CN101946942A - Maltiflower knotweed tender shoot health drink and preparation method thereof - Google Patents
Maltiflower knotweed tender shoot health drink and preparation method thereof Download PDFInfo
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Abstract
The invention discloses a maltiflower knotweed tender shoot health drink and a preparation method thereof. The maltiflower knotweed tender shoot is a front-end part of the spring vine of maltiflower knotweed, and is prepared into the drink through processes such as fermentation, green-removing and the like; the maltiflower knotweed tender shoot has rich general flavones and higher content of VB2, Vc and beta-carotene, is rich in 8 kinds of amino acid necessary for human bodies, has reasonable amino acid components, accords with a reference protein mode provided by WHO/FAO, and has high content of lysine and threonine. More importantly, the drink has slightly sour and sweet mouthfeel and fewer fibers, and is more suitable to be used as a drink than the bitter tuber fleeceflower stem; and the leachate is light red or peak green, and has good sense effect.
Description
Background technology
The fleece-flower root claims the tuber of multiflower knotweed, the red tuber of multiflower knotweed again, and different name ground is smart, is the dried piece root of the polygonaceae thing fleece-flower root (PolygonummultiJlovuIll Thunb).Effect with liver kidney, benefiting essence-blood, black beard and hair, strengthening the bones and muscles is nourishing liver and kidney conventional Chinese medicine, also can be used for arthralgia due to wind-dampness and sore rash itch.In recent years discover, the fleece-flower root anti-ageing, strengthen immunity of organism, antibiotic, blood and improve aspect such as cardiovascular function and have many distinctive features to cause people's extensive concern.
Polygonum multiflower knotweed (Caulis ploygoni multifori) has another name called fleece-flower root rattan, generally gathers with autumn in the winter time.Extract fleece-flower root tendril when gathering, eliminate delicate part and the withered rattan residual leaf of diameter, be cut into a section of 60cm length less than 0.3cm.The commodity medicinal material is cylindrical, distortion usually, and the tool branch, diameter 0.3～0.7cm, surperficial aubergine or puce, coarse, the vertical wrinkle of tool distortion.Joint portion slightly expands, and the side shoot trace is arranged.Outside meagre, easy fall in flakes.Matter is crisp, frangibility, and section skin zone aubergine, wooden yellow-white or light brown, the most apertures of tool, marrow is loose, off-white color.Odorless, mildly bitter flavor is puckery.Polygonum multiflower knotweed is one of conventional Chinese medicine kind, and the sweet little hardship of property, flat has the effect of nourishing the blood to expel wind pain relieving.Be used for insomnia and dreamful sleep, deficiency of blood bodily pain, arthralgia due to wind-dampness; Control pruitus outward.Polygonum multiflower knotweed is studied more aspect pharmacology and clinical practice.Chinese invention patent (the patent No.: 200510125583.1) reported the new purposes of a kind of Polygonum multiflower knotweed, Polygonum multiflower knotweed is used as sedative in traditional Chinese medicine, the invention provides the new purposes of Polygonum multiflower knotweed in anti-inflammatory, antibacterial medicines, the present invention also provide with Polygonum multiflower knotweed respectively with polygala root, grass-leaved sweetflag or chrysanthemum compatibility, treat acute and chronic pharyngitis, remarkable effect is arranged.
It is reported that fleece-flower root tender shoots amino acid is formed rationally, content is abundant.The protein content of fleece-flower root tender shoots leaf reaches 4.67%, contain 17 seed amino acids, 8 seed amino acids that wherein comprise needed by human, its amino acid is formed rationally: E/ (E+N)=0.41, E/N=0.69, the E/ (E+N) that proposes with WHO/FAO should be about 0.4, and the reference protein pattern that E/N should be about 0.6 is approaching.And fleece-flower root tender leaf essential amino acids content height, particularly valuable is cereal limiting amino acid such as lysine, threonine all have very high content.The amino acid that this shows fleece-flower root tender shoots leaf has very high nutritive value.In addition, fleece-flower root tender shoots leaf contains methionine and special acid r-aminobutyric acid (measurement result is 0.23mg/g), and the aspartate content that the refreshing flavour of aquatic foods is had very important effect is very abundant, and this has directive significance to the class fleece-flower root tender shoots beverage that fleece-flower root tender shoots leaf is developed as the tool flavour.
