CN105146253A - Black fungus jelly with compound fruit flavor and method for manufacturing black fungus jelly - Google Patents
Black fungus jelly with compound fruit flavor and method for manufacturing black fungus jelly Download PDFInfo
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- CN105146253A CN105146253A CN201510533841.3A CN201510533841A CN105146253A CN 105146253 A CN105146253 A CN 105146253A CN 201510533841 A CN201510533841 A CN 201510533841A CN 105146253 A CN105146253 A CN 105146253A
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- black fungus
- jelly
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- cellulase
- water
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- 241000233866 Fungi Species 0.000 title claims abstract description 38
- 235000015110 jellies Nutrition 0.000 title claims abstract description 28
- 239000008274 jelly Substances 0.000 title claims abstract description 28
- 150000001875 compounds Chemical class 0.000 title claims abstract description 11
- 238000004519 manufacturing process Methods 0.000 title abstract description 5
- 239000008369 fruit flavor Substances 0.000 title abstract 2
- 238000000034 method Methods 0.000 title description 3
- 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 39
- 108010059892 Cellulase Proteins 0.000 claims abstract description 13
- 229940106157 cellulase Drugs 0.000 claims abstract description 13
- 235000013325 dietary fiber Nutrition 0.000 claims abstract description 12
- 235000020415 coconut juice Nutrition 0.000 claims abstract description 8
- 244000000626 Daucus carota Species 0.000 claims abstract description 7
- 235000002767 Daucus carota Nutrition 0.000 claims abstract description 7
- 240000009088 Fragaria x ananassa Species 0.000 claims abstract description 7
- 229920002752 Konjac Polymers 0.000 claims abstract description 7
- 229930006000 Sucrose Natural products 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
- 235000018597 common camellia Nutrition 0.000 claims abstract description 7
- 240000001548 Camellia japonica Species 0.000 claims abstract description 5
- 235000007199 Panicum miliaceum Nutrition 0.000 claims abstract description 4
- 244000022185 broomcorn panic Species 0.000 claims abstract description 4
- 239000000843 powder Substances 0.000 claims abstract description 4
- 108090000790 Enzymes Proteins 0.000 claims description 12
- 102000004190 Enzymes Human genes 0.000 claims description 12
- 229940088598 enzyme Drugs 0.000 claims description 12
- 238000003756 stirring Methods 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 239000000243 solution Substances 0.000 claims description 10
- 239000012141 concentrate Substances 0.000 claims description 9
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 9
- 241000206575 Chondrus crispus Species 0.000 claims description 8
- 244000028550 Auricularia auricula Species 0.000 claims description 7
- 235000000023 Auricularia auricula Nutrition 0.000 claims description 7
- 235000009754 Vitis X bourquina Nutrition 0.000 claims description 7
- 235000012333 Vitis X labruscana Nutrition 0.000 claims description 7
- 240000006365 Vitis vinifera Species 0.000 claims description 7
- 235000014787 Vitis vinifera Nutrition 0.000 claims description 7
- 239000000835 fiber Substances 0.000 claims description 7
- 238000002360 preparation method Methods 0.000 claims description 7
- 241000050051 Chelone glabra Species 0.000 claims description 6
- 235000016623 Fragaria vesca Nutrition 0.000 claims description 6
- 235000011363 Fragaria x ananassa Nutrition 0.000 claims description 6
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 6
- 238000004140 cleaning Methods 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 239000005720 sucrose Substances 0.000 claims description 6
- CEYULKASIQJZGP-UHFFFAOYSA-L disodium;2-(carboxymethyl)-2-hydroxybutanedioate Chemical compound [Na+].[Na+].[O-]C(=O)CC(O)(C(=O)O)CC([O-])=O CEYULKASIQJZGP-UHFFFAOYSA-L 0.000 claims description 4
- 239000002994 raw material Substances 0.000 claims description 4
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 3
- SXRSQZLOMIGNAQ-UHFFFAOYSA-N Glutaraldehyde Chemical compound O=CCCCC=O SXRSQZLOMIGNAQ-UHFFFAOYSA-N 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 238000013036 cure process Methods 0.000 claims description 3
- BNIILDVGGAEEIG-UHFFFAOYSA-L disodium hydrogen phosphate Chemical compound [Na+].[Na+].OP([O-])([O-])=O BNIILDVGGAEEIG-UHFFFAOYSA-L 0.000 claims description 3
- 229910000397 disodium phosphate Inorganic materials 0.000 claims description 3
- 235000019800 disodium phosphate Nutrition 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 230000001804 emulsifying effect Effects 0.000 claims description 3
- 238000000605 extraction Methods 0.000 claims description 3
