CN103444960B - Hypsizygus mammoreus bigelow compound tea with anticancer and beautifying effects and preparation method thereof - Google Patents
Hypsizygus mammoreus bigelow compound tea with anticancer and beautifying effects and preparation method thereof Download PDFInfo
- Publication number
- CN103444960B CN103444960B CN201310412898.9A CN201310412898A CN103444960B CN 103444960 B CN103444960 B CN 103444960B CN 201310412898 A CN201310412898 A CN 201310412898A CN 103444960 B CN103444960 B CN 103444960B
- Authority
- CN
- China
- Prior art keywords
- temperature
- flavour mushroom
- crab flavour
- tea
- crab
- 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.)
- Expired - Fee Related
Links
Abstract
The invention discloses hypsizygus mammoreus bigelow compound tea with anticancer and beautifying effects and a preparation method thereof. The hypsizygus mammoreus bigelow compound tea comprises hypsizygus mammoreus bigelow, tremella, purple coneflowers, water, white granulated sugar and citric acid. The preparation method of the hypsizygus mammoreus bigelow compound tea comprises the following steps: preparing a hypsizygus mammoreus bigelow extraction solution; preparing a tremella extraction solution; preparing a purple coneflower extraction solution; mixing a beverage; preheating and homogenizing in a high-pressure homogenizing machine, wherein the preheating temperature is 65-70 DEG C and the pressure is 20MPa-25MPa; carrying out ultra-high temperature instant sterilization, wherein the sterilization temperature is controlled to be 118-130 DEG C and the time is 2-5 seconds; filling the beverage into a bottle; after filling the beverage into the bottle, sterilizing for the second time: sterilizing by using a high-pressure steam sterilization pot, wherein the temperature is 95-105 DEG C and the time is 25-35 minutes; and after sterilizing, rapidly reducing the temperature to 18-25 DEG C to obtain a finished product. According to the compound tea, the hypsizygus mammoreus bigelow is developed into a tea beverage convenient to drink, a special strong crab flavor of the hypsizygus mammoreus bigelow is remitted; the smooth mouth feel of the tremella and the tea flavor carried by the purple coneflowers are added so that the hypsizygus mammoreus bigelow compound tea has a good mouth feel, is smooth when being drunk, has the slight crab flavor and has the tea flavor after being drunk; the hypsizygus mammoreus bigelow compound tea is applicable to mouth feel favors of a lot of consumers.
Description
Technical field
The invention belongs to food processing field, relate in particular to compound tea-drinking of crab flavour mushroom of a kind of anticancer, beauty functions and preparation method thereof.
Background technology
Crab flavour mushroom (Hypsizygus marmoreus), Chinese rectification of name " true Ji mushroom ", has another name called beautiful gill fungus, the beautiful gill fungus of spot, is a kind of good edible mushroom in north temperate zone.Crab flavour mushroom delicious flavour, the thick matter of meat is tender, has unique crab fragrance, has saying of " fragrant at matsutake, taste beautiful gill fungus " in Japan.The polysaccharide containing in crab flavour mushroom fructification, particularly β-1,3-D glucan have stronger antitumor activity, and its fruiting body extract prevents constipation, improves immunity, anti-aging, the unique effects such as promote longevity in advance.Within 1986, introduce Henan China, Shandong, Fujian etc. by Japan and economize plantation, mainly taking outlet as main.In recent years, because the anti-cancer of crab flavour mushroom, the function such as anticancer, anti-oxidant are by consumers in general's extensive cognition, add the crab fragrance that crab flavour mushroom itself has, now mass selling at home.
At present, at home crab flavour mushroom mainly cooking, the mode such as Baoshang eaten, anticancer, health care that crab flavour mushroom has are not fully used.Existing crab flavour mushroom health product rareness on the market.For giving full play to the distinctive health-care efficacy of crab flavour mushroom, crab flavour mushroom first extracts its active ingredient through special processing, again the extract of white fungus and purple coneflower is carried out composite, make the compound tea-drinking of prepared crab flavour mushroom not only in function, there is anticancer, anti-cancer, beautifying face and moistering lotion, the effect such as nourishing Yin and moistening lung, the simultaneously crab delicate flavour of existing crab flavour mushroom in mouthfeel, has again the tea smell of the lubricated and purple coneflower of the delicate fragrance of white fungus.
