CN101028025A - Erythritol sandwiched chocolate - Google Patents
Erythritol sandwiched chocolate Download PDFInfo
- Publication number
- CN101028025A CN101028025A CNA2007100140558A CN200710014055A CN101028025A CN 101028025 A CN101028025 A CN 101028025A CN A2007100140558 A CNA2007100140558 A CN A2007100140558A CN 200710014055 A CN200710014055 A CN 200710014055A CN 101028025 A CN101028025 A CN 101028025A
- Authority
- CN
- China
- Prior art keywords
- parts
- sugariness
- shell
- amount
- chocolate
- 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.)
- Granted
Links
Abstract
A sandwich erythrol chocolate for clearing throate and moistening lung is prepared from cacao jelly, cacao butter, erythrol, puffball, mint, schizonepeta and honeysuckle flower.
Description
Technical field
The present invention relates to the Chocolate Production field, especially the preparation method of the chocolate cream of antierythrite and this chocolate cream.
Background technology
Chocolate very popular as a kind of leisure food.In the prior art, chocolate mainly is to be processed by cocoa liquor, cocoa butter, sucrose etc., though production technology maturation, pure taste,,, usually make people feel sweet greasy, throat discomfort when edible because the sugar equal size is bigger.And problems such as the carious tooth that is prone to behind a large amount of dietetic chocolates, blood sugar rising have limited chocolate suitable crowd and market sales volume especially greatly.The multiple chocolate cream that has occurred at present also just to the improvement of chocolate on taste, can not overcome chocolate above shortcomings.
Summary of the invention
Technical assignment of the present invention is at the deficiencies in the prior art, and a kind of chocolate cream of antierythrite is provided, and this chocolate cream has characteristics such as taste is salubrious, throat-clearing lung-moistening.
Another one technical assignment of the present invention provides the preparation method of this chocolate cream.
Technical assignment of the present invention is realized in the following manner: the chocolate cream of antierythrite, constitute by heart material and sugariness shell, and wherein, the sugariness shell is made by following materials of weight proportions:
Cocoa liquor 30-50 part cocoa butter 5-15 part antierythrite 10-25 part
Lasiosphaera fenzlii 1-5 part peppermint 1-5 part schizonepeta 1-5 part
Honeysuckle 1-5 part sucrose 1-3 part spices is an amount of
Phosphatide is an amount of.
Heart material can be any kernel, dry fruit (as almond, shelled peanut, pine nut, walnut kernel), also can be the existing wine heart, candy etc. in the prior art.
The preferred weight proportioning for preparing each raw material of chocolate cream sugariness shell of the present invention is:
Cocoa liquor 35-45 part cocoa butter 7-12 part antierythrite 12-22 part
Lasiosphaera fenzlii 1-3 part peppermint 1-3 part schizonepeta 1-3 part
Honeysuckle 1-3 part sucrose 1-2 part spices is an amount of
Phosphatide is an amount of.
The optimum weight proportioning for preparing each raw material of chocolate cream sugariness shell of the present invention is:
18 parts of 8 parts of antierythrites of 40 parts of cocoa butters of cocoa liquor
1.5 parts of 1.5 portions of schizonepeta of 1.5 portions of peppermints of Lasiosphaera fenzlii
1.5 parts of spices of 1.5 portions of sucrose of honeysuckle are an amount of
Phosphatide is an amount of.
The preparation method of chocolate cream of the present invention comprises the following steps:
The extraction of a, effective ingredient: Lasiosphaera fenzlii, peppermint, schizonepeta, honeysuckle are cleaned up, place extractor in proportion, water carry behind the extract, the extract heating concentrates to such an extent that relative density is the thick medicinal extract of 1.12-1.18, add the ethanol of 80%-99% in the thick medicinal extract, leave standstill, get supernatant, decompression recycling ethanol, the dry powder that gets, standby;
Getting the raw materials ready of b, sugariness shell:
Gained powder among the step a is mixed with cocoa liquor, cocoa butter, antierythrite, sucrose and the spices of formula ratio, after correct grinding, refining, temperature adjustment, get chocolate cream, standby;
C, heart material clean up, and temperature adjustment is standby;
D, be coated with the clothing moulding: chocolate cream, the heart material of step b, c gained are sent into are coated with the clothing make-up machine, be coated with clothing, cooling after, get product.
