CN105660971A - Antrodia cinnamomea candy and preparation method thereof - Google Patents
Antrodia cinnamomea candy and preparation method thereof Download PDFInfo
- Publication number
- CN105660971A CN105660971A CN201610028211.5A CN201610028211A CN105660971A CN 105660971 A CN105660971 A CN 105660971A CN 201610028211 A CN201610028211 A CN 201610028211A CN 105660971 A CN105660971 A CN 105660971A
- Authority
- CN
- China
- Prior art keywords
- antrodia camphorata
- preparation
- confection
- extraction
- parts
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 241001486992 Taiwanofungus camphoratus Species 0.000 title claims abstract description 71
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 29
- 238000002360 preparation method Methods 0.000 title claims description 19
- 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
- 239000000843 powder Substances 0.000 claims abstract description 16
- 239000000284 extract Substances 0.000 claims abstract description 11
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims abstract description 7
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims abstract description 7
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 7
- 235000021355 Stearic acid Nutrition 0.000 claims abstract description 7
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims abstract description 7
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims abstract description 7
- QIQXTHQIDYTFRH-UHFFFAOYSA-N octadecanoic acid Chemical class CCCCCCCCCCCCCCCCCC(O)=O QIQXTHQIDYTFRH-UHFFFAOYSA-N 0.000 claims abstract description 7
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims abstract description 7
- 229960002675 xylitol Drugs 0.000 claims abstract description 7
- 235000010447 xylitol Nutrition 0.000 claims abstract description 7
- 239000000811 xylitol Substances 0.000 claims abstract description 7
- 238000000605 extraction Methods 0.000 claims description 23
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 14
- 239000000203 mixture Substances 0.000 claims description 11
- 230000001007 puffing effect Effects 0.000 claims description 11
- 238000000227 grinding Methods 0.000 claims description 9
- 238000000926 separation method Methods 0.000 claims description 9
- 229930006000 Sucrose Natural products 0.000 claims description 6
- 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 description 6
- GWEVSGVZZGPLCZ-UHFFFAOYSA-N Titan oxide Chemical compound O=[Ti]=O GWEVSGVZZGPLCZ-UHFFFAOYSA-N 0.000 claims description 6
- 239000012141 concentrate Substances 0.000 claims description 6
- 235000013681 dietary sucrose Nutrition 0.000 claims description 6
- 230000008014 freezing Effects 0.000 claims description 6
- 238000007710 freezing Methods 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 6
- OQCDKBAXFALNLD-UHFFFAOYSA-N octadecanoic acid Natural products CCCCCCCC(C)CCCCCCCCC(O)=O OQCDKBAXFALNLD-UHFFFAOYSA-N 0.000 claims description 6
- 239000002245 particle Substances 0.000 claims description 6
- 239000008117 stearic acid Substances 0.000 claims description 6
- 238000010298 pulverizing process Methods 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 229910052694 Berkelium Inorganic materials 0.000 claims description 3
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims description 3
- PWVKJRSRVJTHTR-UHFFFAOYSA-N berkelium atom Chemical compound [Bk] PWVKJRSRVJTHTR-UHFFFAOYSA-N 0.000 claims description 3
- 235000011089 carbon dioxide Nutrition 0.000 claims description 3
- 229960000935 dehydrated alcohol Drugs 0.000 claims description 3
- 229960004756 ethanol Drugs 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 229910001220 stainless steel Inorganic materials 0.000 claims description 3
- 239000010935 stainless steel Substances 0.000 claims description 3
- 239000004408 titanium dioxide Substances 0.000 claims description 3
- 238000000034 method Methods 0.000 abstract description 13
- 238000010521 absorption reaction Methods 0.000 abstract description 6
- 230000004071 biological effect Effects 0.000 abstract description 5
- 230000008901 benefit Effects 0.000 abstract description 4
- 239000004615 ingredient Substances 0.000 description 7
- 230000009286 beneficial effect Effects 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 150000004676 glycans Chemical class 0.000 description 3
- 229920001282 polysaccharide Polymers 0.000 description 3
- 239000005017 polysaccharide Substances 0.000 description 3
- 150000003648 triterpenes Chemical class 0.000 description 3
- 230000003110 anti-inflammatory effect Effects 0.000 description 2
- 230000001413 cellular effect Effects 0.000 description 2
- 238000004891 communication Methods 0.000 description 2
- 230000003834 intracellular effect Effects 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 241000233866 Fungi Species 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 230000003266 anti-allergic effect Effects 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 230000000840 anti-viral effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000002443 hepatoprotective effect Effects 0.000 description 1
- 230000001900 immune effect Effects 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 150000003431 steroids Chemical class 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- 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 invention discloses an Antrodia cinnamomea candy. The candy comprises the following components in parts by weight: 10-15 parts of an extract of Antrodia cinnamomea, 0.3-0.9 parts of citric acid, 10-15 parts of yeast powder, 8-16 parts of xylitol, 0.1-0.4 parts of stearic acids, 0.4-0.8 parts of ethyl maltose, and 52-59 parts of edible sugar. The invention also discloses a method for preparing the Antrodia cinnamomea candy. The candy has the advantages of good mouthfeel and high biological activity, and benefits for human body absorption.
