CN104187970B - A kind of preparation method of silver bar health beverages - Google Patents
A kind of preparation method of silver bar health beverages Download PDFInfo
- Publication number
- CN104187970B CN104187970B CN201410429122.2A CN201410429122A CN104187970B CN 104187970 B CN104187970 B CN 104187970B CN 201410429122 A CN201410429122 A CN 201410429122A CN 104187970 B CN104187970 B CN 104187970B
- Authority
- CN
- China
- Prior art keywords
- silver bar
- enzymolysis
- gained
- health beverages
- silver
- 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.)
- Expired - Fee Related
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- BQCADISMDOOEFD-UHFFFAOYSA-N Silver Chemical compound [Ag] BQCADISMDOOEFD-UHFFFAOYSA-N 0.000 title claims abstract description 84
- 229910052709 silver Inorganic materials 0.000 title claims abstract description 84
- 239000004332 silver Substances 0.000 title claims abstract description 84
- 235000013361 beverage Nutrition 0.000 title claims abstract description 16
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 239000007788 liquid Substances 0.000 claims abstract description 26
- 108010059892 Cellulase Proteins 0.000 claims abstract description 14
- 108091005804 Peptidases Proteins 0.000 claims abstract description 14
- 239000004365 Protease Substances 0.000 claims abstract description 14
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims abstract description 14
- 229940106157 cellulase Drugs 0.000 claims abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
- 239000000047 product Substances 0.000 claims abstract description 9
- 238000002156 mixing Methods 0.000 claims abstract description 8
- 230000001954 sterilising effect Effects 0.000 claims abstract description 8
- 238000000034 method Methods 0.000 claims abstract description 7
- 238000000108 ultra-filtration Methods 0.000 claims abstract description 7
- 235000012907 honey Nutrition 0.000 claims abstract description 6
- 239000006228 supernatant Substances 0.000 claims abstract description 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 15
- 239000000843 powder Substances 0.000 claims description 12
- 238000007872 degassing Methods 0.000 claims description 10
- 239000000203 mixture Substances 0.000 claims description 10
- 235000013399 edible fruits Nutrition 0.000 claims description 6
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Natural products OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 5
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 5
- CIWBSHSKHKDKBQ-DUZGATOHSA-N D-isoascorbic acid Chemical compound OC[C@@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-DUZGATOHSA-N 0.000 claims description 5
- 102000004190 Enzymes Human genes 0.000 claims description 5
- 108090000790 Enzymes Proteins 0.000 claims description 5
- 229940088598 enzyme Drugs 0.000 claims description 5
- 235000010350 erythorbic acid Nutrition 0.000 claims description 5
- 229940026239 isoascorbic acid Drugs 0.000 claims description 5
- 238000007789 sealing Methods 0.000 claims description 5
- UQZIYBXSHAGNOE-USOSMYMVSA-N Stachyose Natural products O(C[C@H]1[C@@H](O)[C@H](O)[C@H](O)[C@@H](O[C@@]2(CO)[C@H](O)[C@@H](O)[C@@H](CO)O2)O1)[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@H](CO[C@@H]2[C@@H](O)[C@@H](O)[C@@H](O)[C@H](CO)O2)O1 UQZIYBXSHAGNOE-USOSMYMVSA-N 0.000 abstract description 4
- UQZIYBXSHAGNOE-XNSRJBNMSA-N stachyose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO[C@@H]2[C@@H]([C@@H](O)[C@@H](O)[C@@H](CO[C@@H]3[C@@H]([C@@H](O)[C@@H](O)[C@@H](CO)O3)O)O2)O)O1 UQZIYBXSHAGNOE-XNSRJBNMSA-N 0.000 abstract description 4
- 150000001413 amino acids Chemical class 0.000 abstract description 3
- FYGDTMLNYKFZSV-ZWSAEMDYSA-N cellotriose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](OC(O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-ZWSAEMDYSA-N 0.000 abstract description 2
- 239000003795 chemical substances by application Substances 0.000 abstract description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 abstract description 2
- 239000000463 material Substances 0.000 abstract description 2
- 239000011707 mineral Substances 0.000 abstract description 2
- 206010010774 Constipation Diseases 0.000 abstract 1