The tender shoots of fleece-flower root medicinal material rattan front end mostly is the tendril front end tender shoots of cutting off when weak point is sharp spring; Its dry product is darkviolet or bronzing, flavor acid, and sweet taste slightly, dry product is soaked be redness; Tender shoots for fleece-flower root medicinal material rattan front end does not also have relevant report as Food ﹠ Drink at present.
Summary of the invention
For solving, the invention provides a kind of fleece-flower root tender shoots health beverages and preparation method thereof with the tender shoots of fleece-flower root medicinal material rattan front end problem as Food ﹠ Drink.Fleece-flower root tender shoots health beverages of the present invention includes fleece-flower root tender shoots, and the preparation method of fleece-flower root tender shoots health beverages of the present invention includes dehydration, complete and operation such as fermentation, obtains being similar to the drink of tealeaves.
Fleece-flower root tender shoots health beverages of the present invention includes fleece-flower root tender shoots, and described fleece-flower root tender shoots is the front end tender shoots of fleece-flower root tendril in spring, or the tender shoots that win when weak point is sharp spring in the fleece-flower root cultivation process, perhaps is the combination of above-mentioned two kinds of tender shoots.
The preparation method of fleece-flower root tender shoots health beverages of the present invention may further comprise the steps:
1) pluck fleece-flower root tender shoots spring tendril fore-end, or collect the fleece-flower root tender shoots of winning during short point in fleece-flower root spring;
2) fleece-flower root tender shoots daylight is withered accent reduces more than 20% to moisture;
3) with the fricting movement of fleece-flower root tender shoots by vibration machine or manual stirring, galling leaf margin cell 3～5 hours left standstill 0.5～3 hour then, repeated aforesaid operations 4～5 times, made fleece-flower root tender shoots from hard to soft, and the blade face is general red, and fleece-flower root tender shoots obtains fermenting;
4) fleece-flower root tender shoots of will fermenting places in the firing equipment, completes under 85～120 ℃ of conditions, and fleece-flower root tender shoots obtains completing;
5) will complete fleece-flower root tender shoots 5～15 minutes continue rub, twist with the fingers, close lightly, make blade be rolled into the bar rope, the broken leaf cell, squeeze-up juice makes it adhere to the leaf table, fleece-flower root tender shoots obtains finalizing the design;
6) fleece-flower root tender shoots of will finalizing the design is cured with carbon fire drying, obtains dry fleece-flower root tender shoots;
7) manual the choosing of dry fleece-flower root tender shoots picked, remove the product of thick old deformity, obtain fleece-flower root tender shoots beverage.
The preparation method of fleece-flower root tender shoots health beverages of the present invention perhaps may further comprise the steps:
1) pluck fleece-flower root tender shoots spring tendril fore-end, or collect the fleece-flower root tender shoots of winning during short point in fleece-flower root spring;
2) fleece-flower root tender shoots is withered in daylight or the 40 ℃ of air dry ovens more than 25 ℃ accent reduces more than 40% to moisture;
3) fleece-flower root tender shoots of will fermenting places in the firing equipment, and under 90～140 ℃ of conditions, 30min completes, and fleece-flower root tender shoots obtains completing;
4) will complete fleece-flower root tender shoots 5～15 minutes continue rub, twist with the fingers, close lightly, make blade be rolled into the bar rope, the broken leaf cell, squeeze-up juice makes it adhere to the leaf table, fleece-flower root tender shoots obtains finalizing the design;
5) fleece-flower root tender shoots of will finalizing the design is cured with carbon fire drying, obtains dry fleece-flower root tender shoots;
6) manual the choosing of dry fleece-flower root tender shoots picked, remove the product of thick old deformity, obtain fleece-flower root tender shoots beverage.
