CN103719977A - 一种蛋黄木耳营养饮料及其制备方法 - Google Patents
一种蛋黄木耳营养饮料及其制备方法 Download PDFInfo
- Publication number
- CN103719977A CN103719977A CN201310702175.2A CN201310702175A CN103719977A CN 103719977 A CN103719977 A CN 103719977A CN 201310702175 A CN201310702175 A CN 201310702175A CN 103719977 A CN103719977 A CN 103719977A
- Authority
- CN
- China
- Prior art keywords
- agaric
- egg yolk
- leaf
- yolk
- nutritious
- 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.)
- Pending
Links
- 210000002969 egg yolk Anatomy 0.000 title claims abstract description 22
- 235000008935 nutritious Nutrition 0.000 title claims abstract description 17
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 235000013361 beverage Nutrition 0.000 title abstract description 6
- 102000002322 Egg Proteins Human genes 0.000 title abstract 6
- 108010000912 Egg Proteins Proteins 0.000 title abstract 6
- 235000013345 egg yolk Nutrition 0.000 title abstract 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 13
- 244000144730 Amygdalus persica Species 0.000 claims abstract description 8
- 244000226021 Anacardium occidentale Species 0.000 claims abstract description 8
- 235000006040 Prunus persica var persica Nutrition 0.000 claims abstract description 8
- 239000000843 powder Substances 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 240000008067 Cucumis sativus Species 0.000 claims abstract description 7
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 claims abstract description 7
- 240000000249 Morus alba Species 0.000 claims abstract description 7
- 235000008708 Morus alba Nutrition 0.000 claims abstract description 7
- 244000294611 Punica granatum Species 0.000 claims abstract description 7
- 235000014360 Punica granatum Nutrition 0.000 claims abstract description 7
- 241000219100 Rhamnaceae Species 0.000 claims abstract description 7
- 235000010726 Vigna sinensis Nutrition 0.000 claims abstract description 7
- 235000013527 bean curd Nutrition 0.000 claims abstract description 7
- 239000007788 liquid Substances 0.000 claims abstract description 7
- 235000000297 lokao Nutrition 0.000 claims abstract description 7
- 235000013372 meat Nutrition 0.000 claims abstract description 7
- 244000203593 Piper nigrum Species 0.000 claims abstract description 4
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 4
- 235000013614 black pepper Nutrition 0.000 claims abstract description 4
- 239000001931 piper nigrum l. white Substances 0.000 claims abstract description 4
- 244000042314 Vigna unguiculata Species 0.000 claims abstract 3
- 244000028550 Auricularia auricula Species 0.000 claims description 17
- 235000000023 Auricularia auricula Nutrition 0.000 claims description 17