- 239000000706 filtrate Substances 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
- 238000009413 insulation Methods 0.000 claims description 3
- 239000011259 mixed solution Substances 0.000 claims description 3
- 239000006187 pill Substances 0.000 claims description 3
- 238000010298 pulverizing process Methods 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 239000002002 slurry Substances 0.000 claims description 3
- 239000011780 sodium chloride Substances 0.000 claims description 3
- 239000001509 sodium citrate Substances 0.000 claims description 3
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 238000005406 washing Methods 0.000 claims description 3
- 230000008901 benefit Effects 0.000 abstract description 2
- 239000000499 gel Substances 0.000 abstract description 2
- VWDWKYIASSYTQR-UHFFFAOYSA-N sodium nitrate Chemical compound [Na+].[O-][N+]([O-])=O VWDWKYIASSYTQR-UHFFFAOYSA-N 0.000 abstract 2
- 244000247812 Amorphophallus rivieri Species 0.000 abstract 1
- 235000001206 Amorphophallus rivieri Nutrition 0.000 abstract 1
- 241001523010 Scutellaria sessilifolia Species 0.000 abstract 1
- 241000219094 Vitaceae Species 0.000 abstract 1
- 239000000679 carrageenan Substances 0.000 abstract 1
- 235000010418 carrageenan Nutrition 0.000 abstract 1
- 229940113118 carrageenan Drugs 0.000 abstract 1
- 229920001525 carrageenan Polymers 0.000 abstract 1
- 230000007071 enzymatic hydrolysis Effects 0.000 abstract 1
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 abstract 1
- 235000021021 grapes Nutrition 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 239000000252 konjac Substances 0.000 abstract 1
- 235000010485 konjac Nutrition 0.000 abstract 1
- 230000002035 prolonged effect Effects 0.000 abstract 1
- 239000004317 sodium nitrate Substances 0.000 abstract 1
- 235000010344 sodium nitrate Nutrition 0.000 abstract 1
- 235000021012 strawberries Nutrition 0.000 abstract 1
- 229960004793 sucrose Drugs 0.000 abstract 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 abstract 1
- 230000006870 function Effects 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 3
- 241000209507 Camellia Species 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000002265 prevention Effects 0.000 description 2
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 description 1
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 208000007536 Thrombosis Diseases 0.000 description 1
- 239000012190 activator Substances 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000023555 blood coagulation Effects 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 150000001768 cations Chemical class 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 230000007661 gastrointestinal function Effects 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 230000036737 immune function Effects 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000000463 material Substances 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
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 230000001835 salubrious effect Effects 0.000 description 1
- 230000002000 scavenging effect Effects 0.000 description 1
- 239000000661 sodium alginate Substances 0.000 description 1
- 235000010413 sodium alginate Nutrition 0.000 description 1
- 229940005550 sodium alginate Drugs 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 Plant Substances (AREA)
Abstract
The invention discloses black fungus jelly with compound fruit flavor. The black fungus jelly comprises, by weight, 165-175 parts of black fungi, 30-40 parts of strawberries, 8-10 parts of carrots, 6-7 parts of konjac, 2-3 parts of camellia, 3-4 parts of scutellaria sessilifolia, 3-5 parts of broomcorn millet powder, 16-18 parts of coconut juice, 3-4 parts of herba andrographitis, 9-12 parts of grapes, 0.2-0.3 part of citric acid, 15-17 parts of cane sugar and an appropriate quantity of cellulase. The black fungus jelly has the advantages that the cellulase is solidified and treated by the aid of sodium nitrate and carrageenan at first, accordingly, the heat resistance of the cellulase can be improved, steps for adding gel during follow-up production can be omitted, and production processes can be simplified; the stability and the dispersibility of ingredients in the jelly can be improved by the aid of black fungus dietary fibers which are subjected to enzymatic hydrolysis by the aid of the cellulase, accordingly, the water-holding capacity and the stickiness of the jelly can be improved, the jelly is loose and soft, the volume of the jelly can be increased, and the shelf life of the jelly can be prolonged.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to a kind of compound fruity black fungus jelly and preparation method thereof.
