CN104543848A - Nutritious haw cake and preparation method thereof - Google Patents
Nutritious haw cake and preparation method thereof Download PDFInfo
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- CN104543848A CN104543848A CN201510065872.0A CN201510065872A CN104543848A CN 104543848 A CN104543848 A CN 104543848A CN 201510065872 A CN201510065872 A CN 201510065872A CN 104543848 A CN104543848 A CN 104543848A
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- hawthorn
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- prebiotic
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- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 235000008935 nutritious Nutrition 0.000 title abstract description 7
- 235000007516 Chrysanthemum Nutrition 0.000 claims abstract description 14
- 244000241838 Lycium barbarum Species 0.000 claims abstract description 13
- 235000015459 Lycium barbarum Nutrition 0.000 claims abstract description 13
- 235000012907 honey Nutrition 0.000 claims abstract description 13
- 239000000843 powder Substances 0.000 claims abstract description 13
- 244000068988 Glycine max Species 0.000 claims abstract description 12
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 12
- 235000021255 galacto-oligosaccharides Nutrition 0.000 claims abstract description 12
- 150000003271 galactooligosaccharides Chemical class 0.000 claims abstract description 12
- 229920001542 oligosaccharide Polymers 0.000 claims abstract description 12
- 150000002482 oligosaccharides Chemical class 0.000 claims abstract description 12
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 241001092040 Crataegus Species 0.000 claims description 36
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims description 36
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims description 36
- 235000009685 Crataegus X maligna Nutrition 0.000 claims description 36
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims description 36
- 235000009486 Crataegus bullatus Nutrition 0.000 claims description 36
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims description 36
- 235000009682 Crataegus limnophila Nutrition 0.000 claims description 36
- 235000004423 Crataegus monogyna Nutrition 0.000 claims description 36
- 235000002313 Crataegus paludosa Nutrition 0.000 claims description 36
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims description 36
- 235000013406 prebiotics Nutrition 0.000 claims description 22
- 241000723353 Chrysanthemum Species 0.000 claims description 13
- 244000197580 Poria cocos Species 0.000 claims description 12
- 235000008599 Poria cocos Nutrition 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- 238000004140 cleaning Methods 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 235000008440 Crataegus cuneata Nutrition 0.000 claims description 4
- 244000160089 Crataegus cuneata Species 0.000 claims description 4
- 235000014283 Crataegus pinnatifida var major Nutrition 0.000 claims description 4
- 244000126002 Ziziphus vulgaris Species 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 238000000265 homogenisation Methods 0.000 claims description 3
- 238000000034 method Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 235000019789 appetite Nutrition 0.000 abstract description 5
- 230000036528 appetite Effects 0.000 abstract description 5
- 235000013305 food Nutrition 0.000 abstract description 5
- 230000001737 promoting effect Effects 0.000 abstract description 5
- 239000008280 blood Substances 0.000 abstract description 4
- 210000004369 blood Anatomy 0.000 abstract description 4
- 230000036541 health Effects 0.000 abstract description 4
- 206010003119 arrhythmia Diseases 0.000 abstract description 3
- 230000006793 arrhythmia Effects 0.000 abstract description 3
- 230000001603 reducing effect Effects 0.000 abstract description 3
- 210000000952 spleen Anatomy 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 244000189548 Chrysanthemum x morifolium Species 0.000 abstract 1
- 235000015468 Lycium chinense Nutrition 0.000 abstract 1
- 206010028980 Neoplasm Diseases 0.000 abstract 1
- 241001619461 Poria <basidiomycete fungus> Species 0.000 abstract 1
- FTSSQIKWUOOEGC-RULYVFMPSA-N fructooligosaccharide Chemical compound OC[C@H]1O[C@@](CO)(OC[C@@]2(OC[C@@]3(OC[C@@]4(OC[C@@]5(OC[C@@]6(OC[C@@]7(OC[C@@]8(OC[C@@]9(OC[C@@]%10(OC[C@@]%11(O[C@H]%12O[C@H](CO)[C@@H](O)[C@H](O)[C@H]%12O)O[C@H](CO)[C@@H](O)[C@@H]%11O)O[C@H](CO)[C@@H](O)[C@@H]%10O)O[C@H](CO)[C@@H](O)[C@@H]9O)O[C@H](CO)[C@@H](O)[C@@H]8O)O[C@H](CO)[C@@H](O)[C@@H]7O)O[C@H](CO)[C@@H](O)[C@@H]6O)O[C@H](CO)[C@@H](O)[C@@H]5O)O[C@H](CO)[C@@H](O)[C@@H]4O)O[C@H](CO)[C@@H](O)[C@@H]3O)O[C@H](CO)[C@@H](O)[C@@H]2O)[C@@H](O)[C@@H]1O FTSSQIKWUOOEGC-RULYVFMPSA-N 0.000 abstract 1