Description
Technical field
The present invention relates to health product, especially relate to that a kind of mouthfeel is good, biological activity is high, the Antrodia camphorata confection being beneficial to absorption of human body and preparation method thereof.
Background technology
Antrodia camphorata (AntrodiaCinnamomea), has another name called Antrodia Camphorata, is the high medicinal fungi of a kind of medical value. In " miasma medical science " epoch of TaiWan, China before 500 years, aborigines, just in order to detoxify, to relieve the effect of alcohol and hepatoprotective, are praised highly by vast Taiwan residents thereafter and use. In Taiwan, Antrodia camphorata is described as " king of medicine ", " anticancer king ", " king of removing toxic substances ", " king of antiinflammatory " etc. Modern study and clinical practice show, Antrodia camphorata special containing polysaccharide, triterpenes, the physiologically active ingredient such as steroid and antioxidant, have protect the liver, antitumor, antioxidation, reinforced immunological, antiallergic, antiinflammatory, the effect such as antibacterial, antiviral, therefore become the focus of research and development in recent years. But Antrodia camphorata directly edible taste is not good, and absorption of human body effect is also not satisfactory.
Summary of the invention
In order to make full use of the effective ingredient in Antrodia camphorata, present invention aim at providing that a kind of mouthfeel is good, biological activity is high, the Antrodia camphorata confection being beneficial to absorption of human body and preparation method thereof.
The present invention is realized by techniques below measure, a kind of Antrodia camphorata confection, composition including following weight portion forms: Antrodia camphorata extracting solution 10-15 part, citric acid 0.3-0.9 part, yeast powder 10-15 part, xylitol 8-16 part, stearic acid 0.1-0.4 part, ethyl maltose 0.4-0.8 part, table sugar 52-59 part.
