CN104997088A - Watermelon flavored oat beverage and preparation method thereof - Google Patents
Watermelon flavored oat beverage and preparation method thereof Download PDFInfo
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- CN104997088A CN104997088A CN201510330251.0A CN201510330251A CN104997088A CN 104997088 A CN104997088 A CN 104997088A CN 201510330251 A CN201510330251 A CN 201510330251A CN 104997088 A CN104997088 A CN 104997088A
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- oatmeal
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- 241000219109 Citrullus Species 0.000 title claims abstract description 22
- 235000012828 Citrullus lanatus var citroides Nutrition 0.000 title claims abstract description 22
- 235000013361 beverage Nutrition 0.000 title claims abstract description 12
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 229930006000 Sucrose Natural products 0.000 claims abstract description 14
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 14
- 239000005720 sucrose Substances 0.000 claims abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 14
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 12
- 239000000843 powder Substances 0.000 claims abstract description 10
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims abstract description 7
- 241000167854 Bourreria succulenta Species 0.000 claims abstract description 7
- 240000001548 Camellia japonica Species 0.000 claims abstract description 7
- 241000238366 Cephalopoda Species 0.000 claims abstract description 7
- 241000931705 Cicada Species 0.000 claims abstract description 7
- 240000001579 Cirsium arvense Species 0.000 claims abstract description 7
- 235000005918 Cirsium arvense Nutrition 0.000 claims abstract description 7
- 241000382353 Pupa Species 0.000 claims abstract description 7
- CZMRCDWAGMRECN-UGDNZRGBSA-N 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 7
- 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 7
- 239000010495 camellia oil Substances 0.000 claims abstract description 7
- 239000001768 carboxy methyl cellulose Substances 0.000 claims abstract description 7
- 235000019693 cherries Nutrition 0.000 claims abstract description 7
- 235000015110 jellies Nutrition 0.000 claims abstract description 7
- 239000008274 jelly Substances 0.000 claims abstract description 7
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 7
- 239000004310 lactic acid Substances 0.000 claims abstract description 7
- 235000013372 meat Nutrition 0.000 claims abstract description 7
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims abstract description 7
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims abstract description 7
- -1 sucrose ester Chemical class 0.000 claims abstract description 7
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 239000000796 flavoring agent Substances 0.000 claims description 11
- 235000019634 flavors Nutrition 0.000 claims description 11
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 8
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 8
- 210000002966 serum Anatomy 0.000 claims description 8
- 235000003092 Artemisia dracunculus Nutrition 0.000 claims description 6
- 240000001851 Artemisia dracunculus Species 0.000 claims description 6
- 240000008669 Hedera helix Species 0.000 claims description 6
- 241000219784 Sophora Species 0.000 claims description 6
- 235000018597 common camellia Nutrition 0.000 claims description 6
- 150000001875 compounds Chemical class 0.000 claims description 6
- 235000020425 lemongrass juice Nutrition 0.000 claims description 6
- 210000000582 semen Anatomy 0.000 claims description 6
- 239000003381 stabilizer Substances 0.000 claims description 6
- 239000002002 slurry Substances 0.000 claims description 4
- 238000004090 dissolution Methods 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 238000001802 infusion Methods 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 238000005507 spraying Methods 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 6
- 230000035764 nutrition Effects 0.000 abstract description 6
- 235000019640 taste Nutrition 0.000 abstract description 5
- 235000009508 confectionery Nutrition 0.000 abstract description 3
- 244000042314 Vigna unguiculata Species 0.000 abstract 4
- 235000010722 Vigna unguiculata Nutrition 0.000 abstract 4
- 235000010894 Artemisia argyi Nutrition 0.000 abstract 1
- 241001435059 Artemisia argyi Species 0.000 abstract 1
- 235000006467 Camellia japonica Nutrition 0.000 abstract 1
- 240000004784 Cymbopogon citratus Species 0.000 abstract 1
