CN105982260A - Buckwheat and Chinese wolfberry fresh ginger paste and preparation method thereof - Google Patents
Buckwheat and Chinese wolfberry fresh ginger paste and preparation method thereof Download PDFInfo
- Publication number
- CN105982260A CN105982260A CN201510949807.4A CN201510949807A CN105982260A CN 105982260 A CN105982260 A CN 105982260A CN 201510949807 A CN201510949807 A CN 201510949807A CN 105982260 A CN105982260 A CN 105982260A
- Authority
- CN
- China
- Prior art keywords
- parts
- fresh ginger
- buckwheat
- chinese wolfberry
- heating
- 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.)
- Withdrawn
Links
- 235000009419 Fagopyrum esculentum Nutrition 0.000 title claims abstract description 21
- 235000006886 Zingiber officinale Nutrition 0.000 title claims abstract description 18
- 235000008397 ginger Nutrition 0.000 title claims abstract description 18
- 244000241872 Lycium chinense Species 0.000 title claims abstract description 14
- 235000015468 Lycium chinense Nutrition 0.000 title claims abstract description 14
- 238000002360 preparation method Methods 0.000 title claims description 7
- 244000273928 Zingiber officinale Species 0.000 title claims 2
- 240000008620 Fagopyrum esculentum Species 0.000 title abstract 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 18
- 239000000463 material Substances 0.000 claims abstract description 12
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims abstract description 7
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims abstract description 7
- 239000001630 malic acid Substances 0.000 claims abstract description 7
- 235000011090 malic acid Nutrition 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 239000000284 extract Substances 0.000 claims description 19
- 238000010438 heat treatment Methods 0.000 claims description 18
- 241000219051 Fagopyrum Species 0.000 claims description 16
- 239000003814 drug Substances 0.000 claims description 13
- 238000000605 extraction Methods 0.000 claims description 13
- 239000007788 liquid Substances 0.000 claims description 12
- 108090000790 Enzymes Proteins 0.000 claims description 8
- 102000004190 Enzymes Human genes 0.000 claims description 8
- 229940088598 enzyme Drugs 0.000 claims description 8
- 241001506047 Tremella Species 0.000 claims description 7
- 239000002002 slurry Substances 0.000 claims description 7
- 238000009835 boiling Methods 0.000 claims description 6
- 210000000582 semen Anatomy 0.000 claims description 6
- UAJTZZNRJCKXJN-UHFFFAOYSA-M sodium;2-dodecoxy-2-oxoethanesulfonate Chemical compound [Na+].CCCCCCCCCCCCOC(=O)CS([O-])(=O)=O UAJTZZNRJCKXJN-UHFFFAOYSA-M 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 108010059892 Cellulase Proteins 0.000 claims description 3
- 241000212324 Oenanthe <angiosperm> Species 0.000 claims description 3
- 238000010009 beating Methods 0.000 claims description 3
- 238000007664 blowing Methods 0.000 claims description 3
- 229940106157 cellulase Drugs 0.000 claims description 3
- 239000012141 concentrate Substances 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 238000005485 electric heating Methods 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 239000011521 glass Substances 0.000 claims description 3
- 238000001802 infusion Methods 0.000 claims description 3
- 238000002386 leaching Methods 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims description 3
- 230000001105 regulatory effect Effects 0.000 claims description 3
- 241000234314 Zingiber Species 0.000 abstract description 17
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 230000000295 complement effect Effects 0.000 abstract description 2
- 235000015097 nutrients Nutrition 0.000 abstract 5
- 241000233866 Fungi Species 0.000 abstract 2
- 235000013399 edible fruits Nutrition 0.000 abstract 2
- 240000007087 Apium graveolens Species 0.000 abstract 1
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 abstract 1
- 235000010591 Appio Nutrition 0.000 abstract 1
- 241000758794 Asarum Species 0.000 abstract 1
- 235000017166 Bambusa arundinacea Nutrition 0.000 abstract 1
- 235000017491 Bambusa tulda Nutrition 0.000 abstract 1
- 244000080208 Canella winterana Species 0.000 abstract 1
- 235000008499 Canella winterana Nutrition 0.000 abstract 1
- 244000077995 Coix lacryma jobi Species 0.000 abstract 1
- 235000013717 Houttuynia Nutrition 0.000 abstract 1
- 240000000691 Houttuynia cordata Species 0.000 abstract 1
- 244000082204 Phyllostachys viridis Species 0.000 abstract 1