Background technology
Jelly outward appearance is sparkling and crystal-clear, smooth in taste, is a kind of food of high dietary-fiber low in calories, enjoys liking of people.The primary raw material carragheen of jelly goods, sodium alginate are natural dietary fibers, and dietary fiber is very important Material for Health Food.Dietary fiber has stronger retentiveness, and weight losing function and adjustment gastrointestinal function, have combination, exchange capacity to cation, reducing blood lipid and prevention cardiovascular disease, hypoglycemic and prevention diabetes function, regulates intestinal flora and strengthens immunologic function, the health-care efficacy such as scavenging free radicals and preventing cancer function.
Black fungus be a kind of high nutritive value black-food, be rich in protein, crude fibre, contained physiological activator has good nutrition health-care functions to human body.Can blood clotting be reduced, prevent thrombosis, there is stronger suction-operated; The polysaccharide body contained in black fungus has certain antitumor action.For many years, the preparation method of black fungus is single, product type is less, can often eater is very few, therefore, strengthen deep processing technique for black fungus and comprehensive utilizating research, the Social and economic benef@tool of the diet structure and raising China mushroom industry of improving people is of great significance.。
Summary of the invention
The object of the invention is exactly the defect in order to make up prior art, provides a kind of compound fruity black fungus jelly and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of compound fruity black fungus jelly, is made up of the raw material of following weight portion: black fungus 165-175, strawberry 30-40, carrot 8-10, konjaku 6-7, camellia 2-3, sessile skullcap herb 3-4, milled glutinous broomcorn millet powder 3-5, Coconut Juice 16-18, Herba Andrographitis 3-4, grape 9-12, citric acid 0.2-0.3, sucrose 15-17, cellulase are appropriate.
The preparation method of described a kind of compound fruity black fungus jelly, comprises the following steps:
(1) clean up after black fungus being removed impurity, pour in 40-50 water doubly and be heated to 90-95 DEG C after drying and crushing, filter out residue after insulation lixiviate 3-4h, obtain black fungus juice, black fungus residue is for subsequent use;
(2) respectively by natrium citricum and carragheen according to the ratio of 1:30 be dissolved in PH be 5.5 sodium hydrogen phosphate and citric acid mixed solution in, first in sodium citrate solution, add cellulase, carragheen mixing and emulsifying 10-12min is added again after stirring, rapid stirring in the calcium chloride solution of 2% is joined after being cooled to 5-10 DEG C, after 2-3h, gelled pill is placed in the glutaraldehyde solution cure process of 25 DEG C, re-use clear water washing after first using sodium chloride solution to wash after 2-3h, obtain cured fiber element enzyme;
(3) 28-30 water is doubly added in the black fungus residue obtained to step (1), adding citric acid regulates PH to be 4.5-5.5, then cured fiber element enzyme is added according to the dosage of 100U/g, be extract 90-100min under the condition of 80-85 DEG C in temperature, the enzyme that filtrate intensification carried out going out after filtration concentrates, and obtains water-soluble auricularia auriculajudae dietary fiber concentrate;
(4) strawberry, grape extraction juice after cleaning, filter scaling and seed; Carrot, konjaku break into slurry after cleaning peeling; Camellia, sessile skullcap herb, Herba Andrographitis carry out ultramicronising pulverizing, add pectase after then they being mixed with Coconut Juice, and go out after 40-50min enzyme, obtains enzymolysis liquid;
(5) by black fungus juice, water-soluble auricularia auriculajudae dietary fiber concentrate, enzymolysis liquid, sucrose mixing, heat at the temperature of 95-100 DEG C and stir, then add citric acid after being cooled to about 70 DEG C to stir, load in jelly cup the hot water sterilization 15-20min putting into 85-95 DEG C after sealing, after cooling and get final product.
