CN105941731B - Tricholoma matsutake tea and preparation method and application thereof - Google Patents
Tricholoma matsutake tea and preparation method and application thereof Download PDFInfo
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- CN105941731B CN105941731B CN201510937141.0A CN201510937141A CN105941731B CN 105941731 B CN105941731 B CN 105941731B CN 201510937141 A CN201510937141 A CN 201510937141A CN 105941731 B CN105941731 B CN 105941731B
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/34—Tea substitutes, e.g. matè; Extracts or infusions thereof
Abstract
The invention discloses tricholoma matsutake tea which comprises the following components in parts by weight: 1-97 parts of tricholoma matsutake, 1-97 parts of snow tea, 1-97 parts of agaric and 1-97 parts of oat. The pine mushroom tea product is light black, has the most original rich fragrance of pine mushroom, snow tea, agaric and oat, and has high product identification degree and pure fragrance. After brewing, the original tea water is transparent and golden, has fragrance overflowing all around, is mellow in taste, and has extremely high tricholoma matsutake identification degree due to the extremely strong original taste of tricholoma matsutake, snow tea, agaric and oat. The matsutake tea is processed and prepared from natural, ecological, organic and green raw materials, and the product is free of additives, preservative and is green, ecological, natural and organic.
Description
Technical Field
The invention relates to tricholoma matsutake tea and a preparation method and application thereof.
Background
Tricholoma matsutake (lto et lmai) Singer, which is famous Tricholoma matsutake, also known as Armillaria matsutake, Synbiotic and Taijun fungi belonging to Basidiomycotina and Tricholomataceae, is a mycorrhizal fungus grown outside trees such as Quercus acutissima, has unique and strong fragrance, is a rare and famous natural medicinal fungus in the world, and modern medicine shows that the Tricholoma matsutake has various effects of improving immunity, resisting cancer and tumors, treating diabetes and cardiovascular diseases, resisting aging, beautifying, promoting intestines and stomach, protecting liver and the like, so the Tricholoma matsutake is widely used for researching and developing medicines, health-care products and cosmetics in the global range.
Thamnolia vermicularia, also known as Thamnolia japonica, Thalassia alba and Thamnolia asiatica, is a plant of the family Thamnaceae. The Thamnolia vermicularis (Thamnolia vermicularis) is a plant of the Thamnolia, and is in the shape of a hollow grass bud, the length of the hollow grass bud is 30-70 mm, the thickness of the hollow grass bud is 1-3 mm, the weight of the snow tea is extremely light, the snow tea is similar to a white chrysanthemum petal, and the snow tea is white like. The snow tea is divided into green snow tea (red snow tea) and white snow tea, wherein the Tibetan is called as 'summer soft', and the Naxi dialect is called as 'cockle' which means 'tea on rock'. The tea is produced in mountains with several kilometers of altitude, such as Yulong snow mountain, Yak mountain, Yao mountain, etc., belonging to the field of Thalaceae. Because of being natural and wild, the artificial cultivation can not be carried out. The snow tea is pure and tasty, has slightly bitter and sweet taste, and is a rare health-care beverage. A little of the tea powder is soaked in boiled water or added into tea leaves for drinking, and has the effects of clearing heat, promoting fluid production, restoring consciousness, soothing the nerves, reducing blood pressure, reducing blood fat and the like
Auricularia (Auricularia auricula (L.ex Hook.) Underwood) is fruiting body colloid, and has disc shape, irregular ear shape, and diameter of 3-12 cm. It is soft when fresh, and becomes cutin after drying. It has many different names, and is named after mu Gu because it grows on rotten wood and is shaped like human ears. The protein content of Auricularia is six times that of milk, the content of calcium, phosphorus and iron cellulose is not less, besides, saccharide such as mannan, glucose and xylose, lecithin, ergosterol and vitamin C, etc. can be added, and Auricularia has effect of preventing atherosclerosis. The protein is rich, and is rich in multiple vitamins and minerals, especially the iron element content is very high, and the iron content of every 100 g of dry agaric reaches 185 mg, which is 100 times of that of meat. Auricularia has effects of moistening intestine and removing toxic substance. Adenosine in the black fungus has obvious function of inhibiting thrombosis, so the black fungus is an excellent health food for middle-aged and elderly people. The black fungus also has a remarkable digestion function on endogenous foreign matters such as gallstones, kidney stones, vesical stones, fecalities and the like. The black fungus also contains various mineral substances, and can generate strong chemical reaction on various calculi, strip, differentiate and erode the calculi, so that the calculi are reduced and discharged. Black fungus is a tonic and mild in potency, so that it is only suitable for daily health care of mild disease, mild disease or sub-health patients, and is combined with other medicines or used as an auxiliary treatment product in case of severe disease or acute disease. Has effects in invigorating qi, strengthening body constitution, promoting blood circulation, and preventing and treating iron deficiency anemia; the health care product has the effects of nourishing blood, retaining youthful looks, making the skin ruddy, refreshing, dredging intestines and stomach and lubricating intestinal tracts, and is also helpful for patients with hypertension.