- 238000005119 centrifugation Methods 0.000 abstract 1
- 230000002035 prolonged effect Effects 0.000 abstract 1
- 238000004659 sterilization and disinfection Methods 0.000 abstract 1
- 238000003756 stirring Methods 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 3
- 235000021110 pickles Nutrition 0.000 description 3
- 238000011161 development Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 150000004676 glycans Chemical class 0.000 description 2
- 229920001282 polysaccharide Polymers 0.000 description 2
- 239000005017 polysaccharide Substances 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 241000207923 Lamiaceae Species 0.000 description 1
- 238000012356 Product development Methods 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 210000000056 organ Anatomy 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000020995 raw meat Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 239000002023 wood 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/76—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by removal of gases
-
- 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
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The present invention relates to agricultural product intensive processing field, a kind of preparation method of silver bar health beverages specifically, be specially: get silver bar and clean, segment, after protecting look dry, dry silver bar section is pulverized and sieved, after adding water by a certain percentage, mixing, add protease and cellulase carries out ultrasonic lixiviate, collected by centrifugation supernatant, namely silver bar enzymolysis liquid is obtained after ultrafiltration, then adding mass ratio is wherein the honey of 5-7%, through stirring and evenly mixing, vacuum outgas, fillingly after ultra high temperature short time sterilization namely obtain flaxen silver bar health beverages, containing stachyose in the beverage that the method is obtained, cellooligosaccharide, amino acid and several mineral materials, do not add any anticorrisive agent, the child and the elderly that are applicable to prolonged constipation drink.
Description
Technical field
The present invention relates to agricultural product intensive processing field, specifically a kind of preparation method of silver bar health beverages.
Background technology
Silver bar (StachysfloridanaSchuttl.exBenth), has another name called silver bar dish, argentate strip, silver-colored seedling, money market dish and kobold etc., belongs to Labiatae wood and belongs to herbaceos perennial, is the local unique vegetable variety in Yanshi using subterranean stem as edible organs.Subterranean stem white, meat is tender and crisp, slightly fiber, and taste is sweet, nutritious, can stir-fry and eat, salt marsh, saucing or make pickles, preserved fruit etc., is not only the treasure of feast, also can be used as homely pickles, have the greasy effect of removing raw meat that disappears, excellent flavor, particularly treasure in pickles.Record according to Yanshi county annals, since the Tang Dynasty, silver bar is just as successive dynasties imperial palace tribute.Modern study shows, silver bar is rich in polysaccharide, polyphenol, VC, protein and organic acid, has antitumor, reducing blood lipid, softening blood vessel and the sanguimotor effect of improvement.And, take silver bar as the stachyose that raw material extracts, have important medical and medical value, also open the new way of silver bar comprehensive utilization.But, the silver bar product of current exploitation is except silver bar can and prebiotics-stachyose, and other products are less, exploitation silver bar novel healthy food, medicine kind, strengthen the comprehensive development and utilization of silver bar, have important realistic meaning to promotion agro based economic development, technological innovation.
Summary of the invention
For the limitation of above-mentioned current silver bar product development, the invention provides a kind of there is the peculiar functional mass of silver bar and dissolubility better, there is the preparation method of silver bar health beverages of health care, special taste.
