CN104186886A - Blueberry pressed candy containing purple Chinese yam and preparation method of blueberry pressed candy - Google Patents
Blueberry pressed candy containing purple Chinese yam and preparation method of blueberry pressed candy Download PDFInfo
- Publication number
- CN104186886A CN104186886A CN201410373005.9A CN201410373005A CN104186886A CN 104186886 A CN104186886 A CN 104186886A CN 201410373005 A CN201410373005 A CN 201410373005A CN 104186886 A CN104186886 A CN 104186886A
- Authority
- CN
- China
- Prior art keywords
- blueberry
- chinese yam
- purple chinese
- preparation
- freeze
- 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
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses blueberry pressed candy containing purple Chinese yam and a preparation method of the blueberry pressed candy. The blueberry pressed candy comprises the following components: 20-30 percent of wild blueberry freeze-dried powder, 20-35 percent of white granulated sugar, 30-35 percent of glucose, 5-7 percent of purple Chinese yam freeze-dried powder, 3-6 percent of corn starch, 6-8 percent of maltodextrin, 0.2-2.0 percent of carrot powder, 0.8-1.0 percent of magnesium stearate and 0.015-0.10 percent of xanthophyll. The preparation method comprises the following steps: adding the components into a stirring container, uniformly stirring the components, injecting alcohol with the concentration of 30%-50% and with the weight being 5-10 percent of that of the components, preparing a soft material, granulating, boiling, drying, pelletizing and pressing. The wild blueberry pressed candy is rich in procyanidine, flavonoid, beta-carotene and xanthophyll, has good effects of resisting oxidation and protecting the eyesight and has the advantages of convenience in carrying and eating and simplicity in industrialization.
Description
Technical field
The present invention relates to a kind of blueberry sugar-tablet, particularly relate to a kind of blueberry compressed tablet candy that contains purple Chinese yam and preparation method thereof.
Background technology
Wild blueberry (Blueberry), belongs to Ericaceae genus vaccinium plant.It is blue that fruit is, outer drape layer white fruit powder, and pulp exquisiteness, fruity is sour-sweet, and unique flavor is nutritious.Wild blueberry is grown in north latitude 52 and spends, and it is a kind of machaka that is mainly grown in wetland, the high 37～54cm of plant, climing thick 0.4～0.45cm.The wild blueberry main product Di Shi U.S., Canada and China Daxing'an Mountainrange and Xiaoxing'an Mountains.Wild blueberry is rich in OPC, SOD (superoxide dismutase) and vitamin C etc.; can improve ocular blood circulation; provide eye required various essential nutrients, have vision protection, easing eyes dry and astringent, eliminate asthenopic effect, be described as " breakfast of pilot ".Wild blueberry also contains abundant Flavonoid substances simultaneously.Wild blueberry is anti-oxidant and removes the very competent fruit of free radical, there is the good reputation of " king of fruit ", the functions such as it has beauty treatment, prevent that cranial nerve is aging, anticancer, softening blood vessel and enhancing human organism immunity, therefore food and agricultural organization of blueberry united state (FAO) is defined as one of the mankind's five large healthy food.
Chinese yam is the article in the edible source of medicine, and purple Chinese yam also claims " Zi Huaishan ", is improved seeds in Chinese yam.According to the record of Compendium of Materia Medica medicine book, purple Chinese yam has very high medical value.Often edible, not only can increase the resistance of human body, reduce blood pressure, blood sugar, anti-ageing lengthen one's life etc., be also of value to the functions such as spleen, lung, kidney, be good tonic material, be called again " kings of vegetables " by people.File " anthocyanin content analysis in the purple Chinese yam in the different the places of production " (people such as Wang Zhe, " northern gardening ", the 6th volume in 2013, the 3rd phase, 49-51 page) research shows: the anthocyanin content in Zhejiang, Yunnan, the place of production, Hunan is respectively 25.7,21.0,16.7mg/100g.In purple Chinese yam, anthocyanin content is higher, has so often eat purple Chinese yam the skin moisture-keeping of being suitable for, and can also promote the metabolism of cell.