The compound tea-drinking of crab flavour mushroom be by the crab flavour mushroom with anti-cancer function after special processing lixiviating effective components, coordinate with beauty treatment, anti-inflammatory, promote longevity famous white fungus and natural antibacterial, antiviral Chinese herbal medicine purple coneflower, form through the processes such as homogeneous, sterilizing.The compound tea-drinking of crab flavour mushroom, compared with bacterium mushroom beverage in the market, has unique anticancer, cosmetology function.Taking crab flavour mushroom as major ingredient, the polysaccharide (β-1,3-D glucan) that its fructification contains has very strong antitumor activity, and the tremella polysaccharides that nourishing cosmetic good merchantable brand white fungus contains can strengthen anticancer function, coordinate natural antibacterial, the antivirus action of purple coneflower, produce the functional tea beverage of crab flavour mushroom of a uniqueness.
Summary of the invention
The object of the present invention is to provide compound tea-drinking of crab flavour mushroom of a kind of anticancer, beauty functions and preparation method thereof, be intended to solve and improve crab flavour mushroom anticancer effective component recovery rate, improve crab flavour mushroom mouthfeel, strengthen crab flavour mushroom anticancer function, supplement beauty treatment, the problem of health care effect.
The present invention is achieved in that the compound tea-drinking of a kind of crab flavour mushroom anticancer, beauty functions, and the material in this compound tea-drinking comprises: crab flavour mushroom, white fungus, purple coneflower, water, white granulated sugar, citric acid.This compound tea-drinking is to determine crab flavour mushroom optimum extraction process taking crab flavour mushroom polysaccharide as index, determines the best proportioning of crab flavour mushroom, white fungus and purple coneflower, material-water ratio, white sugar addition, citric acid addition by experiment of single factor and orthogonal experiment.
The present invention is achieved in that a kind of preparation method of the compound tea-drinking of crab flavour mushroom of anticancer, beauty functions, and the step of the method comprises:
Step 1, prepare crab flavour mushroom extract;
Step 2, prepare tremella extract;
Step 3, preparation purple coneflower extract;
Step 4, beverage is allocated;
Step 5, pre-thermally homogenising: in high pressure homogenizer, carry out pre-thermally homogenising, preheat temperature is 65-70 DEG C, and pressure is 20-25MPa;
Step 6, high-temperature sterilization: ultra high temperature short time sterilization, sterilising temp is controlled at 118-130 DEG C, and the time is 2-5S;
Step 7, bottling;
Two-stage sterilization after step 8, bottling: through high-pressure steam sterilizing pan sterilizing, temperature 95-105 DEG C, time 25-35min, is cooled to rapidly 18-25 DEG C after sterilizing, get final product to obtain finished product.
Further, the preparation of crab flavour mushroom extract, is that fresh collection crab flavour mushroom fructification is dried at warm 60 DEG C, pulverizes, cross 60 mesh sieves, solid-liquid ratio adds distilled water by 1:40-60, and temperature is at 90 DEG C, and heat is extracted 2.5h, suction filtration, repeats 2 times, merge supernatant, by supernatant concentration to 200-400ml.
Further, the preparation of tremella extract, is that white fungus is dried at 70-80 DEG C of temperature in vacuum drying chamber, pulverizes, cross 60 mesh sieves, solid-liquid ratio adds distilled water by 1:60-100, and temperature is at 90-100 DEG C, lixiviate 2h, suction filtration, repeats 2 times, merge supernatant, by supernatant concentration to 200-400ml.
Further, the preparation of purple coneflower extract, is that purple coneflower is dried at 70-80 DEG C of temperature in vacuum drying chamber, and solid-liquid ratio adds distilled water by 1:60-100, temperature is at 90-100 DEG C, lixiviate 2h, suction filtration, repeat 2 times, merge supernatant, by supernatant concentration to 200-400ml.
