CN103653125A - Production method of natural active chrysanthemum nankingense drink - Google Patents
Production method of natural active chrysanthemum nankingense drink Download PDFInfo
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- CN103653125A CN103653125A CN201310616129.0A CN201310616129A CN103653125A CN 103653125 A CN103653125 A CN 103653125A CN 201310616129 A CN201310616129 A CN 201310616129A CN 103653125 A CN103653125 A CN 103653125A
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 8
- 240000005250 Chrysanthemum indicum Species 0.000 title abstract 6
- 235000007783 Chrysanthemum nankingense Nutrition 0.000 title abstract 6
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 14
- 230000001954 sterilising effect Effects 0.000 claims abstract description 12
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 12
- 206010033546 Pallor Diseases 0.000 claims abstract description 10
- 229960005070 ascorbic acid Drugs 0.000 claims abstract description 7
- 235000010323 ascorbic acid Nutrition 0.000 claims abstract description 7
- 239000011668 ascorbic acid Substances 0.000 claims abstract description 7
- 230000005684 electric field Effects 0.000 claims abstract description 6
- 230000000694 effects Effects 0.000 claims abstract description 5
- 238000000034 method Methods 0.000 claims abstract description 4
- 108090000790 Enzymes Proteins 0.000 claims abstract description 3
- 102000004190 Enzymes Human genes 0.000 claims abstract description 3
- ZOIORXHNWRGPMV-UHFFFAOYSA-N acetic acid;zinc Chemical compound [Zn].CC(O)=O.CC(O)=O ZOIORXHNWRGPMV-UHFFFAOYSA-N 0.000 claims abstract 2
- 239000004246 zinc acetate Substances 0.000 claims abstract 2
- 241000723353 Chrysanthemum Species 0.000 claims description 46
- 235000007516 Chrysanthemum Nutrition 0.000 claims description 46
- 210000004556 brain Anatomy 0.000 claims description 45
- 239000007788 liquid Substances 0.000 claims description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 10
- 238000012859 sterile filling Methods 0.000 claims description 6
- DBJUEJCZPKMDPA-UHFFFAOYSA-N acetic acid;zinc Chemical compound [Zn].CC(O)=O DBJUEJCZPKMDPA-UHFFFAOYSA-N 0.000 claims description 5
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 5
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 5
- 108010059892 Cellulase Proteins 0.000 claims description 4
- 238000010009 beating Methods 0.000 claims description 4
- 229940106157 cellulase Drugs 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 4
- 239000001913 cellulose Substances 0.000 claims description 2
- 229920002678 cellulose Polymers 0.000 claims description 2
- 229940088598 enzyme Drugs 0.000 claims description 2
- 238000011049 filling Methods 0.000 claims description 2
- 238000002360 preparation method Methods 0.000 claims description 2
- 238000005057 refrigeration Methods 0.000 claims description 2
- 230000007062 hydrolysis Effects 0.000 claims 1
- 238000006460 hydrolysis reaction Methods 0.000 claims 1
- 230000006870 function Effects 0.000 abstract description 5
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 230000035764 nutrition Effects 0.000 abstract description 4
- 239000011149 active material Substances 0.000 abstract description 3
- 230000000975 bioactive effect Effects 0.000 abstract description 3
- 230000003647 oxidation Effects 0.000 abstract description 3
- 238000007254 oxidation reaction Methods 0.000 abstract description 3
- 244000052616 bacterial pathogen Species 0.000 abstract description 2
- 239000000126 substance Substances 0.000 abstract description 2
- 241000588724 Escherichia coli Species 0.000 abstract 1
- 230000015572 biosynthetic process Effects 0.000 abstract 1
- 230000002255 enzymatic effect Effects 0.000 abstract 1
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N phenol group Chemical group C1(=CC=CC=C1)O ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 abstract 1
- 239000003755 preservative agent Substances 0.000 abstract 1
- 230000002335 preservative effect Effects 0.000 abstract 1
- 238000010924 continuous production Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 235000010755 mineral Nutrition 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- 241001480043 Arthrodermataceae Species 0.000 description 1
- 235000009604 Chrysanthemum X morifolium Nutrition 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 201000009906 Meningitis Diseases 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 241000700605 Viruses Species 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 230000008827 biological function Effects 0.000 description 1
- NNBFNNNWANBMTI-UHFFFAOYSA-M brilliant green Chemical compound OS([O-])(=O)=O.C1=CC(N(CC)CC)=CC=C1C(C=1C=CC=CC=1)=C1C=CC(=[N+](CC)CC)C=C1 NNBFNNNWANBMTI-UHFFFAOYSA-M 0.000 description 1
- 235000010980 cellulose Nutrition 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 230000037304 dermatophytes Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 208000001848 dysentery Diseases 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 208000006454 hepatitis Diseases 0.000 description 1
- 231100000283 hepatitis Toxicity 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 230000001077 hypotensive effect Effects 0.000 description 1
- 206010022000 influenza Diseases 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 244000000010 microbial pathogen Species 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 150000002989 phenols Chemical class 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 150000003254 radicals Chemical class 0.000 description 1
- 239000003507 refrigerant Substances 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 239000000341 volatile oil Substances 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
- 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
- A23L2/70—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
-
- 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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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
Abstract
The invention provides a production method of a natural active chrysanthemum nankingense drink. The production method is characterized in that through blanching, zinc acetate and ascorbic acid combined color protection, enzymatic oxidation and the formation of phaeophytin are inhibited, and the natural green of fresh chrysanthemum nankingense is maintained; through wall breakage with a biological enzyme method, the release of active materials is promoted, and the nutrition and active functions of the drink are improved; and a high-voltage pulse electric field is adopted for sterilization, so that bioactive components of the chrysanthemum nankingense are reserved effectively, and phenolic substance oxidation and activity loss are reduced. According to the production method, a bipolar positive/negative pulse OSU-4L laboratory-scale pulse processor (produced by Ohio State University) is adopted, and Escherichia coli and pathogenic bacteria in the chrysanthemum nankingense drink can be effectively killed, so that the commercial sterilization can be realized, the drink does not contain any preservative and has a special fresh scent of chrysanthemum nankingense, and the shelf life is more than 6 months.
