CN104106822A - Antrodia camphorata beverage and preparation technology thereof - Google Patents
Antrodia camphorata beverage and preparation technology thereof Download PDFInfo
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- CN104106822A CN104106822A CN201310134955.1A CN201310134955A CN104106822A CN 104106822 A CN104106822 A CN 104106822A CN 201310134955 A CN201310134955 A CN 201310134955A CN 104106822 A CN104106822 A CN 104106822A
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- antrodia camphorata
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- 241001486992 Taiwanofungus camphoratus Species 0.000 title claims abstract description 88
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- 235000013361 beverage Nutrition 0.000 title abstract 5
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 45
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 claims abstract description 15
- 238000002791 soaking Methods 0.000 claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 8
- 239000012141 concentrate Substances 0.000 claims description 21
- 239000007788 liquid Substances 0.000 claims description 21
- PYMYPHUHKUWMLA-WDCZJNDASA-N arabinose Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)C=O PYMYPHUHKUWMLA-WDCZJNDASA-N 0.000 claims description 12
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 claims description 12
- CEYULKASIQJZGP-UHFFFAOYSA-L disodium;2-(carboxymethyl)-2-hydroxybutanedioate Chemical compound [Na+].[Na+].[O-]C(=O)CC(O)(C(=O)O)CC([O-])=O CEYULKASIQJZGP-UHFFFAOYSA-L 0.000 claims description 12
- 239000006228 supernatant Substances 0.000 claims description 9
- 239000000463 material Substances 0.000 claims description 7
- 238000009413 insulation Methods 0.000 claims description 6
- 239000002994 raw material Substances 0.000 claims description 3
- 238000000034 method Methods 0.000 abstract description 3
- 230000008569 process Effects 0.000 abstract description 3
- OQUFOZNPBIIJTN-UHFFFAOYSA-N 2-hydroxypropane-1,2,3-tricarboxylic acid;sodium Chemical compound [Na].OC(=O)CC(O)(C(O)=O)CC(O)=O OQUFOZNPBIIJTN-UHFFFAOYSA-N 0.000 abstract 3
- SRBFZHDQGSBBOR-HWQSCIPKSA-N L-arabinopyranose Chemical compound O[C@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-HWQSCIPKSA-N 0.000 abstract 2
- 239000000686 essence Substances 0.000 abstract 2
- 238000010438 heat treatment Methods 0.000 abstract 2
- 125000003599 L-arabinosyl group Chemical group C1([C@H](O)[C@@H](O)[C@@H](O)CO1)* 0.000 abstract 1
- 238000001914 filtration Methods 0.000 abstract 1
- 238000002156 mixing Methods 0.000 abstract 1
- 241000723347 Cinnamomum Species 0.000 description 14
- 241000207961 Sesamum Species 0.000 description 6
- 235000003434 Sesamum indicum Nutrition 0.000 description 6
- 230000000694 effects Effects 0.000 description 6
- 241000723346 Cinnamomum camphora Species 0.000 description 5
- 210000004185 liver Anatomy 0.000 description 5
- 241000233866 Fungi Species 0.000 description 4
- 230000001093 anti-cancer Effects 0.000 description 4
- 230000036541 health Effects 0.000 description 3
- -1 triterpene compound Chemical class 0.000 description 3
- 241000222336 Ganoderma Species 0.000 description 2
- 239000004480 active ingredient Substances 0.000 description 2
- OIRDTQYFTABQOQ-KQYNXXCUSA-N adenosine Chemical compound C1=NC=2C(N)=NC=NC=2N1[C@@H]1O[C@H](CO)[C@@H](O)[C@H]1O OIRDTQYFTABQOQ-KQYNXXCUSA-N 0.000 description 2
- 230000036737 immune function Effects 0.000 description 2
- 210000005036 nerve Anatomy 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 101710186708 Agglutinin Proteins 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 239000002126 C01EB10 - Adenosine Substances 0.000 description 1
- 235000007466 Corylus avellana Nutrition 0.000 description 1
- 240000003211 Corylus maxima Species 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 206010049119 Emotional distress Diseases 0.000 description 1
- 208000004930 Fatty Liver Diseases 0.000 description 1
- 206010016654 Fibrosis Diseases 0.000 description 1
- 206010016952 Food poisoning Diseases 0.000 description 1
- 208000019331 Foodborne disease Diseases 0.000 description 1
- 206010019708 Hepatic steatosis Diseases 0.000 description 1
- 101710146024 Horcolin Proteins 0.000 description 1
- 101710189395 Lectin Proteins 0.000 description 1
- 101710179758 Mannose-specific lectin Proteins 0.000 description 1
- 101710150763 Mannose-specific lectin 1 Proteins 0.000 description 1
- 101710150745 Mannose-specific lectin 2 Proteins 0.000 description 1
- 208000001907 Mushroom Poisoning Diseases 0.000 description 1
- KTHDTJVBEPMMGL-VKHMYHEASA-N N-acetyl-L-alanine Chemical compound OC(=O)[C@H](C)NC(C)=O KTHDTJVBEPMMGL-VKHMYHEASA-N 0.000 description 1
