CN105011282A - Bamboo leaf camellia pollen beverage capable of decreasing internal heat and preparation process thereof - Google Patents
Bamboo leaf camellia pollen beverage capable of decreasing internal heat and preparation process thereof Download PDFInfo
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- CN105011282A CN105011282A CN201510461655.3A CN201510461655A CN105011282A CN 105011282 A CN105011282 A CN 105011282A CN 201510461655 A CN201510461655 A CN 201510461655A CN 105011282 A CN105011282 A CN 105011282A
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- pollen
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- camellia pollen
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- 235000017166 Bambusa arundinacea Nutrition 0.000 title claims abstract description 31
- 235000017491 Bambusa tulda Nutrition 0.000 title claims abstract description 31
- 235000015334 Phyllostachys viridis Nutrition 0.000 title claims abstract description 31
- 239000011425 bamboo Substances 0.000 title claims abstract description 31
- 235000018597 common camellia Nutrition 0.000 title claims abstract description 28
- 240000001548 Camellia japonica Species 0.000 title claims abstract description 27
- 235000013361 beverage Nutrition 0.000 title claims abstract description 26
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 244000082204 Phyllostachys viridis Species 0.000 title abstract 5
- 230000003247 decreasing effect Effects 0.000 title abstract 4
- 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
- 238000000034 method Methods 0.000 claims abstract description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 19
- 235000002722 Dioscorea batatas Nutrition 0.000 claims abstract description 10
- 235000006536 Dioscorea esculenta Nutrition 0.000 claims abstract description 10
- 240000001811 Dioscorea oppositifolia Species 0.000 claims abstract description 10
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 claims abstract description 10
- 235000011305 Capsella bursa pastoris Nutrition 0.000 claims abstract description 7
- 240000008867 Capsella bursa-pastoris Species 0.000 claims abstract description 7
- YIKYNHJUKRTCJL-UHFFFAOYSA-N Ethyl maltol Chemical compound CCC=1OC=CC(=O)C=1O YIKYNHJUKRTCJL-UHFFFAOYSA-N 0.000 claims abstract description 7
- 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 claims abstract description 7
- 244000017020 Ipomoea batatas Species 0.000 claims abstract description 7
- 235000002678 Ipomoea batatas Nutrition 0.000 claims abstract description 7
- 240000000111 Saccharum officinarum Species 0.000 claims abstract description 7
- 235000007201 Saccharum officinarum Nutrition 0.000 claims abstract description 7
- 229940093503 ethyl maltol Drugs 0.000 claims abstract description 7
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 7
- 239000008103 glucose Substances 0.000 claims abstract description 7
- 235000012907 honey Nutrition 0.000 claims abstract description 7
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 7
- 230000000694 effects Effects 0.000 claims abstract description 6
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 241001330002 Bambuseae Species 0.000 claims description 26
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims description 22
- 241001122767 Theaceae Species 0.000 claims description 15
- 235000015277 pork Nutrition 0.000 claims description 15
- 239000001569 carbon dioxide Substances 0.000 claims description 11
- 229910002092 carbon dioxide Inorganic materials 0.000 claims description 11
- 239000000203 mixture Substances 0.000 claims description 9
- 239000002002 slurry Substances 0.000 claims description 9
- 238000004332 deodorization Methods 0.000 claims description 6
- 238000000586 desensitisation Methods 0.000 claims description 6
- 238000000605 extraction Methods 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 6
- 230000008014 freezing Effects 0.000 claims description 4
- 238000007710 freezing Methods 0.000 claims description 4
- 235000006085 Vigna mungo var mungo Nutrition 0.000 claims description 3
- 240000005616 Vigna mungo var. mungo Species 0.000 claims description 3
- 230000000740 bleeding effect Effects 0.000 claims description 3
- 238000011049 filling Methods 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 238000003815 supercritical carbon dioxide extraction Methods 0.000 claims description 3
- 238000010257 thawing Methods 0.000 claims description 3
- 238000001291 vacuum drying Methods 0.000 claims description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 6