The preparation method that the invention also discloses this Antrodia camphorata confection, comprises the steps:
Step 1. is pulverized: by fresh Antrodia camphorata sporophore and Antrodia Camphorata mycelium at subzero 20 DEG C of freezing 60 clocks, Antrodia camphorata sporophore after freezing and Antrodia Camphorata mycelium carried out dewatering and puffing at changing temperature-pressure-difference and puffing equipment, to the Antrodia camphorata sporophore after dewatering and puffing and Antrodia Camphorata mycelium adds the particle diameter dry ice particles less than 50 μm with volume ratio 2:1, and adopt high energy nanometer impact grinding to carry out pulverizing 3 hours to the powder of mixing;
Step 2. extracts: takes the Antrodia camphorata powder after 1 parts by weight of crushed and loads supercritical CO2In the extraction kettle of extraction equipment, adding 4-8 weight portion dehydrated alcohol and extract at 20 DEG C～60 DEG C as entrainer, the extracting pressure of extraction kettle is 10MPa～35MPa, CO2Flow is 10～40L/h; Extraction time is 1-1.5 hour, enters separating still and be easily separated after extraction, and in separation reactor I, pressure is 5MP～25MP, and temperature is 20 DEG C～30 DEG C;In separation reactor I I, pressure is 7MP～15MP, and temperature is 20 DEG C～50 DEG C;
Step 3. concentrates: namely the dry ethanol that the liquid after separation and entrainer mixed liquor volatilized at 80-90 DEG C obtain Antrodia camphorata extracting solution;
Step 4. prepares confection: by each component of following weight portion, Antrodia camphorata extracting solution 10-15 part of previous step gained, citric acid 0.3-0.9 part, yeast powder 10-15 part, xylitol 8-16 part, stearic acid 0.1-0.4 part, ethyl maltose 0.4-0.8 part, the water of table sugar 52-59 part and 100 parts mixes, and in 85-90 DEG C of heating in stainless-steel pan, concentrate 15-20 minute, stop heating, obtain concentrated pulp, concentrated pulp is injected in mould while hot, it is laid into the sheet of thickness 4-8 millimeter, will be equipped with the grinding tool of concentrated pulp and put into baking oven, the dried shape block being cut into length of side 1-1.5 centimetre, obtain Antrodia camphorata confection.
As a kind of optimal way, the ball material in described high energy nanometer impact grinding and Antrodia camphorata powder mass ratio are 6-12:1 in step 1.
As a kind of optimal way, described ball material is titanium dioxide berkelium.
As a kind of optimal way, the temperature of described extraction is 40 DEG C～50 DEG C in step 2.
As a kind of optimal way, described CO in step 22Flow is 22～32L/h.
As a kind of optimal way, the extracting pressure of described extraction kettle is 15MPa in step 2.
The present invention carries out changing temperature-pressure-difference and puffing process again after chilled to fresh Antrodia camphorata sporophore and Antrodia Camphorata mycelium, and utilize superfine communication technique that Antrodia camphorata is carried out cellular level pulverizing, make intracellular effective active composition will not destroy and can fully come out, rate of release and the burst size of effective active composition can be greatly improved. Utilize alcohol extraction Bound moisture to carry, Antrodia camphorata is soluble in the triterpene of alcohol and the polysaccharide isoreactivity thing composition in water can be soluble in extracts to greatest extent. Extractive technique adopts supercritical CO2Extract, the effective ingredient in Antrodia camphorata can be made to be extracted at a lower temperature. So both ensured that effective ingredient was fully extracted, can guarantee that again that Extracting temperature was unlikely to too high, and protected its heat-sensitive ingredients to be not subjected to high temperature and be destroyed. Confection is prepared in this extracting solution addition, has that mouthfeel is good, biological activity is high, be beneficial to the advantage of absorption of human body.
Detailed description of the invention
Below in conjunction with embodiment controlled trial example, the present invention is described in further detail.
A kind of Antrodia camphorata confection and preparation method thereof, confection includes the composition composition of following weight portion: Antrodia camphorata extracting solution 10-15 part, citric acid 0.3-0.9 part, yeast powder 10-15 part, xylitol 8-16 part, stearic acid 0.1-0.4 part, ethyl maltose 0.4-0.8 part, table sugar 52-59 part. Its preparation method comprises the steps:
Step 1. is pulverized: by Antrodia camphorata sporophore fresh for weight ratio 20-70:80 and Antrodia Camphorata mycelium at subzero 20 DEG C of freezing 60 clocks, Antrodia camphorata sporophore after freezing and Antrodia Camphorata mycelium carried out dewatering and puffing at changing temperature-pressure-difference and puffing equipment, to the Antrodia camphorata sporophore after dewatering and puffing and Antrodia Camphorata mycelium adds the particle diameter dry ice particles less than 50 μm with volume ratio 2:1, and adopt high energy nanometer impact grinding to carry out pulverizing 3 hours to the powder of mixing;