Further, beverage being allocated, is by single factor experiment, taking color and luster, fragrance, flavour as index, determines respectively the best proportioning of crab flavour mushroom, white fungus and purple coneflower; Material-water ratio; White sugar addition; Citric acid addition.Adopt orthogonal test, optimize beverage proportioning, determine optimal proportion.
Further, the purple coneflower of composition crab flavour mushroom tea beverage, can replace by common chrysanthemum, and after crab flavour mushroom, white fungus coordinate with purple coneflower, beverage is brownish red, bright in color and dense, and there is anticancer, antibacterial, antiviral effect.Tea beverage after replacement is partially yellow and light, and color and luster is slightly shallow, loses anti-bacteria and anti-virus effect.
Further, crab flavour mushroom, white fungus, purple coneflower are dried and can replace with naturally drying in vacuum drying chamber.
The invention provides compound tea-drinking of crab flavour mushroom of a kind of anticancer, beauty functions and preparation method thereof, crab flavour mushroom is developed to the tea beverage of being convenient to drink, alleviate the distinctive strong crab delicate flavour of crab flavour mushroom, the tea smell that adds the intrinsic lubricated mouthfeel of white fungus and purple coneflower to bring, this money beverage mouthfeel is good, and entrance is lubricated, slightly crab delicate flavour, after have tea smell, be applicable to consumers in general's mouthfeel hobby.This tea-drinking is taking anticancer component crab flavour mushroom polysaccharide as index, gained crab flavour mushroom extract, and coordinate with tremella extract, strengthen crab flavour mushroom antitumaous effect.And taking tremella polysaccharides and purple coneflower glycosides as index, determine the extracting method of white fungus and purple coneflower, the performance beautifying face and moistering lotion of white fungus and antibacterial, the antiviral functions of purple coneflower.
Brief description of the drawings
Fig. 1 is the preparation method's of the compound tea-drinking of crab flavour mushroom of anticancer, beauty functions provided by the invention flow chart.
Detailed description of the invention
The present invention is achieved in that the compound tea-drinking of a kind of crab flavour mushroom anticancer, beauty functions, and the material in this compound tea-drinking comprises: crab flavour mushroom, white fungus, purple coneflower, water, white granulated sugar, citric acid.This compound tea-drinking is taking crab flavour mushroom polysaccharide as index, determines crab flavour mushroom optimum extraction process, determines the best proportioning of crab flavour mushroom, white fungus and purple coneflower, material-water ratio, white sugar addition, citric acid addition by experiment of single factor and orthogonal experiment.
Describe in conjunction with invention accompanying drawing 1, the present invention is achieved in that a kind of preparation method of the compound tea-drinking of crab flavour mushroom of anticancer, beauty functions, and the step of the method comprises:
In step S101: prepare crab flavour mushroom extract;
In step S102: prepare tremella extract;
In step S103: preparation purple coneflower extract;
In step S104: beverage is allocated;
In step S105: pre-thermally homogenising: carry out pre-thermally homogenising in high pressure homogenizer, preheat temperature is 65-70 DEG C, and pressure is 20-25MPa;
In step S106: high-temperature sterilization: ultra high temperature short time sterilization, sterilising temp is controlled at 118-130 DEG C, and the time is 2-5S;
In step S107: bottling;
In step S108: two-stage sterilization after bottling: through high-pressure steam sterilizing pan sterilizing, temperature 95-105 DEG C, time 25-35min, is cooled to rapidly 18-25 DEG C after sterilizing, get final product to obtain finished product.
Further, the preparation of crab flavour mushroom extract, is that fresh collection crab flavour mushroom fructification is dried at 60 DEG C, pulverizes, cross 60 mesh sieves, solid-liquid ratio adds distilled water by 1:40-60, and temperature is at 90 DEG C, and heat is extracted 2.5h, suction filtration, repeats 2 times, merge supernatant, by supernatant concentration to 200-400ml.