- 206010039897 Sedation Diseases 0.000 description 1
- 206010047700 Vomiting Diseases 0.000 description 1
- 229960005305 adenosine Drugs 0.000 description 1
- 239000000910 agglutinin Substances 0.000 description 1
- 230000001476 alcoholic effect Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 230000000840 anti-viral effect Effects 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 230000004087 circulation Effects 0.000 description 1
- 230000007882 cirrhosis Effects 0.000 description 1
- 208000019425 cirrhosis of liver Diseases 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 230000009429 distress Effects 0.000 description 1
- 208000010706 fatty liver disease Diseases 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 201000007270 liver cancer Diseases 0.000 description 1
- 208000014018 liver neoplasm Diseases 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 102000039446 nucleic acids Human genes 0.000 description 1
- 108020004707 nucleic acids Proteins 0.000 description 1
- 150000007523 nucleic acids Chemical class 0.000 description 1
- 230000003071 parasitic effect Effects 0.000 description 1
- 230000001717 pathogenic effect Effects 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 239000010979 ruby Substances 0.000 description 1
- 229910001750 ruby Inorganic materials 0.000 description 1
- 229920006395 saturated elastomer Polymers 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
- 231100000240 steatosis hepatitis Toxicity 0.000 description 1
- 229950001390 sudismase Drugs 0.000 description 1
- 231100000419 toxicity Toxicity 0.000 description 1
- 230000001988 toxicity Effects 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 238000011144 upstream manufacturing Methods 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
- 235000013343 vitamin Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 230000008673 vomiting Effects 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
- 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
Abstract
The invention provides an antrodia camphorata beverage and a preparation technology thereof. The antrodia camphorata beverage includes an antrodia camphorate extract, L-arabinose, citric acid, sodium citric acid and essences. A baume degree of the antrodia camphorate extract is 8-10. A volume ratio of each component is L-arabinose : citric acid : sodium citric acid = 15:0.05:0.00.5:0.00.1. The preparation technology includes following steps: adding water to fruiting bodies of antrodia camphorata, heating the fruiting bodies of antrodia camphorata to 60-80 DEG C, performing a soaking process for 3-5 hours and separating a supernate; adding water again and performing the heating process to 60-80 DEG C, performing a soaking process for 3-5 hours and separating a supernate; mixing the two supernates, filtering the supernates through a 100-mesh screen to obtain the antrodia camphorate extract; and then adding the L-arabinose, the citric acid, the sodium citric acid and the essences to obtain the antrodia camphorata beverage. The preparation method is easy to operate and is low in requirement on equipment. The antrodia camphorata beverage is comfortable in mouthfeel and can be drunk directly.
Description
[technical field]
The present invention relates to a kind of Antrodia camphorata drink and preparation technology thereof.
[background technology]
Camphor tree sesame is the distinctive fungi in Taiwan, only grows on the distinctive Cinnamomum kanahirai hay tree in Taiwan.Wild Cinnamomum kanahirai hay glossy ganoderma Cinnamomum kanahirai hay is the distinctive child care class of the island of Taiwan seeds, in the Cinnamomum kanahirai hay protection zone, snow mountain hole of upstream, large Anxi, gives birth to more than 100 strain Cinnamomum kanahirai hay forests.Camphor tree sesame is the upper unique weeping fungus found of Cinnamomum kanahirai hay tree, but the parasitic pathogenic of camphor tree sesame is not strong, and therefore Cinnamomum kanahirai hay tree is seldom dead, the centuries of can growing.The unique host of relying and making a living of wild Cinnamomum kanahirai hay glossy ganoderma----Taiwan Cinnamomum kanahirai hay tree; take a broad view the whole world; only grow in the mountain area of 450 to 2000 meters of Taiwan height above sea level; Cinnamomum kanahirai hay glossy ganoderma only grow in Cinnamomum kanahirai hay tree rotten within the middle vacancy of wall; or the withered volt wet surface of Cinnamomum kanahirai hay shade undercurrent of falling; quantity is very rare, and the speed of growth is very slow, therefore extremely precious.
