CN104207267A - Bachu mushroom polysaccharide compound fruit and vegetable juice and preparation method thereof - Google Patents
Bachu mushroom polysaccharide compound fruit and vegetable juice and preparation method thereof Download PDFInfo
- Publication number
- CN104207267A CN104207267A CN201410433539.6A CN201410433539A CN104207267A CN 104207267 A CN104207267 A CN 104207267A CN 201410433539 A CN201410433539 A CN 201410433539A CN 104207267 A CN104207267 A CN 104207267A
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- Prior art keywords
- juice
- peach
- fruit
- bachu
- mushroom
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- 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
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- 150000001875 compounds Chemical class 0.000 title claims abstract description 17
- 235000012055 fruits and vegetables Nutrition 0.000 title claims abstract description 14
- 238000002360 preparation method Methods 0.000 title claims description 17
- 150000004676 glycans Polymers 0.000 title abstract description 6
- 229920001282 polysaccharide Polymers 0.000 title abstract description 6
- 239000005017 polysaccharide Substances 0.000 title abstract description 6
- 150000004804 polysaccharides Polymers 0.000 title abstract description 6
- 235000006040 Prunus persica var persica Nutrition 0.000 claims abstract description 27
- 244000144730 Amygdalus persica Species 0.000 claims abstract description 23
- 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 21
- 235000013944 peach juice Nutrition 0.000 claims abstract description 15
- 239000000463 material Substances 0.000 claims abstract description 13
- 239000000796 flavoring agent Substances 0.000 claims abstract description 10
- 235000019634 flavors Nutrition 0.000 claims abstract description 10
- CZMRCDWAGMRECN-UGDNZRGBSA-N D-sucrose 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)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 4
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims abstract description 4
- 239000001768 carboxy methyl cellulose Substances 0.000 claims abstract description 4
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims abstract description 4
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 18
- 235000013399 edible fruits Nutrition 0.000 claims description 16
- 238000004140 cleaning Methods 0.000 claims description 12
- 239000000706 filtrate Substances 0.000 claims description 12
- 239000002131 composite material Substances 0.000 claims description 11
- 230000001954 sterilising Effects 0.000 claims description 11
- 238000004659 sterilization and disinfection Methods 0.000 claims description 11
- 235000015203 fruit juice Nutrition 0.000 claims description 9
- 238000001816 cooling Methods 0.000 claims description 8
- 238000011049 filling Methods 0.000 claims description 8
- 229920001491 Lentinan Polymers 0.000 claims description 5
- 229940115286 lentinan Drugs 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 229940106157 CELLULASE Drugs 0.000 claims description 3
- 108010059892 Cellulase Proteins 0.000 claims description 3
- 210000002615 Epidermis Anatomy 0.000 claims description 3
- 241000238631 Hexapoda Species 0.000 claims description 3
- 206010020112 Hirsutism Diseases 0.000 claims description 3
- 241000143392 Oar Species 0.000 claims description 3
- 238000010009 beating Methods 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 238000005352 clarification Methods 0.000 claims description 3
- 201000010099 disease Diseases 0.000 claims description 3
- 239000004744 fabric Substances 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 238000006062 fragmentation reaction Methods 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 238000005360 mashing Methods 0.000 claims description 3
- 235000013372 meat Nutrition 0.000 claims description 3
- 101700000038 mpas Proteins 0.000 claims description 3
- 239000000575 pesticide Substances 0.000 claims description 3
- 239000012266 salt solution Substances 0.000 claims description 3
- 239000011265 semifinished product Substances 0.000 claims description 3
- 229910001220 stainless steel Inorganic materials 0.000 claims description 3
- 239000010935 stainless steel Substances 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 210000001519 tissues Anatomy 0.000 claims description 3
- 238000009849 vacuum degassing Methods 0.000 claims description 3
- 230000014860 sensory perception of taste Effects 0.000 abstract description 5
- 239000002253 acid Substances 0.000 abstract description 4
- 239000003205 fragrance Substances 0.000 abstract description 4
- 238000003475 lamination Methods 0.000 abstract description 3