Application number is that 201110390874.9 Chinese invention patent application discloses " blueberry compressed tablet candy preparation method ", its main technical schemes is: example is got anthocyanidin content and is not less than 25% blueberry powder and mixes with the appropriate amount of starch of 50-70% in mass ratio, even in mixer, simultaneously to the ethanol water of compound spray concentration 80% to making softwood, by softwood take out routinely technique through granulation, dry to obtain dry material, dry material is ground into powder and carries out compressing tablet, make active ingredient anthocyanidin content and be not less than 2.5% blueberry compressed tablet candy.Packaging warehouse-in after radiation sterilization.But the method formula is simple, and main component only has blueberry, and technical process is unclear, and product finally will be through radiation sterilization, can exist irradiation residual.
Application number is that the Chinese invention patent application of CN200810201677.6 discloses " blueberry pearl chewing tablet and preparation method thereof ", its main technical schemes is: blueberry pearl chewing tablet, forms (mass percent) by following component: blueberry powder 15%; Pearl powder 5%; Xylitol 22%; Maltodextrin 20%; CMC (sodium carboxymethylcellulose) 13%; Citric acid 3%; Sucrose 15%; Beta-schardinger dextrin-6%; Dolomol 1%.Each component is dropped into stirred vessel and stir, then send TDP-5 type tablet press machine compressing, be dried afterwards, sterilization, finally deliver to vacuum packing machine packaging, obtain goods blueberry pearl chewing tablet.But the blueberry powder that the method is used has passed through enzymolysis and spraying is dry, and effect material has more loss, because OPC and natural complex start to be damaged more than 70 DEG C, 120 DEG C time, can be subject to heavy damage; Aspect prepared by pressed candy, the method is to be dried and sterilization after first moulding again.And there is no coordinated effect between this invention active component.
Summary of the invention
The object of the present invention is to provide a kind of purple Chinese yam and blueberry collaborative anti-oxidant, and the blueberry compressed tablet candy that contains purple Chinese yam retained of nutritional labeling and preparation method thereof.
The present invention, taking wild blueberry, white granulated sugar, glucose, purple mountain freeze-dried powder, cornstarch, maltodextrin and carrot meal as primary raw material, adds dolomol and lutein, makes wild blueberry pressed candy after compressing tablet, has good oxidation resistance.The present invention is drying and moulding again after having granulated.Wild blueberry freeze-dried powder has retained the whole nutriment of wild blueberry; OPC wherein and the edible vision protection that contributes to together with beta carotene in lutein and carrot meal; make the pressed candy that there is oxidation resistance by force and there is eyeshield effect as primary raw material, can solve wild blueberry and be inconvenient to the shortcoming of storing and carrying.
Object of the present invention is achieved through the following technical solutions:
A blueberry compressed tablet candy that contains purple Chinese yam, by percentage to the quality, the raw material of blueberry compressed tablet candy consists of:
The mass percent sum of above-mentioned each composition is 100%.