- 229940107187 fructooligosaccharide Drugs 0.000 abstract 1
- 210000001035 gastrointestinal tract Anatomy 0.000 abstract 1
- 230000007413 intestinal health Effects 0.000 abstract 1
- DLRVVLDZNNYCBX-RTPHMHGBSA-N isomaltose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)C(O)O1 DLRVVLDZNNYCBX-RTPHMHGBSA-N 0.000 abstract 1
- 244000005700 microbiome Species 0.000 abstract 1
- 239000006041 probiotic Substances 0.000 abstract 1
- 235000018291 probiotics Nutrition 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 5
- 230000000968 intestinal effect Effects 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 150000002632 lipids Chemical class 0.000 description 2
- 235000019614 sour taste Nutrition 0.000 description 2
- 230000004936 stimulating effect Effects 0.000 description 2
- 235000019605 sweet taste sensations Nutrition 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 241000186000 Bifidobacterium Species 0.000 description 1
- -1 Chromocor compound Chemical class 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 208000001953 Hypotension Diseases 0.000 description 1
- 208000005016 Intestinal Neoplasms Diseases 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 230000005907 cancer growth Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 230000003750 conditioning effect Effects 0.000 description 1
- 235000015872 dietary supplement Nutrition 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 150000002213 flavones Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 208000021822 hypotensive Diseases 0.000 description 1
- 230000001077 hypotensive effect Effects 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 201000002313 intestinal cancer Diseases 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
Classifications
-
- 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
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
Abstract
The invention relates to a nutritious haw cake and a preparation method thereof and belongs to the technical field of foods. The nutritious haw cake is prepared from the following raw materials in parts by weight: 10-80 parts of haws, 10-60 parts of red dates, 5-30 parts of wolfberries, 5-20 parts of poria, 20-40 parts of galactooligosaccharide, 30-60 parts of soybean oligosaccharides, 40-80 parts of fructo-oligosaccharide, 40-80 parts of isomalto-oligosaccharide, 5-30 parts of chrysanthemum powder and 10-70 parts of honey. The nutritious haw cake prepared by virtue of the preparation method is a food with health functions, has the efficacies of improving the intestinal health of human bodies, promoting the growth of beneficial microorganisms of intestinal tracts, promoting appetite, reducing blood sugar and blood fat and resisting cancers and arrhythmia, and is capable of promoting the growth of probiotics while invigorating the spleen and promoting appetite.
Description
Technical field
The invention belongs to food technology field, relate to prebiotic cake of a kind of hawthorn and preparation method thereof.
Background technology
In the fast pace life in modern times, the live and work pressure of people is large, and fitness declines, and is in the state of inferior health.Cause normal intestinal microbes flora in its body to change, the quantity of useful microbes such as Bifidobacterium reduce, and harmful microbe increasing number, make people occur the symptoms such as diarrhoea, now need the outer prebiotics of supplementary quota to improve probio quantity in body.
Hawthorn, also known as large-fruited Chinese hawthorn, containing materials such as the abundant necessary amino acid of mineral matter, vitamin C and human body, organic acid and flavones, has the effects such as spleen benefiting and stimulating the appetite, relieving dyspepsia, reducing blood lipid, hypotensive, arrhythmia.Chromocor compound in hawthorn is the medicine that a kind of antitumaous effect is stronger, and long-term taking plays certain inhibitory action to the growth of cancer cell in body.
Prebiotics is a kind of dietary supplements, is generally functional oligose.It optionally can stimulate the growth of bacterium colony in a kind of or minority kind enteron aisle, wholesome effect is produced to human body, as alleviate constipation, reduce the effects such as gut pH, conditioning bacterial equilibrium, prevention intestinal cancer, thus improve human body intestinal canal health, promote that gut flora reaches normal level.
