CN103222527B - A kind of preparation method of jerusalem artichoke burdock tea - Google Patents
A kind of preparation method of jerusalem artichoke burdock tea Download PDFInfo
- Publication number
- CN103222527B CN103222527B CN201310194443.4A CN201310194443A CN103222527B CN 103222527 B CN103222527 B CN 103222527B CN 201310194443 A CN201310194443 A CN 201310194443A CN 103222527 B CN103222527 B CN 103222527B
- Authority
- CN
- China
- Prior art keywords
- jerusalem artichoke
- burdock
- sheet
- tea
- water
- 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.)
- Active
Links
Landscapes
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a kind of preparation method of jerusalem artichoke burdock tea, it with the fleshy root of the stem tuber of jerusalem artichoke and burdock for raw material, clean section of pruning through jerusalem artichoke, burdock, protect look, with vacuum microwave drying to water content less than 30%, then the jerusalem artichoke sheet of oven dry and burdock sheet are mixed in proportion, be dried to water content again 8% to 10%, the feature of its technology is by protecting look and vacuum microwave low temperature drying, product nutritional labeling is destroyed few, maintain fresh jerusalem artichoke and the original nutritive value of burdock, gained jerusalem artichoke burdock tea is rich in several amino acids and vitamin.
Description
Technical field
The present invention is a kind of preparation method of tea, is specially adapted to the preparation method of jerusalem artichoke great burdock health care tea.
Background technology
Jerusalem artichoke (Helianthustuberosus) has another name called Jerusalem artichoke, is a kind of composite family Helianthus perennial root herbaceous plant.Originate in North America, 17th century imports Europe into, after import China into.Fall flowering, long have yellow little disc floret, and shape is as chrysanthemum, and general stem tuber breeding in production, its underground stem tuber is rich in the fructose polymers such as starch, synanthrin, edible, cooks or cooks gruel, salted white, shines jerusalem artichoke processed and does, or produce starch and alcohol raw material.The aerial stem of plant also can add work feed.Its stem tuber or cauline leaf be used as medicine have Li Shui dehumidifying, clearing heat and cooling blood, beneficial stomach and in effect.Near residence house, plantation has beautification function concurrently.Food and agricultural organization of Jerusalem artichoke united state official is called " 21 century, people and animals shared crop ".Research finds: jerusalem artichoke extracts synanthrin, can treat diabetes.It has dual regulation to blood sugar, namely blood sugar in diabetic patients can be made to reduce on the one hand, hypoglycemia glucose can be made again to raise on the other hand.Research display, containing a kind of material be similar to very much with human pancreatic Li Neisheng insulin structure in jerusalem artichoke, when there is glucose in urine in urinating, edible Jerusalem artichoke can control glucose in urine, has illustrated and has reduced blood sugar effect.When hypoglycemia appears in people, can be eased equally after edible Jerusalem artichoke.The fleshy root of burdock contains abundant nutritive value.Moisture content about 87 grams in every 100 grams of fresh vegetables, protein 4.1-4.7 gram, carbohydrate 3.0-3.5 gram, 0.1 gram, fat, cellulose 1.3-1.5 gram.Carrotene is up to 390 milligrams, higher than carrot 280 times.Vitamin C 1.9 milligrams.Calcic 240 milligrams in mineral matter element, 106 milligrams, phosphorus, iron 7.6 milligrams, and containing other various nutrients.The delicate delicious and crisp of burdock fleshy root.Can stir-fry and eat, cook, eat raw or be processed into beverage.Burdock is Chinese ancient medicine-food two-purpose food vegetables, and Ming Dynasty's Li Shizhen (1518-1593 A.D.) claims it " to cut seedling to wash in a pan as vegetables, get root and boil, expose to the sun for dried meat, its beneficial people of cloud ", states in detail its " the logical twelve regular channels, except the five internal organs bad odor " in Compendium of Material Medica; " Mingyi Bielu " claims its " clothes are made light of one's life by commiting suicide resistance to old for a long time ".Burdock can every day edible and without any side effects, and to the balance of system each in body, there is return function.The nationality that the whole world is the most long-lived---Japanese eats the fleshy root of burdock throughout the year.The fiber of burdock can promote intestinal peristalsis, helps defecation, reduces body inner cholesterol, and minimizing toxin, refuse accumulate in vivo, reaches prevention of stroke and the effect of preventing and treating cancer of the stomach, the cancer of the uterus.Doctor trained