- 239000007787 solid Substances 0.000 abstract description 3
- 235000019640 taste Nutrition 0.000 abstract description 3
- 239000002932 luster Substances 0.000 abstract 1
- 239000002244 precipitate Substances 0.000 abstract 1
- 230000001953 sensory Effects 0.000 abstract 1
- 235000019614 sour taste Nutrition 0.000 abstract 1
- 235000019605 sweet taste sensations Nutrition 0.000 abstract 1
- 240000005809 Prunus persica Species 0.000 description 4
- 235000009508 confectionery Nutrition 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 235000013361 beverage Nutrition 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 230000000050 nutritive Effects 0.000 description 2
- 235000019629 palatability Nutrition 0.000 description 2
- 238000001556 precipitation Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 208000007502 Anemia Diseases 0.000 description 1
- 210000004369 Blood Anatomy 0.000 description 1
- 210000001124 Body Fluids Anatomy 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 230000003712 anti-aging Effects 0.000 description 1
- 230000002429 anti-coagulation Effects 0.000 description 1
- 239000003146 anticoagulant agent Substances 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 230000002218 hypoglycaemic Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 230000001737 promoting Effects 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 150000003700 vitamin C 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
- A23L2/04—Extraction of 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
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- 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
Abstract
The invention discloses Bachu mushroom polysaccharide compound fruit and vegetable juice. The Bachu mushroom polysaccharide compound fruit and vegetable juice is prepared from Bachu mushroom juice, peach juice and auxiliary materials. The Bachu mushroom polysaccharide compound fruit and vegetable juice is characterized in that the mass ratio of the Bachu mushroom juice to the peach juice is 20 percent to 30 percent; and the auxiliary materials comprise the following components in percentage by mass based on the total mass of the compound fruit and vegetable juice: 9 percent of white granulated sugar, 0.1 percent of citric acid and 0.2 percent of sodium carboxymethylcellulose. The sensory indexes are that the Bachu mushroom polysaccharide compound fruit and vegetable juice is peach-yellow, free from browning, and uniform and consistent in color and luster; the compound fruit and vegetable juice has a slight mushroom flavor and attractive peach fragrance, is coordinated in taste, is palatable in sour and sweet taste, and is free from undesirable flavor; and textures are uniform and consistent, the phenomenon of lamination is avoided, and precipitate is not formed. The physicochemical indexes are that the content of soluble solids is 9 percent, and the content of total acid is greater than or equal to 0.2 percent.
Description
Technical field
The present invention relates to composite natural fruit and vegetable juice field, be specifically related to Bachu lentinan compound fruit and vegetable juice and preparation method.
Background technology
Bachu mushroom is the wild mushroom that a kind of nutritive value and medical value have concurrently, containing abundant granulose.Large quantity research show polysaccharide have improve immunity of organisms, prevent body from lacking of proper care, remove vivotoxin, specific function such as protection normal cell etc., there is the effects such as anti-ageing, hypoglycemic, anticoagulant.But Bachu mushroom is made separately mushroom juice beverage, and local flavor is not good enough, does not conform to popular taste.Peach is the fruit that a kind of nutritive value is very high, containing protein, fat, sugar, calcium, phosphorus, iron and the multiple nutritional components such as Cobastab, vitamin C.Often eat peach and can also prevent and treat anaemia, Constipation.The traditional Chinese medical science is thought, the sweet acid of peach taste, and slightly warm in nature has the effects such as benefiting qi and nourishing blood, nourishing Yin and promoting production of body fluid, cough-relieving desinsection.Peach is not only nutritious, and sweet tasty and refreshing, and delicate fragrance is pleasant.Peach juice and Bachu mushroom juice are carried out compound allotment by a certain percentage, the composite beverage made not only comprehensive nutrition, there is multi-function health-care effect, and excellent in color, meet the consumption view of modern consumer considering demand.