Useful technique effect is: the drink that the front end tender shoots of fleece-flower root tendril is made, comparatively approaching with Polygonum multiflower knotweed on chemical composition and pharmacological effect, the general flavone content in the fleece-flower root tender shoots leaf is very abundant, middle V
B2, V
cHigher with the content beta-carotene high-load, be rich in 8 seed amino acids of needed by human, amino acid is formed rationally, meets the reference protein pattern that WHO/FAO proposes, and its lysine, threonine all have very high-load.The more important thing is that this drink mouthfeel is that little sour model is sweet, fiber is less, is more suitable for as drink than the Polygonum multiflower knotweed of taste bitterness; And leachate is pale red or peak green, and sensory effects is good.
The specific embodiment
The fermentation preparation of embodiment 1 fleece-flower root tender shoots health beverages
Fleece-flower root tender shoots moisture is 84%, and content of cellulose is very low, needs after the harvesting to handle as early as possible to stack for a long time.
If be that purpose is collected fleece-flower root tender shoots to make beverage directly, cost is higher; In the process of fleece-flower root cultivation; spring is for fleece-flower root tendril distribution expansion; need lack point to the tender shoots of fleece-flower root tendril front end; the medicinal herb grower is directly to abandon processing with these fleece-flower root tender shoots generally; of the present invention is exactly this a part of fleece-flower root tender shoots that utilizes the medicinal herb grower to abandon, because the fleece-flower root generally all is a large-scale planting, so during the fleece-flower root short point in spring; can all collect a large amount of fleece-flower root tender shoots, be enough to carry out large-scale production.
The fleece-flower root tender shoots of collecting is cleaned up, note away the residual and sandy soil of farming, daylight accents that wither is to moisture minimizing more than 50%;
The fermentation of fleece-flower root tender shoots generally is simple a kind of oxidation, as long as fleece-flower root tender shoots green grass or young crops is placed in the air.With regard to each cell of fleece-flower root tender shoots green grass or young crops, wither earlier just can cause fermentation, but with regard to the full wafer leaf, with withering and progressively carry out, just at the back segment that withers, adds strong mixing and just carries out apace after thick with heap.Fermentation causes following influence to the color of fleece-flower root tender shoots: unleavened fleece-flower root tender shoots is green, will become toward red after the fermentation, and fermenting the more, color becomes redder.Leaf itself all is the same with the fleece-flower root tender shoots soup color that bubbles out.So as long as we see that the color that bubbles out fleece-flower root tender shoots soup is green partially or red partially, just can know the degree of this fleece-flower root tender shoots fermentation;
In addition, through the abundant fleece-flower root tender shoots of fermentation, then become sugared odor type, the taste that soaks soup after 2～3 times when fleece-flower root tender shoots just has general sweet, has abandoned original slight tart flavour and astringent taste fully.
Fermentation mode of the present invention is by vibration machine or the manual fricting movement that stirs with fleece-flower root tender shoots, galling leaf margin cell 3～5 hours, left standstill then 0.5～3 hour, repeat aforesaid operations 4～5 times, make fleece-flower root tender shoots from hard to soft, the blade face is general red, and fleece-flower root tender shoots obtains fermenting.
It is to take the high temperature measure to complete that fermentation fleece-flower root tender shoots completes, and fully distributes moisture in the leaf, the activity of inactive enzyme, and make the inclusion in the bright leaf that certain chemical change take place, thus form the qualitative characteristics of fermentation fleece-flower root tender shoots.Complete and utilize the activity of high temperature measure inactive enzyme, the enzymatic reaction of resistance system.