in Western medicine think it except having diuresis, disappear long-pending, eliminate the phlegm except the pharmacological actions such as stopping leak, also for the dietotherapy of constipation, hypertension, high-cholesterol disease.Can be used for anemopyretic cold, coughing with a lot of sputum, measles rubella, abscess of throat.Research shows, burdock has significantly hypoglycemic, reducing blood lipid, hypotensive, tonifying kidney and strengthening yang, relax bowel and inhibition cancer cell grows, spreads and move the effect of abandoning heavy metal in water, is ideal natural health care.In China's national authority pharmacopeia such as " modern Chinese herbal medicine voluminous dictionary ", " Chinese medicine voluminous dictionary ", the pharmacological action of burdock is summarised as three aspects: the material have growth promoting effects effect, having Tumor suppression to grow and have antibacterial and antifungic action.Within 2002, health ministry lists burdock in the article list that can be used for health food.Radix bardanae contains each seed amino acid of needed by human, and content is higher, the amino acid content especially with special pharmacological effect is high, asparatate as having brain strengthening function accounts for 25% ~ 28% of total amino acid, arginine accounts for 18% ~ 20%, and contains macroelement and the trace element of the needed by human such as Ca, Mg, Fe, Mn, Zn; Its polyphenols has the effect of anticancer, anti-sudden change, thus has very high nutritive value and pharmacologically active more widely.Great burdock leaf is containing volatile oil, tannin, mucilaginous substance, caffeic acid, chlorogenic acid, isochlorogenic acid etc.Arctium lappa fruit is containing number of chemical compositions such as arctiin, fat oil, sterol, thiamine, arctigenin-4'-gentiobiosides, and wherein fat oil accounts for 25% ~ 30%, and iodine number is 138.83, can make iundustrial oil, pharmacological evaluation shows, arctiin has hemangiectasis, reduce blood pressure, antibacterial effect, hotness can be treated emit, abscess of throat, the various diseases such as mumps and anti-senile dementia effect, 1. can strengthen protein " ossein " the hardest in human body, lifting body inner cell vigor, 2. there is chemical reaction in vivo, more than 30 kinds materials can be produced, wherein " volume folic acid " can prevent human body cell from bad change occurring, prevent cancer cell from producing, 3. promote the propagation of cells in vivo, strengthening and enhancing white blood cell, blood platelet, make T cell with the speed increment of 3 times, reinforced immunological power, promote anticancer effect, 4. impel phosphorus calcium and the balance of vitamin D in combination in body, maintenance human body is grown up, 5. can clear up blood rubbish, impel the metabolism of cells in vivo, prevent aging, make skin beauty careful, color spot can be eliminated, dark brown spot.Burdock contains the multiple nutritional components such as protein, fat, crude fibre, calcium, iron, carrotene, vitamin C, can be clearing heat and detoxicating, swelling and pain relieving.The fibre composition wherein contained can promote intestinal peristalsis, help defecation, reduce body inner cholesterol, minimizing toxin, refuse accumulate in vivo, reach diuresis defaecation, prevention of stroke and prevent and treat effect of cancer of the stomach, the cancer of the uterus, burdock also has stronger antimicrobial component, has good curative effect to the small pox that Propiobacterium causes.It can also clear up blood rubbish, impels the metabolism of cells in vivo, prevents aging, makes skin beauty careful, can eliminate color spot, dark brown spot.State in detail according in Compendium of Material Medica: burdock is warm in nature, taste is sweet nontoxic, lead to the twelve regular channels, except the five internal organs bad odor, clothes of a specified duration are made light of one's life by commiting suicide always resistance to, jerusalem artichoke and burdock have eliminating human toxin with being processed into drink tea according to a certain percentage, one side carries out the feature nourishing and nurse one's health with nutritional labeling, meet the theory of the traditional Chinese medical science " one disappears, and must have a benefit ".Jerusalem artichoke great burdock health care tea, golden yellow color, pleasant aroma are pure natural tea product, often drink tea can hypoglycemic, stabilizing blood sugar, logical intestines just, expelling intestinal toxin, the symptoms such as the face's dim complexion brought because of intestines poison is unglazed, the expansion of pachylosis, pore, halitosis, acne, mood is irritated, abdominal distension swells and ache, dysmenorrhoea, irregular menstruation, have good prevention effect.