Oats (Avena sativa L.) are plants of the family Poaceae and are called brome and wild wheat in the compendium of materia Medica. Oats, which are not easy to exfoliate, are called oat flakes and are low-sugar, high-nutrient, high-energy foods. Oat is sweet and mild in nature and taste. It has effects in invigorating spleen, nourishing heart, and arresting sweating. Has high nutritive value. Can be used for treating spontaneous perspiration, night sweat or pulmonary tuberculosis. In 1997, oats were identified by the FDA as a functional food having cholesterol-lowering, blood glucose-stabilizing effects in the united states. The fifth place in the oat ranking of ten health foods in the world evaluated in the journal of the United states is the only cereal listed above.
The tricholoma matsutake, snow tea, agaric and oat have single use effect and poor taste.
Disclosure of Invention
The invention aims to provide tricholoma matsutake tea.
The invention relates to tricholoma matsutake tea which comprises the following components in parts by weight: 1-97 parts of tricholoma matsutake, 1-97 parts of snow tea, 1-97 parts of agaric and 1-97 parts of oat.
Preferably, the paint comprises the following components in parts by weight: 3-7 parts of tricholoma matsutake; 1-5 parts of snow tea; 1-5 parts of agaric; 1-5 parts of oat.
Further preferably, the composition comprises the following components in parts by weight: 4.5 parts of tricholoma matsutake, 2 parts of snow tea, 1.5 parts of agaric and 2 parts of oat.
Wherein the matsutake tea is a preparation prepared from matsutake, snow tea, Auricularia and oat powder or their water or/and ethanol extract as active ingredients.
Wherein the formulation is an oral formulation. Preferably, the oral preparation is a tea, a wine, a granule, a powder, a tablet, a pill, a capsule or an oral liquid.
The invention also provides a method for preparing the tricholoma matsutake tea, which comprises the following steps: weighing the raw materials according to the weight ratio, pulverizing into powder or extracting with water or/and ethanol, and making into preparation.
Preferably, the steps of the method are as follows: weighing the raw materials according to the weight ratio, pulverizing, sieving with a 200-mesh and 500-mesh sieve, adding water, mixing, granulating, drying at 400 ℃ for 3-5min, and parching at 800 ℃ for 2-3 min.
The invention also provides application of the tricholoma matsutake tea in preparation of medicines, foods or health-care products for improving immunity, resisting radiation, resisting haze, reducing blood sugar and blood fat, lowering blood pressure, resisting aging, promoting gastrointestinal functions and/or protecting liver.
The invention also provides application of the tricholoma matsutake tea in preparation of a medicine, food or health-care product for adjuvant therapy of diabetes, liver diseases, cardiovascular and cerebrovascular diseases and/or lithiasis.
The pine mushroom tea product is light black, has the most original rich fragrance of pine mushroom, snow tea, agaric and oat, and has high product identification degree and pure fragrance. After brewing, the original tea water is transparent and golden, the fragrance overflows, the taste is mellow, the original tastes of the tricholoma matsutake and the snow tea are particularly strong, and the identification degree of the tricholoma matsutake is extremely high. The matsutake tea is processed and prepared from natural, ecological, organic and green raw materials, and the product is free of additives, preservative and is green, ecological, natural and organic.
The tricholoma matsutake tea contains the tricholoma matsutake, the snow tea, the agaric and the oat, has the effects of improving the immunity, resisting radiation, resisting haze, reducing blood sugar and blood fat, resisting blood pressure and aging, promoting the functions of intestines and stomach, protecting the liver, and assisting in treating diabetes, liver diseases, cardiovascular and cerebrovascular diseases, lithiasis and the like, and has the advantages of being simple in preparation process, convenient to use, low in cost, and capable of being used for being.
