CN103535579B - Xylitol/menthol co-crystallization body and preparation method thereof - Google Patents
Xylitol/menthol co-crystallization body and preparation method thereof Download PDFInfo
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- CN103535579B CN103535579B CN201310484714.XA CN201310484714A CN103535579B CN 103535579 B CN103535579 B CN 103535579B CN 201310484714 A CN201310484714 A CN 201310484714A CN 103535579 B CN103535579 B CN 103535579B
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- xylitol
- menthol
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- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 title claims abstract description 77
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 title claims abstract description 77
- 235000010447 xylitol Nutrition 0.000 title claims abstract description 77
- 239000000811 xylitol Substances 0.000 title claims abstract description 77
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 title claims abstract description 77
- 229960002675 xylitol Drugs 0.000 title claims abstract description 77
- NOOLISFMXDJSKH-UTLUCORTSA-N (+)-Neomenthol Chemical compound CC(C)[C@@H]1CC[C@@H](C)C[C@@H]1O NOOLISFMXDJSKH-UTLUCORTSA-N 0.000 title claims abstract description 71
- NOOLISFMXDJSKH-UHFFFAOYSA-N DL-menthol Natural products CC(C)C1CCC(C)CC1O NOOLISFMXDJSKH-UHFFFAOYSA-N 0.000 title claims abstract description 71
- 229940041616 menthol Drugs 0.000 title claims abstract description 71
- 238000002288 cocrystallisation Methods 0.000 title claims abstract description 41
- 238000002360 preparation method Methods 0.000 title claims abstract description 20
- 238000003756 stirring Methods 0.000 claims abstract description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 17
- 238000000967 suction filtration Methods 0.000 claims abstract description 9
- 238000000034 method Methods 0.000 claims abstract description 7
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 6
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 238000001816 cooling Methods 0.000 claims abstract description 5
- IDGUHHHQCWSQLU-UHFFFAOYSA-N ethanol;hydrate Chemical compound O.CCO IDGUHHHQCWSQLU-UHFFFAOYSA-N 0.000 claims description 9
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 claims description 4
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 claims description 2
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 claims description 2
- JEGUKCSWCFPDGT-UHFFFAOYSA-N h2o hydrate Chemical compound O.O JEGUKCSWCFPDGT-UHFFFAOYSA-N 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 10
- 239000000463 material Substances 0.000 abstract description 4
- 239000013078 crystal Substances 0.000 abstract description 3
- 230000008569 process Effects 0.000 abstract description 3
- 235000013599 spices Nutrition 0.000 abstract description 3
- 239000007864 aqueous solution Substances 0.000 abstract 2
- 235000006679 Mentha X verticillata Nutrition 0.000 abstract 1
- 235000002899 Mentha suaveolens Nutrition 0.000 abstract 1
- 235000001636 Mentha x rotundifolia Nutrition 0.000 abstract 1
- 238000001035 drying Methods 0.000 abstract 1
- 239000000686 essence Substances 0.000 abstract 1
- 239000002002 slurry Substances 0.000 abstract 1
- 239000000243 solution Substances 0.000 abstract 1
- 238000005303 weighing Methods 0.000 abstract 1
- 238000005516 engineering process Methods 0.000 description 5
- 239000000047 product Substances 0.000 description 4
- 230000008901 benefit Effects 0.000 description 3
- 238000005352 clarification Methods 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 239000011159 matrix material Substances 0.000 description 3
- 244000246386 Mentha pulegium Species 0.000 description 2
- 235000016257 Mentha pulegium Nutrition 0.000 description 2
- 235000004357 Mentha x piperita Nutrition 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 235000001050 hortel pimenta Nutrition 0.000 description 2
- NOESYZHRGYRDHS-UHFFFAOYSA-N insulin Chemical compound N1C(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(NC(=O)CN)C(C)CC)CSSCC(C(NC(CO)C(=O)NC(CC(C)C)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CCC(N)=O)C(=O)NC(CC(C)C)C(=O)NC(CCC(O)=O)C(=O)NC(CC(N)=O)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CSSCC(NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2C=CC(O)=CC=2)NC(=O)C(CC(C)C)NC(=O)C(C)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2NC=NC=2)NC(=O)C(CO)NC(=O)CNC2=O)C(=O)NCC(=O)NC(CCC(O)=O)C(=O)NC(CCCNC(N)=N)C(=O)NCC(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC(O)=CC=3)C(=O)NC(C(C)O)C(=O)N3C(CCC3)C(=O)NC(CCCCN)C(=O)NC(C)C(O)=O)C(=O)NC(CC(N)=O)C(O)=O)=O)NC(=O)C(C(C)CC)NC(=O)C(CO)NC(=O)C(C(C)O)NC(=O)C1CSSCC2NC(=O)C(CC(C)C)NC(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CC(N)=O)NC(=O)C(NC(=O)C(N)CC=1C=CC=CC=1)C(C)C)CC1=CN=CN1 NOESYZHRGYRDHS-UHFFFAOYSA-N 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 229920000742 Cotton Polymers 0.000 description 1
- 102000004877 Insulin Human genes 0.000 description 1
- 108090001061 Insulin Proteins 0.000 description 1
- 244000061176 Nicotiana tabacum Species 0.000 description 1
- 235000002637 Nicotiana tabacum Nutrition 0.000 description 1