Summary of the invention
The object of this invention is to provide the method for the immersion tea that a kind of stem tuber with jerusalem artichoke and a certain proportion of burdock fleshy root are made, the present invention realizes with following technical scheme: with the stem tuber of jerusalem artichoke and burdock fleshy root be raw material, its preparation method carries out as follows:
(1) turn yellow jerusalem artichoke of gathering of jerusalem artichoke branches and leaves is for subsequent use late October;
(2) select the new woods of burdock new varieties No. 1 for jerusalem artichoke great burdock health care tea specific breed, this kind epidermis is golden yellow, tangent plane is white, inulin concentration is high, the not chaff heart, not saccharification nutritional labeling height is the optimal selection making jerusalem artichoke great burdock health care tea, selects spring sowing kind, late October gathers, and gathers and within first 15 days, stops the water that applies fertilizer;
(3) epidermis, section are gone in burdock cleaning, and protect look, protecting the look time is within 15 minutes, protect look by water, VC, phosphoric acid by weight: water: VC: phosphoric acid=100:0.18-0.21:0.08-0.11;
(4) by the burdock sheet micro-wave vacuum of (4) gained to water content less than 30%, micro-wave vacuum is temperature is 45 DEG C to 50 DEG C, vacuum pressure 800 to 840Pa;
(5) moisture content is removed, section with clear water washing jerusalem artichoke drop;
(6) after jerusalem artichoke is gathered and in process, because the browning substrates content such as tyrosine are high, there is hydrogen peroxide to produce in addition, provide advantage to peroxidase activity, so cause enzymatic browning.This becomes the one of the main reasons that jerusalem artichoke look becomes, protecting look to jerusalem artichoke sheet after section is one of important measures reducing brown stain, because the factor affecting jerusalem artichoke oxidation stain is a lot, sometimes single antioxidant is used to be difficult to play best antioxidation, multiple antioxidant is adopted to combine use, antioxidation is obviously increased, anti-oxidant synergist refers to that itself does not have antioxidation, but with antioxidant and the used time, but the antioxidant effect of antioxidant can be increased, through test phosphoric acid, the trace metal ion of sodium chloride and accelerating oxidation generates complex compound, metal ion is made to lose the effect of accelerating oxidation, this programme Vc: Tea Polyphenols is composite antioxidant, phosphoric acid is antioxidant synergist, protecting look soak time is 10 minutes, colour protecting liquid is with water, Vc, Tea Polyphenols, phosphoric acid is by weight: water: Vc: Tea Polyphenols: phosphoric acid=100:0.21-0.25::0.01-0.012:0.11-0.13 is formulated,
(7) the jerusalem artichoke sheet micro-wave vacuum affiliated (6) obtained to water content less than 30%,
(8) the jerusalem artichoke sheet of the burdock sheet of (4) gained with (6) gained is mixed in proportion; Ratio is burdock sheet: jerusalem artichoke sheet=55%:45%, be temperature 40 DEG C to 45 DEG C in drying, be dried to water content under 800 to the 850Pa condition of vacuum pressure position and obtain finished product jerusalem artichoke burdock tea at 8-10%, with the jerusalem artichoke burdock tea that said method is produced, because each step is carried out all at a lower temperature, and take rational color preservation technology, finished product nutrition is destroyed few, the tea produced has jerusalem artichoke, the distinctive look of burdock, fragrance, includes several amino acids, often drinks and to be highly profitable place to the health of human body.
