CN103535826B - A kind of processing method of cistanche deserticola beverage - Google Patents
A kind of processing method of cistanche deserticola beverage Download PDFInfo
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- CN103535826B CN103535826B CN201310477250.XA CN201310477250A CN103535826B CN 103535826 B CN103535826 B CN 103535826B CN 201310477250 A CN201310477250 A CN 201310477250A CN 103535826 B CN103535826 B CN 103535826B
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- 235000013361 beverage Nutrition 0.000 title claims abstract description 19
- 241000336291 Cistanche deserticola Species 0.000 title abstract description 7
- 238000003672 processing method Methods 0.000 title abstract description 7
- 241000005787 Cistanche Species 0.000 claims abstract description 40
- 238000000034 method Methods 0.000 claims abstract description 20
- 230000001954 sterilising effect Effects 0.000 claims abstract description 11
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 238000010009 beating Methods 0.000 claims abstract description 6
- 238000001914 filtration Methods 0.000 claims abstract description 6
- 238000007689 inspection Methods 0.000 claims abstract description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 15
- 239000002002 slurry Substances 0.000 claims description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 11
- 235000019534 high fructose corn syrup Nutrition 0.000 claims description 10
- 230000008569 process Effects 0.000 claims description 10
- 235000007983 food acid Nutrition 0.000 claims description 6
- 108010059892 Cellulase Proteins 0.000 claims description 5
- 229940106157 cellulase Drugs 0.000 claims description 5
- 238000000265 homogenisation Methods 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 235000008326 Trichosanthes anguina Nutrition 0.000 claims description 3
- 244000078912 Trichosanthes cucumerina Species 0.000 claims description 3
- 230000036772 blood pressure Effects 0.000 abstract description 2
- 230000008859 change Effects 0.000 abstract description 2
- 230000001934 delay Effects 0.000 abstract description 2
- 230000001900 immune effect Effects 0.000 abstract description 2
- 210000004185 liver Anatomy 0.000 abstract description 2
- 230000002093 peripheral effect Effects 0.000 abstract description 2
- 230000002040 relaxant effect Effects 0.000 abstract description 2
- 230000002792 vascular Effects 0.000 abstract description 2
- 230000008901 benefit Effects 0.000 description 5
- 206010013911 Dysgeusia Diseases 0.000 description 4
- 230000006378 damage Effects 0.000 description 4
- 238000001556 precipitation Methods 0.000 description 4
- 206010039966 Senile dementia Diseases 0.000 description 3
- 208000024827 Alzheimer disease Diseases 0.000 description 2
- -1 Glycosides compound Chemical class 0.000 description 2
- 229930182470 glycoside Natural products 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- 244000241838 Lycium barbarum Species 0.000 description 1
- 235000015459 Lycium barbarum Nutrition 0.000 description 1
- 235000015468 Lycium chinense Nutrition 0.000 description 1
- 240000000249 Morus alba Species 0.000 description 1
- 235000008708 Morus alba Nutrition 0.000 description 1
- 244000131316 Panax pseudoginseng Species 0.000 description 1
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 1
- 235000003140 Panax quinquefolius Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000000879 anti-atherosclerotic effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000008434 ginseng Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000003071 parasitic effect Effects 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
Classifications
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- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
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- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The present invention relates to a kind of processing method of cistanche deserticola beverage; the procedure of processing adopted is mainly; pretreatment of raw material, making beating, ferment treatment, filtration, allotment, homogeneous, sterilization, canned, inspection, storage; the present invention take desert cistanche as primary raw material; through enzymolysis; can the institutional framework of feed change; separate out more multi-nutrient; fully remain the nutriment in raw material; beverage is made to have relaxing bowel, expand peripheral vascular; reduce blood pressure, protect liver, the immune effect of the body that delays senility, strengthens, simultaneously this method simple to operate, be easy to realize.
Description
Technical field
The present invention relates to a kind of processing method of beverage, especially relate to a kind of processing method of cistanche deserticola beverage.