- 241000235342 Saccharomycetes Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000002776 aggregation Effects 0.000 description 1
- 238000004220 aggregation Methods 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 238000009412 basement excavation Methods 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 238000002425 crystallisation Methods 0.000 description 1
- 230000008025 crystallization Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 239000008240 homogeneous mixture Substances 0.000 description 1
- 229940125396 insulin Drugs 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 229920001206 natural gum Polymers 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 125000002924 primary amino group Chemical group [H]N([H])* 0.000 description 1
- 239000003507 refrigerant Substances 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 230000008542 thermal sensitivity Effects 0.000 description 1
- 239000000606 toothpaste Substances 0.000 description 1
- 229940034610 toothpaste Drugs 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Molecular Biology (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Cosmetics (AREA)
Abstract
The invention discloses a xylitol/menthol co-crystallization body and a preparation method thereof. The preparation method comprises the following steps of: weighing the raw materials including xylitol and menthol according to a mass ratio of (5-15):1, and adding water or an ethanol aqueous solution of which the volume concentration is 0.1-10%, wherein the mass ratio of the raw materials to the water or ethanol aqueous solution is (5-2):1; stirring under the condition that the temperature is 50-70 DEG C and the rotating speed is 200-350r/min to ensure that the xylitol and menthol are dissolved; cooling to 5-20 DEG C in 3-30 minutes, stirring to ensure that the solution is changed into a white crystal slurry, and performing suction filtration and drying to obtain the xylitol/menthol co-crystallization body. The product prepared by the invention is lower in hygroscopicity compared with xylitol, higher in solubility in water compared with menthol, and has a cooling taste of mint. The preparation method disclosed by the invention does not need high-temperature and high-pressure treatment, is simple and feasible, and is high in process efficiency, energy-saving and environment-friendly. A new application opportunity is provided for development of food materials and spice essences.
Description
Technical field
The present invention relates to a kind of xylitol/menthol cocrystallization body and preparation method, belong to production technology field and the cocrystallization body preparing technical field of xylitol.
Background technology
For a long time, food ingredient and carrying secretly of medicine batching are all important topics in food industry and medical industry.In food, medical industry, initial converted starch or the natural gum of using is carried flavor components secretly as matrix, because these two kinds of solubility of matrix own are little, can cause that solute is difficult to the problem of disperseing and becoming turbid in water, and product generally all will, through a longer dry run, can cause sex change or the loss of thermal sensitivity and volatility batching.
Cocrystallization is heterogeneity, material of different nature crystallization together, forms the homogeneous mixture of Multiple components crystalline state.High-performance cocrystallization body is the aggregation of fine crystal, can improve dissolubility, uniformity, mobility, compressibility and the stability of goods.Cocrystallization technology is applied to manufacture in the preparation of certain series products in food industry, has its unique advantage and potential excavation space.By food matrix material cocrystallization certain kinds component, and then improving/give goods new capability to meet special requirement, is the important motivity and one of guiding of food industry WeiLai Technology development.
Xylitol is very easily water-soluble, and produces refrigerant sense because of water-soluble heat absorption; The metabolism of xylitol and insulin are irrelevant simultaneously, therefore can be used as diabetes patient's sweetener; In addition, xylitol is not subject to saccharomycete and bacterial action, xylitol not carious tooth, do not go mouldy and can extend the food storage phase, dissolubility is good; The more important thing is, xylitol self does not have aldehyde radical, thereby can not Maillard reaction occur with amino reaction, therefore can not affect product color; Xylitol is many by agricultural byproducts processings such as corncob, cotton seed hulls, and its cost is low, practical value is very high and application is very extensive, is preferably basic material of food nutrition field.But xylitol also exists many drawbacks that are unfavorable for production application, on the one hand, xylitol has stronger hygroscopicity, easily lumps agglomerating, deposits difficulty, makes postorder processing technology become complicated, and energy consumption increases.On the other hand, xylitol is typical monoclinic crystal structure, and compressibility is poor, and density is large.