For solving the problems of the technologies described above, the technical solution used in the present invention is:
A preparation method for silver bar health beverages, comprises the following steps:
Step one: be cut into 3-5cm section after being cleaned by silver bar;
Step 2: step one gained silver bar section is put into the colour protecting liquid prepared, protects look 15-30min, the composition quality mark ratio of described colour protecting liquid is: citric acid 0.2-0.4%, ISOASCORBIC ACID 0.3-0.5%, anhydrous calcium chloride 0.1-0.3%, and all the other are water;
Step 3: step 2 is protected the silver bar section after look and be dried to moisture lower than 10% under 50 DEG C of conditions;
Step 4: step 3 gained silver bar section pulverized, crosses 100 mesh sieves;
Step 5: add water in the ratio of liquid ratio 5:1-15:1 in step 4 gained silver bar powder, mix, under 50 DEG C of conditions, add protease and cellulase wherein again, ultrasonic process 30min, enzymolysis 1-2h in 50 DEG C of water-baths afterwards, the centrifugal 10min of 4000r/min again after 100 DEG C of enzyme 10min that go out, gets supernatant and namely obtains silver bar enzymolysis stoste;
Step 6: the milipore filter ultrafiltration by step 5 gained silver bar enzymolysis stoste molecular weight being 3kDa, collects the ultrafiltrate that molecular weight is less than 3kDa, obtains silver bar enzymolysis liquid;
Step 7: the honey adding its quality 5-7% in step 6 gained silver bar enzymolysis liquid, after mixing, Fruit storage, then carries out sterilizing, then tinning while hot, and sealing, is then cooled to less than 40 DEG C, gets product;
In described step 5, every gram of silver bar powder adopts 100-180U protease, 100-200U cellulase;
Degassing conditions in described step 7 is: 13 ~ 15kPa, degassing time 20 ~ 25min, temperature 50 C; Described sterilising conditions is 125 DEG C and keeps 10S.
Beneficial effect of the present invention:
The preparation method of silver bar health beverages provided by the invention, dry silver bar section is pulverized and sieved, add water after mixing, add protease and cellulase carries out ultrasonic lixiviate, centrifugal, not only containing its important component stachyose in gained drink, and the present invention adopts protease the macro-molecular protein in silver bar can be hydrolyzed into amino acid, macromolecular polysaccharide can be hydrolyzed into micromolecular compound sugar by cellulase, then has nutritional labeling through the silver bar health beverages that ultrafiltration obtains and easily absorb, not easily form the advantage such as precipitation; And adopt protease consumption to be 100-180U/g silver bar dry powder, and when the consumption of cellulase is 100-200U/g silver bar dry powder, best results;
The preparation method of silver bar health beverages provided by the invention, do not add any anticorrisive agent, gained drink belongs to environmental protection food, containing stachyose, cellooligosaccharide, amino acid and several mineral materials in the drink that the method is obtained, there is the effect relaxed bowel, be very suitable for the elderly and child drinks.
Detailed description of the invention
Below in conjunction with detailed description of the invention, the present invention is further elaborated.
Embodiment 1
A preparation method for silver bar health beverages, comprises the following steps:
Step one: be cut into 3-5cm section after being cleaned by silver bar;
Step 2: step one gained silver bar section is put into the colour protecting liquid prepared, protects look 15min, the composition quality mark ratio of described colour protecting liquid is: citric acid 0.2%, ISOASCORBIC ACID 0.4%, anhydrous calcium chloride 0.2%, and all the other are water;
Step 3: step 2 is protected the silver bar section after look and be dried to moisture lower than 10% under 50 DEG C of conditions;
Step 4: step 3 gained silver bar section pulverized, crosses 100 mesh sieves;
Step 5: add water in the ratio of liquid ratio 5:1 in step 4 gained silver bar powder, mix, under 50 DEG C of conditions, add protease and cellulase wherein again, addition is that every gram of silver bar powder adopts 100U protease, 100U cellulase, ultrasonic process 30min, afterwards enzymolysis 1h in 50 DEG C of water-baths, the centrifugal 10min of 4000r/min again after 100 DEG C of enzyme 10min that go out, gets supernatant and namely obtains silver bar enzymolysis stoste;
Step 6: the milipore filter ultrafiltration by step 5 gained silver bar enzymolysis stoste molecular weight being 3kDa, collects the ultrafiltrate that molecular weight is less than 3kDa, obtains silver bar enzymolysis liquid;
Step 7: the honey adding its quality 5% in step 6 gained silver bar enzymolysis liquid, after mixing, Fruit storage, degassing conditions is: 13kPa, degassing time 20min, temperature 50 C, then at 125 DEG C, keep 10s to carry out sterilizing, then tinning while hot, sealing, then be cooled to less than 40 DEG C, get product.