Further, the preparation of tremella extract, is that white fungus is dried at 70-80 DEG C of temperature in vacuum drying chamber, pulverizes, cross 60 mesh sieves, solid-liquid ratio adds distilled water by 1:60-100, and temperature is at 90-100 DEG C, lixiviate 2h, suction filtration, repeats 2 times, merge supernatant, by supernatant concentration to 200-400ml.
Further, the preparation of purple coneflower extract, is that purple coneflower is dried at 70-80 DEG C of temperature in vacuum drying chamber, and solid-liquid ratio adds distilled water by 1:60-100, temperature is at 90-100 DEG C, lixiviate 2h, suction filtration, repeat 2 times, merge supernatant, by supernatant concentration to 200-400ml.
Further, beverage being allocated, is by single factor experiment, and taking color and luster, fragrance, flavour as investigating index, the best proportioning of definite crab flavour mushroom, white fungus and purple coneflower is 2:3:3; Material-water ratio is 1:7.5; White sugar addition is 3%; Citric acid addition is 0.12%.Adopt orthogonal test, optimize beverage proportioning, determine optimal proportion, crab flavour mushroom: white fungus: purple coneflower is 2:3:3; Material-water ratio is 1:7.5; White granulated sugar addition is 3%; Citric acid addition is 0.10%.
Further, the purple coneflower of composition crab flavour mushroom tea beverage, can replace by common chrysanthemum, and after crab flavour mushroom, white fungus coordinate with purple coneflower, beverage is brownish red, bright in color and dense, and there is anticancer, antibacterial, antiviral effect.Tea beverage after replacement is partially yellow and light, and color and luster is slightly shallow, loses anti-bacteria and anti-virus effect.
Further, crab flavour mushroom, white fungus, purple coneflower are dried and can replace with naturally drying in vacuum drying chamber.
Embodiment mono-, the selection of crab flavour mushroom extraction conditions
At 60 DEG C, crab flavour mushroom is dried, pulverize, cross 60 mesh sieves; Accurately take crab flavour mushroom powder 10g and put in round-bottomed flask, add 300ml distilled water, heating in the bath that discharges water, lixiviate at 90-100 DEG C, extraction time is at 2.5-3h, and lixiviate ratio is made as 1:40-60, and extracting times is respectively 1-2 time.After having extracted, measure the content of crab flavour mushroom polysaccharide in extract, its method is: adopt phenolsulfuric acid method to measure the content of polysaccharide in crab flavour mushroom extract.The steps include: accurately to take dried glucose 0.100g, add appropriate distilled water and dissolve, be transferred in 1000ml volumetric flask, adding distil water is settled to scale, shakes up.The glucose standard liquid of variable concentrations is placed in to 25ml colorimetric cylinder, then adds 5% phenol solution and the concentrated sulfuric acid, then under 490nm wavelength, measure light absorption value, taking glucose content (mg/ml) as abscissa, absorbance is ordinate, drawing standard curve, this experiment R2=0.9997.
The crab flavour mushroom extract that different condition is extracted is concentrated into 40ml left and right, adds 120ml absolute ethyl alcohol, fully mixes, and puts 4 DEG C of static 24h of refrigerator; By the static centrifugal 10min of extract 3500r/min, abandon supernatant, 80% ethanol washing 3 times for gained precipitation, is settled to 100ml after being dissolved in water, and draws above-mentioned solution 1.0ml in colorimetric cylinder, adds water to 2ml, and all the other steps are the same.Experiment repeats 3 times, averages.According to calibration curve, calculate polysaccharide yield.
Polysaccharide yield (%)=polysaccharide extracted amount/fructification dry weight × 100%
What this experiment polysaccharide yield was the highest is 4.85%, and crab flavour mushroom optimum extraction condition is: solid-liquid ratio is by 1:60, and temperature is at 90 DEG C, extraction time 2.5h, lixiviate 2 times.
Embodiment bis-, in beverage, crab flavour mushroom, white fungus, purple coneflower proportioning are determined
At material-water ratio 1 ︰ 7.5, white granulated sugar addition 3%, under the condition of citric acid addition 0.12%, taking the color and luster of product, fragrance, flavour as investigating index, determine the best proportioning of crab flavour mushroom, white fungus, purple coneflower, the results are shown in Table 1.