In order to make chocolate cream of the present invention play clearing throat, the effect that produces refreshing effect to the mind better, the raw material of its sugariness shell can also increase Radix Glycyrrhizae and balloonflower root, and its weight proportion is:
Cocoa liquor 30-50 part cocoa butter 5-15 part antierythrite 10-25 part
Lasiosphaera fenzlii 1-5 part peppermint 1-5 part schizonepeta 1-5 part
Honeysuckle 1-5 part Radix Glycyrrhizae 1-5 part balloonflower root 1-5 part
An amount of phosphatide of sucrose 1-3 part spices is an amount of.
Be preferably:
Cocoa liquor 35-45 part cocoa butter 7-12 part antierythrite 12-22 part
Lasiosphaera fenzlii 1-3 part peppermint 1-3 part schizonepeta 1-3 part
Honeysuckle 1-3 part Radix Glycyrrhizae 1-3 part balloonflower root 1-3 part
An amount of phosphatide of sucrose 1-2 part spices is an amount of.
The best is:
18 parts of 8 parts of antierythrites of 40 parts of cocoa butters of cocoa liquor
1.5 parts of 1.5 portions of schizonepeta of 1.5 portions of peppermints of Lasiosphaera fenzlii
1.5 parts of 1.5 parts of balloonflower roots of 1.5 portions of Radix Glycyrrhizaes of honeysuckle
1.5 parts of an amount of phosphatide of spices of sucrose are an amount of.
The preparation method comprises the steps:
The extraction of a, effective ingredient: Lasiosphaera fenzlii, peppermint, schizonepeta, honeysuckle, Radix Glycyrrhizae, balloonflower root are cleaned up, place extractor in proportion, water carry behind the extract, the extract heating concentrates to such an extent that relative density is the thick medicinal extract of 1.12-1.18, add the ethanol of 80%-99% in the thick medicinal extract, leave standstill, get supernatant, decompression recycling ethanol, the dry powder that gets, standby;
Getting the raw materials ready of b, sugariness shell:
Gained powder among the step a is mixed with cocoa liquor, cocoa butter, antierythrite, sucrose and the spices of formula ratio, after correct grinding, refining, temperature adjustment, get chocolate cream, standby;
C, heart material clean up, and temperature adjustment is standby;
D, be coated with the clothing moulding: chocolate cream, the heart material of step b, c gained are sent into are coated with the clothing make-up machine, be coated with clothing, cooling after, get product.
The chocolate cream that contains antierythrite of the present invention is selected the main sweetener of antierythrite as the sugariness shell, is the major function raw material with Lasiosphaera fenzlii, peppermint, schizonepeta, honeysuckle etc.The negative heat of solution of antierythrite makes it can bring salubrious mouthfeel behind inlet; And the synergy of each active ingredient, make it again from reach clearing in essence, protect throat, the effect of moistening lung; Cocoa liquor, cocoa butter, spices, phosphatide etc. then are the base stocks of producing chocolate product.
Antierythrite, promptly 1,2,3, the 4-erythrol is the polyalcohol with high negative heat of solution, compares antierythrite with sucrose and is difficult for being absorbed by human consumption, has lower heat, hygroscopicity is low, is difficult for being decomposed utilization by the bacterium in the human mouth, can not cause characteristics such as blood sugar for human body rising.
Lasiosphaera fenzlii, the dry fructification of Lycoperdaceae plant epiphyte lasiosphaera fenzlii Reics has removing heat from the lung and relieving sorethroat, the effect of detoxifcation.
Peppermint, the cauline leaf of labiate peppermint has dispelling wind and heat from the body, the effect of clearing throat.
Schizonepeta, the herb of labiate schizonepeta has diffusing wind-heat, refresh oneself, throat, the effect of anti-inflammatory.
Honeysuckle, the bud of caprifoliaceae plant honeysuckle has heat-clearing, detoxifcation, antibiotic effect.
Radix Glycyrrhizae, the root of glycyrrhizic legume and root-like stock have and middle emergency, moistening lung, detoxifcation, the effect of coordinating the drug actions of a prescription.