So because the technical program is lower with respect to other de-enzyming process temperature in the selection of temperature with the fermentation of fleece-flower root tender shoots, the fleece-flower root tender shoots of will fermenting places in the firing equipment, completes under 120～180 ℃ of conditions, fleece-flower root tender shoots obtains completing; The pot temperature is lower in the process of completing, and the leaf temperature rise time is long, makes the enzyme of fermentation fleece-flower root tender shoots continue fully reaction, produces on " red stalk red autumnal leaves ".
With the fleece-flower root tender shoots 5～15 minutes of completing continue rub, twist with the fingers, close lightly, make blade be rolled into the bar rope, the broken leaf cell, squeeze-up juice makes it adhere to the leaf table, fleece-flower root tender shoots obtains finalizing the design.
The fleece-flower root tender shoots of will finalizing the design is cured with carbon fire drying or directly with the drying baker oven dry, obtains dry fleece-flower root tender shoots;
Manual the choosing of dry fleece-flower root tender shoots picked, remove the product of thick old deformity, obtain fleece-flower root tender shoots beverage.
By the fleece-flower root tender shoots beverage that said method obtains, the soup look takes on a red color, 1-2 sweet mouthfeel before the infusion, and eliminate back tart flavour for several times, is light sweet flavor.
The preparation method of embodiment 2 fleece-flower root tender shoots health beverages
The condition of plucking fleece-flower root tender shoots is identical with embodiment 1 with method.
With fleece-flower root tender shoots more than 25 ℃ daylight or 40 ℃ of air dry ovens fully launch the accent that withers, reduce more than 40% to moisture; In the process of transferring of withering, note not taking place fermentation reaction.
The fleece-flower root tender shoots of will fermenting places in the firing equipment, and under 220 ℃～230 ℃ conditions, 10min completes, and fleece-flower root tender shoots obtains completing; The bright leaf that completes becomes dark green tarnishing, and food value of leaf softness is difficult for scattering with agglomerating the loosing one's grip of clenching of the hand, toughness slightly, and to appear delicate fragrance be suitable degree, should play pot this moment immediately.
With the fleece-flower root tender shoots 5～15 minutes of completing continue rub, twist with the fingers, close lightly, make blade be rolled into the bar rope, the broken leaf cell, squeeze-up juice makes it adhere to the leaf table, fleece-flower root tender shoots obtains finalizing the design.
The fleece-flower root tender shoots of will finalizing the design is cured with carbon fire drying, obtains dry fleece-flower root tender shoots.
Manual the choosing of dry fleece-flower root tender shoots picked, remove the product of thick old deformity, obtain fleece-flower root tender shoots beverage.
Emerald green by the fleece-flower root tender shoots beverage soup look that said method obtains, delicate fragrance is arranged, slightly bitter.
The mensuration of general flavone content in embodiment 3 fleece-flower root tender shoots
The preparation precision of reference substance solution takes by weighing the control substance of Rutin 3.22mg that is dried to constant weight at 105 ℃, places the 10mL volumetric flask,, shakes up to scale with 60% ethanol dissolved dilution.Accurate again absorption 2mL is diluted to scale with 60% ethanol in the 10mL volumetric flask, shake up, and promptly gets (containing rutin 0.0644mg among every mL).
The preparation of calibration curve accurate absorption reference substance 0.25,0.5,1.0,1.5 and 2mL place the 10mL test tube respectively, add 0.1mol/L aluminum trichloride solution 1ml respectively, the liquor kalii acetici 1.5ml of 1mol/L adds 60% ethanol again to 5mL, shakes up, place 30min, making blank with reagent, measure trap at wavelength 420nm place, is ordinate with the trap, concentration is abscissa, gets regression equation:
C(mg)＝0.1503A-1.713×10，r＝0.9999
The result shows that control substance of Rutin is good in 0.016～0.1200mg scope internal linear.