Background technology
Desert cistanche, also known as ruing greatly, perennial parasitic herbaceous plant, taste is sweet, salty, acid warm in nature.Main product in the Inner Mongol, Ningxia, the ground such as Xinjiang and Gansu, have the laudatory title of " desert ginseng ".Glycosides compound contained by desert cistanche, benzyl carbinol glycosides have obvious curative effects in raising immunity, treatment senile dementia, anti-ageing, antiatherosclerosis etc.Desert cistanche, except as except medicinal material, is also processed to the food such as health food, cosmetics or product.Also having steeps in wine desert cistanche drinks or is processed into the method that medicine materical crude slice drinks.The invention provides a kind of method of cistanche deserticola beverage, there is advantage simple to operate, to be convenient to realization, be also the deep processing of desert cistanche simultaneously, open up a new way.
Summary of the invention
The object of the invention is to, fully develop the nutritional resource of desert cistanche, the processing method of the cistanche deserticola beverage of the plurality of health care functions such as a kind of nutritious, skin maintenance, prevention senile dementia is provided;
The present invention solves the technical scheme that its technical problem takes: a kind of processing method of cistanche deserticola beverage, carries out as follows:
A, pretreatment of raw material: select fresh, ripe, complete desert cistanche, clean the silt on desert cistanche surface, process of dicing, for subsequent use;
B, making beating: in desert cistanche fourth, add its weight 2-4 water doubly pull an oar, be processed into slurries;
C, ferment treatment: add the pectase of its weight 0.6-0.8%, the cellulase of 0.8-1.2% by desert cistanche slurry, temperature controls as 40-50 DEG C, and the time is 4-6 hour, is conducive to the precipitation of nutriment;
D, filtration: the slurries after ferment treatment are filtered, obtained desert cistanche juice;
E, allotment: by desert cistanche juice, HFCS, food acids and essence, all the other are water, mix by a certain percentage, stir, and make mixed liquor, HFCS have dissolving well, make the advantage of beverage long times of aftertaste;
F, homogeneous: by the process of mixed liquor homogeneous, temperature is 60-70 DEG C, and homogenization pressure is 18-20Mpa, makes beverage mouthfeel fine and smooth;
G, sterilization: adopt instantaneous sterilization method, temperature 90-95 DEG C, time 20-30s, the time is short, reduces the destruction to nutriment;
H, canned: canned under sterile vacuum environment;
I, inspection, storage: whether canned qualified, preserve under normal temperature if checking;
In described step e, certain proportion is following component, wherein desert cistanche juice 35-40%, HFCS 8-12%, food acids 0.8-1%, essence 0.4-0.6%, and all the other are water;
Beneficial effect: the present invention take desert cistanche as primary raw material; through enzymolysis; can the institutional framework of feed change; separate out more multi-nutrient; fully remain the nutriment in raw material; make beverage have relaxing bowel, expand peripheral vascular, reduce blood pressure, protect liver, the immune effect of the body that delays senility, strengthens, simultaneously this method simple to operate, be easy to realize.
Detailed description of the invention
Embodiment 1:
A, pretreatment of raw material: select fresh, ripe, complete desert cistanche, clean the silt on desert cistanche surface, process of dicing, for subsequent use;
B, making beating: the water adding 20kg in the desert cistanche fourth of 10kg is pulled an oar, and is processed into slurries;
C, ferment treatment: add the pectase of 0.12kg, the cellulase of 0.16kg by the desert cistanche slurry of 20kg, it is 40 DEG C that temperature controls, and the time is 6 hours, is conducive to the precipitation of nutriment;
D, filtration: the slurries after ferment treatment are filtered, obtained desert cistanche juice;
E, allotment: the essence getting the desert cistanche juice of 7kg, the mulberry juice of 3kg, the HFCS of 1.6kg, the food acids of 0.16kg and 0.08kg, adds water to 20kg, stir, make mixed liquor, HFCS have dissolving well, make the advantage of beverage long times of aftertaste;
F, homogeneous: by the process of mixed liquor homogeneous, temperature is 60 DEG C, and homogenization pressure is 20Mpa;