Antrodia camphorata grows in the moist surface of the rotten hollow inside of Cinnamomum kanahirai hay trunk or lodging trunk.Wild camphor tree sesame is long in aged Cinnamomum kanahirai hay tree, and changeableization of sporophore shape has tabular, bell shape, horse-hof shape or tower-like; Nascent cerise, gradually long white, the light red brown, filbert or khaki of becoming.Antrodia camphorata gas fragranced is arduous, flat.Have the promoting the circulation of qi of dispeling the wind, change become silted up invigorate blood circulation, the knot that disappears in temperature, removing toxicity for detumescence, sedation-analgesia, antibacterial, antiviral, antitumor, the effect that promotes immunity of organisms; There is especially unique function for treatment gastrointestinal distress, diarrhea and vomiting, food poisoning, mushroom poisoning, diabetes, alcoholic liver, fatty liver, cirrhosis, liver cancer etc.Antrodia camphorata is to have many physiologically active ingredients, as polysaccharide body, triterpene compound, Sudismase, adenosine, protein (containing immune protein), vitamin, trace element, nucleic acid, agglutinin, amino acid, solid liquor-saturated tired, cellulose, blood pressure stabilization material etc.In the active ingredient of Antrodia camphorata with triterpene compound for the most special, up to more than 200 kinds, be that other mushroom bacterium cannot be compared, more than 200 kind of triterpene compound make Antrodia camphorata have anticancer, the effect such as protect the liver.Because camphor tree sesame is regarded as uniqueness in Taiwan, the medicinal fungi of preciousness, therefore has high research and commercial value, is also the most expensive wild fungi in current Taiwan, is called as " refreshing sesame " in Hongkong and Macro, and Taiwan is among the people to be referred to as " ruby in forest ".
[summary of the invention]
One of the technical problem to be solved in the present invention, is to provide a kind of Antrodia camphorata drink, the effect such as that this Antrodia camphorata drink has is anticancer, protect the liver, health, and mouthfeel is good, can directly drink, convenience very.
The present invention realizes one of above-mentioned technical problem like this:
A kind of Antrodia camphorata drink, described Antrodia camphorata drink comprises Antrodia camphorata extract, Arabinose, citric acid, natrium citricum and essence, the Baume degrees of described Antrodia camphorata extract is 8 ° of B é-10 ° B é, and the volume ratio of each component is Antrodia camphorata extract: Arabinose: citric acid: natrium citricum=15:0.05:0.00.5:0.00.1.
Further, described Antrodia camphorata drink also comprises red date concentrate, and the Baume degrees of described red date concentrate is 13 ° of B é～15 ° B é, and the volume ratio of described Antrodia camphorata extract and red date concentrate is 15:0.2.
Further, described Antrodia camphorata drink also comprises lucidum extracting liquid, and the Baume degrees of described lucidum extracting liquid is 13 ° of B é～15 ° B é, and the volume ratio of described Antrodia camphorata extract and lucidum extracting liquid is 15:0.5.
Two of the technical problem to be solved in the present invention, is to provide a kind of preparation technology of Antrodia camphorata drink, and this technical process is simple to operation, low for equipment requirements, and the Antrodia camphorata drink mouthfeel of preparation is good, can directly drink convenience very.
The present invention realizes two of above-mentioned technical problem like this:
A preparation technology for Antrodia camphorata drink, described preparation technology comprises the following steps:
Step 10, taking Antrodia camphorata fructification or mycelium as raw material, add the water of 10 times of material qualities, be heated to 60～80 DEG C, after heat-insulation soaking 3-5 hour, get supernatant, remain as the dregs of a decoction;
Step 20, toward the water that adds 5 times of material qualities in the dregs of a decoction, be heated to 60～80 DEG C, after heat-insulation soaking 3-5 hour, get supernatant;
Step 30, merging secondary supernatant, cross 100 eye mesh screens, is Antrodia camphorata extract;
Step 40, in Antrodia camphorata extract, add Arabinose, citric acid, natrium citricum and essence, and the volume ratio of each component is Antrodia camphorata extract: Arabinose: citric acid: natrium citricum=15:0.05:0.00.5:0.00.1, is Antrodia camphorata drink.
Further, also added red date concentrate in described step 40, the Baume degrees of described red date concentrate is 13 ° of B é～15 ° B é, and the volume ratio of described Antrodia camphorata extract and red date concentrate is 15:0.2.
Further, also added lucidum extracting liquid in described step 40, the Baume degrees of described lucidum extracting liquid is 13 ° of B é～15 ° B é, and the volume ratio of described Antrodia camphorata extract and lucidum extracting liquid is 15:0.5.