The preparation method of the described blueberry compressed tablet candy that contains purple Chinese yam, comprises the following steps:
(1) prepare wild blueberry freeze-dried powder
Get fresh blueberries and remove base of fruit and branches and leaves foreign material; Use Ozone Water sterilization; By blueberries vanning or pack in freeze-drying dish Fang Ru ?precooling in 35 DEG C of following freezers; In the time that wild blueberry fresh fruit central temperature reaches 25 DEG C of 20 DEG C～?of ?, fruit is crushed, continue to be chilled in advance temperature and be down to below-30 DEG C, then carry out vacuum freeze drying, 40 DEG C of cold hydrazine temperature degree ?30～?; Adopt temperature programming to heat material; Intensification and rate of temperature fall are 2.0 DEG C/min; Heating schedule is: 0-1h is warming up to 50 DEG C, is cooled to 42 DEG C, insulation 4-5h; Be warming up to 45 DEG C, insulation 3-5h; Be warming up to 50 DEG C, insulation 1-2h; 55 DEG C of insulation 3-5h, control blueberry moisture and stop vacuum freeze drying lower than 6% time, take out material; Cooling rear employing micronizer is pulverized and is obtained wild blueberry freeze-dried powder; Control vacuum is 30-80pa;
(2) prepare purple Chinese yam freeze-dried powder
By purple Chinese yam peeling, clean, stripping and slicing, more than 100 DEG C steam 20-30min, sabot after spreading for cooling, Fang Ru ?precooling in 35 DEG C of following freezers; Then carry out vacuum freeze drying, control cold hydrazine Wen Du ?30～?40 DEG C, temperature of heating plate control is 60～68 DEG C; Control vacuum is 30-80pa; Purple Chinese yam moisture lower than 10% time, stops vacuum freeze drying, takes out material; After cooling through pulverizing to obtain purple Chinese yam freeze-dried powder;
(3) prepare wild blueberry pressed candy
White granulated sugar is beaten to powder to 100 order following for subsequent use, each raw material component is dropped in stirred vessel and mixed thoroughly, spray into the alcohol that weight of material 5-10% and concentration are 30-50%, prepare softwood, granulation, is dried to moisture and is less than 5%, after whole grain, carries out compressing tablet packaging.
Preferably, described ozone Measuring Ozone Concentration in Water is 10-20ppm.
The time of described Ozone Water sterilization is 1-2min.
Described stripping and slicing is for being cut into 0.2-1cm fritter by knife.
Described 100 DEG C is 100-115 DEG C above.
The particle diameter 2 of described granulation is 14-16 order.
The described moisture that is dried to is less than 5% employing boiling-bed drying and carries out.
Described whole grain carries out with 16 mesh sieves.
Production process all completes in 100,000 grades of GMP workshops.The all raw materials of wild blueberry pressed candy meet " pathogenic bacteria limitation in GB29921-2013 national food safety standard food ", and wild blueberry pressed candy meets " GB 9678.1-2003 candy sanitary standard ".
Compared with prior art, the prepared wild blueberry pressed candy of the present invention has following beneficial effect:
(1) the anti-oxidant comprehensive evaluation value of product obviously improves.Wild blueberry freeze-dried powder has kept the nutrition of fresh fruit, and wherein OPC and Flavonoid Content are greater than respectively 11.0% and 1.3%, and retention rate exceedes 95%.Adopt document " CUPRAC-BCS ELIASA method is measured the non-oxidizability of cold tea " (He Qiutong etc., " food industry science and technology ", the 8th phase in 2011,152-156 page) anti-oxidant comprehensive evaluation model analytical method, this method products obtained therefrom is analyzed, and the anti-oxidant comprehensive evaluation value that records wild blueberry freeze-dried powder, wild blueberry spray dried powder, artificial growth blueberry freeze-dried powder, purple Chinese yam freeze-dried powder and purple Chinese yam spray dried powder is respectively 55.6,32.5,23.3,12.1 and 6.2.
(2) wild blueberry pressed candy primary raw material is wild blueberry freeze-dried powder, and dispersiveness and rehydration are good, are used in conjunction with purple Chinese yam freeze-dried powder, and the mouthfeel of pressed candy is good.
(3) after wild blueberry pressed candy compressing tablet without sterilizations such as irradiation, reduce the harm of irradiation to human body.
The prepared wild blueberry pressed candy of the present invention oxidation resistance is strong, not only has the effect of alleviating asthenopia and vision protection, and has the feature of instant edible, convenient storage, transport and processing, is suitable for suitability for industrialized production.
Detailed description of the invention
Embodiment 1
Blueberry compressed tablet candy is made up of by mass percentage following component:
The preparation method of blueberry freeze-dried powder is as follows:
Get fresh wild blueberry 150kg, remove the foreign material such as base of fruit and branches and leaves.With Ozone Water sterilization 1 ?2min, wherein ozone concentration be 10 ?20ppm, process fruit is packed into after elimination Ozone Water in freeze-drying dish Fang Ru ?35 DEG C of precoolings in freezers below.Treat that wild blueberry fresh fruit temperature is down to below-30 DEG C, then carry out vacuum freeze drying, cold hydrazine temperature is lower than-30 DEG C.Adopt temperature programming to heat material.Intensification and rate of temperature fall are 2.0 DEG C/min.Specific procedure: 0-1h, 50 DEG C; 1-6h, 42 DEG C; 6-11h, 45 DEG C; 11-13h, 50 DEG C; 13-18h, keeps 55 DEG C to finish to dry.After 17h, wild blueberry moisture stops vacuum freeze drying lower than 6% time, takes out material.Control vacuum is 30-80pa; Cooling rear employing micronizer is pulverized and is obtained wild blueberry freeze-dried powder.