Advantage of the present invention is: first the present invention uses natrium citricum and carragheen to be cured process to cellulase, both the heat resistance of cellulase can have been improved, the step of adding gel can be reduced in subsequent production again, simplify production technology, utilize the auricularia auriculajudae dietary fiber of cellulase degradation can improve the stability and dispersiveness of preparing burden in jelly, the water-holding capacity of jelly is increased, viscosity increases, make jelly more loose soft, volume increases, and extends the shelf life.The Coconut Juice added, grape are that jelly taste is abundanter, and have a kind of mouthfeel of salubrious sweetness, the Herba Andrographitis added etc. also have certain health-care efficacy, meet the dietetic requirement of modern.
Detailed description of the invention
A kind of compound fruity black fungus jelly, is made up of the raw material of following weight portion (kg): black fungus 165, strawberry 30, carrot 8, konjaku 6, camellia 2, sessile skullcap herb 3, milled glutinous broomcorn millet powder 3, Coconut Juice 16, Herba Andrographitis 3, grape 9, citric acid 0.2, sucrose 15, cellulase are appropriate.
The preparation method of described a kind of compound fruity black fungus jelly, comprises the following steps:
(1) clean up after black fungus being removed impurity, pour in the water of 40 times and be heated to 90 DEG C after drying and crushing, filter out residue after insulation lixiviate 3h, obtain black fungus juice, black fungus residue is for subsequent use;
(2) respectively by natrium citricum and carragheen according to the ratio of 1:30 be dissolved in PH be 5.5 sodium hydrogen phosphate and citric acid mixed solution in, first in sodium citrate solution, add cellulase, carragheen mixing and emulsifying 10min is added again after stirring, rapid stirring in the calcium chloride solution of 2% is joined after being cooled to 5 DEG C, after 2h, gelled pill is placed in the glutaraldehyde solution cure process of 25 DEG C, re-use clear water washing after first using sodium chloride solution to wash after 2h, obtain cured fiber element enzyme;
(3) water of 28 times is added in the black fungus residue obtained to step (1), adding citric acid regulates PH to be 4.5, then cured fiber element enzyme is added according to the dosage of 100U/g, be extract 90min under the condition of 80 DEG C in temperature, the enzyme that filtrate intensification carried out going out after filtration concentrates, and obtains water-soluble auricularia auriculajudae dietary fiber concentrate;
(4) strawberry, grape extraction juice after cleaning, filter scaling and seed; Carrot, konjaku break into slurry after cleaning peeling; Camellia, sessile skullcap herb, Herba Andrographitis carry out ultramicronising pulverizing, add pectase after then they being mixed with Coconut Juice, and go out after 40min enzyme, obtains enzymolysis liquid;
(5) by black fungus juice, water-soluble auricularia auriculajudae dietary fiber concentrate, enzymolysis liquid, sucrose mixing, heat at the temperature of 95 DEG C and stir, then add citric acid after being cooled to about 70 DEG C to stir, load in jelly cup the hot water sterilization 15min putting into 85 DEG C after sealing, after cooling and get final product.
Claims (2)
1. a compound fruity black fungus jelly, it is characterized in that, be made up of the raw material of following weight portion: black fungus 165-175, strawberry 30-40, carrot 8-10, konjaku 6-7, camellia 2-3, sessile skullcap herb 3-4, milled glutinous broomcorn millet powder 3-5, Coconut Juice 16-18, Herba Andrographitis 3-4, grape 9-12, citric acid 0.2-0.3, sucrose 15-17, cellulase are appropriate.