Tool of the present invention has the following advantages:
In Antrodia camphorata drink of the present invention, add red date concentrate, exert an influence to the Antrodia camphorata that reduces cool property to stomach, make Antrodia camphorata drink be applicable to crowd wider; Add lucidum extracting liquid, make Antrodia camphorata drink calm the nerves and immunologic function better; The effects such as that Antrodia camphorata drink of the present invention has is anticancer, protect the liver, health, and mouthfeel is good, can directly drink, convenience very, and its preparation process is simple to operation, low for equipment requirements.
[detailed description of the invention]
The present invention relates to a kind of Antrodia camphorata drink, described Antrodia camphorata drink comprises Antrodia camphorata extract, Arabinose, citric acid, natrium citricum and essence, the Baume degrees of described Antrodia camphorata extract is 8 ° of B é-10 ° B é, and the volume ratio of each component is Antrodia camphorata extract: Arabinose: citric acid: natrium citricum=15:0.05:0.00.5:0.00.1.
Preferably, described Antrodia camphorata drink also comprises red date concentrate, and the Baume degrees of described red date concentrate is 13 ° of B é～15 ° B é, and the volume ratio of described Antrodia camphorata extract and red date concentrate is 15:0.2.
Preferably, described Antrodia camphorata drink also comprises lucidum extracting liquid, and the Baume degrees of described lucidum extracting liquid is 13 ° of B é～15 ° B é, and the volume ratio of described Antrodia camphorata extract and lucidum extracting liquid is 15:0.5.
The invention still further relates to a kind of preparation technology of Antrodia camphorata drink, described preparation technology comprises the following steps:
Step 10, taking Antrodia camphorata fructification or mycelium as raw material, add the water of 10 times of material qualities, be heated to 60～80 DEG C, after heat-insulation soaking 3-5 hour, get supernatant, remain as the dregs of a decoction;
Step 20, toward the water that adds 5 times of material qualities in the dregs of a decoction, be heated to 60～80 DEG C, after heat-insulation soaking 3-5 hour, get supernatant;
Step 30, merging secondary supernatant, cross 100 eye mesh screens, is Antrodia camphorata extract;
Step 40, in Antrodia camphorata extract, add Arabinose, citric acid, natrium citricum and essence, and the volume ratio of each component is Antrodia camphorata extract: Arabinose: citric acid: natrium citricum=15:0.05:0.00.5:0.00.1, is Antrodia camphorata drink.
Preferably, also added red date concentrate in described step 40, the Baume degrees of described red date concentrate is 13 ° of B é～15 ° B é, and the volume ratio of described Antrodia camphorata extract and red date concentrate is 15:0.2.
Preferably, also added lucidum extracting liquid in described step 40, the Baume degrees of described lucidum extracting liquid is 13 ° of B é～15 ° B é, and the volume ratio of described Antrodia camphorata extract and lucidum extracting liquid is 15:0.5.
Described red date concentrate and lucidum extracting liquid can add respectively or add simultaneously in Antrodia camphorata extract, can improve mouthfeel and effect of Antrodia camphorata drink.
In Antrodia camphorata drink of the present invention, add red date concentrate, exert an influence to the Antrodia camphorata that reduces cool property to stomach, make Antrodia camphorata drink be applicable to crowd wider; Add lucidum extracting liquid, make Antrodia camphorata drink calm the nerves and immunologic function better; The effects such as that Antrodia camphorata drink of the present invention has is anticancer, protect the liver, health, and mouthfeel is good, can directly drink, convenience very, and its preparation process is simple to operation, low for equipment requirements.
Although more than described the specific embodiment of the present invention; but being familiar with those skilled in the art is to be understood that; our described specific embodiment is illustrative; instead of for the restriction to scope of the present invention; those of ordinary skill in the art are in equivalent modification and the variation done according to spirit of the present invention, all should be encompassed in the scope that claim of the present invention protects.
Claims (6)
1. an Antrodia camphorata drink, it is characterized in that: described Antrodia camphorata drink comprises Antrodia camphorata extract, Arabinose, citric acid, natrium citricum and essence, the Baume degrees of described Antrodia camphorata extract is 8 ° of B é-10 ° B é, and the volume ratio of each component is Antrodia camphorata extract: Arabinose: citric acid: natrium citricum=15:0.05:0.00.5:0.00.1.
2. a kind of Antrodia camphorata drink according to claim 1, it is characterized in that: described Antrodia camphorata drink also comprises red date concentrate, the Baume degrees of described red date concentrate is 13 ° of B é～15 ° B é, and the volume ratio of described Antrodia camphorata extract and red date concentrate is 15:0.2.