Balloonflower root, the root of Campanulaceae Platycodon grandiflouorum has out the effect of a surname's lung qi, and its extract also has the effect that reduces blood sugar.
Spices can be selected any spices in the prior art for use, as vanillic aldehyde, cumarin etc.
Chocolate cream of the present invention compared with prior art has following beneficial effect:
(1) sucrose that substitutes in the chocolate with antierythrite part (even can be whole) is made sweetener:
A, antierythrite have lower heat, be difficult for being absorbed, be difficult for being decomposed utilization, can not cause the generation of carious tooth after the therefore edible chocolate cream of the present invention by the bacterium in the human mouth by human consumption, also can not cause the blood sugar of human body to raise, children and diabetes patient can relievedly eat;
B, antierythrite Heat stability is good, hygroscopicity are little, make chocolate cream of the present invention can remain on a stable status for a long time in air;
C, when chocolate cream of the present invention when saliva in the oral cavity contacts, the thermokinetics reaction of antierythrite and saliva can take place immediately and begin dissolving because antierythrite has high negative heat of solution,, alleviate chocolate sweet greasy so can bring salubrious mouthfeel; Add that chocolate melting process is a kind of progressively process slowly, so this salubrious sensation can be kept the long time, makes the salubrious mouthfeel of the long-time impression of people;
(2) have the composite extractions of several functional raw materials such as clearing, the Lasiosphaera fenzlii that protects effect such as throat, moistening lung, peppermint after, active ingredient is distributed in the sugariness shell of chocolate cream of the present invention equably, active ingredient is along with the thawing of chocolate is discharged gradually, onset in the edible process, match with antierythrite, problems such as sweet soapy feeling that often occurs during to dietetic chocolate and throat discomfort have played the effect of " treating both principal and secondary aspect of disease ".
The specific embodiment
Come further to set forth the preparation method of the chocolate cream of antierythrite of the present invention by the following examples.
Embodiment 1 (almond is sandwich)
Prescription:
Heart material: almond
The sugariness shell:
Cocoa liquor 45kg cocoa butter 10kg antierythrite 20kg
Lasiosphaera fenzlii 3kg peppermint 3kg schizonepeta 3kg
Honeysuckle 3kg Radix Glycyrrhizae 2kg balloonflower root 2kg
Sucrose 1.5kg vanillic aldehyde 0.05kg phosphatidase 10 .05kg;
Preparation process:
(1) effective ingredient extracts: take by weighing Lasiosphaera fenzlii, peppermint, schizonepeta, honeysuckle, Radix Glycyrrhizae, balloonflower root according to the above-mentioned raw materials proportioning, after cleaning, drying, place extractor, the water logging that adds 1.5 times of amounts was steeped 2 hours, the decocting that adds 2 times of amounts again boiled 2 hours, filtered; The decocting that adds 3 times of amounts in the filter residue again boiled 2 hours, crossed leaching filtrate; Merging filtrate, being concentrated into relative density is the thick medicinal extract (recording under 80 ℃) of 1.15-1.15; Add 95% ethanol of 2 times of amounts in the thick medicinal extract, left standstill 12 hours, get supernatant liquor, behind the decompression recycling ethanol, 70 ℃ of dry down extract powders that get, standby;
(2) getting the raw materials ready of sugariness shell: gained powder in the step (1) is mixed with cocoa liquor, cocoa butter, antierythrite, sucrose and the vanillic aldehyde of formula ratio, place five roller refiners to finish grind 20 minutes down for 35 ℃; To finish grind material and phosphatide and drop into conche, 70 ℃ of following refinings 30 hours; After refining is finished, the chocolate material of sugariness shell is carried out temperature adjustment handle, obtaining temperature is 30-33 ℃ of chocolate cream;
(3) preparation of heart material: almond is cleaned, is dried, temperature adjustment to 25-28 ℃ be coated with the clothing temperature;
(4) be coated with the clothing moulding: chocolate cream, the almond of step (2) (3) gained are sent into be coated with the clothing make-up machine, be coated with the clothing moulding,, get product 7～12 ℃ of coolings down at 30-35 ℃.