The determination method precision takes by weighing this product powder 0.2g, places the 50mL round-bottomed flask, adds methyl alcohol 25mL, heating and refluxing extraction 1h, filter while hot, filter in the 50mL volumetric flask, filter paper and residue add 20mL methyl alcohol again and add hot reflux 30rain, filter while hot, merging filtrate, with small amount of methanol washing residue and container, washing lotion is incorporated in the volumetric flask, add methyl alcohol again and be diluted to scale, shake up.Precision is measured 1mL, places the 10ml test tube, and the method under the sighting target directrix curve preparation adds 0.1mol/L aluminum trichloride solution 1mL respectively, measures trap in accordance with the law.Read the weight of rutin the need testing solution from calibration curve, calculate promptly.
Measurement of the polysaccharide content in embodiment 4 fleece-flower root tender shoots
The extraction of polysaccharide takes by weighing fleece-flower root tender shoots dry product powder 50g, puts in the 1000mL round-bottomed flask, adds benzinum (60～90 ℃ of boiling ranges) 250mL backflow 1h, filters the back residue and volatilizes solvent.Add 80% ethanol 250mL backflow 1h, filter.Add pure water 750mL cold soaking and spend the night, the 1h that refluxes in 60 ℃ of water-baths again filters while hot, and residue filters with 20mL hot wash 4 times, merges washing lotion in filtrate.Be evaporated to 100mL, add 0.5% decolorizing with activated carbon, add ethanol again and be 80% ethanolic solution, promptly have polysaccharide to separate out.Standing over night, suction filtration, collecting precipitation.With absolute ethyl alcohol 10mL washing 4 times, acetone 10mL washs 4 times successively, and vacuum drying gets the smart polysaccharide of fleece-flower root tender shoots dry product.
Standard solution preparation takes by weighing the glucose 10.1mg of constant weight, puts in the 10mL volumetric flask, adds to be settled to scale after a small amount of pure water dissolves; Shake up, standby.
The phenol solution preparation takes by weighing phenol 30g, adds aluminium flake 0.05g, sodium acid carbonate 0.025g, distillation.Collect the cut more than 130 ℃.Take by weighing this cut 5g, add pure water 95g, to brown volumetric flask, shake up, 10 ℃ of preservations, standby.
The calibration curve preparation is got standard liquid 10 μ L, 20 μ L, 40 μ L, 60 μ L, 80 μ L, 100 μ L, 120 μ L to tool plug scale test tube, add pure water to 2.0mL, shake up, add phenol solution 1.0mL respectively, shake up the back and add concentrated sulfuric acid 5.0mL fast, shake up and place 5min, in boiling water bath, heat 15min, be cooled to room temperature, same procedure prepares blank.Measure trap, drawing standard curve in the 490nm place.Regression equation is: A=0.0802C-0.0228, r=0.9991.
Polysaccharide and glucose conversion factor are measured and are taken by weighing that the fleece-flower root tender shoots dry product polysaccharide 25.6mg of constant weight puts in the 25mL volumetric flask, add a small amount of pure water dissolving, are settled to scale.Draw in 1.0mL to the 5.0mL volumetric flask constant volume.Draw 200 μ L to tool plug test tube, add pure water and be 2.0mL.Remaining operation prepares with calibration curve.Conversion factor is calculated as follows:
In the formula, f is a conversion factor; C is the concentration that is equivalent to glucose in the polysaccharide solution, is drawn by regression equation; D is the dilution factor of polysaccharide; W is the sample weighting amount of polysaccharide.Calculate f=3.17 according to formula.
Polysaccharide extracts and takes by weighing fleece-flower root tender shoots dry product powder 0.5g in the sample, puts in the 100mL round-bottomed flask, adds 80% ethanol 100mL, in 60～70 ℃ of water-bath refluxing extraction 1h, and the heat filter.With hot ethanol 5mL washing residue and filter paper 4 times, add 85mL pure water cold soaking in the residue and spend the night, soak 1h in 60 ℃ of water-bath temperature again, while hot suction filtration.With hot water 5mL washing residue and filter paper 4 times.Merge washing lotion in filtrate, move in the 100mL volumetric flask, with the pure water constant volume, standby.Determination of polysaccharide is drawn each sample liquid 100 μ L respectively to test tube in the sample, adds pure water again and is diluted to 2.0mL, shakes up.Remaining operation prepares with calibration curve.The content of polysaccharide is calculated as follows in the sample:
In the formula: C is the concentration (μ g/mL) that sample solution is equivalent to glucose; D is the dilution of sample factor; F is a conversion coefficient; W is the sampling amount (μ g) of sample.