3. a kind of Antrodia camphorata drink according to claim 1, it is characterized in that: described Antrodia camphorata drink also comprises lucidum extracting liquid, the Baume degrees of described lucidum extracting liquid is 13 ° of B é～15 ° B é, and the volume ratio of described Antrodia camphorata extract and lucidum extracting liquid is 15:0.5.
4. a preparation technology for Antrodia camphorata drink, is characterized in that: described preparation technology comprises the following steps:
Step 10, taking Antrodia camphorata fructification or mycelium as raw material, add the water of 10 times of material qualities, be heated to 60～80 DEG C, after heat-insulation soaking 3-5 hour, get supernatant, remain as the dregs of a decoction;
Step 20, toward the water that adds 5 times of material qualities in the dregs of a decoction, be heated to 60～80 DEG C, after heat-insulation soaking 3-5 hour, get supernatant;
Step 30, merging secondary supernatant, cross 100 eye mesh screens, is Antrodia camphorata extract;
Step 40, in Antrodia camphorata extract, add Arabinose, citric acid, natrium citricum and essence, and the volume ratio of each component is Antrodia camphorata extract: Arabinose: citric acid: natrium citricum=15:0.05:0.00.5:0.00.1, obtains Antrodia camphorata drink.
5. the preparation technology of a kind of Antrodia camphorata drink according to claim 4, it is characterized in that: in described step 40, also added red date concentrate, the Baume degrees of described red date concentrate is 13 ° of B é～15 ° B é, and the volume ratio of described Antrodia camphorata extract and red date concentrate is 15:0.2.
6. the preparation technology of a kind of Antrodia camphorata drink according to claim 4, it is characterized in that: in described step 40, also added lucidum extracting liquid, the Baume degrees of described lucidum extracting liquid is 13 ° of B é～15 ° B é, and the volume ratio of described Antrodia camphorata extract and lucidum extracting liquid is 15:0.5.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310134955.1A CN104106822A (en) | 2013-04-18 | 2013-04-18 | Antrodia camphorata beverage and preparation technology thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310134955.1A CN104106822A (en) | 2013-04-18 | 2013-04-18 | Antrodia camphorata beverage and preparation technology thereof |
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| CN104106822A true CN104106822A (en) | 2014-10-22 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201310134955.1A Pending CN104106822A (en) | 2013-04-18 | 2013-04-18 | Antrodia camphorata beverage and preparation technology thereof |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104522794A (en) * | 2014-12-04 | 2015-04-22 | 深圳市仁泰生物科技有限公司 | Antrodia camphorata detoxifying beverage and preparation method thereof |
| CN104905342A (en) * | 2015-05-13 | 2015-09-16 | 柳州市耕青科技有限公司 | Antrodia camphorate nutrient containing liver tonifying drink |
| CN105029388A (en) * | 2015-08-24 | 2015-11-11 | 张建新 | Making method of antrodia-chestnut sheep soup |
| CN107509905A (en) * | 2017-09-10 | 2017-12-26 | 江西省中楚生物科技有限公司 | A kind of brown rice flavor beverage that can quickly supplement physical efficiency |
| CN108157065A (en) * | 2018-01-05 | 2018-06-15 | 江苏农林职业技术学院 | A kind of mycelial cultural method of Antrodia camphorata and its application |
-
2013
- 2013-04-18 CN CN201310134955.1A patent/CN104106822A/en active Pending
Non-Patent Citations (1)
| Title |
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| 王瑞霞 等: "灵芝红枣复合饮料的研制", 《北方园艺》 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104522794A (en) * | 2014-12-04 | 2015-04-22 | 深圳市仁泰生物科技有限公司 | Antrodia camphorata detoxifying beverage and preparation method thereof |
| CN104905342A (en) * | 2015-05-13 | 2015-09-16 | 柳州市耕青科技有限公司 | Antrodia camphorate nutrient containing liver tonifying drink |
| CN105029388A (en) * | 2015-08-24 | 2015-11-11 | 张建新 | Making method of antrodia-chestnut sheep soup |
| CN107509905A (en) * | 2017-09-10 | 2017-12-26 | 江西省中楚生物科技有限公司 | A kind of brown rice flavor beverage that can quickly supplement physical efficiency |
| CN108157065A (en) * | 2018-01-05 | 2018-06-15 | 江苏农林职业技术学院 | A kind of mycelial cultural method of Antrodia camphorata and its application |
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Application publication date: 20141022 |