- 235000013305 food Nutrition 0.000 abstract description 5
- 239000000463 material Substances 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 4
- 210000002421 cell wall Anatomy 0.000 abstract 1
- 229940082509 xanthan gum Drugs 0.000 abstract 1
- 235000010493 xanthan gum Nutrition 0.000 abstract 1
- 239000000230 xanthan gum Substances 0.000 abstract 1
- 210000004027 cell Anatomy 0.000 description 4
- 238000002372 labelling Methods 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 241000209507 Camellia Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 210000000170 cell membrane Anatomy 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 239000010977 jade Substances 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000009965 odorless effect Effects 0.000 description 1
- 239000003960 organic solvent Substances 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 238000000638 solvent extraction Methods 0.000 description 1
- 230000009967 tasteless 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
- 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
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
-
- 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
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/72—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
-
- 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)
Abstract
The invention discloses a bamboo leaf camellia pollen beverage capable of decreasing the internal heat and a preparation process thereof. The beverage comprises the following raw materials in parts by weight: 6-10 parts of camellia pollen, 6-10 parts of dry bamboo leaves, 3-6 parts of pig bags, 2-5 parts of Chinese yam, 1-3 parts of shepherd's purse, 2-4 parts of mashed sweet potatoes, 1-3 parts of sugarcane juice, 3-9 parts of honey, 0.1-0.3 part of fructus schisandrae chinensis extract solution, 0.06-0.1 part of glucose, 0.005-0.008 part of xanthan gum, 0.05-0.09 part of citric acid, 0.003-0.005 part of ethyl maltol and 80-90 parts of water. In the beverage, the camellia pollen is sufficiently subjected to cell wall breaking to release the nutrition elements out of the camellia pollen; in the process, the dry bamboo leaves and the corresponding food materials are reasonably utilized and stewed together, the internal heat decreasing elements in the bamboo leaves infiltrate into the food materials to finally enter the beverage, so that the beverage has the health-care effect of decreasing the internal heat.
Description
technical field:
The present invention relates generally to a kind of leaf of bamboo fire-lowering tea pollen beverage and preparation technology thereof.
background technology:
Pollen is the natural health good merchantable brand with complete nutrition value, is that food, health products, medicine and cosmetics that Raw material processing is made are very prevailing in the world, is subject to the favor of consumer with pollen.At present, pollen is also used to prepare pollen beverage.
But pollen has tough and tensile cell membrane, energy high pressure resistant and soda acid, therefore non-broken pollen solvent extraction, the nutrition of acquisition is less, must carry out brokenly ancient piece of jade, round, flat and with a hole in its centre process to pollen, and its nutrition can be discharged in a solvent.
The process for breaking wall of pollen of report comprises Wet-process wall breaking and dry method broken wall both at home and abroad at present, and Wet-process wall breaking method has following several: difference Poluo wall method, machinery broken wall law.Organic solvent broken wall method, fermentation enzymolysis broken wall method etc.; Dry method broken wall mainly contains microwave broken wall method and comminution by gas stream.Existing wall-breaking method respectively has its advantage, but shortcoming is obvious equally, or long processing period, destroys larger to the nutritional labeling of pollen; Or produce amount of heat in broken wall process, cause the forfeiture that pollen enzyme is lived; Or complex process and cost intensive, increase product cost, not easily promote the use of aborning.
summary of the invention:
The object of the invention is exactly the defect in order to make up prior art, a kind of leaf of bamboo fire-lowering tea pollen beverage and preparation technology thereof are provided, its pollen is carried out better broken wall treatment, makes pollen discharge more nutritional labeling, ensure that the health care of pollen beverage.