- 235000017897 Cymbopogon citratus Nutrition 0.000 abstract 1
- 235000007007 Dolichos lablab Nutrition 0.000 abstract 1
- 244000046095 Psophocarpus tetragonolobus Species 0.000 abstract 1
- 244000046101 Sophora japonica Species 0.000 abstract 1
- 235000010586 Sophora japonica Nutrition 0.000 abstract 1
- 239000013505 freshwater Substances 0.000 abstract 1
- 235000015277 pork Nutrition 0.000 abstract 1
- 239000000230 xanthan gum Substances 0.000 abstract 1
- 229940082509 xanthan gum Drugs 0.000 abstract 1
- 235000010493 xanthan gum Nutrition 0.000 abstract 1
- 210000004369 blood Anatomy 0.000 description 3
- 239000008280 blood Substances 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- 235000013325 dietary fiber Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 210000000952 spleen Anatomy 0.000 description 2
- FYGDTMLNYKFZSV-URKRLVJHSA-N (2s,3r,4s,5s,6r)-2-[(2r,4r,5r,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5r,6s)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1[C@@H](CO)O[C@@H](OC2[C@H](O[C@H](O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-URKRLVJHSA-N 0.000 description 1
- 229920002498 Beta-glucan Polymers 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 206010030113 Oedema Diseases 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 125000004122 cyclic group Chemical group 0.000 description 1
- 230000013872 defecation Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 230000002641 glycemic effect Effects 0.000 description 1
- 235000019680 high-energy food Nutrition 0.000 description 1
- 230000004377 improving vision Effects 0.000 description 1
- 230000001939 inductive effect Effects 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 238000003801 milling Methods 0.000 description 1
- 230000036565 night sweats Effects 0.000 description 1
- 206010029410 night sweats Diseases 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 208000008128 pulmonary tuberculosis Diseases 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 230000002269 spontaneous effect Effects 0.000 description 1
- 230000035900 sweating Effects 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The present invention discloses a watermelon flavored oat beverage and a preparation method thereof. The oat beverage is prepared from the following raw materials in parts by weight: raw oatmeal 200-210 parts, sodium carboxymethylcellulose 0.4-0.5 part, xanthan gum 0.15-0.16 part, monoglyceride 0.2-0.3 part, sucrose ester 0.15-0.16 part, sucrose 5-6 parts, lactic acid 3-4 parts, vermicelli 2-3 parts, watermelon juice 10-12 parts, dry vigna unguiculata 4-5 parts, minced squid meat 3-4 parts, pork trotter jelly 2-3 parts, cherry powder 2-3 parts, cicada pupa 4-5 parts, camellia oil 1-2 parts, cymbopogon citratus juice 6-7 parts, artemisia argyi leaves 1-2 parts, cirsium setosum 1-2 parts, sophora japonica flowers 1-2 parts, camellia japonica flower 1-1.5 parts, dolichos lablab 1-1.5 parts and an appropriate amount of water. The dry vigna unguiculata is soaked in the watermelon juice to enable the sweetness and nutrition of the watermelon juice to infiltrate into the dry vigna unguiculata, and thus the dry vigna unguiculata tastes sweet. The oatmeal is firstly soaked with fresh water, and then soaked in a mixed seriflux to enable the nutrition and taste of the seriflux to well infiltrate into the oatmeal.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to a kind of watermelon flavor oat beverage and preparation method thereof.
Background technology
Oat is a kind of low sugar, high nutrition, high energy food.Oat nature and flavor are sweet flat.The beneficial spleen of energy nourishes heart, arrest sweating.There is higher nutritive value.Can be used for body empty spontaneous perspiration, night sweat or pulmonary tuberculosis patient.Oat is rich in dietary fiber, and can promote enterogastric peristalsis, be beneficial to defecation, heat is low, and glycemic index is low, blood lipid-reducing blood sugar-decreasing, is also one of high-grade tonic.
Grain eats for flour milling, or makes feed, and nutritive value is very high.In 9 kinds of grain such as the daily edible wheat of Chinese, rice, corn, the highest with the economic worth of oat, it is all high that it is mainly manifested in nutrition, health care and feeding value.Beta glucan in oat can slow down the increase of Glucose in Blood by Cyclic, prevention and corntrol obesity, diabetes and angiocardiopathy.The dietary fiber that oat is rich in has the effect of cleaning enteron aisle rubbish.