G, sterilization: adopt instantaneous sterilization method, temperature 90 DEG C, time 30s, the time is short, reduces the destruction to nutriment;
H, canned: canned under sterile vacuum environment;
I, inspection, storage: whether canned qualified, preserve under normal temperature if checking;
Embodiment 2:
A, pretreatment of raw material: select fresh, ripe, complete desert cistanche, clean the silt on desert cistanche surface, process of dicing, for subsequent use;
B, making beating: the water adding 30kg in the desert cistanche fourth of 10kg is pulled an oar, and is processed into slurries;
C, ferment treatment: in the desert cistanche slurry of 20kg, add the pectase of 0.14kg, the cellulase of 0.2kg, it is 45 DEG C that temperature controls, and the time is 5 hours, is conducive to the precipitation of nutriment;
D, filtration: the slurries after ferment treatment are filtered, obtained desert cistanche juice;
E, allotment: the essence getting the desert cistanche juice of 8kg, the wolfberry juice of 2kg, the HFCS of 2kg, the food acids of 0.18kg and 0.1kg, adds water to 20kg, stir, make mixed liquor, HFCS have dissolving well, make the advantage of beverage long times of aftertaste;
F, homogeneous: by the process of mixed liquor homogeneous, temperature is 65 DEG C, and homogenization pressure is 19Mpa, makes beverage mouthfeel fine and smooth;
G, sterilization: adopt instantaneous sterilization method, temperature 93 DEG C, time 25s, the time is short, reduces the destruction to nutriment;
H, canned: canned under sterile vacuum environment;
I, inspection, storage: whether canned qualified, preserve under normal temperature if checking;
Embodiment 3:
A, pretreatment of raw material: select fresh, ripe, complete desert cistanche, clean the silt on desert cistanche surface, process of dicing, for subsequent use;
B, making beating: the water adding 40kg in the desert cistanche fourth of 10kg is pulled an oar, and is processed into slurries;
C, ferment treatment: in the desert cistanche slurry of 20kg, add the pectase of 0.16kg, the cellulase of 0.24kg, it is 50 DEG C that temperature controls, and the time is 4 hours, is conducive to the precipitation of nutriment;
D, filtration: the slurries after ferment treatment are filtered, obtained desert cistanche juice;
E, allotment: the essence getting the desert cistanche juice of 8kg, the snakegourd juice of 2kg, the HFCS of 2.4kg, the food acids of 0.2kg and 0.12kg, adds water to 20kg, stir, make mixed liquor, HFCS have dissolving well, make the advantage of beverage long times of aftertaste;
F, homogeneous: by the process of mixed liquor homogeneous, temperature is 70 DEG C, and homogenization pressure is 18Mpa, makes beverage mouthfeel fine and smooth;
G, sterilization: adopt instantaneous sterilization method, temperature 95 DEG C, time 20s, the time is short, reduces the destruction to nutriment;
H, canned: canned under sterile vacuum environment;
I, inspection, storage: whether canned qualified, preserve under normal temperature if checking;
The part that the present invention does not relate to prior art that maybe can adopt all same as the prior art is realized.
Claims (1)
1. a desert cistanche snakegourd beverage, is characterized in that, adopts following steps to make:
A, pretreatment of raw material: select fresh, ripe, complete desert cistanche, clean the silt on desert cistanche surface, process of dicing, for subsequent use;
B, making beating: the water adding 40kg in the desert cistanche fourth of 10kg is pulled an oar, and is processed into slurries;
C, ferment treatment: in the desert cistanche slurry of 20kg, add the pectase of 0.16kg, the cellulase of 0.24kg, it is 50 DEG C that temperature controls, and the time is 4 hours;
D, filtration: the slurries after ferment treatment are filtered, obtained desert cistanche juice;
E, allotment: the essence getting the desert cistanche juice of 8kg, the snakegourd juice of 2kg, the HFCS of 2.4kg, the food acids of 0.2kg and 0.12kg, adds water to 20kg, stir, make mixed liquor;
F, homogeneous: by the process of mixed liquor homogeneous, temperature is 70 DEG C, and homogenization pressure is 18Mpa, makes beverage mouthfeel fine and smooth;
G, sterilization: adopt instantaneous sterilization method, temperature 95 DEG C, time 20s;
H, canned: canned under sterile vacuum environment;
I, inspection, storage: whether canned qualified, preserve under normal temperature if checking.