The present invention is achieved by the following technical solutions:
A kind of leaf of bamboo fire-lowering tea pollen beverage, is characterized in that: the weight proportion between each raw material components is: camellia pollen 6-10, dry leaf of bamboo 6-10, pork tripe 3-6, Chinese yam rhizome 2-5, shepherd's purse 1-3, sweet potato mud 2-4, sugar-cane juice 1-3, honey 3-9, Fructus Schisandrae Chinensis extractive solution 0.1-0.3, glucose 0.06-0.1, xanthans 0.005-0.008, citric acid 0.05-0.09, ethyl maltol 0.003-0.005, water 80-90.
A preparation technology for leaf of bamboo fire-lowering tea pollen beverage, is characterized in that: carry out according to following steps successively:
One, get the dry leaf of bamboo and the pork tripe mixing of half, add 10-20 water doubly, after big fire is boiled, 20-30 minute stewed by little fire, pulls pork tripe and shepherd's purse milled mixture out, crushed after being dried, obtains pork tripe powder;
Two, mixed with Chinese yam rhizome by the dry leaf of bamboo of other half, add 10-20 water doubly, after big fire is boiled, little fiery 10-20 minute, pulls Chinese yam rhizome out, mashes rear and sweet potato mud, sugar-cane juice mix and blend, filters and obtains Succus Rhizoma Dioscoreae;
Three, camellia pollen is carried out deodorization, desensitization and removal of impurities process successively;
Four, the camellia pollen that previous step obtains to be placed under the cryogenic temperature of-50--40 DEG C after freezing 10-20 hour, to be placed in the steam ambient of 120-150 DEG C the 1-3 hour that thaws; By camellia pollen vacuum drying after thawing, control moisture 4% ~ 10%, then the extraction kettle of supercritical carbon dioxide extraction apparatus is put into, control carbon dioxide temperature 30-40 DEG C, control extraction kettle pressure respectively at 30-60MPa, effect 10min, opens air bleeding valve rapid deflation carbon dioxide, collects broken wall camellia pollen;
Five, by camellia pollen, pork tripe powder, Succus Rhizoma Dioscoreae, honey, Fructus Schisandrae Chinensis extractive solution, glucose, xanthans, citric acid, ethyl maltol and the water formula batching order mixing preparation form slurry by regulation, filter with duplex strainer;
Six, by slurry deployed for previous step successively homogeneous 2 times under the condition of 15 ~ 25MPa and 35 ~ 45MPa;
Seven, by the slurry after homogeneous through sterilization, filling after obtain leaf of bamboo fire-lowering tea pollen beverage.
A preparation technology for leaf of bamboo fire-lowering tea pollen beverage, is characterized in that: the specific practice of described deodorization, desensitization is: camellia pollen is put into 100 DEG C of water (pollen: water=1: 20), after stirring leave standstill 6-2h, go upper liquid.
The present invention is first freezing under the condition of low temperature by pollen, then thaws under the environment being placed on high-temperature steam, changes the institutional framework of pollen cell, can improve shell-broken effect.
Then, the present invention adopts carbon dioxide as medium class broken wall.Carbon dioxide is a kind of inactive gas, tasteless, odorless, nontoxic, and security is good, environmentally safe.Camellia pollen after supercritical carbon dioxide treatment from the appearance particle still keeps original particle and shape, but volume is amid a sharp increase.Carry out pollen cell broken wall using supercritical carbon dioxide as medium, supercritical carbon dioxide penetrates in cell, reaches the pressure balance of intraor extracellular soon; It is unexpected that step-down cause cell comparatively large because of born of the same parents' inside and outside differential pressure, acutely expands and break, thus reaching the effect of broken wall.
Advantage of the present invention is:
In beverage of the present invention, fully camellia pollen is carried out broken wall treatment, discharge the nutrient in pollen; In technique, the dry leaf of bamboo of Appropriate application is stewed together with corresponding food materials, is penetrated in food materials by the fire element of dispelling of the leaf of bamboo and joins in beverage, has made this beverage vessel for the health-care efficacy of fire of dispelling.
detailed description of the invention:
A kind of leaf of bamboo fire-lowering tea pollen beverage, the weight proportion between each raw material components is: camellia pollen 8, the dry leaf of bamboo 8, pork tripe 5, Chinese yam rhizome 4, shepherd's purse 2, sweet potato mud 3, sugar-cane juice 2, honey 6, Fructus Schisandrae Chinensis extractive solution 0.2, glucose 0.08, xanthans 0.007, citric acid 0.07, ethyl maltol 0.004, water 85.