Embodiment 2
Prescription:
Heart material: the wine heart
The sugariness shell:
Cocoa liquor 40kg cocoa butter 15kg antierythrite 15kg
Lasiosphaera fenzlii 2kg peppermint 2kg schizonepeta 2kg
Honeysuckle 2kg Radix Glycyrrhizae 1.5kg balloonflower root 1.5kg
Sucrose 2kg vanillic aldehyde 0.05kg phosphatidase 10 .05kg;
Two steps of getting the raw materials ready of preparation process Chinese traditional medicine extracts active ingredients and sugariness shell are identical with corresponding steps among the embodiment 1, and the preparation of the wine heart and to be coated with the clothing forming step identical with the corresponding processing method of whisky heart chocolate in the prior art.
Preparation process is identical with step described in the embodiment 1.
Embodiment 3
Prescription:
Heart material: peanut
The sugariness shell:
Cocoa liquor 40kg cocoa butter 8kg antierythrite 18kg
Lasiosphaera fenzlii 1.5kg peppermint 1.5kg schizonepeta 1.5kg
Honeysuckle 1.5kg Radix Glycyrrhizae 1.5kg balloonflower root 1.5kg
Sucrose 1.5kg vanillic aldehyde 0.04kg phosphatidase 10 .04kg;
Preparation process is identical with step described in the embodiment 1, just replaces almond as heart material with peanut.
Embodiment 4
Prescription:
Heart material: almond
The sugariness shell:
Cocoa liquor 35kg cocoa butter 12kg antierythrite 23kg
Lasiosphaera fenzlii 3.5kg peppermint 3.5kg schizonepeta 3.5kg
Honeysuckle 3.5kg sucrose 1kg vanillic aldehyde 0.04kg
Phosphatidase 10 .04kg;
Preparation process is identical with step described in the embodiment 1.
At the preparation wine heart, when candy heart is chocolate, the wine heart and candy both can have been selected existing prescription of the prior art and processing method for use, also can make the wine heart (candy) chocolate that finally makes also can become low sugar, low-calorie diet with the sucrose in the red moss candy alcohol replacement prior art formula.
Claims (8)
1, the chocolate cream of antierythrite is made of heart material and sugariness shell, it is characterized in that described sugariness shell made by following materials of weight proportions:
Cocoa liquor 30-50 part cocoa butter 5-15 part antierythrite 10-25 part
Lasiosphaera fenzlii 1-5 part peppermint 1-5 part schizonepeta 1-5 part
Honeysuckle 1-5 part sucrose 1-3 part spices is an amount of
Phosphatide is an amount of.
2, chocolate cream according to claim 1 is characterized in that the weight proportion of each raw material of sugariness shell is:
Cocoa liquor 35-45 part cocoa butter 7-12 part antierythrite 12-22 part
Lasiosphaera fenzlii 1-3 part peppermint 1-3 part schizonepeta 1-3 part
Honeysuckle 1-3 part sucrose 1-2 part spices is an amount of
Phosphatide is an amount of.
3, chocolate cream according to claim 1 is characterized in that the weight proportion of each raw material of sugariness shell is:
18 parts of 8 parts of antierythrites of 40 parts of cocoa butters of cocoa liquor
1.5 parts of 1.5 portions of schizonepeta of 1.5 portions of peppermints of Lasiosphaera fenzlii
1.5 parts of spices of 1.5 portions of sucrose of honeysuckle are an amount of
Phosphatide is an amount of.
4, the preparation method of claim 1,2 or 3 described chocolate creams comprises the following steps:
The extraction of a, effective ingredient: Lasiosphaera fenzlii, peppermint, schizonepeta, honeysuckle are cleaned up, place extractor in proportion, water carry behind the extract, the extract heating concentrates to such an extent that relative density is the thick medicinal extract of 1.12-1.18, add the ethanol of 80%-99% in the thick medicinal extract, leave standstill, get supernatant, decompression recycling ethanol, the dry powder that gets, standby;
Getting the raw materials ready of b, sugariness shell:
Gained powder among the step a is mixed with cocoa liquor, cocoa butter, antierythrite, sucrose and the spices of formula ratio, get chocolate cream after correct grinding, refining, temperature adjustment, standby, phosphatide adds in refining process;
C, heart material clean up, and temperature adjustment is standby;
D, be coated with the clothing moulding: chocolate cream, the heart material of step b, c gained are sent into are coated with the clothing make-up machine, be coated with clothing, cooling after, get product.