Description
One, technical field
The production method that the invention provides a kind of natural activity chrysanthemum brain drink, belongs to deep-processing technical field of agricultural products.
Two, background technology
Chrysanthemum brain, claim again florists chrysanthemum leaf, LUBIANHUANG, in composite family Chrysanthemum, to take young stem and leaf as main cultivar, belong to annual or herbaceos perennial, contain the nutriments such as rich in protein, fat, vitamin, cellulose, mineral matter, salt, wherein vitamin A and content of mineral substances are the most outstanding.Refrigerant, improving eyesight that chrysanthemum brain has, whets the appetite in tune, also has removing toxic substances, hypotensive effect, to preventing and treating influenza, epidemic meningitis, hepatitis, dysentery, suppresses pathogenic microorganism, bacterium and virus and dermatophyte growth all plays an important role.The contained volatile oil of chrysanthemum brain is a kind of important bioactivator, can maintain the normal function of capillary, removes free radical, suppresses tumour.
Chrysanthemum brain is In Nanjing special product edible wild herbs, belongs to one of Nanjing Triratna, is deeply subject to Nanjing consumers in general's favor.At present, domestic scholars focuses mostly at aspects such as artificial cultivation, Analysis of Nutritive Composition, product are fresh-keeping to chrysanthemum brain research, and chrysanthemum brain intensive processing product is rarely found.The natural chrysanthemum brain drink of this patent research and development, can fully retain whole nutritional labelings of chrysanthemum brain, and shelf life of products is long, and product delicate fragrance, long times of aftertaste meet consumers in general's back to nature, pursue green fashion, have very large market development space.
Three, summary of the invention
Technical problem the present invention mainly develops the production technology of the active drink of natural chrysanthemum brain, take fresh chrysanthemum brain as raw material, blanching is protected after look, through biological enzymolysis broken wall, greatly discharge bioactive ingredients, by high-pressure pulse electric sterilization and sterile filling, finally obtain having the active chrysanthemum brain clear liquid of Nutrition and health function.
Technical scheme the invention provides a kind of natural activity chrysanthemum brain drink processing technique, specific as follows:
1, the blanching of chrysanthemum brain with protect look: fresh chrysanthemum brain is put into 50-100 ℃ of sodium bicarbonate solution (concentration is 0.01-0.50%), and blanching 30-300s, is cooled to room temperature with circulating water rapidly; With 0.01-0.3% ascorbic acid and 0.01-0.3% acetic acid zinc solution, soak 1.5-4.5h, pull out, with clear water, clean the raffinate on chrysanthemum brain surface, standby.
2, the preparation of chrysanthemum brain Normal juice: by the chrysanthemum brain protecting after look, by 1:4, add water making beating, and add the cellulase of 0.02-0.20%, enzymolysis 1-4h under 40-60 ℃ and pH3.5-7.0 condition, cooling, centrifugal in the instrument centrifuge of H1650-W Hunan, temperature is controlled at 10-30 ℃, rotating speed 2000-5000r/min, centrifugal 10-30min, obtains the green chrysanthemum brain clear liquid of clear.
3, sterilization, filling and refrigeration: adopt bipolar positive negative pulse stuffing, pulse width 2 μ s, the OSU-4L laboratory scale pulse processor of pulse frequency 200Hz (Ohio State Univ-Columbus USA's making), in electric-field intensity, be under 20-35kV/cm condition, the chrysanthemum brain clear liquid that is 1500-2500 μ s by electrical conductivity carries out sterilization processing 100-300 μ s (guaranteeing that feeding temperature and drop temperature are 2-10 ℃), finally carry out sterile filling, under 0-18 ℃ of condition, preserve.