The impact of table 1 proportioning
As shown in Table 1, crab flavour mushroom: white fungus: purple coneflower proportioning is in the time of 2:3:3, and taste is good, has the distinctive crab fragrance of crab flavour mushroom, has again the lubricated mouthfeel of white fungus and the tea smell of chrysanthemum.
Embodiment tri-, the material-water ratio of beverage is determined
At proportioning crab flavour mushroom: white fungus: purple coneflower is 2:3:3, white granulated sugar addition 3% and citric acid addition 0.12% condition under, taking product color, fragrance, flavour as investigating index, determine best material-water ratio.The results are shown in Table 2.
The impact of the shared beverage ratio of table 2 mixed liquor
As shown in Table 2, material-water ratio is in the time of 1:7.5, and beverage is brown color, and is rich in crab taste, white fungus, the distinctive natural fragrant of chrysanthemum, and taste is moderate.
Embodiment tetra-, in beverage, white granulated sugar addition determines
At proportioning crab flavour mushroom: white fungus: purple coneflower is 2:3:3, material-water ratio 1:7.5, under citric acid addition 0.12% condition, taking color and luster, fragrance, flavour as investigating index, determines the optimum addition of white granulated sugar.The results are shown in Table 3.
The impact of table 3 white sugar addition
As shown in Table 3, when the addition of white granulated sugar in beverage is 3%, beverage mouthfeel is good, is brown color, and is rich in crab taste, white fungus, the distinctive natural fragrant of chrysanthemum, is more subject to people and accepts.
Embodiment five, in beverage, citric acid addition determines
At proportioning crab flavour mushroom: white fungus: purple coneflower is 2:3:3, material-water ratio 1:7.5, under white granulated sugar addition 3% condition, taking color and luster, fragrance, flavour as investigating index, investigates respectively the impact of different citric acid additions.The results are shown in Table 4.
The impact of table 4 citric acid addition
As shown in Table 4, citric acid addition is 0.12% time, and beverage is sour-sweet moderate, and good mouthfeel is more tasty and more refreshing.
Embodiment six, orthogonal experiment is determined the each composition addition of beverage
Good formula is most important for mouthfeel, color and luster and the local flavor of beverage, and this research adopts four factor three hydraulic test screening optimum formulas, and sensory evaluation scores standard is in table 5, and orthogonal test factor level table is in table 6, and drink formula orthogonal experiments is in table 7.
Table 5 sensory evaluation scores standard
Table 6 factor level table
Table 7 four factor three horizontal quadrature result of the tests
From table 7, extreme difference value is known, and affecting beverage product qualitative factor primary and secondary is A ﹥ B ﹥ D ﹥ C, and preferred plan is A2B2C2D2, i.e. crab flavour mushroom: white fungus: purple coneflower is than being 2:3:3, material-water ratio 1:7.5, white granulated sugar addition 3%, citric acid addition 0.1%.Repeated authentication 3 times with this understanding, mean value is 87.8 points, shows that this technique is comparatively reasonable.