- 235000013399 edible fruits Nutrition 0.000 claims description 12
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 12
- 239000000706 filtrate Substances 0.000 claims description 9
- 239000000463 material Substances 0.000 claims description 9
- 235000020226 cashew nut Nutrition 0.000 claims description 7
- 235000005827 Arthrocnemum glaucum Nutrition 0.000 claims description 6
- 241000894006 Bacteria Species 0.000 claims description 6
- 240000007124 Brassica oleracea Species 0.000 claims description 6
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 claims description 6
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 claims description 6
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 claims description 6
- 240000001008 Dimocarpus longan Species 0.000 claims description 6
- 235000000235 Euphoria longan Nutrition 0.000 claims description 6
- 244000268590 Euryale ferox Species 0.000 claims description 6
- 235000006487 Euryale ferox Nutrition 0.000 claims description 6
- 240000006509 Gynostemma pentaphyllum Species 0.000 claims description 6
- 235000002956 Gynostemma pentaphyllum Nutrition 0.000 claims description 6
- 244000157072 Hylocereus undatus Species 0.000 claims description 6
- 235000018481 Hylocereus undatus Nutrition 0.000 claims description 6
- 241000405414 Rehmannia Species 0.000 claims description 6
- 235000003042 Salicornia europaea Nutrition 0.000 claims description 6
- 240000002625 Salsola soda Species 0.000 claims description 6
- 239000000853 adhesive Substances 0.000 claims description 6
- 230000001070 adhesive effect Effects 0.000 claims description 6
- MYSWGUAQZAJSOK-UHFFFAOYSA-N ciprofloxacin Chemical compound C12=CC(N3CCNCC3)=C(F)C=C2C(=O)C(C(=O)O)=CN1C1CC1 MYSWGUAQZAJSOK-UHFFFAOYSA-N 0.000 claims description 6
- 235000012907 honey Nutrition 0.000 claims description 6
- 235000014655 lactic acid Nutrition 0.000 claims description 6
- 239000004310 lactic acid Substances 0.000 claims description 6
- 244000077995 Coix lacryma jobi Species 0.000 claims description 3
- 239000000654 additive Substances 0.000 claims description 3
- 230000000996 additive effect Effects 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 239000003795 chemical substances by application Substances 0.000 claims description 3
- 235000020639 clam Nutrition 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 238000000855 fermentation Methods 0.000 claims description 3
- 230000004151 fermentation Effects 0.000 claims description 3
- 238000007654 immersion Methods 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 230000008961 swelling Effects 0.000 claims description 3
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 238000010009 beating Methods 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 239000008280 blood Substances 0.000 abstract description 2