Example 1(1) late October turn yellow jerusalem artichoke of gathering of jerusalem artichoke branches and leaves for subsequent use;
(2) select the new woods of burdock new varieties No. 1 for jerusalem artichoke great burdock health care tea specific breed, this kind epidermis is golden yellow, tangent plane is white, inulin concentration is high, the not chaff heart, not saccharification nutritional labeling height is the optimal selection making jerusalem artichoke great burdock health care tea, selects spring sowing kind, late October gathers, and gathers and within first 15 days, stops the water that applies fertilizer;
(3) epidermis, section are gone in burdock cleaning, and protect look, protecting the look time is within 15 minutes, protect look by water, VC, phosphoric acid by weight: water: VC: phosphoric acid=100:0.18:0.08;
(4) by the burdock sheet micro-wave vacuum of (4) gained to water content less than 30%, micro-wave vacuum is temperature is 45 DEG C, vacuum pressure 800Pa;
(5) moisture content is removed, section with clear water washing jerusalem artichoke drop;
(6) after jerusalem artichoke is gathered and in process, because the browning substrates content such as tyrosine are high, there is hydrogen peroxide to produce in addition, provide advantage to peroxidase activity, so cause enzymatic browning.This becomes the one of the main reasons that jerusalem artichoke look becomes, protecting look to jerusalem artichoke sheet after section is one of important measures reducing brown stain, because the factor affecting jerusalem artichoke oxidation stain is a lot, sometimes single antioxidant is used to be difficult to play best antioxidation, multiple antioxidant is adopted to combine use, antioxidation is obviously increased, anti-oxidant synergist refers to that itself does not have antioxidation, but with antioxidant and the used time, but the antioxidant effect of antioxidant can be increased, through test phosphoric acid, the trace metal ion of sodium chloride and accelerating oxidation generates complex compound, metal ion is made to lose the effect of accelerating oxidation, this programme Vc: Tea Polyphenols is composite antioxidant, phosphoric acid is antioxidant synergist, protecting look soak time is 10 minutes, colour protecting liquid is with water, Vc, Tea Polyphenols, phosphoric acid is by weight: water: Vc: Tea Polyphenols: phosphoric acid=100:0.21:0.01:0.11 is formulated,
(7) the jerusalem artichoke sheet micro-wave vacuum affiliated (6) obtained to water content less than 30%,
(8) the jerusalem artichoke sheet of the burdock sheet of (4) gained with (6) gained is mixed in proportion; Ratio is burdock sheet: jerusalem artichoke sheet=55%:45%, is temperature 40 DEG C in drying, and vacuum pressure is be dried to water content under 800Pa condition to obtain finished product jerusalem artichoke burdock tea at 8-10%.
Example 2(1) late October turn yellow jerusalem artichoke of gathering of jerusalem artichoke branches and leaves for subsequent use;
(2) select the new woods of burdock new varieties No. 1 for jerusalem artichoke great burdock health care tea specific breed, this kind epidermis is golden yellow, tangent plane is white, inulin concentration is high, the not chaff heart, not saccharification nutritional labeling height is the optimal selection making jerusalem artichoke great burdock health care tea, selects spring sowing kind, late October gathers, and gathers and within first 15 days, stops the water that applies fertilizer;
(3) epidermis, section are gone in burdock cleaning, and protect look, protecting the look time is within 15 minutes, protect look by water, sodium isoascorbate, phosphoric acid by weight: water: VC: phosphoric acid=100:0.21:0.11;
(4) by the burdock sheet micro-wave vacuum of (4) gained to water content less than 30%, micro-wave vacuum is temperature is 50 DEG C, vacuum pressure 840Pa;
(5) moisture content is removed, section with clear water washing jerusalem artichoke drop;
(6) after jerusalem artichoke is gathered and in process, because the browning substrates content such as tyrosine are high, there is hydrogen peroxide to produce in addition, provide advantage to peroxidase activity, so cause enzymatic browning.This becomes the one of the main reasons that jerusalem artichoke look becomes, protecting look to jerusalem artichoke sheet after section is one of important measures reducing brown stain, because the factor affecting jerusalem artichoke oxidation stain is a lot, sometimes single antioxidant is used to be difficult to play best antioxidation, multiple antioxidant is adopted to combine use, antioxidation is obviously increased, anti-oxidant synergist refers to that itself does not have antioxidation, but with antioxidant and the used time, but the antioxidant effect of antioxidant can be increased, through test phosphoric acid, the trace metal ion of sodium chloride and accelerating oxidation generates complex compound, metal ion is made to lose the effect of accelerating oxidation, this programme Vc: Tea Polyphenols is composite antioxidant, phosphoric acid is antioxidant synergist, protecting look soak time is 10 minutes, colour protecting liquid is with water, Vc, Tea Polyphenols, phosphoric acid is by weight: water: Vc: Tea Polyphenols: phosphoric acid=100:0.25:0.012:0.13 is formulated,
(7) the jerusalem artichoke sheet micro-wave vacuum affiliated (6) obtained to water content less than 30%,
(8) the jerusalem artichoke sheet of the burdock sheet of (4) gained with (6) gained is mixed in proportion; Ratio is burdock sheet: jerusalem artichoke sheet=55%:45%, is temperature 45 C in drying, and vacuum pressure is be dried to water content under 850Pa condition to obtain finished product jerusalem artichoke burdock tea at 8-10%.