The invention provides the compound tea-drinking of a kind of crab flavour mushroom anticancer, beauty functions, the material in this compound tea-drinking comprises: crab flavour mushroom, white fungus, purple coneflower, water, white granulated sugar, citric acid.This compound tea-drinking is to determine crab flavour mushroom optimum extraction process taking crab flavour mushroom polysaccharide as index, determines the best proportioning of crab flavour mushroom, white fungus and purple coneflower, material-water ratio, white sugar addition, citric acid addition by experiment of single factor and orthogonal experiment.The step of its preparation method comprises: prepare crab flavour mushroom extract; Prepare tremella extract; Preparation purple coneflower extract; Beverage is allocated; Pre-thermally homogenising: carry out pre-thermally homogenising in high pressure homogenizer, preheat temperature is 65-70 DEG C, and pressure is 20-25MPa; High-temperature sterilization: ultra high temperature short time sterilization, sterilising temp is controlled at 118-130 DEG C, and the time is 2-5S; Bottling; Two-stage sterilization after bottling: through high-pressure steam sterilizing pan sterilizing, temperature 95-105 DEG C, time 25-35min, is cooled to rapidly 18-25 DEG C after sterilizing, get final product to obtain finished product.The invention provides compound tea-drinking of crab flavour mushroom of a kind of anticancer, beauty functions and preparation method thereof, crab flavour mushroom is developed to the tea beverage of being convenient to drink, alleviate the distinctive strong crab delicate flavour of crab flavour mushroom, the tea smell that adds the intrinsic lubricated mouthfeel of white fungus and purple coneflower to bring, this money beverage mouthfeel is good, and entrance is lubricated, slightly crab delicate flavour, after have tea smell, be applicable to consumers in general's mouthfeel hobby.This tea-drinking is taking crab flavour mushroom anticancer component crab flavour mushroom polysaccharide as index, gained crab flavour mushroom extract, and coordinate with tremella extract, strengthen crab flavour mushroom antitumaous effect.And taking tremella polysaccharides and purple coneflower glycosides as index, determine the extracting method of white fungus and purple coneflower, the performance beautifying face and moistering lotion of white fungus and antibacterial, the antiviral functions of purple coneflower.
The foregoing is only preferred embodiment of the present invention, not in order to limit the present invention, all any amendments of doing within the spirit and principles in the present invention, be equal to and replace and improvement etc., within all should being included in protection scope of the present invention.
Claims (2)
1. the preparation method of the compound tea-drinking of crab flavour mushroom of anticancer a, beauty functions, it is characterized in that, raw material in this compound tea-drinking comprises: crab flavour mushroom, white fungus, purple coneflower, water, white granulated sugar, citric acid, this compound tea-drinking is to determine crab flavour mushroom optimum extraction process taking crab flavour mushroom polysaccharide as index, determine the best proportioning of crab flavour mushroom, white fungus and purple coneflower, material-water ratio, white granulated sugar addition by experiment of single factor and orthogonal experiment, citric acid addition, this preparation method's step comprises:
Step 1, prepare crab flavour mushroom extract: be to dry at 60 DEG C the fresh crab flavour mushroom fructification gathering in temperature, pulverize, cross 60 mesh sieves, solid-liquid ratio adds distilled water by 1:40-60, temperature is at 90 DEG C, and heat is extracted 2.5h, suction filtration, repeat 2 times, merge supernatant, by supernatant concentration to 200-400ml;
Step 2, prepare tremella extract: white fungus is dried at 70-80 DEG C of temperature in vacuum drying chamber, pulverize, cross 60 mesh sieves, solid-liquid ratio adds distilled water by 1:60-100, temperature is at 90-100 DEG C, lixiviate 2h, suction filtration, repeat 2 times, merge supernatant, by supernatant concentration to 200-400ml;
Step 3, preparation purple coneflower extract: purple coneflower is dried at 70-80 DEG C of temperature in vacuum drying chamber, and solid-liquid ratio adds distilled water by 1:60-100, and temperature is at 90-100 DEG C, lixiviate 2h, suction filtration, repeats 2 times, merge supernatant, by supernatant concentration to 200-400ml;
Step 4, beverage is allocated: the proportioning of definite crab flavour mushroom, white fungus and purple coneflower is 2:3:3; Material-water ratio is 1:7.5; White granulated sugar addition is 3%; Citric acid addition is 0.12% or 0.10%;
Step 5, pre-thermally homogenising: in high pressure homogenizer, carry out pre-thermally homogenising, preheat temperature is 65-70 DEG C, and pressure is 20-25MPa;
Step 6, high-temperature sterilization: ultra high temperature short time sterilization, sterilising temp is controlled at 118-130 DEG C, and the time is 2-5s;
Step 7, bottling;
Two-stage sterilization after step 8, bottling: through high-pressure steam sterilizing pan sterilizing, temperature 95-105 DEG C, time 25-35min, is cooled to rapidly 18-25 DEG C after sterilizing, get product.
