of food enzyme comprises 30 parts of edible corn flour, 50 parts of peanut meal, 7 parts of white granulated sugar, 7 parts of Aspergillus niger, 5 parts of calcium carbonate, 7 parts of Bacillus subtilis, 8 parts of glucose oxidase, 19 parts of yeast, 9 parts of an anticaking agent, 3 parts of an antibacterial agent, 9 parts of citric acid, 13 parts of microcrystalline cellulose and 30 parts of purified water, and the production process comprises the following steps:
the method comprises the following steps: crushing and mixing edible corn flour and peanut meal, putting the crushed and fused mixture into a fermentation container, adding pure water, wherein the ratio of the pure water to the mixture is 2:3, then continuously adding white granulated sugar, aspergillus niger, yeast, an anti-caking agent and an anti-microbial agent into the fermentation container, and after stirring, fermenting for 5 days at 60 ℃ to obtain fermentation liquor;
step two: taking out the fermentation liquor, performing filter pressing, and performing ultrafiltration concentration after filter pressing;
step three: concentrating, and precipitating with solvent;
step four: the precipitate obtained by precipitation was dried.
The edible enzyme is prepared by crushing, fermenting, performing filter pressing and ultrafiltration after fermentation, performing precipitation after ultrafiltration, drying after precipitation, and has the advantages of simple and convenient operation and low cost, and during precipitation, bacillus subtilis, glucose oxidase, citric acid and microcrystalline cellulose are added into concentrated fermentation liquor to ensure that the obtained edible enzyme has better enzymolysis effect.
Specifically, the second step is filter-pressing by a plate frame, and the ultrafiltration concentration is carried out by an ultrafiltration membrane.
Specifically, calcium carbonate, bacillus subtilis, glucose oxidase, citric acid and microcrystalline cellulose are added into the ultrafiltration concentrated solution obtained in the three-way step II, the ultrafiltration concentrated solution is stirred and mixed, the bacillus subtilis generates antibiotic substances capable of inhibiting the growth of bacteria, viruses, fungi and pathogens by adding the bacillus subtilis, the bacteria and the pathogens can be generated in the process of producing the edible enzyme, the edible enzyme is safer and healthier, and the microcrystalline cellulose can stabilize foam and emulsion in the processing process by adding the microcrystalline cellulose to form gel similar to ointment texture, so that the edible enzyme is convenient to form.
And specifically, precipitating the stirred mixed solution obtained in the fourth step, wherein the precipitated precipitate is enzyme sludge, and the enzyme sludge is air-dried or aired.
Specifically, the temperature at the time of precipitation in the third step was 10 ℃.
Specifically, the dried precipitate is obtained in the fourth step, and is pressed into blocks and cut into pieces for vacuum bagging.
Finally, it should be noted that: although the present invention has been described in detail with reference to the foregoing embodiments, it will be apparent to those skilled in the art that changes may be made in the embodiments and/or equivalents thereof without departing from the spirit and scope of the invention. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.

Claims (6)