Obviously, many modifications, substitutions, and variations are possible in light of the above teachings of the invention, without departing from the basic technical spirit of the invention, as defined by the following claims.
The present invention will be described in further detail with reference to the following examples. This should not be understood as limiting the scope of the above-described subject matter of the present invention to the following examples. All the technologies realized based on the above contents of the present invention belong to the scope of the present invention.
Detailed Description
Example 1 preparation of Tricholoma matsutake tea of the invention
First, preparation method
Taking dried tricholoma matsutake, snow tea, agaric and oat, respectively pulverizing into powder, and sieving with a 200-mesh and 500-mesh sieve;
taking 45g of matsutake powder, 20g of snow tea powder, 15g of agaric and 20g of oat powder, adding water, stirring uniformly, granulating, drying at 400 ℃ for 3-5min, and parching at 800 ℃ for 2-3 min.
Second, drinking method
3-5g of matsutake tea is taken for brewing and drinking, and the granules can also be directly eaten.
Third, characteristics
According to the pine mushroom tea, organic nutritional ingredients and original fragrance of the pine mushroom, snow tea, agaric and oat are fully fused, extracted and processed by a special method, so that the pine mushroom tea is attractive in appearance, mellow in taste, more concentrated in effect and more unique in smell.
Example 2 preparation of Tricholoma matsutake tea of the invention
First, preparation method
Taking dried tricholoma matsutake, snow tea, agaric and oat, respectively pulverizing into powder, and sieving with a 200-mesh and 500-mesh sieve;
taking 70g of matsutake powder, 10g of snow tea powder, 10g of agaric and 10g of oat powder, adding water, stirring uniformly, granulating, drying at 400 ℃ for 3-5min, and parching at 800 ℃ for 2-3 min.
Second, drinking method
3-5g of matsutake tea is taken for brewing and drinking, and the granules can also be directly eaten.
Third, characteristics
According to the pine mushroom tea, organic nutritional ingredients and original fragrance of the pine mushroom, snow tea, agaric and oat are fully fused, extracted and processed by a special method, so that the pine mushroom tea is attractive in appearance, mellow in taste, more concentrated in effect and more unique in smell.
Example 3 preparation of Tricholoma matsutake tea of the invention
First, preparation method
Taking dried tricholoma matsutake, snow tea, agaric and oat, respectively pulverizing into powder, and sieving with a 200-mesh and 500-mesh sieve;
taking 50g of pine mushroom powder, 20g of snow tea powder, 10g of agaric and 20g of oat powder, adding water, uniformly stirring, granulating, drying at 400 ℃ for 3-5min, and frying at 800 ℃ for 2-3 min.
Second, drinking method
3-5g of matsutake tea is taken for brewing and drinking, and the granules can also be directly eaten.
Third, characteristics
According to the pine mushroom tea, organic nutritional ingredients and original fragrance of the pine mushroom, snow tea, agaric and oat are fully fused, extracted and processed by a special method, so that the pine mushroom tea is attractive in appearance, mellow in taste, more concentrated in effect and more unique in smell.
Example 4 preparation of Tricholoma matsutake tea of the invention
First, preparation method
Taking dried tricholoma matsutake, snow tea, agaric and oat, respectively pulverizing into powder, and sieving with a 200-mesh and 500-mesh sieve;
mixing Tricholoma matsutake powder 40g, snow tea powder 25g, Auricularia 10g, and herba Avenae Fatuae powder 30g with water, granulating, oven drying at 400 deg.C for 3-5min, and parching at 800 deg.C for 2-3 min.
Second, drinking method
3-5g of matsutake tea is taken for brewing and drinking, and the granules can also be directly eaten.
Example 5 preparation of Tricholoma matsutake tea of the invention
First, preparation method
Taking dried tricholoma matsutake, snow tea, agaric and oat, respectively pulverizing into powder, and sieving with a 200-mesh and 500-mesh sieve;
mixing SONGRONG powder 1g, XUECHA powder 97g, Auricularia 1g, and herba Avenae Fatuae powder 97g with water, granulating, oven drying at 400 deg.C for 3-5min, and parching at 800 deg.C for 2-3 min.
Second, drinking method
3-5g of matsutake tea is taken for brewing and drinking, and the granules can also be directly eaten.