5, chocolate cream according to claim 1 is characterized in that the raw material of described sugariness shell also has:
Radix Glycyrrhizae 1-5 part balloonflower root 1-5 part.
6, chocolate cream according to claim 5 is characterized in that the weight proportion of each raw material of sugariness shell is:
Cocoa liquor 35-45 part cocoa butter 7-12 part antierythrite 12-22 part
Lasiosphaera fenzlii 1-3 part peppermint 1-3 part schizonepeta 1-3 part
Honeysuckle 1-3 part Radix Glycyrrhizae 1-3 part balloonflower root 1-3 part
An amount of phosphatide of sucrose 1-2 part spices is an amount of.
7, chocolate cream according to claim 5 is characterized in that the weight proportion of each raw material of sugariness shell is:
18 parts of 8 parts of antierythrites of 40 parts of cocoa butters of cocoa liquor
1.5 parts of 1.5 portions of schizonepeta of 1.5 portions of peppermints of Lasiosphaera fenzlii
1.5 parts of 1.5 parts of balloonflower roots of 1.5 portions of Radix Glycyrrhizaes of honeysuckle
1.5 parts of an amount of phosphatide of spices of sucrose are an amount of.
8, the preparation method of claim 5,6 or 7 described chocolate creams comprises the following steps:
The extraction of a, effective ingredient: Lasiosphaera fenzlii, peppermint, schizonepeta, honeysuckle, Radix Glycyrrhizae, balloonflower root are cleaned up, place extractor in proportion, water carry behind the extract, the extract heating concentrates to such an extent that relative density is the thick medicinal extract of 1.12-1.18, add the ethanol of 80%-99% in the thick medicinal extract, leave standstill, get supernatant, decompression recycling ethanol, the dry powder that gets, standby;
Getting the raw materials ready of b, sugariness shell:
Gained powder among the step a is mixed with cocoa liquor, cocoa butter, antierythrite, sucrose and the spices of formula ratio, get chocolate cream after correct grinding, refining, temperature adjustment, standby, phosphatide adds in refining process;
C, heart material clean up, and temperature adjustment is standby;
D, be coated with the clothing moulding: chocolate cream, the heart material of step b, c gained are sent into are coated with the clothing make-up machine, be coated with clothing, cooling after, get product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200710014055A CN100577024C (en) | 2007-03-30 | 2007-03-30 | Erythritol sandwiched chocolate |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200710014055A CN100577024C (en) | 2007-03-30 | 2007-03-30 | Erythritol sandwiched chocolate |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101028025A true CN101028025A (en) | 2007-09-05 |
| CN100577024C CN100577024C (en) | 2010-01-06 |
Family
ID=38713708
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN200710014055A Expired - Fee Related CN100577024C (en) | 2007-03-30 | 2007-03-30 | Erythritol sandwiched chocolate |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN100577024C (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102239980A (en) * | 2011-05-04 | 2011-11-16 | 天津市利好食品有限责任公司 | Chocolate paste and preparation method thereof |
| CN102524487A (en) * | 2010-12-21 | 2012-07-04 | 金冠(中国)食品有限公司 | Process for preparing jelly filled chocolates |
| CN102578343A (en) * | 2012-03-16 | 2012-07-18 | 常熟市汇丰食品有限公司 | Method for preparing aromatic plant chocolate |
| CN103190515A (en) * | 2013-04-12 | 2013-07-10 | 无锡上可食品有限公司 | Cocoa bean kernel chocolate and preparation method thereof |
| CN103300201A (en) * | 2013-06-01 | 2013-09-18 | 好来屋(福建)食品股份有限公司 | Heat-clearing, lung-moistening and tooth-tonifying chocolate |
| CN106173124A (en) * | 2016-07-06 | 2016-12-07 | 安徽米乐食品有限公司 | One is refreshed oneself resisting fatigue chocolate and preparation method thereof |
| CN108606131A (en) * | 2018-04-14 | 2018-10-02 | 广东展翠食品股份有限公司 | A kind of low-calorie nutrition chocolate |
