CN101878872A - Broccoli emulsion honey and preparation method thereof - Google Patents
Broccoli emulsion honey and preparation method thereof Download PDFInfo
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- CN101878872A CN101878872A CN2010102082455A CN201010208245A CN101878872A CN 101878872 A CN101878872 A CN 101878872A CN 2010102082455 A CN2010102082455 A CN 2010102082455A CN 201010208245 A CN201010208245 A CN 201010208245A CN 101878872 A CN101878872 A CN 101878872A
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- 235000012907 honey Nutrition 0.000 title claims abstract description 68
- 235000011299 Brassica oleracea var botrytis Nutrition 0.000 title claims abstract description 34
- 235000017647 Brassica oleracea var italica Nutrition 0.000 title claims abstract description 33
- 239000000839 emulsion Substances 0.000 title claims abstract description 22
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 244000308180 Brassica oleracea var. italica Species 0.000 title 1
- 240000003259 Brassica oleracea var. botrytis Species 0.000 claims abstract description 33
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims abstract description 16
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims abstract description 15
- 239000001768 carboxy methyl cellulose Substances 0.000 claims abstract description 15
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims abstract description 15
- 239000000203 mixture Substances 0.000 claims abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 10
- 238000003756 stirring Methods 0.000 claims abstract description 9
- 239000012535 impurity Substances 0.000 claims abstract description 8
- 235000013372 meat Nutrition 0.000 claims abstract description 8
- PASHVRUKOFIRIK-UHFFFAOYSA-L calcium sulfate dihydrate Chemical compound O.O.[Ca+2].[O-]S([O-])(=O)=O PASHVRUKOFIRIK-UHFFFAOYSA-L 0.000 claims description 14
- 239000003818 cinder Substances 0.000 claims description 7
- 238000005352 clarification Methods 0.000 claims description 7
- 230000003068 static effect Effects 0.000 claims description 7
- 235000011389 fruit/vegetable juice Nutrition 0.000 abstract description 4
- 230000000050 nutritive effect Effects 0.000 abstract description 4
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- 239000010440 gypsum Substances 0.000 abstract 2
- 239000000843 powder Substances 0.000 abstract 2
- 238000004140 cleaning Methods 0.000 abstract 1
- 238000007872 degassing Methods 0.000 abstract 1
- 238000001914 filtration Methods 0.000 abstract 1
- 238000010438 heat treatment Methods 0.000 abstract 1
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- 229930091371 Fructose Natural products 0.000 description 3
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- 239000005715 Fructose Substances 0.000 description 3
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- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 3
- 230000001804 emulsifying effect Effects 0.000 description 3
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- 241000196324 Embryophyta Species 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
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- 235000009508 confectionery Nutrition 0.000 description 2
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- 235000014113 dietary fatty acids Nutrition 0.000 description 2
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- 238000004945 emulsification Methods 0.000 description 2
- 229930195729 fatty acid Natural products 0.000 description 2
- 239000000194 fatty acid Substances 0.000 description 2
- 235000013373 food additive Nutrition 0.000 description 2
- 239000002778 food additive Substances 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
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- 235000008935 nutritious Nutrition 0.000 description 2
- 230000008569 process Effects 0.000 description 2
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- 235000015001 Cucumis melo var inodorus Nutrition 0.000 description 1
- 240000002495 Cucumis melo var. inodorus Species 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 102000018997 Growth Hormone Human genes 0.000 description 1
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- 241000234435 Lilium Species 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 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 description 1
- QKGJFQMGPDVOQE-UHFFFAOYSA-N Sulforaphen Natural products CS(=O)C=CCCN=C=S QKGJFQMGPDVOQE-UHFFFAOYSA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- OIPILFWXSMYKGL-UHFFFAOYSA-N acetylcholine Chemical compound CC(=O)OCC[N+](C)(C)C OIPILFWXSMYKGL-UHFFFAOYSA-N 0.000 description 1
- 229960004373 acetylcholine Drugs 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 125000001931 aliphatic group Chemical group 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 238000004891 communication Methods 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 150000002213 flavones Chemical class 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 238000005187 foaming Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 125000005456 glyceride group Chemical group 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 239000000122 growth hormone Substances 0.000 description 1
- 230000009931 harmful effect Effects 0.000 description 1
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- 230000001939 inductive effect Effects 0.000 description 1
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- 150000002632 lipids Chemical class 0.000 description 1
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- 230000004060 metabolic process Effects 0.000 description 1