Example 6 preparation of Tricholoma matsutake tea of the invention
First, preparation method
Taking dried tricholoma matsutake, snow tea, agaric and oat, respectively pulverizing into powder, and sieving with a 200-mesh and 500-mesh sieve;
mixing Tricholoma matsutake powder 97g, snow tea powder 1g, Auricularia 97g, and herba Avenae Fatuae powder 1g with water, granulating, oven drying at 400 deg.C for 3-5min, and parching at 800 deg.C for 2-3 min.
Second, drinking method
3-5g of matsutake tea is taken for brewing and drinking, and the granules can also be directly eaten.
Example 7 preparation of Tricholoma matsutake tea of the invention
First, preparation method
Taking dried tricholoma matsutake, snow tea, agaric and oat, respectively pulverizing into powder, and sieving with a 200-mesh and 500-mesh sieve;
mixing Tricholoma matsutake powder 97g, snow tea powder 1g, Auricularia 1g, and herba Avenae Fatuae powder 1g with water, granulating, oven drying at 400 deg.C for 3-5min, and parching at 800 deg.C for 2-3 min.
Second, drinking method
3-5g of matsutake tea is taken for brewing and drinking, and the granules can also be directly eaten.
Example 8 preparation of Tricholoma matsutake tea of the invention
First, preparation method
Taking dried tricholoma matsutake, snow tea, agaric and oat, respectively pulverizing into powder, and sieving with a 200-mesh and 500-mesh sieve;
mixing SONGRONG powder 1g, XUECHA powder 97g, Auricularia 1g, and herba Avenae Fatuae powder 1g with water, granulating, oven drying at 400 deg.C for 3-5min, and parching at 800 deg.C for 2-3 min.
Second, drinking method
3-5g of matsutake tea is taken for brewing and drinking, and the granules can also be directly eaten.
Example 9 preparation of Tricholoma matsutake tea of the invention
First, preparation method
Taking dried tricholoma matsutake, snow tea, agaric and oat, respectively pulverizing into powder, and sieving with a 200-mesh and 500-mesh sieve;
mixing SONGRONG powder 1g, snow tea powder 1g, Auricularia 97g, and herba Avenae Fatuae powder 1g with water, granulating, oven drying at 400 deg.C for 3-5min, and parching at 800 deg.C for 2-3 min.
Second, drinking method
3-5g of matsutake tea is taken for brewing and drinking, and the granules can also be directly eaten.
Example 10 preparation of Tricholoma matsutake tea of the invention
First, preparation method
Taking dried tricholoma matsutake, snow tea, agaric and oat, respectively pulverizing into powder, and sieving with a 200-mesh and 500-mesh sieve;
mixing SONGRONG powder 1g, XUECHAN powder 1g, Auricularia 1g, and herba Avenae Fatuae powder 97g with water, granulating, oven drying at 400 deg.C for 3-5min, and parching at 800 deg.C for 2-3 min.
Second, drinking method
3-5g of matsutake tea is taken for brewing and drinking, and the granules can also be directly eaten.
EXAMPLE 11 preparation of Tricholoma matsutake tea of the invention
First, preparation method
Taking dried tricholoma matsutake, snow tea, agaric and oat, respectively pulverizing into powder, and sieving with a 200-mesh and 500-mesh sieve;
mixing Tricholoma matsutake powder 30g, snow tea powder 30g, Auricularia 30g, and herba Avenae Fatuae powder 30g with water, granulating, oven drying at 400 deg.C for 3-5min, and parching at 800 deg.C for 2-3 min.
Second, drinking method
3-5g of matsutake tea is taken for brewing and drinking, and the granules can also be directly eaten.
EXAMPLE 12 preparation of Tricholoma matsutake tea of the invention
First, preparation method
Taking dried tricholoma matsutake, snow tea, agaric and oat, respectively pulverizing into powder, and sieving with a 200-mesh and 500-mesh sieve;
mixing Tricholoma matsutake powder 20g, snow tea powder 20g, Auricularia 60g, and herba Avenae Fatuae powder 20g with water, granulating, oven drying at 400 deg.C for 3-5min, and parching at 800 deg.C for 2-3 min.
Second, drinking method
3-5g of matsutake tea is taken for brewing and drinking, and the granules can also be directly eaten.
EXAMPLE 13 preparation of Tricholoma matsutake tea of the invention
First, preparation method
Taking dried tricholoma matsutake, snow tea, agaric and oat, respectively pulverizing into powder, and sieving with a 200-mesh and 500-mesh sieve;
mixing Tricholoma matsutake powder 20g, snow tea powder 20g, Auricularia 20g, and herba Avenae Fatuae powder 60g with water, granulating, oven drying at 400 deg.C for 3-5min, and parching at 800 deg.C for 2-3 min.