Summary of the invention
The object of this invention is to provide prebiotic cake of a kind of hawthorn and preparation method thereof, can eat for a long time as the food of a kind of appetizing of promoting the production of body fluid, unique flavor.
The object of the invention is to be achieved through the following technical solutions:
The prebiotic cake of a kind of hawthorn, by quality ratio, be made by following raw material: hawthorn 10 ~ 80, red date 10 ~ 60, matrimony vine 5 ~ 30, Poria cocos 5 ~ 20, galactooligosaccharide 20 ~ 40, soyabean oligosaccharides 30 ~ 60, FOS 40 ~ 80, oligoisomaltose 40 ~ 80, chrysanthemum powder 5 ~ 30, honey 10 ~ 70.
A preparation method for the prebiotic cake of above-mentioned hawthorn, comprises step as follows:
One, the preparation of hawthorn: buy fresh, that nothing is rotten hawthorn, removes Chinese hawthorn seed after cleaning and leaf obstructs;
Two, the preparation of red date: buy fresh, that nothing is rotten red date, removes jujube core after cleaning and leaf obstructs;
Three, the hawthorn handled well, red date, matrimony vine, chrysanthemum powder, Poria cocos are put into mixer in proportion, add water with the ratio that solid-liquid ratio is 1 ~ 5:1, break into homogenate shape, obtain mixing homogenate;
Four, in mixing homogenate, add galactooligosaccharide, soyabean oligosaccharides, FOS, oligoisomaltose, add water by 1:1 ~ 10,110 ~ 200 DEG C boil 15 ~ 60min;
Five, when raw material homogenization volume is reduced to 1/4 ~ 1/10 of original volume, in the ratio interpolation honey also constantly stirring of 1/8 ~ 1/2 of homogenate volume, after being poured in mould room temperature cooling, namely make the prebiotic cake of nutritious, sweet and sour taste, good mouthfeel hawthorn.
Tool of the present invention has the following advantages:
1, the present invention not only remains the nutrition of hawthorn, also adds the local flavor of red date and the delicate fragrance of chrysanthemum wherein, delicious and nutritious;
2, present invention process is simple to operate, nutritive loss is few, is applicable to promotion and application;
3, the prebiotic cake of hawthorn that prepared by the present invention is a kind of food with health care, have improve human body intestinal canal healthy, promote the growth of intestinal beneficial microbes, promote appetite, hypoglycemic, reducing blood lipid, the effect such as anticancer, arrhythmia, the growth of probio can be promoted while spleen benefiting and stimulating the appetite;
4, the method, utilization of to greatest extent improving active ingredient few to nutrient component damages, product has the dense advantage of instant, taste.
Detailed description of the invention
Below technical scheme of the present invention is further described, but does not limit to so, everyly technical solution of the present invention is modified or equivalently to replace, and do not depart from the spirit and scope of technical solution of the present invention, all should be encompassed in protection scope of the present invention.
Detailed description of the invention one: the preparation method that present embodiments provide for the prebiotic cake of a kind of hawthorn, step is as follows:
One, the preparation of hawthorn: buy fresh, that nothing is rotten hawthorn, removes Chinese hawthorn seed after cleaning and leaf obstructs;
Two, the preparation of red date: buy fresh, that nothing is rotten red date, removes jujube core after cleaning and leaf obstructs;
Three, hawthorn, red date, matrimony vine, chrysanthemum powder, Poria cocos put into mixer by the mass ratio of 40:30:10:5:5, be that the ratio of 3:1 adds water, break into homogenate shape with solid-liquid ratio;
Four, with raw material mixing homogenate for benchmark, add in the ratio of feed liquid mass ratio 1:5 the prebiotics be made up of with the mass ratio of 40:40:40:40 galactooligosaccharide, soyabean oligosaccharides, FOS, oligoisomaltose, add water 110 DEG C by 1:10 and boil 60min;
Five, when raw material homogenization volume is reduced to 1/10 of original volume, in homogenate volume 1/8 ratio add honey and constantly stir, to be poured in mould after room temperature cooling, namely to make the prebiotic cake of nutritious, sweet and sour taste, good mouthfeel hawthorn.
Detailed description of the invention two: present embodiment and detailed description of the invention one unlike: the homogenate of step 4 Raw boils 20min at 200 DEG C.Other are identical with detailed description of the invention one.