Example 3(1) late October turn yellow jerusalem artichoke of gathering of jerusalem artichoke branches and leaves for subsequent use;
(2) select the new woods of burdock new varieties No. 1 for jerusalem artichoke great burdock health care tea specific breed, this kind epidermis is golden yellow, tangent plane is white, inulin concentration is high, the not chaff heart, not saccharification nutritional labeling height is the optimal selection making jerusalem artichoke great burdock health care tea, selects spring sowing kind, late October gathers, and gathers and within first 15 days, stops the water that applies fertilizer;
(3) epidermis, section are gone in burdock cleaning, and protect look, protecting the look time is within 15 minutes, protect look by water, sodium isoascorbate, phosphoric acid by weight: water: VC: phosphoric acid=100:0.19:0.1;
(4) by the burdock sheet micro-wave vacuum of (4) gained to water content less than 30%, micro-wave vacuum is temperature is 47 DEG C, vacuum pressure 820Pa;
(5) moisture content is removed, section with clear water washing jerusalem artichoke drop;
(6) after jerusalem artichoke is gathered and in process, because the browning substrates content such as tyrosine are high, there is hydrogen peroxide to produce in addition, provide advantage to peroxidase activity, so cause enzymatic browning.This becomes the one of the main reasons that jerusalem artichoke look becomes, protecting look to jerusalem artichoke sheet after section is one of important measures reducing brown stain, because the factor affecting jerusalem artichoke oxidation stain is a lot, sometimes single antioxidant is used to be difficult to play best antioxidation, multiple antioxidant is adopted to combine use, antioxidation is obviously increased, anti-oxidant synergist refers to that itself does not have antioxidation, but with antioxidant and the used time, but the antioxidant effect of antioxidant can be increased, through test phosphoric acid, the trace metal ion of sodium chloride and accelerating oxidation generates complex compound, metal ion is made to lose the effect of accelerating oxidation, this programme Vc: Tea Polyphenols is composite antioxidant, phosphoric acid is antioxidant synergist, protecting look soak time is 10 minutes, colour protecting liquid is with water, Vc, Tea Polyphenols, phosphoric acid is by weight: water: Vc: Tea Polyphenols: phosphoric acid=100:0.23:0.011:0.12 is formulated,
(7) the jerusalem artichoke sheet micro-wave vacuum affiliated (6) obtained to water content less than 30%,
(8) the jerusalem artichoke sheet of the burdock sheet of (4) gained with (6) gained is mixed in proportion; Ratio is burdock sheet: jerusalem artichoke sheet=55%:45%, is temperature 43 DEG C in drying, and vacuum pressure is be dried to water content under 820Pa condition to obtain finished product jerusalem artichoke burdock tea at 8-10%.
Claims (1)
1.