According to " health food inspection and assessment technique specification " 2003 editions, the mensuration of general flavone content in the mensuration of PCA and NY/T2010 ?2011 cedra fruits and goods in health food, detects and adopts OPC and Flavonoid Content in this method gained wild blueberry freeze-dried powder to be respectively 11.25% and 1.32%.
The preparation method of purple Chinese yam freeze-dried powder is as follows:
0.4cm fritter is removed the peel, cleaned, is cut into by knife to purple Chinese yam, and 100 DEG C are steamed 30min, and-35 DEG C of following freezer precoolings are put in sabot after spreading for cooling.Then carry out vacuum freeze drying, control vacuum is 30-80pa; Cold hydrazine temperature-30 DEG C, temperature of heating plate is 60 DEG C.When purple Chinese yam moisture is 9.5% after 13h, stop vacuum freeze drying, take out material.After cooling through pulverizing to obtain purple Chinese yam freeze-dried powder.
Being prepared as follows of wild blueberry pressed candy:
All preparation process all complete in 100,000 grades of GMP workshops.The all raw materials of wild blueberry pressed candy meet " pathogenic bacteria limitation in GB29921-2013 national food safety standard food ", and wild blueberry pressed candy meets " GB9678.1-2003 candy sanitary standard ".
In 10kg pressed candy, get according to the above ratio various materials ready.
First 2.8kg white granulated sugar is beaten to powder for subsequent use; in the ratio of above-mentioned formula, each component is dropped in stirred vessel and mixed thoroughly; spraying into weight of material 1kg concentration is the alcohol of 40% (V/V); prepare softwood; then in comminutor, granulate with 16 mesh sieves; adopting boiling-bed drying to be dried to moisture is 4.9%, and with carrying out compressing tablet after the whole grain of 16 mesh sieves, the weight of every wild blueberry pressed candy is 0.50g.Then pressed candy being delivered to vacuum packing machine packs.
Adopt the anti-oxidant comprehensive evaluation value evaluation method of above-mentioned document, recording the anti-oxidant comprehensive evaluation value of blueberry compressed tablet candy is 23.4.Under same case, do not add purple Chinese yam freeze-dried powder in formula time, the anti-oxidant comprehensive evaluation value of blueberry compressed tablet candy is 19.8; While not adding carrot meal and lutein, the anti-oxidant comprehensive evaluation value of blueberry compressed tablet candy is 21.8.This explanation wild blueberry freeze-dried powder, purple Chinese yam freeze-dried powder, carrot meal and lutein all have certain collaborative antioxidation.
Adopt identical detection method, recording the anti-oxidant overall merit mean value of blueberry compressed tablet candy on market is 9.3, this and preparation method's nutritional labeling retention rate of the present invention is high has compared with Important Relations.
Embodiment 2
Wild blueberry pressed candy is made up of by mass percentage following component:
The preparation method of wild blueberry freeze-dried powder is with embodiment 1.
The preparation method of purple Chinese yam freeze-dried powder is as follows:
0.5cm fritter is removed the peel, cleaned, is cut into by knife to purple Chinese yam, and 115 DEG C are steamed 20min, and-35 DEG C of following freezer precoolings are put in sabot after spreading for cooling.Then carry out vacuum freeze drying, control vacuum is 30-80pa; Cold hydrazine temperature-35 DEG C, temperature of heating plate is 65 DEG C.When purple Chinese yam moisture is 9.4% after 12h, stop vacuum freeze drying, take out material.After cooling through pulverizing to obtain purple Chinese yam freeze-dried powder.