A preparation technology for leaf of bamboo fire-lowering tea pollen beverage, carries out according to following steps successively:
One, get the dry leaf of bamboo and the pork tripe mixing of half, add 10-20 water doubly, after big fire is boiled, 20-30 minute stewed by little fire, pulls pork tripe and shepherd's purse milled mixture out, crushed after being dried, obtains pork tripe powder;
Two, mixed with Chinese yam rhizome by the dry leaf of bamboo of other half, add 10-20 water doubly, after big fire is boiled, little fiery 10-20 minute, pulls Chinese yam rhizome out, mashes rear and sweet potato mud, sugar-cane juice mix and blend, filters and obtains Succus Rhizoma Dioscoreae;
Three, camellia pollen is carried out deodorization, desensitization and removal of impurities process successively;
Four, the camellia pollen that previous step obtains to be placed under the cryogenic temperature of-50--40 DEG C after freezing 10-20 hour, to be placed in the steam ambient of 120-150 DEG C the 1-3 hour that thaws; By camellia pollen vacuum drying after thawing, control moisture 4% ~ 10%, then the extraction kettle of supercritical carbon dioxide extraction apparatus is put into, control carbon dioxide temperature 30-40 DEG C, control extraction kettle pressure respectively at 30-60MPa, effect 10min, opens air bleeding valve rapid deflation carbon dioxide, collects broken wall camellia pollen;
Five, by camellia pollen, pork tripe powder, Succus Rhizoma Dioscoreae, honey, Fructus Schisandrae Chinensis extractive solution, glucose, xanthans, citric acid, ethyl maltol and the water formula batching order mixing preparation form slurry by regulation, filter with duplex strainer;
Six, by slurry deployed for previous step successively homogeneous 2 times under the condition of 15 ~ 25MPa and 35 ~ 45MPa;
Seven, by the slurry after homogeneous through sterilization, filling after obtain leaf of bamboo fire-lowering tea pollen beverage.
A preparation technology for leaf of bamboo fire-lowering tea pollen beverage, the specific practice of described deodorization, desensitization is: camellia pollen is put into 100 DEG C of water (pollen: water=1: 20), after stirring leave standstill 6-2h, go upper liquid.
Claims (3)
1. a leaf of bamboo fire-lowering tea pollen beverage, is characterized in that: the weight proportion between each raw material components is: camellia pollen 6-10, dry leaf of bamboo 6-10, pork tripe 3-6, Chinese yam rhizome 2-5, shepherd's purse 1-3, sweet potato mud 2-4, sugar-cane juice 1-3, honey 3-9, Fructus Schisandrae Chinensis extractive solution 0.1-0.3, glucose 0.06-0.1, xanthans 0.005-0.008, citric acid 0.05-0.09, ethyl maltol 0.003-0.005, water 80-90.