Summary of the invention
The object of the present invention is to provide a kind of Bachu mushroom, compound fruit and vegetable juice that peach is made, and the preparation method of this Juice, to overcome the deficiencies in the prior art.
Present invention employs such technical scheme:
The present invention chooses Bachu mushroom, peach, makes Juice respectively, and add auxiliary material, its preparation method is: 1) mixing preparation; 2) homogeneous is degassed; 3) filling, sterilization, cooling.
Be specially: described Bachu lentinan compound fruit and vegetable juice, be made up, it is characterized in that of Bachu mushroom juice, peach juice and auxiliary material, the mass ratio of Bachu mushroom juice and peach juice is 20%: 30%.
Described auxiliary material and mass ratio be respectively: white granulated sugar is 9% of gross mass; Citric acid is 0.1% of gross mass; Sodium carboxymethylcellulose is 0.2% of gross mass.
The preparation method of Bachu mushroom juice is:
Select when producing wild Bachu mushroom per year, requirement handle is short, meat is thick, complete, 2-3 hour is soaked after selected cleaning, then precook in boiling water 5 minutes, smashed to pieces with tissue mashing machine, add the water that quality is mushroom 10 times, add the cellulase of 0.5% more respectively, the pectase of 1%, in 45 DEG C-50 DEG C, 5-6 hour is acted under pH5.0-5.5, boil by filtered through gauze, obtain filtrate, filter residue adds 8 times of water again in 100 DEG C of extracting at constant temperature 30 minutes, filtrate is obtained by filtered through gauze, add the water again lixiviate identical with first time again, obtain filtrate, finally whole filtrate is merged, clarification, for subsequent use.
The preparation method of peach juice is:
1) choosing fruit: select ripe good peach, removes disease insect bite evil fruit, crude fruit and painted bad fruit;
2) clean: first fully clean epidermis dirt with clear water, then put into 1% salt solution rinsing removing remains of pesticide, due to peach hairiness, the most handy brush is scrubbed;
3) stoning: the peach stainless steel fruit knife cleaned half-and-half is cut, cuts out peach-pit, and reject the pulp of hindering speck point and affecting local flavor;
4) soak: the peach after stoning drop into immediately 0.1% L-AA and citric acid mixed liquor in soak, prevent variable color;
5) softening, making beating filtered juice: pulp is after fragmentation, and rapidly through the water heating 2-5 minute of 90-95 DEG C, the pulp after softening is placed in beater and pulls an oar, and employing aperture is screen cloth filtering pericarp, the pomace of 0.5 millimeter, namely obtains peach Normal juice.
The method of described composite fruit juice is following step:
1) proportionally take Bachu mushroom juice, peach juice and auxiliary material, mixing preparation, stir;
2) step 1) compound that obtains, be 21 MPas with operating pressure, utilize high pressure homogenizer to enter homogeneous; Composite fruit juice after homogeneous is degassed through vacuum degassing machine;
3) filling, sterilization, cooling: degassed for homogeneous rear juice is preheating to 70-80 DEG C, filling while hot, the semi-finished product after sealed cans are sent into sterilizer and carries out sterilization, sterilization temperature 100 DEG C, 15 minutes time, classification is lowered the temperature, cooling.
Organoleptic indicator of the present invention:
Peach is yellow, and without brown stain, uniform color is consistent; Have slight mushroom flavor and tempting peach fragrance, sense of taste is coordinated, and sour and sweet palatability, without any bad flavor; Structural state uniformity, without lamination, without precipitation.
Physical and chemical index:
Soluble solid 9%, total acid >=0.2%.
Detailed description of the invention
Specific embodiment: the present invention chooses Bachu mushroom, peach, makes Juice respectively, add auxiliary material, its preparation method is: 1) mixing preparation; 2) homogeneous is degassed; 3) filling, sterilization, cooling.