Detailed description of the invention three: present embodiment and detailed description of the invention one, two unlike: in step 5, homogenate volume is reduced to 1/4 of original volume, honey in homogenate volume 1/2 ratio add.Other are identical with detailed description of the invention one.
Detailed description of the invention four: present embodiment and detailed description of the invention one ~ tri-unlike: hawthorn, red date, matrimony vine, chrysanthemum powder, Poria cocos put into mixer by the mass ratio of 30:30:15:15:10, be that the ratio of 2:1 adds water with solid-liquid ratio, break into homogenate shape.Other are identical with detailed description of the invention one.
Detailed description of the invention five: present embodiment and detailed description of the invention one ~ tetra-unlike: each material quality ratio is: hawthorn 20, red date 20, matrimony vine 15, Poria cocos 15, galactooligosaccharide 25, soyabean oligosaccharides 35, FOS 50, oligoisomaltose 50, chrysanthemum powder 15, honey 20.Other are identical with detailed description of the invention one.
Detailed description of the invention six: present embodiment and detailed description of the invention one ~ tetra-unlike: each material quality ratio is: hawthorn 60, red date 40, matrimony vine 20, Poria cocos 10, galactooligosaccharide 30, soyabean oligosaccharides 50, FOS 60, oligoisomaltose 60, chrysanthemum powder 20, honey 60.Other are identical with detailed description of the invention one.
Detailed description of the invention seven: present embodiment and detailed description of the invention one ~ tetra-unlike: each material quality ratio is: hawthorn 40, red date 30, matrimony vine 10, Poria cocos 5, galactooligosaccharide 40, soyabean oligosaccharides 40, FOS 40, oligoisomaltose 40, chrysanthemum powder 5, honey 40.Other are identical with detailed description of the invention one.
Claims (5)
1. the prebiotic cake of hawthorn, it is characterized in that described prebiotic cake by quality ratio, be made by following raw material: hawthorn 10 ~ 80, red date 10 ~ 60, matrimony vine 5 ~ 30, Poria cocos 5 ~ 20, galactooligosaccharide 20 ~ 40, soyabean oligosaccharides 30 ~ 60, FOS 40 ~ 80, oligoisomaltose 40 ~ 80, chrysanthemum powder 5 ~ 30, honey 10 ~ 70.
2. the prebiotic cake of hawthorn according to claim 1, it is characterized in that described prebiotic cake by quality ratio, be made by following raw material: hawthorn 20, red date 20, matrimony vine 15, Poria cocos 15, galactooligosaccharide 25, soyabean oligosaccharides 35, FOS 50, oligoisomaltose 50, chrysanthemum powder 15, honey 20.
3. the prebiotic cake of hawthorn according to claim 1, it is characterized in that described prebiotic cake by quality ratio, be made by following raw material: hawthorn 60, red date 40, matrimony vine 20, Poria cocos 10, galactooligosaccharide 30, soyabean oligosaccharides 50, FOS 60, oligoisomaltose 60, chrysanthemum powder 20, honey 60.
4. the prebiotic cake of hawthorn according to claim 1, it is characterized in that described prebiotic cake by quality ratio, be made by following raw material: hawthorn 40, red date 30, matrimony vine 10, Poria cocos 5, galactooligosaccharide 40, soyabean oligosaccharides 40, FOS 40, oligoisomaltose 40, chrysanthemum powder 5, honey 40.