Embodiment 2
A preparation method for silver bar health beverages, comprises the following steps:
Step one: be cut into 3-5cm section after being cleaned by silver bar;
Step 2: step one gained silver bar section is put into the colour protecting liquid prepared, protects look 20min, the composition quality mark ratio of described colour protecting liquid is: citric acid 0.3%, ISOASCORBIC ACID 0.3%, anhydrous calcium chloride 0.1%, and all the other are water;
Step 3: step 2 is protected the silver bar section after look and be dried to moisture lower than 10% under 50 DEG C of conditions;
Step 4: step 3 gained silver bar section pulverized, crosses 100 mesh sieves;
Step 5: add water in the ratio of liquid ratio 10:1 in step 4 gained silver bar powder, mix, under 50 DEG C of conditions, add protease and cellulase wherein again, addition is that every gram of silver bar powder adopts 140U protease, 150U cellulase, ultrasonic process 30min, afterwards enzymolysis 1.5h in 50 DEG C of water-baths, the centrifugal 10min of 4000r/min again after 100 DEG C of enzyme 10min that go out, gets supernatant and namely obtains silver bar enzymolysis stoste;
Step 6: the milipore filter ultrafiltration by step 5 gained silver bar enzymolysis stoste molecular weight being 3kDa, collects the ultrafiltrate that molecular weight is less than 3kDa, obtains silver bar enzymolysis liquid;
Step 7: the honey adding its quality 6% in step 6 gained silver bar enzymolysis liquid, after mixing, Fruit storage, degassing conditions is: 14kPa, degassing time 22min, temperature 50 C, then at 125 DEG C, keep 10s to carry out sterilizing, then tinning while hot, sealing, then be cooled to less than 40 DEG C, get product.
Embodiment 3
A preparation method for silver bar health beverages, comprises the following steps:
Step one: be cut into 3-5cm section after being cleaned by silver bar;
Step 2: step one gained silver bar section is put into the colour protecting liquid prepared, protects look 15min, the composition quality mark ratio of described colour protecting liquid is: citric acid 0.4%, ISOASCORBIC ACID 0.5%, anhydrous calcium chloride 0.3%, and all the other are water;
Step 3: step 2 is protected the silver bar section after look and be dried to moisture lower than 10% under 50 DEG C of conditions;
Step 4: step 3 gained silver bar section pulverized, crosses 100 mesh sieves;
Step 5: add water in the ratio of liquid ratio 15:1 in step 4 gained silver bar powder, mix, under 50 DEG C of conditions, add protease and cellulase wherein again, addition is that every gram of silver bar powder adopts 180U protease, 200U cellulase, ultrasonic process 30min, afterwards enzymolysis 2h in 50 DEG C of water-baths, the centrifugal 10min of 4000r/min again after 100 DEG C of enzyme 10min that go out, gets supernatant and namely obtains silver bar enzymolysis stoste;
Step 6: the milipore filter ultrafiltration by step 5 gained silver bar enzymolysis stoste molecular weight being 3kDa, collects the ultrafiltrate that molecular weight is less than 3kDa, obtains silver bar enzymolysis liquid;
Step 7: the honey adding its quality 7% in step 6 gained silver bar enzymolysis liquid, after mixing, Fruit storage, degassing conditions is: 15kPa, degassing time 25min, temperature 50 C, then at 125 DEG C, keep 10s to carry out sterilizing, then tinning while hot, sealing, then be cooled to less than 40 DEG C, get product.