Second, drinking method
3-5g of matsutake tea is taken for brewing and drinking, and the granules can also be directly eaten.
EXAMPLE 14 preparation of Tricholoma matsutake tea of the invention
First, preparation method
Taking dried tricholoma matsutake, snow tea, agaric and oat, respectively pulverizing into powder, and sieving with a 200-mesh and 500-mesh sieve;
mixing Tricholoma matsutake powder 60g, snow tea powder 30g, Auricularia 5g, and herba Avenae Fatuae powder 40g with water, granulating, oven drying at 400 deg.C for 3-5min, and parching at 800 deg.C for 2-3 min.
Second, drinking method
3-5g of matsutake tea is taken for brewing and drinking, and the granules can also be directly eaten.
EXAMPLE 15 preparation of Tricholoma matsutake tea of the invention
First, preparation method
Taking dried tricholoma matsutake, snow tea, agaric and oat, respectively pulverizing into powder, and sieving with a 200-mesh and 500-mesh sieve;
mixing Tricholoma matsutake powder 97g, snow tea powder 97g, Auricularia 97g, and herba Avenae Fatuae powder 97g with water, granulating, oven drying at 400 deg.C for 3-5min, and parching at 800 deg.C for 2-3 min.
Second, drinking method
3-5g of matsutake tea is taken for brewing and drinking, and the granules can also be directly eaten.
EXAMPLE 16 preparation of Tricholoma matsutake tea of the invention
First, preparation method
Taking dried tricholoma matsutake, snow tea, agaric and oat, respectively pulverizing into powder, and sieving with a 200-mesh and 500-mesh sieve;
taking 56.5g of matsutake powder, 20.4g of snow tea powder, 13.2g of agaric and 26.1g of oat powder, adding water, stirring uniformly, granulating, drying at 400 ℃ for 3-5min, and parching at 800 ℃ for 2-3 min.
Second, drinking method
3-5g of matsutake tea is taken for brewing and drinking, and the granules can also be directly eaten.
EXAMPLE 17 preparation of Tricholoma matsutake tea of the invention
First, preparation method
Taking dried tricholoma matsutake, snow tea, agaric and oat, respectively pulverizing into powder, and sieving with a 200-mesh and 500-mesh sieve;
taking 84.4g of matsutake powder, 38.8g of snow tea powder, 23.6g of agaric and 41.3g of oat powder, adding water, stirring uniformly, granulating, drying at 400 ℃ for 3-5min, and parching at 800 ℃ for 2-3 min.
Second, drinking method
3-5g of matsutake tea is taken for brewing and drinking, and the granules can also be directly eaten.
EXAMPLE 18 preparation of Tricholoma matsutake tea of the invention
First, preparation method
Taking dried tricholoma matsutake, snow tea, agaric and oat, respectively pulverizing into powder, and sieving with a 200-mesh and 500-mesh sieve;
taking 11.4g of matsutake powder, 44.7g of snow tea powder, 33.3g of agaric and 28.4g of oat powder, adding water, stirring uniformly, granulating, drying at 400 ℃ for 3-5min, and parching at 800 ℃ for 2-3 min.
Second, drinking method
3-5g of matsutake tea is taken for brewing and drinking, and the granules can also be directly eaten.
The beneficial effects of the invention are further illustrated by way of test examples as follows:
materials: matsutake mushroom tea prepared in example 1;
pine mushroom powder (preparation method: taking dried pine mushroom and pulverizing into powder (200 plus 500 meshes)), snow tea powder (preparation method: taking dried pine mushroom and pulverizing into powder (200 plus 500 meshes)), agaric powder (preparation method: taking dried agaric and pulverizing into powder (200 plus 500 meshes)), oat powder (preparation method: taking dried oat and pulverizing into powder (200 plus 500 meshes)), and detecting as follows:
experiment 1: sensory evaluation
The matsutake tea of the invention comprises the following components: the product is light black, has the most original rich fragrance of tricholoma matsutake, snow tea, agaric and oat, and has high identification degree and pure fragrance. After brewing, the original tea water is transparent and golden, the fragrance overflows, the taste is mellow, the original tastes of the tricholoma matsutake and the snow tea are particularly strong, and the identification degree of the tricholoma matsutake is extremely high.