Being prepared as follows of wild blueberry pressed candy:
In 10kg pressed candy, get according to the above ratio various materials ready.
First 3.5kg white granulated sugar is beaten to powder for subsequent use; in the ratio of above-mentioned formula, each component is dropped in stirred vessel and mixed thoroughly; spray into the alcohol that weight of material 1.0kg concentration is 30%; prepare softwood; then in comminutor, granulate with 16 mesh sieves; adopting boiling-bed drying to be dried to moisture is 4.8%, and with carrying out compressing tablet after the whole grain of 16 mesh sieves, the weight of every wild blueberry pressed candy is 0.85g.Then pressed candy being delivered to vacuum packing machine packs.
Embodiment 3
Wild blueberry pressed candy is made up of by mass percentage following component:
The preparation method of wild blueberry freeze-dried powder is with embodiment 1.
The preparation method of purple Chinese yam freeze-dried powder is as follows:
0.2 fritter is removed the peel, cleaned, is cut into by knife to purple Chinese yam, and 110 DEG C are steamed 25min, and-40 DEG C of following freezer precoolings are put in sabot after spreading for cooling.Then carry out vacuum freeze drying, cold hydrazine temperature-40 DEG C, temperature of heating plate is 68 DEG C.When purple Chinese yam moisture is 9.0% after 12h, stop vacuum freeze drying, take out material.After cooling through pulverizing to obtain purple Chinese yam freeze-dried powder.
Being prepared as follows of wild blueberry pressed candy:
In 10kg pressed candy, get according to the above ratio various materials ready.
First 3.0kg white granulated sugar is beaten to powder for subsequent use; in the ratio of above-mentioned formula, each component is dropped in stirred vessel and mixed thoroughly; spraying into weight of material 0.8kg concentration is the alcohol of 35% (V/V); prepare softwood; then in comminutor, granulate with 16 mesh sieves; adopting boiling-bed drying to be dried to moisture is 4.9%, and with carrying out compressing tablet after the whole grain of 16 mesh sieves, the weight of every wild blueberry pressed candy is 1.0g.Then pressed candy being delivered to vacuum packing machine packs.
Embodiment 4
Wild blueberry pressed candy is made up of by mass percentage following component:
The preparation method of wild blueberry freeze-dried powder is with embodiment 1.
The preparation method of purple Chinese yam freeze-dried powder is as follows:
1cm fritter is removed the peel, cleaned, is cut into by knife to purple Chinese yam, and 118 DEG C are steamed 22min, and-38 DEG C of following freezer precoolings are put in sabot after spreading for cooling.Then carry out vacuum freeze drying, control vacuum is 30-80pa; Cold hydrazine temperature-38 DEG C, temperature of heating plate is 66 DEG C.When purple Chinese yam moisture is 9.2% after 13h, stop vacuum freeze drying, take out material.After cooling through pulverizing to obtain purple Chinese yam freeze-dried powder.
Being prepared as follows of wild blueberry pressed candy:
In 10kg pressed candy, get according to the above ratio various materials ready.
First 2.8kg white granulated sugar is beaten to powder for subsequent use; in the ratio of above-mentioned formula, each component is dropped in stirred vessel and mixed thoroughly; spraying into weight of material 0.8kg concentration is the alcohol of 35% (V/V); prepare softwood; then in comminutor, granulate with 16 mesh sieves; adopting boiling-bed drying to be dried to moisture is 4.7%, and with carrying out compressing tablet after the whole grain of 16 mesh sieves, the weight of every wild blueberry pressed candy is 1.0g.Then pressed candy being delivered to vacuum packing machine packs.
Claims (9)
1. a blueberry compressed tablet candy that contains purple Chinese yam, is characterized in that, by percentage to the quality, the raw material of blueberry compressed tablet candy consists of:
The mass percent sum of above-mentioned each composition is 100%.