2. the preparation technology of a kind of leaf of bamboo fire-lowering tea pollen beverage according to claim 1, is characterized in that: carry out according to following steps successively:
One, get the dry leaf of bamboo and the pork tripe mixing of half, add 10-20 water doubly, after big fire is boiled, 20-30 minute stewed by little fire, pulls pork tripe and shepherd's purse milled mixture out, crushed after being dried, obtains pork tripe powder;
Two, mixed with Chinese yam rhizome by the dry leaf of bamboo of other half, add 10-20 water doubly, after big fire is boiled, little fiery 10-20 minute, pulls Chinese yam rhizome out, mashes rear and sweet potato mud, sugar-cane juice mix and blend, filters and obtains Succus Rhizoma Dioscoreae;
Three, camellia pollen is carried out deodorization, desensitization and removal of impurities process successively;
Four, the camellia pollen that previous step obtains to be placed under the cryogenic temperature of-50--40 DEG C after freezing 10-20 hour, to be placed in the steam ambient of 120-150 DEG C the 1-3 hour that thaws; By camellia pollen vacuum drying after thawing, control moisture 4% ~ 10%, then the extraction kettle of supercritical carbon dioxide extraction apparatus is put into, control carbon dioxide temperature 30-40 DEG C, control extraction kettle pressure respectively at 30-60MPa, effect 10min, opens air bleeding valve rapid deflation carbon dioxide, collects broken wall camellia pollen;
Five, by camellia pollen, pork tripe powder, Succus Rhizoma Dioscoreae, honey, Fructus Schisandrae Chinensis extractive solution, glucose, xanthans, citric acid, ethyl maltol and the water formula batching order mixing preparation form slurry by regulation, filter with duplex strainer;
Six, by slurry deployed for previous step successively homogeneous 2 times under the condition of 15 ~ 25MPa and 35 ~ 45MPa;
Seven, by the slurry after homogeneous through sterilization, filling after obtain leaf of bamboo fire-lowering tea pollen beverage.
3. the preparation technology of a kind of leaf of bamboo fire-lowering tea pollen beverage according to claim 2, it is characterized in that: the specific practice of described deodorization, desensitization is: camellia pollen is put into 100 DEG C of water (pollen: water=1: 20), 6-2h is left standstill after stirring, go upper liquid.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510461655.3A CN105011282A (en) | 2015-07-31 | 2015-07-31 | Bamboo leaf camellia pollen beverage capable of decreasing internal heat and preparation process thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510461655.3A CN105011282A (en) | 2015-07-31 | 2015-07-31 | Bamboo leaf camellia pollen beverage capable of decreasing internal heat and preparation process thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105011282A true CN105011282A (en) | 2015-11-04 |
Family
ID=54401883
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510461655.3A Pending CN105011282A (en) | 2015-07-31 | 2015-07-31 | Bamboo leaf camellia pollen beverage capable of decreasing internal heat and preparation process thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN105011282A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1039708A (en) * | 1989-08-21 | 1990-02-21 | 杨虎春 | Pollen wall-breaking technology |
| CN1165637A (en) * | 1996-05-20 | 1997-11-26 | 平阳县威华食品饮料有限公司 | Pollen beverage and its prodn. tech. |
| CN101238841A (en) * | 2008-03-10 | 2008-08-13 | 赖茂林 | Pollen fruit milky tea and preparation thereof |
| CN101268815A (en) * | 2008-02-26 | 2008-09-24 | 中国农业科学院蜜蜂研究所 | Supercritical carbonic anhydride wall-breaking method for melissa powder |
| CN101449848A (en) * | 2007-12-31 | 2009-06-10 | 青岛大学医学院附属医院 | Bee pollen beverage and preparation method thereof |
-
2015
- 2015-07-31 CN CN201510461655.3A patent/CN105011282A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1039708A (en) * | 1989-08-21 | 1990-02-21 | 杨虎春 | Pollen wall-breaking technology |
| CN1165637A (en) * | 1996-05-20 | 1997-11-26 | 平阳县威华食品饮料有限公司 | Pollen beverage and its prodn. tech. |
| CN101449848A (en) * | 2007-12-31 | 2009-06-10 | 青岛大学医学院附属医院 | Bee pollen beverage and preparation method thereof |
| CN101268815A (en) * | 2008-02-26 | 2008-09-24 | 中国农业科学院蜜蜂研究所 | Supercritical carbonic anhydride wall-breaking method for melissa powder |
| CN101238841A (en) * | 2008-03-10 | 2008-08-13 | 赖茂林 | Pollen fruit milky tea and preparation thereof |
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Application publication date: 20151104 |