Pine mushroom powder: the tea is light yellow, the tea water after being brewed is slightly yellow, although the tea water has the fragrance of tricholoma matsutake, the taste is light and not mellow, and the taste and the smell are different from those of tricholoma matsutake tea products no matter the product form and the brewing form.
Snow tea powder: the tea is white, the tea water is transparent and colorless after being brewed and has no smell, the taste is slightly sour, the difference from the tricholoma matsutake tea product is large, and the difference from the taste and the smell of the tricholoma matsutake tea product is large no matter the product form and the brewing form. The difference between the product and the pine mushroom tea product is large, and the difference between the smell and the taste of the product and the pine mushroom tea product is large no matter the product form and the brewing form.
And (3) edible fungus powder: the tea is black or black brown, the tea water is transparent after being brewed, has no smell, has larger difference from the tricholoma matsutake tea product, and has larger difference from the tricholoma matsutake tea product in both the product form and the brewing form in the smell and the taste.
Oat flour: the tea is white, is thick in different brewing processes, has no smell, is poor in sensory perception, has a large difference from the tricholoma matsutake tea product, and has a large difference from the tricholoma matsutake tea product in smell and taste regardless of the product form and brewing form.
Experiment 2: taste testing
The number of test persons is 100, and by adopting a double-blind method, subjects directly eat 5 foods with the same amount (5 g): according to the invention, the tastes of 5 kinds of food are graded according to the maximum score of 10, namely the pine mushroom tea, the pine mushroom powder, the snow tea powder, the agaric powder and the oat powder.
The statistical results are shown in the following table:
| group of | Scoring |
| The invention relates to tricholoma matsutake tea | 9.8 |
| Pine pollen | 7.0 |
| Snow tea powder | 6.5 |
| Auricularia powder | 5.0 |
| Oat flour | 5.0 |
The tricholoma matsutake tea disclosed by the invention is good in taste, and the taste score of the tricholoma matsutake tea is obviously higher than that of tricholoma matsutake powder, snow tea powder, agaric powder and oat powder.
In conclusion, the tricholoma matsutake, the snow tea, the agaric and the oat are combined in a specific ratio, the aromatic flavor is pure, after the tea is brewed, the fragrance overflows, the taste is mellow, the mouthfeel is good, the tricholoma matsutake tea is superior to that of the tricholoma matsutake and other 4 raw materials which are used independently, and the application prospect is good.
Claims (2)
1. A tricholoma matsutake tea with excellent taste is characterized in that: the oral preparation is prepared from the following components in parts by weight: 4.5 parts of tricholoma matsutake, 2 parts of snow tea, 1.5 parts of agaric and 2 parts of oat;
the preparation method of the tricholoma matsutake tea comprises the following steps:
weighing the raw materials according to the weight ratio, pulverizing, sieving with a 200-mesh and 500-mesh sieve, adding water, mixing, granulating, drying at 400 ℃ for 3-5min, and parching at 800 ℃ for 2-3 min.
2. The tricholoma matsutake tea according to claim 1, wherein: the oral preparation is tea, wine, granules, powder, tablets, pills, capsules or oral liquid.
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| CN108450940A (en) * | 2018-02-09 | 2018-08-28 | 甘孜州康定蓝生态科技有限责任公司 | Lower hyperlipidemia, hypertension, hyperglycemia, radioresistance tumour, the health products and preparation method for improving immunity |
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| JP2006347991A (en) * | 2005-06-20 | 2006-12-28 | Yukito Akiyama | Histamine release inhibitor |
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| CN105029395A (en) * | 2014-04-15 | 2015-11-11 | 四川万安石斛产业开发有限公司 | Food, health-caring product or medicine composition enhancing immunity |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1114213A (en) * | 1994-07-01 | 1996-01-03 | 梁志军 | Health tea with anticancer and stomach-nourishing functions and compounding process thereof |
| CN1399915A (en) * | 2002-08-08 | 2003-03-05 | 付翀 | natural health-care food |
| CN101999489A (en) * | 2010-12-07 | 2011-04-06 | 杨玉升 | Method for preparing tricholoma matsutake tea |
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Denomination of invention: Tricholoma matsutake tea and its preparation method and Application Effective date of registration: 20220106 Granted publication date: 20210330 Pledgee: Ganzi Rural Commercial Bank Co.,Ltd. Pledgor: Yang Xungang Registration number: Y2022510000007 |