- 235000015334 Phyllostachys viridis Nutrition 0.000 abstract 1
- 239000011425 bamboo Substances 0.000 abstract 1
- 229940017545 cinnamon bark Drugs 0.000 abstract 1
- 235000008216 herbs Nutrition 0.000 abstract 1
- NLDDIKRKFXEWBK-AWEZNQCLSA-N gingerol Chemical compound CCCCC[C@H](O)CC(=O)CCC1=CC=C(O)C(OC)=C1 NLDDIKRKFXEWBK-AWEZNQCLSA-N 0.000 description 8
- JZLXEKNVCWMYHI-UHFFFAOYSA-N gingerol Natural products CCCCC(O)CC(=O)CCC1=CC=C(O)C(OC)=C1 JZLXEKNVCWMYHI-UHFFFAOYSA-N 0.000 description 8
- 235000002780 gingerol Nutrition 0.000 description 8
- 229930003944 flavone Natural products 0.000 description 4
- 235000011949 flavones Nutrition 0.000 description 4
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 2
- 239000002671 adjuvant Substances 0.000 description 2
- 230000003078 antioxidant effect Effects 0.000 description 2
- 230000002255 enzymatic effect Effects 0.000 description 2
- 150000002212 flavone derivatives Chemical class 0.000 description 2
- 150000002213 flavones Chemical class 0.000 description 2
- 238000002955 isolation Methods 0.000 description 2
- 238000002372 labelling Methods 0.000 description 2
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 2
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 208000008454 Hyperhidrosis Diseases 0.000 description 1
- 208000007107 Stomach Ulcer Diseases 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 230000010100 anticoagulation Effects 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 208000013219 diaphoresis Diseases 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000009746 freeze damage Effects 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 201000005917 gastric ulcer Diseases 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 239000000341 volatile oil Substances 0.000 description 1
- 230000008673 vomiting Effects 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
Abstract
The invention discloses buckwheat and Chinese wolfberry fresh ginger paste. The buckwheat and Chinese wolfberry fresh ginger paste is prepared from the following raw materials in parts by weight: 300-310 parts of fresh ginger, 60-63 parts of white fungus pulp, 32-34 parts of buckwheat kernels, 20-23 parts of celery, 22-24 parts of Chinese wolfberry fruits, 17-20 parts of coix seeds, 3-3.2 parts of bamboo leaves, 2-2.2 parts of yellow cinnamon bark, 2.4-2.7 parts of heartleaf houttuynia herbs, 1.2-1.4 parts of malic acid, 90-95 parts of brown sugar and an appropriate amount of water. According to the fresh ginger paste disclosed by the invention, varied raw materials, not only including a main material namely the fresh ginger but also including auxiliary materials including the white fungus pulp, the buckwheat kernels, the Chinese wolfberry fruits and the like, are added in the processing course, and based on that original nutrient components and original flavor of the fresh ginger are kept, the original nutrient components and the original flavor of the fresh ginger also complement mutually with nutrient components and flavor of the auxiliary materials, so that the fresh ginger paste disclosed by the invention is higher in nutrient value than single fresh ginger. In addition, the fresh ginger paste also has certain nutrient and health-care efficacies, and is long in storing time and convenient to eat.
Description
Technical field
The present invention relates to zingiber processes food and processing technique field thereof, a kind of buckwheat and Chinese wolfberry ginge extract paste and preparation method thereof.
Background technology
Rhizoma Zingiberis Recens is warm in nature, acrid in the mouth, can enter lung taste three warp, has cold relieving, diaphoresis, town to vomit, the effect such as wind dispelling.In Rhizoma Zingiberis Recens in addition to containing carbohydrate, protein, vitamin and content of mineral substances are the highest, rich in pungent aromatic strongly fragrant volatile oil and gingerol etc., have special fragrant pungent, are deeply liked by consumers in general.But fresh ginger is difficult to storage, it is easy to germinate after fresh ginger rest period, should anti-cold solar heat protection again in storage, well-ventilated to be required, to get rid of bad air, when reserve temperature is vulnerable to freeze injury less than 10 DEG C, Rhizoma Zingiberis Recens after enduring cold is the most rotten, it is impossible to use.If its effective ingredient can be extracted, make ginge extract paste, it is possible to resolve store and use problem.