1.一种食品用酶的生产工艺，包括食用玉米粉10-30份、花生粕40-50份、白砂糖5-7份、黑曲霉6-7份、碳酸钙3-5份、枯草芽孢杆菌5-8份、葡糖氧化酶5-9份、酵母10-20份、抗结剂6-10份、防菌剂2-3份、柠檬酸3-10份、微晶纤维素9-13份和纯化水10-30份，其生产工艺为：1. A production process of food enzymes, comprising 10-30 parts of edible corn flour, 40-50 parts of peanut meal, 5-7 parts of white granulated sugar, 6-7 parts of Aspergillus niger, 3-5 parts of calcium carbonate, Bacillus subtilis 5-8 parts of bacillus, 5-9 parts of glucose oxidase, 10-20 parts of yeast, 6-10 parts of anti-caking agent, 2-3 parts of antibacterial agent, 3-10 parts of citric acid, 9- 13 parts and 10-30 parts of purified water, the production process is: 步骤一：将食用玉米粉和花生粕进行粉碎混合，将粉碎融合后的混合料放入发酵容器内，并加入纯水，纯水与混合料的比例为1:2或2:3，然后继续向发酵容器内添加白砂糖、黑曲霉、酵母、抗结剂和防菌剂，搅拌结束后，在30-60℃下进行发酵5-7天，得到发酵液；Step 1: Pulverize and mix the edible corn flour and peanut meal, put the pulverized and fused mixture into the fermentation container, and add pure water. The ratio of pure water to the mixture is 1:2 or 2:3, and then continue Add white sugar, Aspergillus niger, yeast, anti-caking agent and antibacterial agent into the fermentation vessel, and after stirring, carry out fermentation at 30-60 ° C for 5-7 days to obtain a fermentation liquid; 步骤二：将发酵液取出进行压滤，压滤后进行超滤浓缩；Step 2: take out the fermentation broth and carry out pressure filtration, and then carry out ultrafiltration concentration after pressure filtration; 步骤三：浓缩后进行溶剂沉析；Step 3: carry out solvent precipitation after concentration; 步骤四：沉析得到的沉淀物进行干燥。Step 4: The precipitate obtained by precipitation is dried. 2.根据权利要求1所述的一种食品用酶的生产工艺，其特征在于：步骤二通过板框进行压滤，超滤浓缩通过超滤膜进行浓缩。2 . The production process of a food enzyme according to claim 1 , wherein in step 2, pressure filtration is carried out by plate and frame, and ultrafiltration concentration is concentrated by ultrafiltration membrane. 3 . 3.根据权利要求1所述的一种食品用酶的生产工艺，其特征在于：步骤三向步骤二中得到的超滤浓缩液中添加碳酸钙、枯草芽孢杆菌、葡糖氧化酶、檬酸和微晶纤维素进行搅拌混合。3. the production technique of a kind of food enzyme according to claim 1, is characterized in that: step 3 adds calcium carbonate, Bacillus subtilis, glucose oxidase, citric acid in the ultrafiltration concentrate obtained in step 2 Mix with microcrystalline cellulose. 4.根据权利要求1所述的一种食品用酶的生产工艺，其特征在于：步骤四得到的搅拌混合液进行沉析，沉析的沉淀物为酶泥，酶泥经过风干或晾干。4. the production technique of a kind of food enzyme according to claim 1, is characterized in that: the stirring mixed solution that step 4 obtains carries out sedimentation, and the sediment of sedimentation is enzyme mud, and enzyme mud is air-dried or air-dried. 5.根据权利要求1所述的一种食品用酶的生产工艺，其特征在于：步骤三中的沉析时的温度范围在8-11℃。5. the production technique of a kind of food enzyme according to claim 1, is characterized in that: the temperature range during precipitation in step 3 is 8-11 ℃. 6.根据权利要求1所述的一种食品用酶的生产工艺，其特征在于：步骤四得到干燥的沉淀物，压块分割后进行真空装袋。6. The production technology of a kind of food enzyme according to claim 1, is characterized in that: step 4 obtains the dried sediment, and carries out vacuum bagging after briquetting and dividing.
CN202110640241.2A 2021-06-09 2021-06-09 Production process of enzyme for food Pending CN113261663A (en)

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Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103844266A (en) * 2014-03-25 2014-06-11 容瑜 Natural conditioning and nourishing ferment and manufacturing method thereof
CN104542804A (en) * 2014-12-31 2015-04-29 南通双和食品有限公司 Food enzyme preparation and a preparation method thereof
CN106820091A (en) * 2016-12-13 2017-06-13 安徽翠鸟生物技术有限公司 A kind of preparation method of food fermentation enzyme powder
CN112450430A (en) * 2020-12-16 2021-03-09 武汉伯森健康科技有限公司 Preparation method of germinated brown rice jujube juice enzyme powder/tablet rich in natural digestive enzymes

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103844266A (en) * 2014-03-25 2014-06-11 容瑜 Natural conditioning and nourishing ferment and manufacturing method thereof
CN104542804A (en) * 2014-12-31 2015-04-29 南通双和食品有限公司 Food enzyme preparation and a preparation method thereof
CN106820091A (en) * 2016-12-13 2017-06-13 安徽翠鸟生物技术有限公司 A kind of preparation method of food fermentation enzyme powder
CN112450430A (en) * 2020-12-16 2021-03-09 武汉伯森健康科技有限公司 Preparation method of germinated brown rice jujube juice enzyme powder/tablet rich in natural digestive enzymes

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Application publication date: 20210817