Step 2. extracts: takes the Antrodia camphorata powder after 1 parts by weight of crushed and loads supercritical CO2In the extraction kettle of extraction equipment, adding 4-8 weight portion dehydrated alcohol and extract at 20 DEG C～60 DEG C as entrainer, the extracting pressure of extraction kettle is 10MPa～35MPa, CO2Flow is 10～40L/h;Extraction time is 1-1.5 hour, enters separating still and be easily separated after extraction, and in separation reactor I, pressure is 5MP～25MP, and temperature is 20 DEG C～30 DEG C; In separation reactor I I, pressure is 7MP～15MP, and temperature is 20 DEG C～50 DEG C;
Step 3. concentrates: namely the dry ethanol that the liquid after separation and entrainer mixed liquor volatilized at 80-90 DEG C obtain Antrodia camphorata extracting solution;
Step 4. prepares confection: by each component of following weight portion, Antrodia camphorata extracting solution 10-15 part of gained, citric acid 0.3-0.9 part, yeast powder 10-15 part, xylitol 8-16 part, stearic acid 0.1-0.4 part, ethyl maltose 0.4-0.8 part, the water of table sugar 52-59 part and 100 parts mixes, and in 85-90 DEG C of heating in stainless-steel pan, concentrate 15-20 minute, stop heating, obtain concentrated pulp, concentrated pulp is injected in mould while hot, it is laid into the sheet of thickness 4-8 millimeter, will be equipped with the grinding tool of concentrated pulp and put into baking oven, the dried shape block being cut into length of side 1-1.5 centimetre, obtain Antrodia camphorata confection.
This confection carries out changing temperature-pressure-difference and puffing process again after chilled to fresh Antrodia camphorata sporophore and Antrodia Camphorata mycelium, and utilize superfine communication technique that Antrodia camphorata is carried out cellular level pulverizing, make intracellular effective active composition will not destroy and can fully come out, rate of release and the burst size of effective active composition can be greatly improved. Utilize alcohol extraction Bound moisture to carry, Antrodia camphorata is soluble in the triterpene of alcohol and the polysaccharide isoreactivity thing composition in water can be soluble in extracts to greatest extent. Extractive technique adopts supercritical CO2Extract, the effective ingredient in Antrodia camphorata can be made to be extracted at a lower temperature. So both ensured that effective ingredient was fully extracted, can guarantee that again that Extracting temperature was unlikely to too high, and protected its heat-sensitive ingredients to be not subjected to high temperature and be destroyed. Confection is prepared in this extracting solution addition, has that mouthfeel is good, biological activity is high, be beneficial to the advantage of absorption of human body.
In the embodiment of the preparation method of an Antrodia camphorata confection, on the basis of previous technique scheme concrete it is also possible that in step 1 the ball material in described high energy nanometer impact grinding be 6-12:1 with Antrodia camphorata powder mass ratio.
In the embodiment of the preparation method of an Antrodia camphorata confection, concrete it is also possible that described ball material is titanium dioxide berkelium on the basis of previous technique scheme.
In the embodiment of the preparation method of an Antrodia camphorata confection, concrete it is also possible that the temperature of described extraction in step 2 is 40 DEG C～50 DEG C on the basis of previous technique scheme.
In the embodiment of the preparation method of an Antrodia camphorata confection, concrete it is also possible that described CO in step 2 on the basis of previous technique scheme2Flow is 22～32L/h.
In the embodiment of the preparation method of an Antrodia camphorata confection, on the basis of previous technique scheme concrete it is also possible that in step 2 the extracting pressure of described extraction kettle be 15MPa.
It is above Antrodia camphorata confection of the present invention and preparation method thereof is set forth; it is adapted to assist in and understands the present invention; but embodiments of the present invention are also not restricted to the described embodiments; any without departing from the change made under the principle of the invention, modification, replacement, combination, simplification; all should be the substitute mode of equivalence, be included within protection scope of the present invention.
Claims (7)
1. an Antrodia camphorata confection, it is characterised in that: include the composition composition of following weight portion: Antrodia camphorata extracting solution 10-15 part, citric acid 0.3-0.9 part, yeast powder 10-15 part, xylitol 8-16 part, stearic acid 0.1-0.4 part, ethyl maltose 0.4-0.8 part, table sugar 52-59 part.