Summary of the invention
The object of the invention is exactly the defect in order to make up prior art, provides a kind of watermelon flavor oat beverage and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of watermelon flavor oat beverage is made up of the raw material of following weight parts: raw oatmeal 200-210, sodium carboxymethylcellulose 0.4-0.5, xanthans 0.15-0.16, monoglyceride 0.2-0.3, sucrose ester 0.15-0.16, sucrose 5-6, lactic acid 3-4, vermicelli 2-3, watermelon juice 10-12, dried long bean 4-5, squid minced meat 3-4, pig feet jelly 2-3, cherry powder 2-3, cicada pupa 4-5, camellia oil 1-2, lemon grass juice factor 6-7, tarragon 1-2, field thistle 1-2, sophora flower 1-2, camellia 1-1.5, Semen Lablab Album 1-1.5, water are appropriate;
A preparation method for watermelon flavor oat beverage, comprises the following steps: tarragon, field thistle, sophora flower, camellia, Semen Lablab Album mixing are added 15-20 water infusion 30-40 minute doubly by (1), filter to obtain liquid;
(2) be put in watermelon juice by dried long bean and soak 20-30 minute, then add vermicelli and heat together and boil 10-12 minute, then break into slurry, spraying dry obtains powder;
(3) cicada pupa is put into soak 20-30 minute in lemon grass juice factor after pull out, then put into the camellia oil burning heat to stir-fry 10-12 minute together with squid minced meat, then add cherry powder and pig feet jelly continues the 5-6 minute that stir-fries, then dry grinds;
(4) by after sodium carboxymethylcellulose, xanthans, monoglyceride, sucrose ester, sucrose, lactic acid dissolution again Homogeneous phase mixing obtain stabilizing agent, raw oatmeal is put in baking box, first at 140 DEG C of temperature, toast 4-5 minute, at 160 DEG C of temperature, toast 4-5 minute again, then oatmeal is put in clear water soak 3-4 hour after pull out;
(5) gains Homogeneous phase mixing in (1) (2) (3) is obtained compound, in compound, add the 15-18 water doubly equaling oatmeal amount again mix to obtain mixed serum, oatmeal in (4) is put in mixed serum and soaks 3-4 hour, underflow is worn in mixing again, filter cleaner, again by stabilizing agent in (4) and underflow Homogeneous phase mixing, more filling, seal, sterilizing, to obtain final product.
Advantage of the present invention is: dried long bean is put in watermelon juice and soaks by the present invention, finally break into slurry again, the sweet taste of watermelon juice and nutrition is made to infilter in dried long bean, taste is fragrant and sweet, mouthfeel is full, by the first 140 degree of bakings of raw oatmeal, then 160 degree of bakings, prevent overbaking, make the color of baking bright orange, aromatic flavour, crisp taste, soaks first for oatmeal clear water, put in mixed serum again and soak, the nutrition of mixed serum and taste are well immersed in oatmeal, and mouthfeel is unique, and the Chinese medicine added has invigorating the spleen for eliminating dampness, inducing diuresis to reduce edema, the effect of clearing liver and improving vision.
Detailed description of the invention
A kind of watermelon flavor oat beverage is made up of the raw material of following weight parts: raw oatmeal 200, sodium carboxymethylcellulose 0.4, xanthans 0.15, monoglyceride 0.2, sucrose ester 0.15, sucrose 5, lactic acid 3, vermicelli 2, watermelon juice 10, dried long bean 4, squid minced meat 3, pig feet jelly 2, cherry powder 2, cicada pupa 4, camellia oil 1, lemon grass juice factor 6, tarragon 1, field thistle 1, sophora flower 1, camellia 1, Semen Lablab Album 1, water are appropriate;
A preparation method for watermelon flavor oat beverage, comprises the following steps: tarragon, field thistle, sophora flower, camellia, Semen Lablab Album mixing are added the water infusion 30 minutes of 15 times by (1), filter to obtain liquid;
(2) be put into by dried long bean in watermelon juice and soak 20 minutes, then add vermicelli and heat together and boil 10 minutes, then break into slurry, spraying dry obtains powder;
(3) cicada pupa is put in lemon grass juice factor to soak after 20 minutes and pulls out, then put into together with squid minced meat and burns hot camellia oil and stir-fry 10 minutes, then add cherry powder and pig feet jelly continues to stir-fry 5 minutes, then dry grinds;
(4) by after sodium carboxymethylcellulose, xanthans, monoglyceride, sucrose ester, sucrose, lactic acid dissolution again Homogeneous phase mixing obtain stabilizing agent, raw oatmeal is put in baking box, first toast 4 minutes at 140 DEG C of temperature, toast 4 minutes at 160 DEG C of temperature again, then oatmeal is put in clear water to soak after 3 hours and pulls out;
(5) gains Homogeneous phase mixing in (1) (2) (3) is obtained compound, in compound, add the 15-18 water doubly equaling oatmeal amount again mix to obtain mixed serum, oatmeal in (4) is put in mixed serum and soaks 3-4 hour, underflow is worn in mixing again, filter cleaner, again by stabilizing agent in (4) and underflow Homogeneous phase mixing, more filling, seal, sterilizing, to obtain final product.
Claims (2)
1. a watermelon flavor oat beverage, it is characterized in that being made up of the raw material of following weight parts: raw oatmeal 200-210, sodium carboxymethylcellulose 0.4-0.5, xanthans 0.15-0.16, monoglyceride 0.2-0.3, sucrose ester 0.15-0.16, sucrose 5-6, lactic acid 3-4, vermicelli 2-3, watermelon juice 10-12, dried long bean 4-5, squid minced meat 3-4, pig feet jelly 2-3, cherry powder 2-3, cicada pupa 4-5, camellia oil 1-2, lemon grass juice factor 6-7, tarragon 1-2, field thistle 1-2, sophora flower 1-2, camellia 1-1.5, Semen Lablab Album 1-1.5, water are appropriate.