5. a preparation method for the prebiotic cake of hawthorn described in the arbitrary claim of claim 1-4, is characterized in that described method step is as follows:
One, the preparation of hawthorn: buy fresh, that nothing is rotten hawthorn, removes Chinese hawthorn seed after cleaning and leaf obstructs;
Two, the preparation of red date: buy fresh, that nothing is rotten red date, removes jujube core after cleaning and leaf obstructs;
Three, the hawthorn handled well, red date, matrimony vine, chrysanthemum powder, Poria cocos are put into mixer in proportion, add water with the ratio that solid-liquid ratio is 1 ~ 5:1, break into homogenate shape, obtain mixing homogenate;
Four, in mixing homogenate, add galactooligosaccharide, soyabean oligosaccharides, FOS, oligoisomaltose, add water by 1:1 ~ 10,110 ~ 200 DEG C boil 15 ~ 60min;
Five, when raw material homogenization volume is reduced to 1/4 ~ 1/10 of original volume, in homogenate volume 1/8 ~ 1/2 ratio add honey and constantly stir, to be poured in mould after room temperature cooling, namely to make the prebiotic cake of hawthorn.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510065872.0A CN104543848A (en) | 2015-02-07 | 2015-02-07 | Nutritious haw cake and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510065872.0A CN104543848A (en) | 2015-02-07 | 2015-02-07 | Nutritious haw cake and preparation method thereof |
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| Publication Number | Publication Date |
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| CN104543848A true CN104543848A (en) | 2015-04-29 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201510065872.0A Pending CN104543848A (en) | 2015-02-07 | 2015-02-07 | Nutritious haw cake and preparation method thereof |
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| Country | Link |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105341777A (en) * | 2015-09-27 | 2016-02-24 | 步新源 | Dessert blood sugar lowering cake preparing method |
| CN106889293A (en) * | 2017-03-06 | 2017-06-27 | 安徽闻香清真食品有限公司 | A kind of prebiotic cake and preparation method thereof |
| WO2018214395A1 (en) * | 2017-05-23 | 2018-11-29 | 北京瑞千景科技发展有限公司 | Composition for improving intestinal microecology and preventing chronic disease, balanced nutritious food, and application |
| CN109463514A (en) * | 2018-10-30 | 2019-03-15 | 冯晋 | A kind of Hawthorn red jujube mud cake slice and its production technology |
| CN112841661A (en) * | 2021-02-01 | 2021-05-28 | 贵州菊春堂农业科技发展有限公司 | Preparation method of chrysanthemum prebiotics |
| CN113498850A (en) * | 2021-06-22 | 2021-10-15 | 承德怡达食品股份有限公司 | Method for preparing prebiotics hawthorn fruit cake from hawthorn seed xylo-oligosaccharide |
| CN113973966A (en) * | 2021-11-29 | 2022-01-28 | 山西农业大学 | Sea-buckthorn composite probiotic fruitcake and preparation method thereof |
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| CN102696947A (en) * | 2011-03-28 | 2012-10-03 | 云南龙润茶业集团有限公司 | Toxin-expelling weight-reducing flower cake and preparation method thereof |
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| CN1437879A (en) * | 2003-02-20 | 2003-08-27 | 南昌大学 | Cake of Chinese wolfberry fruit |
| CN101810285A (en) * | 2009-12-28 | 2010-08-25 | 王福起 | Hawthorn food with function of improving eyesight and preparation method thereof |
| CN101803710A (en) * | 2010-04-19 | 2010-08-18 | 姜云天 | Haw product and producing method thereof |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105341777A (en) * | 2015-09-27 | 2016-02-24 | 步新源 | Dessert blood sugar lowering cake preparing method |
| CN106889293A (en) * | 2017-03-06 | 2017-06-27 | 安徽闻香清真食品有限公司 | A kind of prebiotic cake and preparation method thereof |
| WO2018214395A1 (en) * | 2017-05-23 | 2018-11-29 | 北京瑞千景科技发展有限公司 | Composition for improving intestinal microecology and preventing chronic disease, balanced nutritious food, and application |
| EP3632222A4 (en) * | 2017-05-23 | 2020-07-01 | Beijing Ruiqianjing Science And Technology Development Co. Ltd. | Anti-inflammatory composition for improving intestinal nutritional metabolism functions and intestinal microecology, food containing same, and application thereof |
| US10918660B2 (en) | 2017-05-23 | 2021-02-16 | Beijing Ruiqian Science And Technology Development Co. Ltd. | Combination and balanced nutritious food for improving intestinal micro-ecology and preventing chronic disease, and application thereof |
| CN109463514A (en) * | 2018-10-30 | 2019-03-15 | 冯晋 | A kind of Hawthorn red jujube mud cake slice and its production technology |
| CN112841661A (en) * | 2021-02-01 | 2021-05-28 | 贵州菊春堂农业科技发展有限公司 | Preparation method of chrysanthemum prebiotics |
| CN113498850A (en) * | 2021-06-22 | 2021-10-15 | 承德怡达食品股份有限公司 | Method for preparing prebiotics hawthorn fruit cake from hawthorn seed xylo-oligosaccharide |
| CN113973966A (en) * | 2021-11-29 | 2022-01-28 | 山西农业大学 | Sea-buckthorn composite probiotic fruitcake and preparation method thereof |
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