The mensuration of carrotene in embodiment 4 fleece-flower root tender shoots
After the beta carotene calibration curve accurately dilutes titer with benzinum, the suitable 50 μ g beta carotenes of every mL solution are got the beta carotene standard and are used liquid 1.00.2.00,3.00.4.00,6.00,8.00mL. do by the sample operation step, point sample 0.100mL. calibration curve each point trailing plants h cellulose content recklessly is followed successively by 2.50.5.00,7.50.10.00,15.00,20.00 μ g is an abscissa with Hu trailing plants h cellulose content, is ordinate drawing standard curve with A; The calibration curve regression equation:
Y＝-0.0015+0.0046X，r＝0.999
Tender shoots, the leaf of edible wild herbs got in sample preparation, after the water flushing three times, inhales to anhydrate with gauze and drips, and chopping is made homogenate with homogenizer, stores in the plastic bottle, preserves in the refrigerator and uses.
Sample determination is got the 5g sample homogenization under the lucifuge condition, extract 2～3 times with acetone-benzinum.Till extracting liquid colourless.In separatory funnel with 5% metabisulfite solution cyclic washing, till lower aqueous solution is limpid.All cleaning solutions are incorporated in the aryballos, reduction vaporization on rotary evaporator, 60 ℃ of water solution temperatures when being evaporated to about 1mL, take off aryballos, dry up with nitrogen, add people 2.00mL benzinum constant volume immediately.100 μ L make solvent with benzinum with the micro syringe point sample.After separating fully. the beta carotene band is put into the 5mL benzinum; With the 1cm cuvette, regulate zero point with benzinum, in 450 μ m, wavelength is surveyed A down, finds content beta-carotene with its value from calibration curve.
The content of several main nutrient composition in embodiment 5 fleece-flower root tender shoots
Measure the content of general flavone in the fleece-flower root tender shoots, total polysaccharide and beta carotene, measuring method is identical with embodiment 4 with embodiment 2, embodiment 3.Testing result sees Table 1
The content of several nutrient components in table 1 fleece-flower root (the fresh fleece-flower root tender shoots of 100g)
According to another report, V
B2And V
cThe content height.The V of fleece-flower root tender shoots leaf
B2Content occupy prostatitis (8.0 μ g/g) in tender shoots, leafy vegetable, compare to exceed tens times it even and the V of animal kidney with the common vegetables of the overwhelming majority
B2Content (kidney is one of the abundantest source of v, contains 10 μ g/g approximately) very nearly the same.So fleece-flower root tender shoots leaf can be used as and replenishes V
B2Best plant food source.The V of fleece-flower root tender shoots leaf
B2Content is higher than general vegetables and fruit far away, and it is than high V
B2Taller (the V of citrus, lemon of the oranges and tangerines and the lemon of content
cContent is generally 400～500 μ g/g).
Claims (3)
1. fleece-flower root tender shoots health beverages, it is characterized in that: described fleece-flower root tender shoots health beverages includes fleece-flower root tender shoots; Described fleece-flower root tender shoots is the front end tender shoots of fleece-flower root tendril in spring, for the tender shoots that win when weak point is sharp spring in the fleece-flower root cultivation process, perhaps is the combination of above-mentioned two kinds of tender shoots perhaps.