Gingerol contained in Rhizoma Zingiberis Recens is the main active substances in Rhizoma Zingiberis Recens, and modern medicine study shows, gingerol has heart tonifying, prevents the effects such as cardiovascular disease, anticoagulation, antitumor, antiinflammatory, anti-gastric-ulcer.Ginger Flavonoid is a newfound compound of class, has stronger antioxidant activity, and its antioxidant activity is all better than citric acid and ascorbic acid.When Rhizoma Zingiberis Recens extracts, extract gingerol content number be evaluate Sucus Zingberis quality important indicator, and the gingerol content dissolved in Sucus Zingberis and the number of flavones content, closely related with the parameter of Rhizoma Zingiberis Recens extracting juice process, in extracting Rhizoma Zingiberis Recens during effective ingredient, flavone and the gingerol content extracted in Rhizoma Zingiberis Recens is all had a very big impact by amount of water, Extracting temperature, extraction time, enzyme dosage, it is desirable to the gingerol content of extraction and flavones content can keep higher level.
Summary of the invention
The present invention is in order to make up the defect of prior art, it is provided that a kind of buckwheat and Chinese wolfberry ginge extract paste and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of buckwheat and Chinese wolfberry ginge extract paste, it is characterised in that be made up of following raw material:
Rhizoma Zingiberis Recens 300-310, Tremella slurry 60-63, shelled buckwheat 32-34, Herba Apii graveolentis 20-23, Fructus Lycii 22-24, Semen Coicis 17-20, Folium Bambusae 3-3.2, Radix Cinnamomi porrecti skin 2-2.2, Herba Houttuyniae 2.4-2.7, malic acid 1.2-1.4, brown sugar 90-95 and water are appropriate.
The preparation method of a kind of buckwheat and Chinese wolfberry ginge extract paste, it is characterised in that include following step:
(1) it is positioned in the electric heating constant-temperature blowing drying box of 63-65 DEG C after fresh ginger peeling being cleaned, dry surface moisture, it is cut into Rhizoma Zingiberis Recens block again, and backward Rhizoma Zingiberis Recens block adds its water of 6 times stirring crushing and beating, add the mixed enzyme being made up of cellulase and pectase according to the mass ratio of 2:1, enzyme dosage is 4800mg/L, and to Rhizoma Zingiberis Recens heating extraction 40 minutes under the conditions of 45 DEG C, last sucking filtration obtains Sucus Zingberis；
(2) being mixed with Semen Coicis by Fructus Lycii, add 4-5 times of water heating and boil, admix the Sucus Oenanthes Javanicae that Herba Apii graveolentis is squeezed into after boiling wherein, add 1-2 times of water continuation heating and boil, until well-done, scattered paste shape is smashed in finally stirring to pieces；
(3) Radix Cinnamomi porrecti skin, Herba Houttuyniae are mixed, add 5-6 times of water heating and decoct 15-18 minute, cross leaching Chinese medicine extraction liquid, then Chinese medicine extraction liquid is carried out heating and concentrates, take the concentrated liquid of tradition Chinese medicine；
(4) mix dry stir-fry by shelled buckwheat and Folium Bambusae, after frying, they are mixed grinds, again powder is admixed in the Sucus Zingberis of step 1 gained, it is simultaneously introduced Tremella slurry and the gained material of step 2, the concentrated liquid of tradition Chinese medicine of step 3, is stirred for heating and boils, after boiling, cross 40 mesh sieves, after finally gained material being regulated with malic acid, the infusion of the least fire, admixes brown sugar, until being cooked into thick pureed simultaneously；
(5) load in glass jar after the thick pureed material mixing of last for step 4 gained, then sterilize 28-30 minute under the conditions of 100 DEG C, after taking out cooling, i.e. obtain ginge extract paste.
Step 1 of the present invention operation is that fresh ginger has been carried out enzymatic isolation method extraction, enzymatic isolation method extracts the optimal processing parameter of Sucus Zingberis: amount of water is Rhizoma Zingiberis Recens quality 6 times, enzyme dosage 4800mg/L, hydrolysis temperature 45 DEG C, the parameter of 40 minutes extraction times, under the conditions of Gai, the effect extracting Sucus Zingberis is preferable, and gingerol contained in its extract and the content of flavone can reach higher level simultaneously.