The cool taste of the characteristic peppermint of menthol tool, has short skin osmosis, can be used as flavouring essence for tobacco, toothpaste spices, cool agent etc., can be widely used in food, medicine and cosmetic field.But menthol is slightly soluble in water, in commercial Application, solvent is had relatively high expectations, make its application limited.
Summary of the invention
The object of the invention is to overcome the deficiencies in the prior art, a kind of xylitol/menthol cocrystallization body is provided.
Second object of the present invention is to provide a kind of preparation method of xylitol/menthol cocrystallization body.
Technical scheme of the present invention is summarized as follows:
A preparation method for xylitol/menthol cocrystallization body, comprises the steps: that in mass ratio, for the ratio of 5-15:1 takes raw material xylose alcohol and menthol, adding water or volumetric concentration is the ethanol water of 0.1%-10%; The mass ratio of described raw material and water or ethanol water is 5-2:1; Under 50 ℃ of-70 ℃ of conditions that are 200-350r/min at rotating speed, stir, xylitol and menthol are dissolved; In the time, be that 3-30min is cooled to 5 ℃-20 ℃, stir, make solution be transformed into white magma, suction filtration, dry, obtain xylitol/menthol cocrystallization body.
The mass ratio of xylitol and menthol is preferably 10:1.
Rotating speed is preferably 250r/min.
Time is preferably 20min.
The temperature of cooling is preferably 20 ℃.
A kind of xylitol/menthol cocrystallization body prepared by said method.
Advantage of the present invention is:
(1) apply method of the present invention prepare there is ad hoc structure, hygroscopicity than xylitol reduce 15%-30%, in water, dissolubility improves xylitol/menthol cocrystallization body of 10-35% than menthol.
(2) can bring into play better the mutual supplement with each other's advantages of xylitol and menthol application performance, the characteristic peppermint cooling taste of product tool.
(3) method of the present invention is without high temperature high pressure process, simple, and process efficiency is high, meets energy-conserving and environment-protective theory.For food material exploitation, spices and essence exploitation provide new application chance.
Accompanying drawing explanation
Fig. 1 is menthol, the XRD collection of illustrative plates of xylitol and xylitol/menthol cocrystallization body.In figure: (a) menthol (b) xylitol (c) cocrystallization body
Fig. 2 is menthol, the DSC collection of illustrative plates of xylitol and xylitol/menthol cocrystallization body.In figure: (a) menthol (b) xylitol (c) cocrystallization body
The specific embodiment
Embodiment 1
A preparation method for xylitol/menthol cocrystallization body, comprises the steps:
Take 18g xylitol and 1.8g menthol, add 5g water, at 70 ℃, at rotating speed 250r/min, at the uniform velocity stir, xylitol and menthol are dissolved completely; At 7min, be cooled to 20 ℃, stir, be continued until that solution is transformed into white magma, whiter magma is taken out from crystallizer, suction filtration, dry, obtain xylitol/menthol cocrystallization body.Hygroscopicity than xylitol reduce by 30%, in water, dissolubility improves 20% than menthol.
Menthol, Fig. 1 is shown in by the XRD collection of illustrative plates of xylitol and xylitol/menthol cocrystallization body; Menthol, Fig. 2 is shown in by the DSC collection of illustrative plates of xylitol and xylitol/menthol cocrystallization body.
Embodiment 2
A preparation method for xylitol/menthol cocrystallization body, comprises the steps:
Claim 13g xylitol and 2.6g menthol, adding 5g volumetric concentration is 0.1% ethanol water, at 60 ℃, at rotating speed 250r/min, at the uniform velocity stir, xylitol and menthol are dissolved completely, after the transparent clarification of above-mentioned solution, at 4min, be cooled to 10 ℃, stir, be continued until that solution is transformed into white magma, whiter magma taken out from crystallizer to suction filtration, dry, obtain xylitol/menthol cocrystallization body.Hygroscopicity than xylitol reduce by 15%, in water, dissolubility improves 15% than menthol.