2. the preparation method of the compound tea-drinking of crab flavour mushroom of anticancer, beauty functions as claimed in claim 1, is characterized in that, white fungus, purple coneflower are dried and replace with naturally drying in vacuum drying chamber.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310412898.9A CN103444960B (en) | 2013-09-11 | 2013-09-11 | Hypsizygus mammoreus bigelow compound tea with anticancer and beautifying effects and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310412898.9A CN103444960B (en) | 2013-09-11 | 2013-09-11 | Hypsizygus mammoreus bigelow compound tea with anticancer and beautifying effects and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103444960A CN103444960A (en) | 2013-12-18 |
| CN103444960B true CN103444960B (en) | 2014-12-03 |
Family
ID=49728141
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310412898.9A Expired - Fee Related CN103444960B (en) | 2013-09-11 | 2013-09-11 | Hypsizygus mammoreus bigelow compound tea with anticancer and beautifying effects and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103444960B (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106489650A (en) * | 2016-11-10 | 2017-03-15 | 金寨县益农农业科技开发有限公司 | New tea place Second Year press strip is filled the gaps with seedlings method |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101164453B (en) * | 2006-10-17 | 2011-04-13 | 天津科技大学 | Composite mushroom functional beverage and preparation method thereof |
| CN101612254A (en) * | 2009-07-14 | 2009-12-30 | 刘晏平 | A kind of pharmaceutical composition and preparation method thereof with resisting fatigue, immunoregulation effect |
-
2013
- 2013-09-11 CN CN201310412898.9A patent/CN103444960B/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| CN103444960A (en) | 2013-12-18 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103695177B (en) | A kind of red date essence and preparation method thereof | |
| CN103540513B (en) | Glossy ganoderma beauty treatment composition, vina and preparation method thereof and purposes | |
| CN103103097B (en) | Rhizoma polygonati kidney tonifying wine and preparation method thereof | |
| CN104328012B (en) | A kind of preparation method of new type of health white wine | |
| CN103621628A (en) | Lily-lotus seed lung-moistening yoghurt | |
| CN103564587B (en) | Natural fulvic acid compound health-care beverage as well as preparation method thereof | |
| CN104605053A (en) | Toxin-removing and beautifying Pu'er bagged tea and preparation method thereof | |
| CN104970420A (en) | A rose and fruit solid beverage and a preparation method thereof | |
| CN108684873A (en) | Tea coffee beverage packet and its preparation process | |
| CN103333784B (en) | Garlic vinegar and preparation method thereof | |
| CN103907806A (en) | Preparation method of jicama jelly | |
| CN103444960B (en) | Hypsizygus mammoreus bigelow compound tea with anticancer and beautifying effects and preparation method thereof | |
| CN103262923B (en) | Cool and refreshing Pu'er healthcare tea and preparation process thereof | |
| CN103583753B (en) | Preparation process of selenium-enrichment chrysanthemum health-care tea | |
| KR20140017778A (en) | Manufacturing method of mixed fermentation tea by fermentation tangerine peel and yellow tea | |
| CN105767831A (en) | Abelmoschus esculentus solid drink and preparation method thereof | |
| CN104605054A (en) | Rose and Pu'er bagged tea and preparation method thereof | |
| CN104255981A (en) | Tuckahoe tea paste and preparation method thereof | |
| CN108782905A (en) | Inonotus obliquus health protection tea and preparation method thereof and application | |
| CN108308575A (en) | A kind of Bitter Melon Juice Guiling Jelly and preparation method thereof | |
| CN105028759B (en) | A kind of limonite multifunctional health tea | |
| CN103536819B (en) | Ganoderma trains first compositions, medicated wine and preparation method thereof and purposes | |
| CN101744069A (en) | Compound wild jujube tea | |
| CN104921112A (en) | Weight reducing jelly and preparation method thereof | |
| CN103976357A (en) | Production process of composite red jujube and malus prunifolia borkh nutritional thick pulp |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for 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: 20141203 Termination date: 20150911 |
|
| EXPY | Termination of patent right or utility model |