a preparation method for jerusalem artichoke burdock tea, with the fleshy root of the stem tuber of jerusalem artichoke and burdock for raw material, carry out as follows:
(1) turn yellow jerusalem artichoke of gathering of jerusalem artichoke branches and leaves is for subsequent use late October;
(2) select the new woods of burdock new varieties No. 1 for jerusalem artichoke burdock tea specific breed, this kind epidermis is golden yellow, tangent plane is white, inulin concentration is high, not the chaff heart, not saccharification, nutritional labeling height is the optimal selection making jerusalem artichoke great burdock health care tea, select spring sowing kind, late October gathers, and gathers and within first 15 days, stops the water that applies fertilizer;
(3) burdock cleaning go epidermis, section, protect look, protecting the look time is 15 minutes, colour protecting liquid by water, VC, phosphoric acid by weight: water: VC: phosphoric acid=100:0.01-0.012:0.08-0.11;
(4) by the burdock sheet micro-wave vacuum of (3) gained to water content less than 30%, micro-wave vacuum is temperature is 45dEG C
to 50dEG C,
vacuum pressure is 800 to 840Pa;
(5) remove moisture content, remove epidermis with clear water washing jerusalem artichoke drop, section;
(6) the jerusalem artichoke sheet obtained by (5) carries out protecting look; protecting look soak time is 10 minutes, colour protecting liquid with water, vitamin C, Tea Polyphenols, phosphoric acid by weight: water: vitamin C: Tea Polyphenols: phosphoric acid=100:0.21-0.25:0.01-0.012:0.11-0.13 is formulated;
(7) jerusalem artichoke sheet micro-wave vacuum step (6) obtained is to water content less than 30%;
(8) mixed in proportion by the jerusalem artichoke sheet of the burdock sheet of (4) gained with (7) gained, ratio is burdock sheet: jerusalem artichoke sheet=55%:45%, is temperature 40 in dryingdEG C
to 45dEG C
, vacuum pressure is be dried to water content under 800 to 850Pa condition to obtain finished product jerusalem artichoke burdock tea at 8-10%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310194443.4A CN103222527B (en) | 2013-05-23 | 2013-05-23 | A kind of preparation method of jerusalem artichoke burdock tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310194443.4A CN103222527B (en) | 2013-05-23 | 2013-05-23 | A kind of preparation method of jerusalem artichoke burdock tea |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103222527A CN103222527A (en) | 2013-07-31 |
| CN103222527B true CN103222527B (en) | 2015-12-23 |
Family
ID=48833361
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310194443.4A Active CN103222527B (en) | 2013-05-23 | 2013-05-23 | A kind of preparation method of jerusalem artichoke burdock tea |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103222527B (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106615431B (en) * | 2016-12-08 | 2020-11-13 | 山东植益源健康科技有限公司 | Jerusalem artichoke tea tablets and preparation method thereof |
| CN107333924B (en) * | 2017-01-03 | 2020-09-01 | 徐州康汇百年食品有限公司 | Method for preparing Pu' er tea and burdock tea |
| CN113768003A (en) * | 2021-08-06 | 2021-12-10 | 辽宁省农业科学院 | Low-temperature dehydration technology-based jerusalem artichoke scented tea preparation technology |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5744187A (en) * | 1996-12-16 | 1998-04-28 | Gaynor; Mitchel L. | Nutritional powder composition |
| RU2008127751A (en) * | 2008-07-09 | 2010-01-20 | Елена Александровна Карманова (RU) | FITOCHAI |
| CN102626167A (en) * | 2012-03-31 | 2012-08-08 | 徐州天马敬安食品有限公司 | Manufacturing method of asparagus burdock tea |
| CN103168870A (en) * | 2013-02-27 | 2013-06-26 | 河南科技大学 | Weight-reducing healthcare tea and preparation method thereof |
-
2013
- 2013-05-23 CN CN201310194443.4A patent/CN103222527B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5744187A (en) * | 1996-12-16 | 1998-04-28 | Gaynor; Mitchel L. | Nutritional powder composition |
| RU2008127751A (en) * | 2008-07-09 | 2010-01-20 | Елена Александровна Карманова (RU) | FITOCHAI |
| CN102626167A (en) * | 2012-03-31 | 2012-08-08 | 徐州天马敬安食品有限公司 | Manufacturing method of asparagus burdock tea |