2. the preparation method of drink according to claim 1, it is characterized in that: this preparation method may further comprise the steps:
1) plucks the front end tender shoots of fleece-flower root tendril in spring, or collect the tender shoots that win when weak point is sharp spring in the fleece-flower root cultivation process;
2) fleece-flower root tender shoots daylight is withered accent reduces more than 20% to moisture;
3) with the fricting movement of fleece-flower root tender shoots by vibration machine or manual stirring, galling leaf margin cell 3～5 hours left standstill 0.5～3 hour then, repeated aforesaid operations 4～5 times, made fleece-flower root tender shoots from hard to soft, and the blade face is general red, and fleece-flower root tender shoots obtains fermenting;
4) fleece-flower root tender shoots of will fermenting places in the firing equipment, and under 120～180 ℃ of conditions, 30min completes, and fleece-flower root tender shoots obtains completing;
5) will complete fleece-flower root tender shoots 5～15 minutes continue rub, twist with the fingers, close lightly, make blade be rolled into the bar rope, the broken leaf cell, squeeze-up juice makes it adhere to the leaf table, fleece-flower root tender shoots obtains finalizing the design;
6) fleece-flower root tender shoots of will finalizing the design is cured with carbon fire drying, obtains dry fleece-flower root tender shoots;
7) manual the choosing of dry fleece-flower root tender shoots picked, remove the product of thick old deformity, obtain fleece-flower root tender shoots beverage.
3. the preparation method of drink according to claim 1, it is characterized in that: this preparation method may further comprise the steps:
1) plucks the front end tender shoots of fleece-flower root tendril in spring, or collect the tender shoots that win when weak point is sharp spring in the fleece-flower root cultivation process;
2) fleece-flower root tender shoots is withered in daylight or the 40 ℃ of air dry ovens more than 25 ℃ accent reduces more than 40% to moisture;
3) fleece-flower root tender shoots of will fermenting places in the firing equipment, and under 220 ℃～280 ℃ conditions, 10min completes, and fleece-flower root tender shoots obtains completing;
4) will complete fleece-flower root tender shoots 5～15 minutes continue rub, twist with the fingers, close lightly, make blade be rolled into the bar rope, the broken leaf cell, squeeze-up juice makes it adhere to the leaf table, fleece-flower root tender shoots obtains finalizing the design;
5) fleece-flower root tender shoots of will finalizing the design is cured with carbon fire drying, obtains dry fleece-flower root tender shoots;
6) manual the choosing of dry fleece-flower root tender shoots picked, remove the product of thick old deformity, obtain fleece-flower root tender shoots beverage.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106260356A (en) * | 2016-08-25 | 2017-01-04 | 卢世旺 | A kind of Radix Cynanchi Auriculati leaf tea |
| CN107549400A (en) * | 2017-09-30 | 2018-01-09 | 李修龙 | A kind of polygonum multiflorum drink formula and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1383868A (en) * | 2002-05-08 | 2002-12-11 | 张耀球 | Fleeceflower root tea |
| CN101461428A (en) * | 2009-01-07 | 2009-06-24 | 湖北龙王垭茶业有限公司 | Method for producing tea-leaf |
-
2010
- 2010-08-05 CN CN2010102466173A patent/CN101946942B/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1383868A (en) * | 2002-05-08 | 2002-12-11 | 张耀球 | Fleeceflower root tea |
| CN101461428A (en) * | 2009-01-07 | 2009-06-24 | 湖北龙王垭茶业有限公司 | Method for producing tea-leaf |
Non-Patent Citations (1)
| Title |
|---|
| 《江苏食品与发酵》 20020331 徐大好 等 何首乌保健饮料的生产工艺 第27-28页 1-3 , 第1期 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106260356A (en) * | 2016-08-25 | 2017-01-04 | 卢世旺 | A kind of Radix Cynanchi Auriculati leaf tea |
| CN107549400A (en) * | 2017-09-30 | 2018-01-09 | 李修龙 | A kind of polygonum multiflorum drink formula and preparation method thereof |
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| CN101946942B (en) | 2013-06-19 |
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