Claims (2)
1. a preparation method for silver bar health beverages, is characterized in that, comprises the following steps:
Step one: be cut into 3-5cm section after being cleaned by silver bar;
Step 2: step one gained silver bar section is put into the colour protecting liquid prepared, protects look 15-30min, the composition quality mark ratio of described colour protecting liquid is: citric acid 0.2-0.4%, ISOASCORBIC ACID 0.3-0.5%, anhydrous calcium chloride 0.1-0.3%, and all the other are water;
Step 3: step 2 is protected the silver bar section after look and be dried to moisture lower than 10% under 50 DEG C of conditions;
Step 4: step 3 gained silver bar section pulverized, crosses 100 mesh sieves;
Step 5: add water in the ratio of liquid ratio 5:1-15:1 in step 4 gained silver bar powder, mix, under 50 DEG C of conditions, add protease and cellulase wherein again, every gram of silver bar powder adopts 100-180U protease, 100-200U cellulase, ultrasonic process 30min, afterwards enzymolysis 1-2h in 50 DEG C of water-baths, the centrifugal 10min of 4000r/min again after 100 DEG C of enzyme 10min that go out, gets supernatant and namely obtains silver bar enzymolysis stoste;
Step 6: the milipore filter ultrafiltration by step 5 gained silver bar enzymolysis stoste molecular weight being 3kDa, collects the ultrafiltrate that molecular weight is less than 3kDa, obtains silver bar enzymolysis liquid;
Step 7: the honey adding its quality 5-7% in step 6 gained silver bar enzymolysis liquid, after mixing, Fruit storage, then carries out sterilizing, then tinning while hot, and sealing, is then cooled to less than 40 DEG C, gets product.
2. the preparation method of silver bar health beverages as claimed in claim 1, is characterized in that: the degassing conditions in described step 7 is: 13 ~ 15kPa, degassing time 20 ~ 25min, temperature 50 C; Described sterilising conditions is 125 DEG C and keeps 10s.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410429122.2A CN104187970B (en) | 2014-08-28 | 2014-08-28 | A kind of preparation method of silver bar health beverages |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410429122.2A CN104187970B (en) | 2014-08-28 | 2014-08-28 | A kind of preparation method of silver bar health beverages |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN104187970A CN104187970A (en) | 2014-12-10 |
| CN104187970B true CN104187970B (en) | 2016-02-24 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201410429122.2A Expired - Fee Related CN104187970B (en) | 2014-08-28 | 2014-08-28 | A kind of preparation method of silver bar health beverages |
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| Country | Link |
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| CN (1) | CN104187970B (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106496287B (en) * | 2016-09-19 | 2019-03-12 | 佛山科学技术学院 | A method of extracting high purity stachyose from silver bar |
| CN114869930B (en) * | 2022-03-29 | 2023-07-14 | 赵站周 | Silver bar powder for traditional Chinese medicine composition and preparation process and application thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1899092A (en) * | 2006-07-27 | 2007-01-24 | 河南科技大学 | Method for preparing health fruit jelly containing stachys floridana schuttl et benth particles |
| CN102138686A (en) * | 2010-11-29 | 2011-08-03 | 天津市诺奥科技发展有限公司 | Preparation method of concentrated juice of yacon adopting bio-enzyme technology |
| CN103519273A (en) * | 2013-10-08 | 2014-01-22 | 国投中鲁果汁股份有限公司 | Preparation method of clear concentrated yacon juice |
| CN103734816A (en) * | 2013-10-10 | 2014-04-23 | 华南农业大学 | Preparation method of fingered citron fruit juice beverage |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20000030545A (en) * | 2000-03-02 | 2000-06-05 | 김형극 | Red ginseng extract manufacturing method |
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2014
- 2014-08-28 CN CN201410429122.2A patent/CN104187970B/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1899092A (en) * | 2006-07-27 | 2007-01-24 | 河南科技大学 | Method for preparing health fruit jelly containing stachys floridana schuttl et benth particles |
| CN102138686A (en) * | 2010-11-29 | 2011-08-03 | 天津市诺奥科技发展有限公司 | Preparation method of concentrated juice of yacon adopting bio-enzyme technology |
| CN103519273A (en) * | 2013-10-08 | 2014-01-22 | 国投中鲁果汁股份有限公司 | Preparation method of clear concentrated yacon juice |
| CN103734816A (en) * | 2013-10-10 | 2014-04-23 | 华南农业大学 | Preparation method of fingered citron fruit juice beverage |
Non-Patent Citations (1)
| Title |
|---|
| 银条的开发利用;钟先锋 等;《中国食物与营养》;20061231(第8期);第20-22页 * |
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| CN104187970A (en) | 2014-12-10 |
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