Be specially: described Bachu lentinan compound fruit and vegetable juice, be made up, it is characterized in that of Bachu mushroom juice, peach juice and auxiliary material, the mass ratio of Bachu mushroom juice and peach juice is 20%: 30%.
Described auxiliary material and mass ratio be respectively: white granulated sugar is 9% of gross mass; Citric acid is 0.1% of gross mass; Sodium carboxymethylcellulose is 0.2% of gross mass.
The preparation method of Bachu mushroom juice is:
Select when producing wild Bachu mushroom per year, requirement handle is short, meat is thick, complete, 2-3 hour is soaked after selected cleaning, then precook in boiling water 5 minutes, smashed to pieces with tissue mashing machine, add the water that quality is mushroom 10 times, add the cellulase of 0.5% more respectively, the pectase of 1%, in 45 DEG C-50 DEG C, 5-6 hour is acted under pH5.0-5.5, boil by filtered through gauze, obtain filtrate, filter residue adds 8 times of water again in 100 DEG C of extracting at constant temperature 30 minutes, filtrate is obtained by filtered through gauze, add the water again lixiviate identical with first time again, obtain filtrate, finally whole filtrate is merged, clarification, for subsequent use.
The preparation method of peach juice is:
1) choosing fruit: select ripe good peach, removes disease insect bite evil fruit, crude fruit and painted bad fruit;
2) clean: first fully clean epidermis dirt with clear water, then put into 1% salt solution rinsing removing remains of pesticide, due to peach hairiness, the most handy brush is scrubbed;
3) stoning: the peach stainless steel fruit knife cleaned half-and-half is cut, cuts out peach-pit, and reject the pulp of hindering speck point and affecting local flavor;
4) soak: the peach after stoning drop into immediately 0.1% L-AA and citric acid mixed liquor in soak, prevent variable color;
5) softening, making beating filtered juice: pulp is after fragmentation, and rapidly through the water heating 2-5 minute of 90-95 DEG C, the pulp after softening is placed in beater and pulls an oar, and employing aperture is screen cloth filtering pericarp, the pomace of 0.5 millimeter, namely obtains peach Normal juice.
The method of described composite fruit juice is following step:
1) proportionally take Bachu mushroom juice, peach juice and auxiliary material, mixing preparation, stir;
2) step 1) compound that obtains, be 21 MPas with operating pressure, utilize high pressure homogenizer to enter homogeneous; Composite fruit juice after homogeneous is degassed through vacuum degassing machine;
3) filling, sterilization, cooling: degassed for homogeneous rear juice is preheating to 70-80 DEG C, filling while hot, the semi-finished product after sealed cans are sent into sterilizer and carries out sterilization, sterilization temperature 100 DEG C, 15 minutes time, classification is lowered the temperature, cooling.
Organoleptic indicator of the present invention:
Peach is yellow, and without brown stain, uniform color is consistent; Have slight mushroom flavor and tempting peach fragrance, sense of taste is coordinated, and sour and sweet palatability, without any bad flavor; Structural state uniformity, without lamination, without precipitation.
Physical and chemical index:
Soluble solid 9%, total acid >=0.2%.
Claims (4)
1. a Bachu lentinan compound fruit and vegetable juice, is made up of Bachu mushroom juice, peach juice and auxiliary material, it is characterized in that, the mass ratio of Bachu mushroom juice and peach juice is 20%: 30%; Described auxiliary material and mass ratio be respectively: white granulated sugar is 9% of gross mass; Citric acid is 0.1% of gross mass; Sodium carboxymethylcellulose is 0.2% of gross mass.
2. according to composite fruit juice according to claim 1, it is characterized in that: the preparation method of Bachu mushroom juice is:
Select when producing wild Bachu mushroom per year, requirement handle is short, meat is thick, complete, 2-3 hour is soaked after selected cleaning, then precook in boiling water 5 minutes, smashed to pieces with tissue mashing machine, add the water that quality is mushroom 10 times, add the cellulase of 0.5% more respectively, the pectase of 1%, in 45 DEG C-50 DEG C, 5-6 hour is acted under pH5.0-5.5, boil by filtered through gauze, obtain filtrate, filter residue adds 8 times of water again in 100 DEG C of extracting at constant temperature 30 minutes, filtrate is obtained by filtered through gauze, add the water again lixiviate identical with first time again, obtain filtrate, finally whole filtrate is merged, clarification, for subsequent use.