- 239000003094 microcapsule Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
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- 210000004080 milk Anatomy 0.000 description 1
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- 150000007524 organic acids Chemical class 0.000 description 1
- 150000003904 phospholipids Chemical class 0.000 description 1
- 229920005862 polyol Polymers 0.000 description 1
- -1 polyol esters Chemical class 0.000 description 1
- QKGJFQMGPDVOQE-HWKANZROSA-N raphanin Chemical compound CS(=O)\C=C\CCN=C=S QKGJFQMGPDVOQE-HWKANZROSA-N 0.000 description 1
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- 238000009736 wetting Methods 0.000 description 1
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- Cosmetics (AREA)
Abstract
The invention discloses broccoli emulsion honey and a preparation method thereof. The broccoli emulsion honey comprises the following components in percentage by mass: 75 to 90 percent of honey, 5 to 20 percent of broccoli juice, 0.5 to 2 percent of sodium carboxymethyl cellulose and 1 to 3 percent of gypsum powder. The preparation method of the honey comprises the following steps of: a, cleaning broccoli leaves to ensure no earth, sand and other impurities, removing root surface green peels, mashing the obtained products in a meat masher, heating and degassing the mashed products in a constant-temperature water bath kettle for 7 to 9 minutes at the temperature of between 70 to 90 DEG C, and filtering the degassed broccoli juice and separating slag with 3 to 5 layers of gauzes; and b, pouring the obtained clear broccoli juice into honey preheated at the temperature of 40 to 60 DEG C, fully stirring the mixture, adding the gypsum powder and the sodium carboxymethyl cellulos into the mixture, slightly stirring and uniformly mixing the mixture and standing to obtain the finished product. The broccoli emulsion honey has the advantages of high nutritive value and simple and convenient preparation.
Description
Technical field
The present invention relates to a kind of honey and preparation method thereof.
Background technology
Honey is that honeybee has been gathered the nectar of nectariferous plant or sweet dew, honeydew, adds the nutrient that advances self secretion again, brewages repeatedly in honeycomb and forms the sweet substance that is housed in the honeycomb, is the transparent or semitransparent supersaturation sugar juice that contains multiple components.Honey composition more complicated, and because of the difference of nectariferous plant difference to some extent.Generally speaking, the main component of honey is, glucose and fructose account for 70%～80%, water accounts 18%～25%, and sucrose is no more than 5%.In addition, also contain nutritional labelings such as maltose, proteins,vitamins,minerals, organic acid, enzyme, natural colouring matter, amino acid, acetylcholine, aromatic substance and pollen in the honey.With regard to the nutritive value and the function of honey, rarely have and can match in excellence or beauty with it in the existing nutrient and healthcare products resource, honey also is used as raw material and is widely used in pharmacy, chemical industry, brewery industry.What sell on the domestic market at present mainly is raw material honey, or the simple product processed of warp, or honey is positioned on the natural health care, and the technological element of a product is low, does not have higher added value.Though the trend with the material matching development functionality food of honey and other nutritious value was arranged in recent years, for example, be that raw material ferments and obtained the trophism health-care vinegar with honey and lily, relevant research report is also seldom.There are many scientists mainly to be devoted to the deep processing of bee product in the world, improve its added value, include Vacuum Freezing ﹠ Drying Technology, microcapsules technology, supercritical Fluid Extraction Technology, irradiation technique, membrane separation technique, biotechnology, superfine communication technique and sterilization technology etc.But most of honey are fluid, and the existence of fructose wherein, maltose, dextrin and colloid substance makes honey have very high viscosity, and that gives the consumer has ediblely brought inconvenience.Western countries adopt the method for inducing honey crystallization mostly, add the honey crystal seed and be made into crystallization exquisiteness, sebaceous pure natural crystallized honey in honey, can be coated on the bread as cheese.But the method for induced crystallization mainly applies to the honey of easy crystallization, it is then inapplicable to contain the more honey that is difficult for crystallization of fructose, maltose, dextrin and colloidal substance for some, and the induced crystallization method production cycle is long, and production efficient is low, thereby less at home employing.In recent years, emulsifying technology is in the food service industry fast development, but it is also fewer that honey is carried out the correlative study of emulsification.Therefore, the emulsifying technology of invention honey, change the physical behavior of honey, reduce the viscosity of honey, make that finished product is mobile to be reduced, finally form similar jam and keep the finished product of original honey local flavor, satisfy the demand of domestic and international market, strengthen competitiveness in the international market, accelerate to promote the deep process technology of China's honey, the new varieties that increase China's honey product have huge market prospects.