- 210000004369 blood Anatomy 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract description 2
- 210000004185 liver Anatomy 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 210000000952 spleen Anatomy 0.000 abstract description 2
- 230000001502 supplementing effect Effects 0.000 abstract description 2
- 235000001274 Anacardium occidentale Nutrition 0.000 abstract 1
- 244000037364 Cinnamomum aromaticum Species 0.000 abstract 1
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 abstract 1
- 241000675108 Citrus tangerina Species 0.000 abstract 1
- 241000125183 Crithmum maritimum Species 0.000 abstract 1
- 241000186660 Lactobacillus Species 0.000 abstract 1
- 230000036772 blood pressure Effects 0.000 abstract 1
- 230000001914 calming effect Effects 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 210000000936 intestine Anatomy 0.000 abstract 1
- 229940039696 lactobacillus Drugs 0.000 abstract 1
- 230000001050 lubricating effect Effects 0.000 abstract 1
- 230000001007 puffing effect Effects 0.000 abstract 1
- 238000005728 strengthening Methods 0.000 abstract 1
- 241000219977 Vigna Species 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 206010010774 Constipation Diseases 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 210000001367 artery Anatomy 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000005961 cardioprotection Effects 0.000 description 1
- 239000003792 electrolyte Substances 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000021281 monounsaturated fatty acids Nutrition 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 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
- A23L2/02—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
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/72—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
-
- 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
- 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
Landscapes
- 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)
- Mycology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Microbiology (AREA)
- Botany (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
一种蛋黄木耳营养饮料及其制备方法，其特征在于由下列重量份的原料制成：木耳30-33、石榴叶4-6、合欢皮4-5、黄瓜子6-7、橘红4-5、桑椹子4-5、海蓬子2-3、冻绿刺1-2、白胡椒粉1-2、桂圆肉4-5、豆腐3-4、腰果1-2、蛤蜊肉2-3、黄桃粒3-4、豇豆汁24-26、燕麦膨化粉4-5、蛋黄4-5、乳酸菌0.2-0.3、营养保健液4-6。本发明口感细腻爽滑，口味清香，营养均衡完善，此外，本发明还含有多种中草药成分，经常食用可达到滋阴补血、健脾润肠、平肝降压的作用。
Description
技术领域
本发明属于食品加工技术领域，涉及一种蛋黄木耳营养饮料及其制备方法。
背景技术
木耳为真菌的一种，其味道鲜美，营养丰富，含丰富的蛋白质、脂肪、多糖、维生素及微量元素。现在市场销售的有关木耳的饮料口味品种少，且多不具有保健功能，已不能满足消费者日益增长的需求。
发明内容
本发明的目的是提供一种蛋黄木耳营养饮料及其制备方法，本发明具有风味独特、营养丰富的特点。
本发明所采用的技术方案是：
一种蛋黄木耳营养饮料，其特征在于由以下重量份的原料制成：