2. the preparation method of the blueberry compressed tablet candy that contains purple Chinese yam claimed in claim 1, is characterized in that comprising the following steps:
(1) prepare wild blueberry freeze-dried powder
Get fresh blueberries and remove base of fruit and branches and leaves foreign material; Use Ozone Water sterilization; Blueberries is cased or pack in freeze-drying dish and put into-35 DEG C of following freezer precoolings; In the time that wild blueberry fresh fruit central temperature reaches-20 DEG C～-25 DEG C, fruit is crushed, continue to be chilled in advance temperature and be down to below-30 DEG C, then carry out vacuum freeze drying, cold hydrazine temperature-30～-40 DEG C; Adopt temperature programming to heat material; Intensification and rate of temperature fall are 2.0 DEG C/min; Heating schedule is: 0-1h is warming up to 50 DEG C, is cooled to 42 DEG C, insulation 4-5h; Be warming up to 45 DEG C, insulation 3-5h; Be warming up to 50 DEG C, insulation 1-2h; 55 DEG C of insulation 3-5h, control blueberry moisture and stop vacuum freeze drying lower than 6% time, take out material; Cooling rear employing micronizer is pulverized and is obtained wild blueberry freeze-dried powder; Control vacuum is 30-80pa;
(2) prepare purple Chinese yam freeze-dried powder
By the peeling of purple Chinese yam, clean, stripping and slicing, more than 100 DEG C steam 20-30min, sabot after spreading for cooling, puts into-35 DEG C of following freezer precoolings; Then carry out vacuum freeze drying, control cold hydrazine temperature-30～-40 DEG C, temperature of heating plate control is 60～68 DEG C; Control vacuum is 30-80pa; Purple Chinese yam moisture lower than 10% time, stops vacuum freeze drying, takes out material; After cooling through pulverizing to obtain purple Chinese yam freeze-dried powder;
(3) prepare wild blueberry pressed candy
White granulated sugar is beaten to powder to 100 order following for subsequent use, each raw material component is dropped in stirred vessel and mixed thoroughly, spray into the alcohol that weight of material 5-10% and concentration are 30-50%, prepare softwood, granulation, is dried to moisture and is less than 5%, after whole grain, carries out compressing tablet packaging.
3. the preparation method of the blueberry compressed tablet candy that contains purple Chinese yam according to claim 2, is characterized in that, described ozone Measuring Ozone Concentration in Water is 10-20ppm.
4. the preparation method of the blueberry compressed tablet candy that contains purple Chinese yam according to claim 2, is characterized in that, the time of described Ozone Water sterilization is 1-2min.
5. the preparation method of the blueberry compressed tablet candy that contains purple Chinese yam according to claim 2, is characterized in that, described stripping and slicing is for being cut into 0.2-1cm fritter by knife.
6. the preparation method of the blueberry compressed tablet candy that contains purple Chinese yam according to claim 2, is characterized in that, described 100 DEG C is 100-115 DEG C above.
7. the preparation method of the blueberry compressed tablet candy that contains purple Chinese yam according to claim 1, is characterized in that, the particle diameter 2 of described granulation is 14-16 order.
8. the preparation method of the blueberry compressed tablet candy that contains purple Chinese yam according to claim 2, is characterized in that, described in be dried to moisture and be less than 5% employing boiling-bed drying and carry out.