Broccoli is nutritious, the content height, nutritional labeling is comprehensive, mainly comprise protein, carbohydrate, fat, mineral matter, natural colouring matter, flavones, dietary fibre, vitamin C, vitamin E and carrotene etc., and from broccoli, isolate the dna material that has the sulforaphen growth hormone gene in recent years.Have, anticancer and effect such as delay senility.
Food emulsifying agent is the surfactant of possess hydrophilic property group and lipophile group simultaneously in the molecule.It is an important part of food additives, can improve the surface tension of each component in the emulsification system, forms homodisperse emulsified body or dispersion.In food manufacturing, it is diffusing that grease and water and milk are divided, thereby improve food tissue structure, mouthfeel, outward appearance, improves food quality and keeping quality.Food emulsifying agent mainly is polyol esters of fatty acids and derivative and phospholipid of natural soybean, they can be broken down into aliphatic acid and polyalcohol in the human consumption process, thereby be absorbed by the body or excrete, the metabolism of human body is not had ill-effect, also not accumulation and unhealthful in human body.The emulsifying agent that allow to use in the world has kind more than 60, and wherein the U.S. allows to have made 58 kinds, and Japan allows to have made 20 kinds, and using maximum is fatty acid glyceride.China allows 10 kinds of having only of use, and wherein glyceride uses comparatively extensive.In addition, emulsifying agent is except having typical surface-active effect, can also special interaction take place and play multiple efficacies, as dispersion, foaming, froth breaking, effect such as wetting, but can not produce harmful effect to flavours in food products with carbohydrate in the food, protein, lipid.Emulsifying agent has important effect in natural food material production or food processing, and helps food in the conversion in human body.Therefore emulsifying agent has become requisite food additives in the modern food industry.But using emulsifying agent at present is not day to pursue nutrition, also not as the primary raw material of food.Therefore, the present invention combines emulsifying technology with the nutritional labeling of emulsifying agent, develops a kind of new method for preparing emulsion honey.
Summary of the invention
The object of the present invention is to provide a kind of broccoli emulsion honey and preparation method thereof, it is good to produce mouthfeel, the honey that is of high nutritive value.
In order to solve the problems of the technologies described above, the present invention adopts following technical scheme: a kind of broccoli emulsion honey is characterized in that: comprise
Honey, mass percent are 75%～90%;
Sucus Caulis et Folium Brassicae capitatae, mass percent are 5%～20%;
Sodium carboxymethylcellulose, mass percent are 0.5%～2%;
Land plaster, mass percent are 1%～3%.
The preparation method of above-mentioned broccoli emulsion honey is:
A, elder generation clean up the broccoli leaf, require no earth, sandstone and other impurity, remove root surface rascal, in the meat bruisher, smash to pieces, put into thermostat water bath 70～90 ℃ of temperature, heat de-airing under time 7～9min filters the Sucus Caulis et Folium Brassicae capitatae after outgasing with 3～5 layers of gauze at last, divides and removes melt cinder;
B, the clarification Sucus Caulis et Folium Brassicae capitatae that will make are poured in the honey of 40～60 ℃ of following preheatings, stir, and put into land plaster and sodium carboxymethylcellulose, mix gently, the static finished product that gets.
The present invention is owing to adopted technique scheme, the honey mouthfeel is good, is of high nutritive value, and has comprised the beneficial effect of each constituent, emulsion honey is a light green, quality is even, and smooth surface is glossy, has strong honey flavour and light cauliflower fragrance, conveniently take, not sticking glutinous vessel, mouthfeel and smearing property are good, are semisolid; This preparation method is easy and simple to handle simultaneously, the preparation efficiency height.
The specific embodiment
Embodiment 1
A kind of broccoli emulsion honey comprises:
Honey, mass percent are 85%;
Sucus Caulis et Folium Brassicae capitatae, mass percent are 10%;
Sodium carboxymethylcellulose, mass percent are 2%;
Land plaster, mass percent are 3%.