2. the preparation method of an Antrodia camphorata confection, it is characterised in that comprise the steps:
Step 1. is pulverized: by fresh Antrodia camphorata sporophore and Antrodia Camphorata mycelium at subzero 20 DEG C of freezing 60 clocks, Antrodia camphorata sporophore after freezing and Antrodia Camphorata mycelium carried out dewatering and puffing at changing temperature-pressure-difference and puffing equipment, to the Antrodia camphorata sporophore after dewatering and puffing and Antrodia Camphorata mycelium adds the particle diameter dry ice particles less than 50 μm with volume ratio 2:1, and adopt high energy nanometer impact grinding to carry out pulverizing 3 hours to the powder of mixing;
Step 2. extracts: takes the Antrodia camphorata powder after 1 parts by weight of crushed and loads supercritical CO2In the extraction kettle of extraction equipment, adding 4-8 weight portion dehydrated alcohol and extract at 20 DEG C～60 DEG C as entrainer, the extracting pressure of extraction kettle is 10MPa～35MPa, CO2Flow is 10～40L/h; Extraction time is 1-1.5 hour, enters separating still and be easily separated after extraction, and in separation reactor I, pressure is 5MP～25MP, and temperature is 20 DEG C～30 DEG C; In separation reactor I I, pressure is 7MP～15MP, and temperature is 20 DEG C～50 DEG C;
Step 3. concentrates: namely the dry ethanol that the liquid after separation and entrainer mixed liquor volatilized at 80-90 DEG C obtain Antrodia camphorata extracting solution;
Step 4. prepares confection: by each component of following weight portion, Antrodia camphorata extracting solution 10-15 part of previous step gained, citric acid 0.3-0.9 part, yeast powder 10-15 part, xylitol 8-16 part, stearic acid 0.1-0.4 part, ethyl maltose 0.4-0.8 part, the water of table sugar 52-59 part and 100 parts mixes, and in 85-90 DEG C of heating in stainless-steel pan, concentrate 15-20 minute, stop heating, obtain concentrated pulp, concentrated pulp is injected in mould while hot, it is laid into the sheet of thickness 4-8 millimeter, will be equipped with the grinding tool of concentrated pulp and put into baking oven, the dried shape block being cut into length of side 1-1.5 centimetre, obtain Antrodia camphorata confection.
3. preparation method according to claim 2, it is characterised in that: the ball material in described high energy nanometer impact grinding and Antrodia camphorata powder mass ratio are 6-12:1 in step 1.
4. preparation method according to claim 3, it is characterised in that: described ball material is titanium dioxide berkelium.
5. preparation method according to claim 2, it is characterised in that: the temperature of described extraction is 40 DEG C～50 DEG C in step 2.
6. preparation method according to claim 2, it is characterised in that: described CO in step 22Flow is 22～32L/h.
7. preparation method according to claim 2, it is characterised in that: the extracting pressure of described extraction kettle is 15MPa in step 2.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610028211.5A CN105660971A (en) | 2016-01-15 | 2016-01-15 | Antrodia cinnamomea candy and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610028211.5A CN105660971A (en) | 2016-01-15 | 2016-01-15 | Antrodia cinnamomea candy and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105660971A true CN105660971A (en) | 2016-06-15 |
Family
ID=56301061
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610028211.5A Pending CN105660971A (en) | 2016-01-15 | 2016-01-15 | Antrodia cinnamomea candy and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105660971A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2017226641A (en) * | 2016-06-23 | 2017-12-28 | 台灣利得生物科技股▲ふん▼有限公司 | Antrodia cinnameme active compositions |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101555436A (en) * | 2009-05-15 | 2009-10-14 | 深圳市中科海外科技有限公司 | Method for extracting antrodia cinnamomea oil from antrodia cinnamomea mycelia |
| CN102550790A (en) * | 2012-03-16 | 2012-07-11 | 常熟市汇丰食品有限公司 | Aromatic plant candy and preparation method thereof |