9. the preparation method of the blueberry compressed tablet candy that contains purple Chinese yam according to claim 2, is characterized in that, described whole grain carries out with 16 mesh sieves.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410373005.9A CN104186886A (en) | 2014-05-30 | 2014-07-31 | Blueberry pressed candy containing purple Chinese yam and preparation method of blueberry pressed candy |
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410239155.0 | 2014-05-30 | ||
| CN201410239155 | 2014-05-30 | ||
| CN201410373005.9A CN104186886A (en) | 2014-05-30 | 2014-07-31 | Blueberry pressed candy containing purple Chinese yam and preparation method of blueberry pressed candy |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104186886A true CN104186886A (en) | 2014-12-10 |
Family
ID=52072404
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410373005.9A Pending CN104186886A (en) | 2014-05-30 | 2014-07-31 | Blueberry pressed candy containing purple Chinese yam and preparation method of blueberry pressed candy |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104186886A (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104938753A (en) * | 2015-06-09 | 2015-09-30 | 广东庭颢药业股份有限公司 | Mulberry-containing tablet candy for improving eyesight |
| CN105995387A (en) * | 2016-05-20 | 2016-10-12 | 徐州工程学院 | Purple sweet potato, purple yam and purple corn chewable tablet and preparation method thereof |
| CN106071018A (en) * | 2016-07-14 | 2016-11-09 | 广州六顺生物科技有限公司 | A kind of pressed candy with antitumor action and preparation method and application |
| CN106376698A (en) * | 2016-02-03 | 2017-02-08 | 广州市炜鑫生物科技有限公司 | Compressed tablet candy rich in phytosterol and preparation method thereof |
| ES2615161A1 (en) * | 2015-12-03 | 2017-06-05 | Malakium S.L. | Composition to make chewing gums (Machine-translation by Google Translate, not legally binding) |
| CN106819328A (en) * | 2017-01-26 | 2017-06-13 | 云南瑞宝生物科技股份有限公司 | A kind of lutein ester pressed candy rich in inulin and preparation method thereof |
| CN107094974A (en) * | 2017-07-06 | 2017-08-29 | 天津杞源堂生物工程有限公司 | A kind of lycium ruthenicum health-care sweets and preparation method thereof |
| CN107259046A (en) * | 2017-06-07 | 2017-10-20 | 陕西必康制药集团控股有限公司 | Haematococcus pluvialis pressed candy with anti-oxidation function and preparation method thereof |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101755983A (en) * | 2010-01-23 | 2010-06-30 | 梁荫健 | Yam body-building sugar |
| EP2417967A1 (en) * | 2010-07-29 | 2012-02-15 | Visiotact Pharma | A transmucosal composition containing anthocyanins for alleviating a visual discomfort |
| CN102488056A (en) * | 2011-12-01 | 2012-06-13 | 沈小玲 | Preparation method of blueberry compressed tablet candy |
| CN102511610A (en) * | 2011-12-07 | 2012-06-27 | 刘聪 | Preparation method of blueberry candy |
| CN102578346A (en) * | 2012-03-09 | 2012-07-18 | 华北制药集团新药研究开发有限责任公司 | Lutein ester soft sweet and preparation method thereof |
| CN102669377A (en) * | 2012-05-26 | 2012-09-19 | 华北制药集团新药研究开发有限责任公司 | Lutein ester soft candy and production method thereof |
| CN103027176A (en) * | 2012-12-31 | 2013-04-10 | 天津北洋百川生物技术有限公司 | Press candy capable of maintaining beauty and keeping young and preparation method thereof |
-
2014
- 2014-07-31 CN CN201410373005.9A patent/CN104186886A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101755983A (en) * | 2010-01-23 | 2010-06-30 | 梁荫健 | Yam body-building sugar |
| EP2417967A1 (en) * | 2010-07-29 | 2012-02-15 | Visiotact Pharma | A transmucosal composition containing anthocyanins for alleviating a visual discomfort |
| CN102488056A (en) * | 2011-12-01 | 2012-06-13 | 沈小玲 | Preparation method of blueberry compressed tablet candy |
| CN102511610A (en) * | 2011-12-07 | 2012-06-27 | 刘聪 | Preparation method of blueberry candy |
| CN102578346A (en) * | 2012-03-09 | 2012-07-18 | 华北制药集团新药研究开发有限责任公司 | Lutein ester soft sweet and preparation method thereof |
| CN102669377A (en) * | 2012-05-26 | 2012-09-19 | 华北制药集团新药研究开发有限责任公司 | Lutein ester soft candy and production method thereof |