木耳30-33、石榴叶4-6、合欢皮4-5、黄瓜子6-7、橘红4-5、桑椹子4-5、海蓬子2-3、冻绿刺1-2、白胡椒粉1-2、桂圆肉4-5、豆腐3-4、腰果1-2、蛤蜊肉2-3、黄桃粒3-4、豇豆汁24-26、燕麦膨化粉4-5、蛋黄4-5、乳酸菌0.2-0.3、营养保健液4-6；
所述营养添加剂由下列重量份的原料制成：竹头草0.8-1、榕须1.1-1.2、地黄叶1.2-1.4、芡实0.9-1.1、绞股蓝1-1.3、白菜汁18-20、火龙果4-5、蜂蜜1-1.5、薏仁油0.1-0.2；
制备方法为：（1）将竹头草、榕须、地黄叶、芡实、绞股蓝混合置于白菜汁中密封浸泡7-8小时，过滤除渣，收集滤液；
（2）取火龙果果肉，切片，加入蜂蜜拌匀，烘干后粉碎，与滤液、剩余物料混合拌匀，大火煮沸，即得。
所述的蛋黄木耳营养饮料的制备方法，其特征在于包括以下步骤：
（1）将石榴叶、合欢皮、黄瓜子、橘红、桑椹子、海蓬子、冻绿刺加8-9倍的水文火煎煮40-50分钟，过滤除渣，得药液；
（2）将木耳送入蒸锅，大火蒸熟后取出，打成泥，与蛋黄混合拌匀，文火焙干，研成粉末；
（3）将桂圆肉、豆腐、腰果、蛤蜊肉、黄桃粒加豇豆汁打浆，大火煮沸后过滤除渣，所得滤液在30-35℃下接入乳酸菌，发酵2-3小时；
（4）将步骤（1）、（2）、（3）所得物料与剩余物料混合，送入高压匀质机进行均质，即得。
本发明的有益效果为：
本发明口感细腻爽滑，口味清香，其中添加的蛋黄富含蛋白质、脂溶性维生素、单不饱和脂肪酸及微量元素，可增强记忆力、保护心脏和动脉血管、预防癌症、延缓衰老，配合腰果、黄桃粒等其它原料，使得本发明的营养均衡完善，此外，本发明还含有多种中草药成分，经常食用可达到滋阴补血、健脾润肠、平肝降压的作用。
具体实施方式
一种蛋黄木耳营养饮料，其特征在于由以下重量份（公斤）的原料制成：
木耳33、石榴叶6、合欢皮5、黄瓜子7、橘红5、桑椹子5、海蓬子3、冻绿刺1、白胡椒粉2、桂圆肉5、豆腐4、腰果1、蛤蜊肉3、黄桃粒4、豇豆汁26、燕麦膨化粉5、蛋黄4、乳酸菌0.3、营养保健液6；
所述营养添加剂由下列重量份（公斤）的原料制成：竹头草0.8、榕须1.2、地黄叶1.4、芡实0.9、绞股蓝1.3、白菜汁20、火龙果5、蜂蜜1.5、薏仁油0.1；
制备方法为：（1）将竹头草、榕须、地黄叶、芡实、绞股蓝混合置于白菜汁中密封浸泡7-8小时，过滤除渣，收集滤液；
（2）取火龙果果肉，切片，加入蜂蜜拌匀，烘干后粉碎，与滤液、剩余物料混合拌匀，大火煮沸，即得。
所述的蛋黄木耳营养饮料的制备方法，包括以下步骤：
（1）将石榴叶、合欢皮、黄瓜子、橘红、桑椹子、海蓬子、冻绿刺加8-9倍的水文火煎煮40-50分钟，过滤除渣，得药液；
（2）将木耳送入蒸锅，大火蒸熟后取出，打成泥，与蛋黄混合拌匀，文火焙干，研成粉末；
（3）将桂圆肉、豆腐、腰果、蛤蜊肉、黄桃粒加豇豆汁打浆，大火煮沸后过滤除渣，所得滤液在30-35℃下接入乳酸菌，发酵2-3小时；
（4）将步骤（1）、（2）、（3）所得物料与剩余物料混合，送入高压匀质机进行均质，即得。
Claims (2)
1.一种蛋黄木耳营养饮料，其特征在于由以下重量份的原料制成：
木耳30-33、石榴叶4-6、合欢皮4-5、黄瓜子6-7、橘红4-5、桑椹子4-5、海蓬子2-3、冻绿刺1-2、白胡椒粉1-2、桂圆肉4-5、豆腐3-4、腰果1-2、蛤蜊肉2-3、黄桃粒3-4、豇豆汁24-26、燕麦膨化粉4-5、蛋黄4-5、乳酸菌0.2-0.3、营养保健液4-6；
所述营养添加剂由下列重量份的原料制成：竹头草0.8-1、榕须1.1-1.2、地黄叶1.2-1.4、芡实0.9-1.1、绞股蓝1-1.3、白菜汁18-20、火龙果4-5、蜂蜜1-1.5、薏仁油0.1-0.2；
制备方法为：（1）将竹头草、榕须、地黄叶、芡实、绞股蓝混合置于白菜汁中密封浸泡7-8小时，过滤除渣，收集滤液；
（2）取火龙果果肉，切片，加入蜂蜜拌匀，烘干后粉碎，与滤液、剩余物料混合拌匀，大火煮沸，即得。
2.根据权利要求1所述的蛋黄木耳营养饮料的制备方法，其特征在于包括以下步骤：
将石榴叶、合欢皮、黄瓜子、橘红、桑椹子、海蓬子、冻绿刺加8-9倍的水文火煎煮40-50分钟，过滤除渣，得药液；
将木耳送入蒸锅，大火蒸熟后取出，打成泥，与蛋黄混合拌匀，文火焙干，研成粉末；
将桂圆肉、豆腐、腰果、蛤蜊肉、黄桃粒加豇豆汁打浆，大火煮沸后过滤除渣，所得滤液在30-35℃下接入乳酸菌，发酵2-3小时；
（4）将步骤（1）、（2）、（3）所得物料与剩余物料混合，送入高压匀质机进行均质，即得。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310702175.2A CN103719977A (zh) | 2013-12-19 | 2013-12-19 | 一种蛋黄木耳营养饮料及其制备方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310702175.2A CN103719977A (zh) | 2013-12-19 | 2013-12-19 | 一种蛋黄木耳营养饮料及其制备方法 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103719977A true CN103719977A (zh) | 2014-04-16 |
Family
ID=50444471
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310702175.2A Pending CN103719977A (zh) | 2013-12-19 | 2013-12-19 | 一种蛋黄木耳营养饮料及其制备方法 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103719977A (zh) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104621648A (zh) * | 2015-01-22 | 2015-05-20 | 凤阳瑞诚食品科技有限公司 | 一种黑糖话梅发酵黑木耳乳酸饮料 |
| CN104630004A (zh) * | 2015-01-22 | 2015-05-20 | 凤阳瑞诚食品科技有限公司 | 一种松子米酒味黑木耳发酵乳饮料 |