3. according to composite fruit juice according to claim 1, it is characterized in that: the preparation method of peach juice is:
1) choosing fruit: select ripe good peach, removes disease insect bite evil fruit, crude fruit and painted bad fruit;
2) clean: first fully clean epidermis dirt with clear water, then put into 1% salt solution rinsing removing remains of pesticide, due to peach hairiness, the most handy brush is scrubbed;
3) stoning: the peach stainless steel fruit knife cleaned half-and-half is cut, cuts out peach-pit, and reject the pulp of hindering speck point and affecting local flavor;
4) soak: the peach after stoning drop into immediately 0.1% L-AA and citric acid mixed liquor in soak, prevent variable color;
5) softening, making beating filtered juice: pulp is after fragmentation, and rapidly through the water heating 2-5 minute of 90-95 DEG C, the pulp after softening is placed in beater and pulls an oar, and employing aperture is screen cloth filtering pericarp, the pomace of 0.5 millimeter, namely obtains peach Normal juice.
4. according to composite fruit juice according to claim 1, it is characterized in that: the method for described composite fruit juice is following step:
1) proportionally take Bachu mushroom juice, peach juice and auxiliary material, mixing preparation, stir;
2) step 1) compound that obtains, be 21 MPas with operating pressure, utilize high pressure homogenizer to enter homogeneous; Composite fruit juice after homogeneous is degassed through vacuum degassing machine;
3) filling, sterilization, cooling: degassed for homogeneous rear juice is preheating to 70-80 DEG C, filling while hot, the semi-finished product after sealed cans are sent into sterilizer and carries out sterilization, sterilization temperature 100 DEG C, 15 minutes time, classification is lowered the temperature, cooling.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410433539.6A CN104207267A (en) | 2014-08-25 | 2014-08-25 | Bachu mushroom polysaccharide compound fruit and vegetable juice and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410433539.6A CN104207267A (en) | 2014-08-25 | 2014-08-25 | Bachu mushroom polysaccharide compound fruit and vegetable juice and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104207267A true CN104207267A (en) | 2014-12-17 |
Family
ID=52089478
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410433539.6A Pending CN104207267A (en) | 2014-08-25 | 2014-08-25 | Bachu mushroom polysaccharide compound fruit and vegetable juice and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104207267A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105105103A (en) * | 2015-09-17 | 2015-12-02 | 新疆大学 | Helvella leucopus pers fruiting body crude polysaccharides and method for producing highly processed products thereof |
| CN105394496A (en) * | 2015-12-07 | 2016-03-16 | 天津北洋百川生物技术有限公司 | Soybean polypeptide apple beverage and preparation method thereof |
| CN111264728A (en) * | 2020-03-04 | 2020-06-12 | 广州市桉谷生物科技有限公司 | White mushroom concentrated solution with high vitamin D content and preparation method thereof |
-
2014
- 2014-08-25 CN CN201410433539.6A patent/CN104207267A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105105103A (en) * | 2015-09-17 | 2015-12-02 | 新疆大学 | Helvella leucopus pers fruiting body crude polysaccharides and method for producing highly processed products thereof |
| CN105394496A (en) * | 2015-12-07 | 2016-03-16 | 天津北洋百川生物技术有限公司 | Soybean polypeptide apple beverage and preparation method thereof |
| CN111264728A (en) * | 2020-03-04 | 2020-06-12 | 广州市桉谷生物科技有限公司 | White mushroom concentrated solution with high vitamin D content and preparation method thereof |
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| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20141217 |
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| WD01 | Invention patent application deemed withdrawn after publication |