The present invention compared with prior art, has the following advantages:
1, selecting fresh chrysanthemum brain is raw material, through blanching and color retention, has kept the emerald green of chrysanthemum brain stoste, has avoided the appearance of assorted blue or green taste.
2, adopt biological enzyme broken wall treatment, promoted the release of nutrition and active material in chrysanthemum brain, the bioactive functions of raising product.
3, adopt high-pressure pulse electric sterilization, efficiently solve the oxidation of phenols active material and biological function loss that thermal sterilization causes, improved its Nutrition and health function.
Four, the specific embodiment
Embodiment 1
Get fresh chrysanthemum brain, cleaning, clean, blanching 60s in the sodium bicarbonate solutions of 65 ℃ (concentration is 0.3%), is cooled to room temperature with circulating water rapidly; Ascorbic acid with 0.2% and 0.2% acetic acid zinc solution soak 3h, and chrysanthemum brain is pulled out, with clear water, clean surperficial raffinate, in the ratio of 1:4, add water making beating; Add 0.06% cellulase, under 50 ℃ and pH4.6 condition, enzymolysis 3h, cooling; Centrifugal in the instrument centrifuge of H1650-W Hunan, temperature is controlled at 20 ℃, rotating speed 3000r/min, and centrifugal 15min, obtains chrysanthemum brain clear liquid; Control chrysanthemum brain clear liquid electrical conductivity in 2000 μ s left and right, adopt 6 continuous process chambers, bipolar positive negative pulse stuffing, pulse width 2 μ s, pulse frequency 200Hz, the OSU-4L laboratory scale pulse processor (Ohio State Univ-Columbus USA) that electric-field intensity is 30kV/cm, sterilization 240 μ s, sterile filling is preserved under 4 ℃ of conditions.
Embodiment 2
Get fresh chrysanthemum brain, arrange, clean, in the sodium bicarbonate solutions of 75 ℃ (concentration is 0.4%) blanching 50s, with circulating water, be cooled to room temperature rapidly; Ascorbic acid with 0.2% and 0.2% acetic acid zinc solution soak after 4h, and chrysanthemum brain is pulled out, with clear water, clean surperficial raffinate, in the ratio of 1:4, add water making beating; Add 0.06% cellulase, under 60 ℃ and pH4.0 condition, enzymolysis 3h, cooling; Centrifugal in the instrument centrifuge of H1650-W Hunan, temperature is controlled at 15 ℃, rotating speed 2500r/min, and centrifugal 10min, obtains chrysanthemum brain clear liquid; Control chrysanthemum brain clear liquid electrical conductivity in 2000 μ s left and right, adopt 6 continuous process chambers, bipolar positive negative pulse stuffing, pulse width 2 μ s, pulse frequency 200Hz, the OSU-4L laboratory scale pulse processor (Ohio State Univ-Columbus USA) that electric-field intensity is 25kV/cm, sterilization 280 μ s, sterile filling is preserved under 10 ℃ of conditions.
Claims (5)
1. a production method for natural activity chrysanthemum brain drink, is characterized in that taking following technique and method
The blanching of A, chrysanthemum brain with protect look: fresh chrysanthemum brain is put into 50-100 ℃ of sodium bicarbonate solution (concentration is 0.01-0.50%), and blanching 30-300s, is cooled to room temperature with circulating water rapidly; With 0.01-0.3% ascorbic acid and 0.01-0.3% acetic acid zinc solution, soak 1.5-4.5h, pull out, with clear water, clean the raffinate on chrysanthemum brain surface, standby.
The preparation of B, chrysanthemum brain liquid: by the chrysanthemum brain protecting after look, add water making beating by 1:4, and add the cellulase of 0.02-0.20%, enzymolysis 1-4h under 35-65 ℃ and pH3.5-7.0; Enzymolysis liquid is cooling, and centrifugal in the instrument centrifuge of H1650-W Hunan, temperature is controlled at 10-30 ℃, rotating speed 2000-5000r/min, and centrifugal 10-30min, obtains the green chrysanthemum brain clear liquid of clear.
C, sterilization, filling and refrigeration: adopt bipolar positive negative pulse stuffing, pulse width 2 μ s, the OSU-4L laboratory scale pulse processor of pulse frequency 200Hz (Ohio State Univ-Columbus USA's making), in electric-field intensity, be under 20-35kV/cm condition, the chrysanthemum brain clear liquid that is 1500-2500 μ s by electrical conductivity carries out sterilization processing 100-300 μ s (guaranteeing that feeding temperature and drop temperature are 2-10 ℃), finally carry out sterile filling, under 0-18 ℃ of condition, preserve.