| CN108887449A (en) * | 2018-04-19 | 2018-11-27 | 益家元品实业（厦门）有限公司 | A kind of chocolate and its production technology |
-
2007
- 2007-03-30 CN CN200710014055A patent/CN100577024C/en not_active Expired - Fee Related
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102524487A (en) * | 2010-12-21 | 2012-07-04 | 金冠(中国)食品有限公司 | Process for preparing jelly filled chocolates |
| CN102524487B (en) * | 2010-12-21 | 2013-09-18 | 金冠(中国)食品有限公司 | Process for preparing jelly filled chocolates |
| CN102239980A (en) * | 2011-05-04 | 2011-11-16 | 天津市利好食品有限责任公司 | Chocolate paste and preparation method thereof |
| CN102239980B (en) * | 2011-05-04 | 2012-12-12 | 天津市利好食品有限责任公司 | Chocolate paste and preparation method thereof |
| CN102578343A (en) * | 2012-03-16 | 2012-07-18 | 常熟市汇丰食品有限公司 | Method for preparing aromatic plant chocolate |
| CN102578343B (en) * | 2012-03-16 | 2013-06-26 | 常熟市汇丰食品有限公司 | Method for preparing aromatic plant chocolate |
| CN103190515A (en) * | 2013-04-12 | 2013-07-10 | 无锡上可食品有限公司 | Cocoa bean kernel chocolate and preparation method thereof |
| CN103300201A (en) * | 2013-06-01 | 2013-09-18 | 好来屋(福建)食品股份有限公司 | Heat-clearing, lung-moistening and tooth-tonifying chocolate |
| CN106173124A (en) * | 2016-07-06 | 2016-12-07 | 安徽米乐食品有限公司 | One is refreshed oneself resisting fatigue chocolate and preparation method thereof |
| CN108606131A (en) * | 2018-04-14 | 2018-10-02 | 广东展翠食品股份有限公司 | A kind of low-calorie nutrition chocolate |
| CN108887449A (en) * | 2018-04-19 | 2018-11-27 | 益家元品实业（厦门）有限公司 | A kind of chocolate and its production technology |
Also Published As
| Publication number | Publication date |
|---|---|
| CN100577024C (en) | 2010-01-06 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101028025A (en) | Erythritol sandwiched chocolate | |
| CN102461713A (en) | Sugar-free chewing gum with hypoglycemic function and preparation method thereof | |
| CN103766908A (en) | Health chrysanthemum morifolium ramat buccal tablets and production method thereof | |
| CN102461718A (en) | Sugarless chewing gum with functions of internal heat clearing and inflammation relieving and preparation method thereof | |
| CN1709342A (en) | Multiflower knotweed tuber prepared product and its preparing method | |
| CN104547767B (en) | A kind of concocting method for building bent particle | |
| CN1903057A (en) | Licorice root chewing gum, and prepn. method therefor | |
| CN103156104A (en) | Health-care food | |
| CN103005064A (en) | Health-care tea and making method thereof | |
| CN105010707A (en) | Fmoes officinalis ames chewing gum and making technology thereof | |
| CN1297308C (en) | Throat-moistening lozenge with pearl | |
| CN1269218A (en) | Medicated health tea | |
| CN1076616C (en) | Pure natural health-care article for eliminating smoke harm | |
| CN1742796A (en) | Throat-clearing lozenge | |
| CN106306316A (en) | High-dietary fiber chewing gum and preparation method thereof | |
| CN106858029B (en) | Chewing gum containing coix seeds and preparation method thereof | |
| CN101946849A (en) | Depressurization chewing gum and preparation method thereof | |
| CN109430508A (en) | A kind of chewing gum and preparation method thereof of beneficial eyesight | |
| CN103749893A (en) | Minty honey pomelo jelly drop and making method thereof | |
| CN1284282A (en) | Nutritious health aloe candy | |
| CN100339116C (en) | Saline buccal tablet for clearing and moistening throat | |
| CN101647558B (en) | Fragrant candy buccal tablets and manufacturing method thereof | |
| CN1115616A (en) | Health additive and products for smokers | |
| CN101306072A (en) | Gadol buccal tablet and its preparation method | |
| CN1582705A (en) | Radix zanthoxyli and xylitol chewing gum and its preparation |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20100106 Termination date: 20160330 |
|
| CF01 | Termination of patent right due to non-payment of annual fee |