Embodiment 3
A preparation method for xylitol/menthol cocrystallization body, comprises the steps:
Take 9.2g xylitol and 0.8g menthol, adding 5g volumetric concentration is 10% ethanol water, at 50 ℃, at 250r/min, at the uniform velocity stirs, xylitol and menthol are dissolved completely, after the transparent clarification of above-mentioned solution, at 3min, be cooled to 10 ℃, stir, be continued until that solution is transformed into white magma, again white magma is taken out from crystallizer, suction filtration, dry, obtain xylitol/menthol cocrystallization body.Hygroscopicity than xylitol reduce by 25%, in water, dissolubility improves 25% than menthol.
Embodiment 4
A preparation method for xylitol/menthol cocrystallization body, comprises the steps:
Take 20g xylitol 2g menthol, adding 5g volumetric concentration is 10% ethanol water, and at 70 ℃, at rotating speed, 350r/min at the uniform velocity stirs, and xylitol and menthol are dissolved completely; After the transparent clarification of above-mentioned solution, 20min is cooled to 20 ℃ and carries out coolingly, stirs, and be continued until that solution is transformed into white magma, whiter magma is taken out from crystallizer, suction filtration, dry, obtain xylitol/menthol cocrystallization body.Hygroscopicity than xylitol reduce by 20%, in water, dissolubility improves 35% than menthol.
Embodiment 5
A preparation method for xylitol/menthol cocrystallization body, comprises the steps:
Take 22g xylitol and 3g menthol, adding 5g volumetric concentration is 5% ethanol water, and at 70 ℃, 250r/min at the uniform velocity stirs, and xylitol and menthol are dissolved completely; At 30min, be cooled to 5 ℃, stir, be continued until that solution is transformed into white magma, whiter magma is taken out from crystallizer, suction filtration, dry, obtain xylitol/menthol cocrystallization body.Hygroscopicity than xylitol reduce by 17%, in water, dissolubility improves 10% than menthol.
Embodiment 6
A preparation method for xylitol/menthol cocrystallization body, comprises the steps:
Take 16.0000g xylitol and 1.0600g menthol, adding 5.0000g volumetric concentration is 5% ethanol water, and at 70 ℃, 200r/min at the uniform velocity stirs, and xylitol and menthol are dissolved completely; At 5min, be cooled to 20 ℃, stir, be continued until that solution is transformed into white magma, whiter magma is taken out from crystallizer, suction filtration, dry, obtain xylitol/menthol cocrystallization body.Hygroscopicity than xylitol reduce by 23%, in water, dissolubility improves 17% than menthol.
Claims (6)
1. a preparation method for xylitol/menthol cocrystallization body, is characterized in that comprising the steps: that in mass ratio, for the ratio of 5-15:1 takes raw material xylose alcohol and menthol, adding water or volumetric concentration is the ethanol water of 0.1%-10%; The mass ratio of described raw material and water or ethanol water is 5-2:1, under 50 ℃ of-70 ℃ of conditions that are 200-350r/min at rotating speed, stirs, and xylitol and menthol are dissolved; In the time, be that 3-30min is cooled to 5 ℃-20 ℃, stir, make solution be transformed into white magma, suction filtration, dry, obtain xylitol/menthol cocrystallization body.
2. the preparation method of a kind of xylitol/menthol cocrystallization body according to claim 1, the mass ratio that it is characterized in that described xylitol and menthol is 10:1.
3. the preparation method of a kind of xylitol/menthol cocrystallization body according to claim 1, is characterized in that described rotating speed is 250r/min.
4. the preparation method of a kind of xylitol/menthol cocrystallization body according to claim 1, is characterized in that the described time is 20min.
5. the preparation method of a kind of xylitol/menthol cocrystallization body according to claim 1, is characterized in that the temperature of cooling is 20 ℃.
6. a kind of xylitol/menthol cocrystallization body that prepared by the method for one of claim 1-5.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201310484714.XA CN103535579B (en) | 2013-10-16 | 2013-10-16 | Xylitol/menthol co-crystallization body and preparation method thereof |
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| CN201310484714.XA CN103535579B (en) | 2013-10-16 | 2013-10-16 | Xylitol/menthol co-crystallization body and preparation method thereof |
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| Publication Number | Publication Date |
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| CN103535579A CN103535579A (en) | 2014-01-29 |
| CN103535579B true CN103535579B (en) | 2014-11-26 |
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| US20080292775A1 (en) * | 2007-05-22 | 2008-11-27 | The Coca-Cola Company | Delivery Systems for Natural High-Potency Sweetener Compositions, Methods for Their Formulation, and Uses |
| CN102742761A (en) * | 2012-07-13 | 2012-10-24 | 保龄宝生物股份有限公司 | Erythritol crystal and preparation method of erythritol crystal |
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