2. according to claim 1, it is characterized in that: fresh chrysanthemum brain is at 50-100 ℃ of sodium bicarbonate solution (concentration is 0.01-0.50%), blanching 30-300s.Adopt zinc acetate and ascorbic acid combination to protect look, in 0.01-0.3% ascorbic acid and 0.01-0.3% acetic acid zinc solution, soak 1.5-4.5h.
3. according to claim 1, it is characterized in that: adopt cellulose hydrolyzation chrysanthemum brain, hydrolysis temperature 35-65 ℃, enzymolysis pH3.5-7.0, the addition of enzyme is 0.02-0.2% (mass fraction), and enzymolysis time 1-4h has promoted the release of bioactivator in chrysanthemum brain.
4. according to claim 1, it is characterized in that: centrifugal with H1650-W Hunan instrument centrifuge, temperature is controlled at 10-30 ℃, rotating speed 2000-5000r/min, centrifugal 10-30min, obtains green chrysanthemum brain clear liquid.
5. according to claim 1, it is characterized in that: adopt bipolar positive negative pulse stuffing, pulse width 2 μ s, pulse frequency 200Hz, by OSU-4L laboratory scale pulse processor (Ohio State Univ-Columbus USA's making), in electric-field intensity, be under 20-35kV/cm condition, the chrysanthemum brain clear liquid that is 1500-2500 μ s by electrical conductivity carries out sterilization processing 100-300 μ s (guaranteeing that feeding temperature and drop temperature are 2-10 ℃), finally carry out sterile filling, product is preserved under 0-18 ℃ of condition.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310616129.0A CN103653125B (en) | 2013-11-25 | 2013-11-25 | A kind of production method of natural active chrysanthemum nankingense drink |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201310616129.0A CN103653125B (en) | 2013-11-25 | 2013-11-25 | A kind of production method of natural active chrysanthemum nankingense drink |
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| Publication Number | Publication Date |
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| CN103653125A true CN103653125A (en) | 2014-03-26 |
| CN103653125B CN103653125B (en) | 2015-09-23 |
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| CN201310616129.0A Expired - Fee Related CN103653125B (en) | 2013-11-25 | 2013-11-25 | A kind of production method of natural active chrysanthemum nankingense drink |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104178386A (en) * | 2014-09-08 | 2014-12-03 | 南京飞马食品有限公司 | Chrysanthemum nankingense beer and processing method thereof |
| CN105748549A (en) * | 2016-04-15 | 2016-07-13 | 时维静 | Method for preventing chrysanthemum brewing and extraction discoloration |
| CN105876554A (en) * | 2016-05-27 | 2016-08-24 | 朱广双 | Production method of chrysanthemum nankingense health beverage |
| CN103919843B (en) * | 2014-05-04 | 2017-03-15 | 镇江市药品检验所 | A kind of liver protection Chinese medicine composition and preparation method thereof |
| CN107582595A (en) * | 2017-09-22 | 2018-01-16 | 安徽菊泰滁菊草本科技有限公司 | A kind of concocting method of chrysanthemum indicum |
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| CN1106238A (en) * | 1994-08-15 | 1995-08-09 | 中外合资南京圣晖实业有限公司 | Beverage using chrysanthemum nankingense as main material and its prodn. technique |
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2013
- 2013-11-25 CN CN201310616129.0A patent/CN103653125B/en not_active Expired - Fee Related
Patent Citations (2)
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|---|---|---|---|---|
| CN1106238A (en) * | 1994-08-15 | 1995-08-09 | 中外合资南京圣晖实业有限公司 | Beverage using chrysanthemum nankingense as main material and its prodn. technique |
| CN1718031A (en) * | 2005-07-12 | 2006-01-11 | 江南大学 | Method for producing sugar-free tea beverage by using high voltage pulsation electric-field sterilizing tech. |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103919843B (en) * | 2014-05-04 | 2017-03-15 | 镇江市药品检验所 | A kind of liver protection Chinese medicine composition and preparation method thereof |
| CN104178386A (en) * | 2014-09-08 | 2014-12-03 | 南京飞马食品有限公司 | Chrysanthemum nankingense beer and processing method thereof |
| CN105748549A (en) * | 2016-04-15 | 2016-07-13 | 时维静 | Method for preventing chrysanthemum brewing and extraction discoloration |
| CN105876554A (en) * | 2016-05-27 | 2016-08-24 | 朱广双 | Production method of chrysanthemum nankingense health beverage |
| CN107582595A (en) * | 2017-09-22 | 2018-01-16 | 安徽菊泰滁菊草本科技有限公司 | A kind of concocting method of chrysanthemum indicum |
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| Publication number | Publication date |
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| CN103653125B (en) | 2015-09-23 |
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