Priority Applications (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310477250.XA CN103535826B (en) | 2013-10-14 | 2013-10-14 | A kind of processing method of cistanche deserticola beverage |
| CN201510739569.4A CN105249107A (en) | 2013-10-14 | 2013-10-14 | Method for processing all-grass of desertliving cistanche drink |
| CN201510739990.5A CN105249108A (en) | 2013-10-14 | 2013-10-14 | Method for processing all-grass of desertliving cistanche drink |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310477250.XA CN103535826B (en) | 2013-10-14 | 2013-10-14 | A kind of processing method of cistanche deserticola beverage |
Related Child Applications (2)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510739569.4A Division CN105249107A (en) | 2013-10-14 | 2013-10-14 | Method for processing all-grass of desertliving cistanche drink |
| CN201510739990.5A Division CN105249108A (en) | 2013-10-14 | 2013-10-14 | Method for processing all-grass of desertliving cistanche drink |
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| Publication Number | Publication Date |
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| CN103535826A CN103535826A (en) | 2014-01-29 |
| CN103535826B true CN103535826B (en) | 2016-03-30 |
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| CN201310477250.XA Active CN103535826B (en) | 2013-10-14 | 2013-10-14 | A kind of processing method of cistanche deserticola beverage |
| CN201510739569.4A Pending CN105249107A (en) | 2013-10-14 | 2013-10-14 | Method for processing all-grass of desertliving cistanche drink |
| CN201510739990.5A Pending CN105249108A (en) | 2013-10-14 | 2013-10-14 | Method for processing all-grass of desertliving cistanche drink |
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| CN201510739569.4A Pending CN105249107A (en) | 2013-10-14 | 2013-10-14 | Method for processing all-grass of desertliving cistanche drink |
| CN201510739990.5A Pending CN105249108A (en) | 2013-10-14 | 2013-10-14 | Method for processing all-grass of desertliving cistanche drink |
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Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103892382A (en) * | 2014-03-30 | 2014-07-02 | 柴华 | Production method for gooseberry beverage |
| CN105211986A (en) * | 2014-03-30 | 2016-01-06 | 张俊辉 | The preparation method of the black beverage of a kind of crow |
| CN104957640B (en) * | 2015-06-26 | 2017-07-11 | 内蒙古中兴华冠生物工程股份有限公司 | A kind of saline cistanche dietary fiber and preparation method thereof |
| CN105105263B (en) * | 2015-09-04 | 2018-01-05 | 新疆金泽酒业有限公司 | A kind of big rue beverage and preparation method |
| CN106616129A (en) * | 2016-09-23 | 2017-05-10 | 安徽智联管理咨询有限公司 | Processing method of tender-Chinese-wolfberry-shoot nutritional beverage |
| CN109463759A (en) * | 2018-12-20 | 2019-03-15 | 周学义 | A kind of extraction of Herba Cistanches effective component and the production method of product |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1416746A (en) * | 2002-12-06 | 2003-05-14 | 广东益万家食品有限公司 | Biological desert cistanche beverage |
| CN1672585A (en) * | 2004-03-24 | 2005-09-28 | 深圳市千金方生物技术有限公司 | Health beverage for Yang-deficiency people and its prepn process |
| CN101331906A (en) * | 2007-06-28 | 2008-12-31 | 杏辉天力（杭州）药业有限公司 | Drink containing Congrong and coffee |
-
2013
- 2013-10-14 CN CN201310477250.XA patent/CN103535826B/en active Active
- 2013-10-14 CN CN201510739569.4A patent/CN105249107A/en active Pending
- 2013-10-14 CN CN201510739990.5A patent/CN105249108A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1416746A (en) * | 2002-12-06 | 2003-05-14 | 广东益万家食品有限公司 | Biological desert cistanche beverage |
| CN1672585A (en) * | 2004-03-24 | 2005-09-28 | 深圳市千金方生物技术有限公司 | Health beverage for Yang-deficiency people and its prepn process |
| CN101331906A (en) * | 2007-06-28 | 2008-12-31 | 杏辉天力（杭州）药业有限公司 | Drink containing Congrong and coffee |
Also Published As
| Publication number | Publication date |
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| CN103535826A (en) | 2014-01-29 |
| CN105249107A (en) | 2016-01-20 |
| CN105249108A (en) | 2016-01-20 |
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