The preparation method of above-mentioned broccoli emulsion honey is:
A, elder generation clean up the broccoli leaf, require no earth, sandstone and other impurity, remove root surface rascal, in the meat bruisher, smash to pieces, put into thermostat water bath at 70 ℃ of temperature, heat de-airing under the time 7min, with 3 layers of gauze the Sucus Caulis et Folium Brassicae capitatae after outgasing is filtered at last, divide and remove melt cinder;
B, the clarification Sucus Caulis et Folium Brassicae capitatae that will make are poured in the honey of 40 ℃ of following preheatings, stir, and put into land plaster and sodium carboxymethylcellulose, mix gently, the static finished product that gets.
Finished product meets sense organ standard and requirement by subjective appreciation.
Embodiment 2
A kind of broccoli emulsion honey comprises:
Honey, mass percent are 80%;
Sucus Caulis et Folium Brassicae capitatae, mass percent are 15%;
Sodium carboxymethylcellulose, mass percent are 2%;
Land plaster, mass percent are 3%.
The preparation method of above-mentioned broccoli emulsion honey is:
A, elder generation clean up the broccoli leaf, require no earth, sandstone and other impurity, remove root surface rascal, in the meat bruisher, smash to pieces, put into thermostat water bath at 80 ℃ of temperature, heat de-airing under the time 8min, with 4 layers of gauze the Sucus Caulis et Folium Brassicae capitatae after outgasing is filtered at last, divide and remove melt cinder;
B, the clarification Sucus Caulis et Folium Brassicae capitatae that will make are poured in the honey of 50 ℃ of following preheatings, stir, and put into land plaster and sodium carboxymethylcellulose, mix gently, the static finished product that gets.
Finished product meets sense organ standard and requirement by subjective appreciation.
Embodiment 3
A kind of broccoli emulsion honey comprises:
Honey, mass percent are 90%;
Sucus Caulis et Folium Brassicae capitatae, mass percent are 5%;
Sodium carboxymethylcellulose, mass percent are 2%;
Land plaster, mass percent are 3%.
The preparation method of above-mentioned broccoli emulsion honey is:
A, elder generation clean up the broccoli leaf, require no earth, sandstone and other impurity, remove root surface rascal, in the meat bruisher, smash to pieces, put into thermostat water bath at 90 ℃ of temperature, heat de-airing under the time 9min, with 5 layers of gauze the Sucus Caulis et Folium Brassicae capitatae after outgasing is filtered at last, divide and remove melt cinder;
B, the clarification Sucus Caulis et Folium Brassicae capitatae that will make are poured in the honey of 60 ℃ of following preheatings, stir, and put into land plaster and sodium carboxymethylcellulose, mix gently, the static finished product that gets.
Finished product meets sense organ standard and requirement by subjective appreciation.
Embodiment 4
A kind of broccoli emulsion honey comprises:
Honey, mass percent are 75%;
Sucus Caulis et Folium Brassicae capitatae, mass percent are 20%;
Sodium carboxymethylcellulose, mass percent are 2%;
Land plaster, mass percent are 3%.
The preparation method of above-mentioned broccoli emulsion honey is:
A, elder generation clean up the broccoli leaf, require no earth, sandstone and other impurity, remove root surface rascal, in the meat bruisher, smash to pieces, put into thermostat water bath at 80 ℃ of temperature, heat de-airing under the time 9min, with 4 layers of gauze the Sucus Caulis et Folium Brassicae capitatae after outgasing is filtered at last, divide and remove melt cinder;
B, the clarification Sucus Caulis et Folium Brassicae capitatae that will make are poured in the honey of 50 ℃ of following preheatings, stir, and put into land plaster and sodium carboxymethylcellulose, mix gently, the static finished product that gets.
Finished product meets sense organ standard and requirement by subjective appreciation.
Embodiment 5
A kind of broccoli emulsion honey comprises:
Honey, mass percent are 83.5%;
Sucus Caulis et Folium Brassicae capitatae, mass percent are 15%;
Sodium carboxymethylcellulose, mass percent are 0.5%;
Land plaster, mass percent are 1%.