| CN104957715A (zh) * | 2015-06-05 | 2015-10-07 | 蚌埠市福淋乳业有限公司 | 一种西米花香黑木耳乳酸发酵饮料 |
| CN106578212A (zh) * | 2016-12-10 | 2017-04-26 | 青岛嘉瑞生物技术有限公司 | 一种有助于降血压的海蓬子保健饮料 |
| CN106721803A (zh) * | 2016-03-13 | 2017-05-31 | 青岛嘉瑞生物技术有限公司 | 一种富硒海蓬子保健饮料 |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5144699A (zh) * | 1974-10-09 | 1976-04-16 | Shigenobu Watari | |
| CN1182123A (zh) * | 1996-11-11 | 1998-05-20 | 徐子钧 | 木耳稠酒及其制备方法 |
| CN1682611A (zh) * | 2004-04-16 | 2005-10-19 | 夏中军 | 一种黑木耳饮料及其制备方法 |
| CN1895450A (zh) * | 2006-06-28 | 2007-01-17 | 陈江 | 补血饮料 |
| CN102871183A (zh) * | 2011-07-10 | 2013-01-16 | 南昌大学 | 一种黑木耳饮料及其制备方法 |
-
2013
- 2013-12-19 CN CN201310702175.2A patent/CN103719977A/zh active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5144699A (zh) * | 1974-10-09 | 1976-04-16 | Shigenobu Watari | |
| CN1182123A (zh) * | 1996-11-11 | 1998-05-20 | 徐子钧 | 木耳稠酒及其制备方法 |
| CN1682611A (zh) * | 2004-04-16 | 2005-10-19 | 夏中军 | 一种黑木耳饮料及其制备方法 |
| CN1895450A (zh) * | 2006-06-28 | 2007-01-17 | 陈江 | 补血饮料 |
| CN102871183A (zh) * | 2011-07-10 | 2013-01-16 | 南昌大学 | 一种黑木耳饮料及其制备方法 |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104621648A (zh) * | 2015-01-22 | 2015-05-20 | 凤阳瑞诚食品科技有限公司 | 一种黑糖话梅发酵黑木耳乳酸饮料 |
| CN104630004A (zh) * | 2015-01-22 | 2015-05-20 | 凤阳瑞诚食品科技有限公司 | 一种松子米酒味黑木耳发酵乳饮料 |
| CN104957715A (zh) * | 2015-06-05 | 2015-10-07 | 蚌埠市福淋乳业有限公司 | 一种西米花香黑木耳乳酸发酵饮料 |
| CN106721803A (zh) * | 2016-03-13 | 2017-05-31 | 青岛嘉瑞生物技术有限公司 | 一种富硒海蓬子保健饮料 |
| CN106578212A (zh) * | 2016-12-10 | 2017-04-26 | 青岛嘉瑞生物技术有限公司 | 一种有助于降血压的海蓬子保健饮料 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103932274A (zh) | 一种牛骨风味芝麻酱及其制备方法 | |
| CN103719977A (zh) | 一种蛋黄木耳营养饮料及其制备方法 | |
| CN103689428A (zh) | 一种菌味小麦胚芽粉及其制备方法 | |
| CN103704836A (zh) | 一种茶香木耳饮料及其制备方法 | |
| CN103932117B (zh) | 一种雪梨润肺薯条及其制备方法 | |
| CN103689426A (zh) | 一种米香小麦胚芽脆片及其制备方法 | |
| CN103710238A (zh) | 一种甜辣木耳保健饮料及其制备方法 | |
| CN103932298B (zh) | 一种米香驴肉花生酱及其制备方法 | |
| CN104585348A (zh) | 一种乌梅鸭肉卤豆干及其制备方法 | |
| CN103815253A (zh) | 一种高钙糯米粉及其制备方法 | |
| CN103932291B (zh) | 一种富含维生素c的芝麻酱及其制备方法 | |
| CN105380178A (zh) | 一种咖啡风味果冻及其制备方法 | |
| CN103976332A (zh) | 一种营养调味粉及其制备方法 | |
| CN104431967A (zh) | 一种海参鸡丝黄豆酱及其制备方法 | |
| CN103689427A (zh) | 一种酱油风味小麦胚芽粉及其制备方法 | |
| CN103689448A (zh) | 一种果蔬小麦胚芽粉及其制备方法 | |
| CN104783077A (zh) | 一种肉松酥脆风味蚕豆及其制备方法 | |
| CN104082505A (zh) | 一种高钙冰淇淋及其制备方法 | |
| CN103704446A (zh) | 一种咖啡风味木耳饮料及其制备方法 | |
| CN103976232A (zh) | 一种红薯海鲜粥及其制备方法 | |
| CN103815218A (zh) | 一种猪皮蓝莓酱及其制备方法 | |
| CN103689450A (zh) | 一种酸甜鱼香小麦胚芽粉及其制备方法 | |
| CN104543027A (zh) | 一种巧克力鸭肉卤豆干及其制备方法 | |
| CN104585349A (zh) | 一种牛奶蜂蜜口味的卤豆干及其制备方法 | |
| CN104585341A (zh) | 一种竹荪虾米卤豆干及其制备方法 |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20140416 |