2. the preparation method of a kind of watermelon flavor oat beverage according to claim 1, it is characterized in that comprising the following steps: tarragon, field thistle, sophora flower, camellia, Semen Lablab Album mixing are added 15-20 water infusion 30-40 minute doubly by (1), filter to obtain liquid;
(2) be put in watermelon juice by dried long bean and soak 20-30 minute, then add vermicelli and heat together and boil 10-12 minute, then break into slurry, spraying dry obtains powder;
(3) cicada pupa is put into soak 20-30 minute in lemon grass juice factor after pull out, then put into the camellia oil burning heat to stir-fry 10-12 minute together with squid minced meat, then add cherry powder and pig feet jelly continues the 5-6 minute that stir-fries, then dry grinds;
(4) by after sodium carboxymethylcellulose, xanthans, monoglyceride, sucrose ester, sucrose, lactic acid dissolution again Homogeneous phase mixing obtain stabilizing agent, raw oatmeal is put in baking box, first at 140 DEG C of temperature, toast 4-5 minute, at 160 DEG C of temperature, toast 4-5 minute again, then oatmeal is put in clear water soak 3-4 hour after pull out;
(5) gains Homogeneous phase mixing in (1) (2) (3) is obtained compound, in compound, add the 15-18 water doubly equaling oatmeal amount again mix to obtain mixed serum, oatmeal in (4) is put in mixed serum and soaks 3-4 hour, underflow is worn in mixing again, filter cleaner, again by stabilizing agent in (4) and underflow Homogeneous phase mixing, more filling, seal, sterilizing, to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510330251.0A CN104997088A (en) | 2015-06-16 | 2015-06-16 | Watermelon flavored oat beverage and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510330251.0A CN104997088A (en) | 2015-06-16 | 2015-06-16 | Watermelon flavored oat beverage and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104997088A true CN104997088A (en) | 2015-10-28 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510330251.0A Pending CN104997088A (en) | 2015-06-16 | 2015-06-16 | Watermelon flavored oat beverage and preparation method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN104997088A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105876031A (en) * | 2016-06-13 | 2016-08-24 | 安徽省天旭茶业有限公司 | Skin-beautifying macadamia nut and peony healthcare scented tea and preparing method thereof |
| CN105901243A (en) * | 2016-06-13 | 2016-08-31 | 安徽省天旭茶业有限公司 | Watermelon summer-heat clearing peony healthcare scented tea and preparation method thereof |
| CN107897603A (en) * | 2017-07-28 | 2018-04-13 | 安徽秋果食品有限公司 | One kind Chinese mugwort fragrance coarse food grain beverage and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103478844A (en) * | 2013-09-06 | 2014-01-01 | 天津市恒安食品有限公司 | Oat cereal dense-mix beverage and preparation method thereof |
| CN103767003A (en) * | 2013-12-16 | 2014-05-07 | 马鞍山市安康菌业有限公司 | Oat and lucid ganoderma beverage and production method thereof |
| CN104522803A (en) * | 2014-12-23 | 2015-04-22 | 上海应用技术学院 | Tartary buckwheat germ and oat germ composite fermented beverage and preparation method thereof |
-
2015
- 2015-06-16 CN CN201510330251.0A patent/CN104997088A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103478844A (en) * | 2013-09-06 | 2014-01-01 | 天津市恒安食品有限公司 | Oat cereal dense-mix beverage and preparation method thereof |
| CN103767003A (en) * | 2013-12-16 | 2014-05-07 | 马鞍山市安康菌业有限公司 | Oat and lucid ganoderma beverage and production method thereof |
| CN104522803A (en) * | 2014-12-23 | 2015-04-22 | 上海应用技术学院 | Tartary buckwheat germ and oat germ composite fermented beverage and preparation method thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105876031A (en) * | 2016-06-13 | 2016-08-24 | 安徽省天旭茶业有限公司 | Skin-beautifying macadamia nut and peony healthcare scented tea and preparing method thereof |
| CN105901243A (en) * | 2016-06-13 | 2016-08-31 | 安徽省天旭茶业有限公司 | Watermelon summer-heat clearing peony healthcare scented tea and preparation method thereof |
| CN107897603A (en) * | 2017-07-28 | 2018-04-13 | 安徽秋果食品有限公司 | One kind Chinese mugwort fragrance coarse food grain beverage and preparation method thereof |
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| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20151028 |
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| RJ01 | Rejection of invention patent application after publication |