The preparation method of above-mentioned broccoli emulsion honey is:
A, elder generation clean up the broccoli leaf, require no earth, sandstone and other impurity, remove root surface rascal, in the meat bruisher, smash to pieces, put into thermostat water bath at 80 ℃ of temperature, heat de-airing under the time 8min, with 4 layers of gauze the Sucus Caulis et Folium Brassicae capitatae after outgasing is filtered at last, divide and remove melt cinder;
B, the clarification Sucus Caulis et Folium Brassicae capitatae that will make are poured in the honey of 50 ℃ of following preheatings, stir, and put into land plaster and sodium carboxymethylcellulose, mix gently, the static finished product that gets.
Finished product meets sense organ standard and requirement by subjective appreciation.
Claims (2)
1. a broccoli emulsion honey is characterized in that: comprise
Honey, mass percent are 75%～90%;
Sucus Caulis et Folium Brassicae capitatae, mass percent are 5%～20%;
Sodium carboxymethylcellulose, mass percent are 0.5%～2%;
Land plaster, mass percent are 1%～3%.
2. the preparation method of a kind of broccoli emulsion honey as claimed in claim 1 is characterized in that:
A, elder generation clean up the broccoli leaf, require no earth, sandstone and other impurity, remove root surface rascal, in the meat bruisher, smash to pieces, put into thermostat water bath 70～90 ℃ of temperature, heat de-airing under time 7～9min filters the Sucus Caulis et Folium Brassicae capitatae after outgasing with 3～5 layers of gauze at last, divides and removes melt cinder;
B, the clarification Sucus Caulis et Folium Brassicae capitatae that will make are poured in the honey of 40～60 ℃ of following preheatings, stir, and put into land plaster and sodium carboxymethylcellulose, mix gently, the static finished product that gets.
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| CN2010102082455A CN101878872B (en) | 2010-06-23 | 2010-06-23 | Broccoli emulsion honey and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN2010102082455A CN101878872B (en) | 2010-06-23 | 2010-06-23 | Broccoli emulsion honey and preparation method thereof |
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| Publication Number | Publication Date |
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| CN101878872A true CN101878872A (en) | 2010-11-10 |
| CN101878872B CN101878872B (en) | 2012-10-31 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109875011A (en) * | 2019-04-04 | 2019-06-14 | 西南医科大学 | A kind of natural anti-cancer food |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1168279A (en) * | 1997-01-17 | 1997-12-24 | 西安博仁中医药研究所 | Glossy ganoderma-Eighteen treasure oral liquid |
| CN1200884A (en) * | 1997-06-03 | 1998-12-09 | 胡兴中 | Phosphatidyl honey and preparation method therefor |
| CN1416723A (en) * | 2002-11-10 | 2003-05-14 | 樊金生 | Composite vegetable juice-honey |
| CN1432291A (en) * | 2002-01-16 | 2003-07-30 | 戚海燕 | Honey |
| CN101411529A (en) * | 2008-12-01 | 2009-04-22 | 简薇 | Homogeneous garden stuff juice bee honey drink |
| CN101731708A (en) * | 2009-12-17 | 2010-06-16 | 江苏家园集团有限责任公司 | Rose honey beverage and preparation method thereof |
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2010
- 2010-06-23 CN CN2010102082455A patent/CN101878872B/en active Active
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1168279A (en) * | 1997-01-17 | 1997-12-24 | 西安博仁中医药研究所 | Glossy ganoderma-Eighteen treasure oral liquid |
| CN1200884A (en) * | 1997-06-03 | 1998-12-09 | 胡兴中 | Phosphatidyl honey and preparation method therefor |
| CN1432291A (en) * | 2002-01-16 | 2003-07-30 | 戚海燕 | Honey |
| CN1416723A (en) * | 2002-11-10 | 2003-05-14 | 樊金生 | Composite vegetable juice-honey |
| CN101411529A (en) * | 2008-12-01 | 2009-04-22 | 简薇 | Homogeneous garden stuff juice bee honey drink |
| CN101731708A (en) * | 2009-12-17 | 2010-06-16 | 江苏家园集团有限责任公司 | Rose honey beverage and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109875011A (en) * | 2019-04-04 | 2019-06-14 | 西南医科大学 | A kind of natural anti-cancer food |
Also Published As
| Publication number | Publication date |
|---|---|
| CN101878872B (en) | 2012-10-31 |
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