| CN103923743A (en) * | 2013-05-09 | 2014-07-16 | 刘立 | Extraction method for effective compositions of antrodia camphorata |
| CN104054505A (en) * | 2014-04-02 | 2014-09-24 | 江西井冈山生力泰生物科技有限公司 | Preparation technology of sporoderm-broken spore powder of selenium enrichment imitation wild ganoderma lucidums |
| CN104186880A (en) * | 2014-07-11 | 2014-12-10 | 福建农林大学 | Antrodia mycelium flavor soft sweet and processing method thereof |
-
2016
- 2016-01-15 CN CN201610028211.5A patent/CN105660971A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101555436A (en) * | 2009-05-15 | 2009-10-14 | 深圳市中科海外科技有限公司 | Method for extracting antrodia cinnamomea oil from antrodia cinnamomea mycelia |
| CN102550790A (en) * | 2012-03-16 | 2012-07-11 | 常熟市汇丰食品有限公司 | Aromatic plant candy and preparation method thereof |
| CN103923743A (en) * | 2013-05-09 | 2014-07-16 | 刘立 | Extraction method for effective compositions of antrodia camphorata |
| CN104054505A (en) * | 2014-04-02 | 2014-09-24 | 江西井冈山生力泰生物科技有限公司 | Preparation technology of sporoderm-broken spore powder of selenium enrichment imitation wild ganoderma lucidums |
| CN104186880A (en) * | 2014-07-11 | 2014-12-10 | 福建农林大学 | Antrodia mycelium flavor soft sweet and processing method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2017226641A (en) * | 2016-06-23 | 2017-12-28 | 台灣利得生物科技股▲ふん▼有限公司 | Antrodia cinnameme active compositions |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103585261B (en) | Maca ginseng tablet and preparation method thereof | |
| CN104957602B (en) | Sugarcane active component composition and functional health-care food and preparation method thereof | |
| CN103961561B (en) | A kind of Herba Dendrobii is relieved summer heat Halth-care composition and preparation method thereof | |
| CN101664422B (en) | Supercritical fluid extract technology of ganoderma volatile oil, ganodenic acid and ganoderma polysaccharide | |
| CN104840501B (en) | A kind of preparation method of chrysanthemum total flavone | |
| CN105907500B (en) | A kind of fruit and vegetable residual pesticide remover | |
| CN105943450A (en) | Clausena lansium extract, preparation method thereof and application thereof in cosmetics | |
| CN103861060A (en) | Sobering-up tablet and preparation method thereof | |
| CN107172877A (en) | Antrodia dripping pill and preparation method thereof | |
| CN104705763A (en) | Sangju effervescent tablet | |
| CN105475555A (en) | Antrodia cinnamomea health tea and preparation method thereof | |
| CN108671148A (en) | A kind of dendrobium candidum leaf effervescent and preparation method thereof | |
| CN105660971A (en) | Antrodia cinnamomea candy and preparation method thereof | |
| CN102533447A (en) | Production method of extracting essence from figs | |
| KR101881663B1 (en) | Earthworm fermented extracts and method for manuracturing thereof and natural cosmetics and functional health food comprising same | |
| CN109007137A (en) | A kind of concentration tea and preparation method thereof improving hyperglycemia | |
| CN104187583A (en) | Processing method for ganoderma lucidum powder | |
| CN108419977A (en) | A kind of Silybum Marianum Gaertn Seed Oil solid beverage of relieving alcoholism and protecting liver and preparation method thereof | |
| CN104770489A (en) | Composition having anti-oxidation function and preparation method thereof | |
| CN107467651A (en) | The processing method and formula of a kind of ultra-fine matrimony vine use | |
| CN106260455A (en) | A kind of pressed candy containing green tea extract and snow pear extract and preparation method thereof | |
| CN105876036A (en) | Blood glucose reduction effervescent tablet herbal tea and preparation method thereof | |
| CN109566920A (en) | A kind of preparation method of functional beverage | |
| CN105707191A (en) | American ginseng qi tonifying pumpkin skin cookies and preparing method thereof | |
| CN109007123A (en) | A kind of instant teabag drink of dispelling effects of alcohol and nourishing liver and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160615 |