2. the preparation method of a kind of compound fruity black fungus jelly according to claim 1, is characterized in that, comprise the following steps:
(1) clean up after black fungus being removed impurity, pour in 40-50 water doubly and be heated to 90-95 DEG C after drying and crushing, filter out residue after insulation lixiviate 3-4h, obtain black fungus juice, black fungus residue is for subsequent use;
(2) respectively by natrium citricum and carragheen according to the ratio of 1:30 be dissolved in PH be 5.5 sodium hydrogen phosphate and citric acid mixed solution in, first in sodium citrate solution, add cellulase, carragheen mixing and emulsifying 10-12min is added again after stirring, rapid stirring in the calcium chloride solution of 2% is joined after being cooled to 5-10 DEG C, after 2-3h, gelled pill is placed in the glutaraldehyde solution cure process of 25 DEG C, re-use clear water washing after first using sodium chloride solution to wash after 2-3h, obtain cured fiber element enzyme;
(3) 28-30 water is doubly added in the black fungus residue obtained to step (1), adding citric acid regulates PH to be 4.5-5.5, then cured fiber element enzyme is added according to the dosage of 100U/g, be extract 90-100min under the condition of 80-85 DEG C in temperature, the enzyme that filtrate intensification carried out going out after filtration concentrates, and obtains water-soluble auricularia auriculajudae dietary fiber concentrate;
(4) strawberry, grape extraction juice after cleaning, filter scaling and seed; Carrot, konjaku break into slurry after cleaning peeling; Camellia, sessile skullcap herb, Herba Andrographitis carry out ultramicronising pulverizing, add pectase after then they being mixed with Coconut Juice, and go out after 40-50min enzyme, obtains enzymolysis liquid;
(5) by black fungus juice, water-soluble auricularia auriculajudae dietary fiber concentrate, enzymolysis liquid, sucrose mixing, heat at the temperature of 95-100 DEG C and stir, then add citric acid after being cooled to about 70 DEG C to stir, load in jelly cup the hot water sterilization 15-20min putting into 85-95 DEG C after sealing, after cooling and get final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510533841.3A CN105146253A (en) | 2015-08-27 | 2015-08-27 | Black fungus jelly with compound fruit flavor and method for manufacturing black fungus jelly |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510533841.3A CN105146253A (en) | 2015-08-27 | 2015-08-27 | Black fungus jelly with compound fruit flavor and method for manufacturing black fungus jelly |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105146253A true CN105146253A (en) | 2015-12-16 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510533841.3A Withdrawn CN105146253A (en) | 2015-08-27 | 2015-08-27 | Black fungus jelly with compound fruit flavor and method for manufacturing black fungus jelly |
Country Status (1)
| Country | Link |
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| CN (1) | CN105146253A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106107797A (en) * | 2016-06-28 | 2016-11-16 | 安徽省林锦记食品工业有限公司 | A kind of Folium Dauci Sativae is regulated the flow of vital energy Radix et Caulis Opuntiae Dillenii calcium fortification fruit jelly and preparation method thereof |
| CN107997073A (en) * | 2017-12-12 | 2018-05-08 | 苏州卫生职业技术学院 | A kind of children eat decorporation lead jelly and preparation method thereof |
-
2015
- 2015-08-27 CN CN201510533841.3A patent/CN105146253A/en not_active Withdrawn
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106107797A (en) * | 2016-06-28 | 2016-11-16 | 安徽省林锦记食品工业有限公司 | A kind of Folium Dauci Sativae is regulated the flow of vital energy Radix et Caulis Opuntiae Dillenii calcium fortification fruit jelly and preparation method thereof |
| CN107997073A (en) * | 2017-12-12 | 2018-05-08 | 苏州卫生职业技术学院 | A kind of children eat decorporation lead jelly and preparation method thereof |
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Application publication date: 20151216 |
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| WW01 | Invention patent application withdrawn after publication |