| CN103168870A (en) * | 2013-02-27 | 2013-06-26 | 河南科技大学 | Weight-reducing healthcare tea and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 牛蒡枸杞茶饮料的加工技术;陈茂广;《江苏食品与发酵》;20000330(第01期);第35-37页 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103222527A (en) | 2013-07-31 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103584073B (en) | Preparation method for edible fungus flavor food | |
| CN103891513A (en) | Selenium-rich and zinc-rich lepidium meyenii planting method and lepidium meyenii products | |
| CN102551156B (en) | Natural health-maintenance fresh-squeezed flexible package can and manufacture method thereof | |
| CN103461894A (en) | Preparation method of wild vegetable crisp chips and products | |
| CN107996757A (en) | A kind of blood pressure lowering, hypoglycemic, reducing blood lipid, the health beverages and preparation method thereof of norcholesterol | |
| KR20010096623A (en) | The composites of fermented vegetable drinks possessing the function of cleaning the bowels and relieving constipation | |
| KR100703897B1 (en) | Health drink consisting of medicinal herbs and the manufacturing process thereof | |
| CN103222527B (en) | A kind of preparation method of jerusalem artichoke burdock tea | |
| Mgbemena et al. | Comparative Analysis of Proximate and mineral composition of Moringa oleifera root, leave and seed obtained in Okigwe Imo State, Nigeria | |
| CN103005598B (en) | Plant beverage and preparation method thereof | |
| CN102273683A (en) | Fruit and vegetable juice beverage and preparation method thereof | |
| KR101731168B1 (en) | METHOD OF MANUFACTURING PILL COMPRISED OF Protaetia brevitarsis seulensis | |
| CN109315348B (en) | Breeding method of spicy pigs | |
| CN106497722B (en) | Walnut flower pomegranate fruit wine and preparation method thereof | |
| CN104431154A (en) | Tea product capable of increasing male function | |
| CN105733885B (en) | A kind of biofermentation brewing method of semen astragali complanati wine | |
| KR100884844B1 (en) | Emotional Tea with spicy, sweety Collagen Apple Vita Green Tea | |
| KR101195586B1 (en) | Mixed tea using deep sea water and preparation thereof | |
| CN108522917A (en) | A kind of production method of lower hyperlipidemia, hypertension, hyperglycemia ferment health drink | |
| KR20180034905A (en) | Medicinal herb sauce including Saururus chinensis and Heartleaf houttuynia and salting method for aquatic products using thereof | |
| CN112840947A (en) | Method for cultivating cordyceps sinensis by taking hawthorn as main matrix | |
| CN1442065A (en) | Marine organism candy and biscuit | |
| KR20110080685A (en) | Composition vitamin with dry laver | |
| KR101327802B1 (en) | Fermented extract of eel and manufacturing process of the same | |
| CN112568304A (en) | Preparation method of corn stigma and Chinese flowering crabapple tea |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C53 | Correction of patent for invention or patent application | ||
| CB03 | Change of inventor or designer information |
Inventor after: Cui Jiakun Inventor after: Hu Chuanyin Inventor after: Zhang Yanming Inventor after: Zhang Aimin Inventor after: Hu Haiqing Inventor after: Wu Chao Inventor before: Hu Chuanyin Inventor before: Zhang Aimin Inventor before: Zhang Yanming Inventor before: Hu Haiqing Inventor before: Wu Chao |
|
| COR | Change of bibliographic data |
Free format text: CORRECT: INVENTOR; FROM: HU CHUANYIN ZHANG AIMIN ZHANG YANMING HU HAIQING WU CHAO TO: CUI JIAKUN HU CHUANYIN ZHANG YANMING ZHANG AIMIN HU HAIQING WU CHAO |
|
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CB03 | Change of inventor or designer information |
Inventor after: Cui Jiakun Inventor after: Hu Chuanyin Inventor after: Zhang Yanming Inventor after: Zhang Aimin Inventor after: Hu Haiqing Inventor after: Wu Chao Inventor before: Cui Jiakun Inventor before: Hu Chuanyin Inventor before: Zhang Yanming Inventor before: Zhang Aimin Inventor before: Hu Haiqing Inventor before: Wu Chao |
|
| COR | Change of bibliographic data | ||
| C41 | Transfer of patent application or patent right or utility model | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20170110 Address after: 221004 Jinling Industrial Park, Fengxian County, Jiangsu, Xuzhou Patentee after: Xuzhou Kanghuibainian Food Co., Ltd. Address before: 221004 Jiangsu city of Xuzhou province Peixian Jing An Zhen Da Han Kou Patentee before: Xuzhou Tianma Jing'an Food Co., Ltd. |