| CN103027176A (en) * | 2012-12-31 | 2013-04-10 | 天津北洋百川生物技术有限公司 | Press candy capable of maintaining beauty and keeping young and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 无: "博士路蓝莓叶黄素酯压片糖", 《HTTP://BAIKE.SOGOU.COM/V61552768.HTM》, 26 November 2013 (2013-11-26) * |
| 李婷婷: "紫山药的营养价值及开发前景", 《现代农村科技》, 31 December 2013 (2013-12-31), pages 77 - 78 * |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104938753A (en) * | 2015-06-09 | 2015-09-30 | 广东庭颢药业股份有限公司 | Mulberry-containing tablet candy for improving eyesight |
| ES2615161A1 (en) * | 2015-12-03 | 2017-06-05 | Malakium S.L. | Composition to make chewing gums (Machine-translation by Google Translate, not legally binding) |
| CN106376698A (en) * | 2016-02-03 | 2017-02-08 | 广州市炜鑫生物科技有限公司 | Compressed tablet candy rich in phytosterol and preparation method thereof |
| CN105995387A (en) * | 2016-05-20 | 2016-10-12 | 徐州工程学院 | Purple sweet potato, purple yam and purple corn chewable tablet and preparation method thereof |
| CN106071018A (en) * | 2016-07-14 | 2016-11-09 | 广州六顺生物科技有限公司 | A kind of pressed candy with antitumor action and preparation method and application |
| CN106819328A (en) * | 2017-01-26 | 2017-06-13 | 云南瑞宝生物科技股份有限公司 | A kind of lutein ester pressed candy rich in inulin and preparation method thereof |
| CN107259046A (en) * | 2017-06-07 | 2017-10-20 | 陕西必康制药集团控股有限公司 | Haematococcus pluvialis pressed candy with anti-oxidation function and preparation method thereof |
| CN107094974A (en) * | 2017-07-06 | 2017-08-29 | 天津杞源堂生物工程有限公司 | A kind of lycium ruthenicum health-care sweets and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104186886A (en) | Blueberry pressed candy containing purple Chinese yam and preparation method of blueberry pressed candy | |
| CN104256228A (en) | Peach gum jelly and preparation method thereof | |
| CN102793032A (en) | Health-preserving fungal tea and application thereof | |
| CN102232531A (en) | Preparation method for freeze-dried black potato powder and corresponding formulation thereof | |
| CN105231129A (en) | Artificial kelp rice capable of benefiting qi and reducing blood lipid and preparation method of artificial kelp rice | |
| CN104757471A (en) | Wolfberry and Chinese yam powder and preparation method thereof | |
| Ravani et al. | Processing for value addition of underutilized fruit crops | |
| CN109303301A (en) | A kind of instant jujube tremella lotus seeds cake and preparation method thereof | |
| CN110506879A (en) | A kind of solid beverage and its preparation method for alleviating visual fatigue | |
| CN104187295A (en) | Healthcare rice calming nerves and helping sleep and preparing method thereof | |
| CN104543835A (en) | Abelmoschus esculentus(L.) moench tablet and production method thereof | |
| CN109123639A (en) | A kind of jujube black bean paddy sesame composite superfine health-care powder and its production technology | |
| CN102813209A (en) | Health-care food containing egg yolk lecithin, and preparation method thereof | |
| KR101433026B1 (en) | Manufacturing method of blueberry jelly | |
| KR102120461B1 (en) | Process for preparing cold noodle with Hippophae rhamnoides | |
| KR102120463B1 (en) | Process for preparing kalguksu noodle with Hippophae rhamnoides | |
| CN103005429A (en) | Preparation method of vegetable food additive | |
| KR101587072B1 (en) | Manufacturing method for cooked laver containing aronia berry and cooked laver manufactured thereby | |
| CN103005430A (en) | Vegetable food additive | |
| CN104432392A (en) | Heart-strengthening and aging-resisting blueberry solid particle beverage and preparation method thereof | |
| KR101315903B1 (en) | Slice food using traditional fermentation food and method of the same | |
| CN101940299A (en) | Novel nutritional health jujube-contained product | |
| KR101814882B1 (en) | Mixed tea and a manufacturing method using the leaves of the blueberry stems and leaves, adlay and the leaves of amaranth | |
| CN105053407A (en) | Preparation method of pitaya peel sweet tea | |
| CN105685876B (en) | Agaric and moringa oleifera micro powder tablet and preparation method thereof |
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: 20141210 |