Advantages of the present invention:
Ginge extract paste processing and fabricating of the present invention has plurality of raw materials, do not only have major ingredient Rhizoma Zingiberis Recens, also have the adjuvants such as Tremella slurry, shelled buckwheat, Fructus Lycii, on the basis of keeping the original nutritional labeling of Rhizoma Zingiberis Recens and local flavor, also complementary with adjuvant nutritional labeling and local flavor, nutritive value, higher than single ginge extract paste, the most also has certain nutritional health function, period of storage is long, instant edible.
Detailed description of the invention
A kind of buckwheat and Chinese wolfberry ginge extract paste, is made up of following raw material:
Rhizoma Zingiberis Recens 300-310, Tremella slurry 60-63, shelled buckwheat 32-34, Herba Apii graveolentis 20-23, Fructus Lycii 22-24, Semen Coicis 17-20, Folium Bambusae 3-3.2, Radix Cinnamomi porrecti skin 2-2.2, Herba Houttuyniae 2.4-2.7, malic acid 1.2-1.4, brown sugar 90-95 and water are appropriate.
A kind of preparation method of buckwheat and Chinese wolfberry ginge extract paste, including following step:
(1) it is positioned in the electric heating constant-temperature blowing drying box of 63-65 DEG C after fresh ginger peeling being cleaned, dry surface moisture, it is cut into Rhizoma Zingiberis Recens block again, and backward Rhizoma Zingiberis Recens block adds its water of 6 times stirring crushing and beating, add the mixed enzyme being made up of cellulase and pectase according to the mass ratio of 2:1, enzyme dosage is 4800mg/L, and to Rhizoma Zingiberis Recens heating extraction 40 minutes under the conditions of 45 DEG C, last sucking filtration obtains Sucus Zingberis；
(2) being mixed with Semen Coicis by Fructus Lycii, add 4-5 times of water heating and boil, admix the Sucus Oenanthes Javanicae that Herba Apii graveolentis is squeezed into after boiling wherein, add 1-2 times of water continuation heating and boil, until well-done, scattered paste shape is smashed in finally stirring to pieces；
(3) Radix Cinnamomi porrecti skin, Herba Houttuyniae are mixed, add 5-6 times of water heating and decoct 15-18 minute, cross leaching Chinese medicine extraction liquid, then Chinese medicine extraction liquid is carried out heating and concentrates, take the concentrated liquid of tradition Chinese medicine；
(4) mix dry stir-fry by shelled buckwheat and Folium Bambusae, after frying, they are mixed grinds, again powder is admixed in the Sucus Zingberis of step 1 gained, it is simultaneously introduced Tremella slurry and the gained material of step 2, the concentrated liquid of tradition Chinese medicine of step 3, is stirred for heating and boils, after boiling, cross 40 mesh sieves, after finally gained material being regulated with malic acid, the infusion of the least fire, admixes brown sugar, until being cooked into thick pureed simultaneously；
(5) load in glass jar after the thick pureed material mixing of last for step 4 gained, then sterilize 28-30 minute under the conditions of 100 DEG C, after taking out cooling, i.e. obtain ginge extract paste.
Claims (2)
1. a buckwheat and Chinese wolfberry ginge extract paste, it is characterised in that be made up of following raw material:
Rhizoma Zingiberis Recens 300-310, Tremella slurry 60-63, shelled buckwheat 32-34, Herba Apii graveolentis 20-23, Fructus Lycii 22-24, Semen Coicis 17-20, Folium Bambusae 3-3.2, Radix Cinnamomi porrecti skin 2-2.2, Herba Houttuyniae 2.4-2.7, malic acid 1.2-1.4, brown sugar 90-95 and water are appropriate.
The preparation method of a kind of buckwheat and Chinese wolfberry ginge extract paste, it is characterised in that include following step:
(1) it is positioned in the electric heating constant-temperature blowing drying box of 63-65 DEG C after fresh ginger peeling being cleaned, dry surface moisture, it is cut into Rhizoma Zingiberis Recens block again, and backward Rhizoma Zingiberis Recens block adds its water of 6 times stirring crushing and beating, add the mixed enzyme being made up of cellulase and pectase according to the mass ratio of 2:1, enzyme dosage is 4800mg/L, and to Rhizoma Zingiberis Recens heating extraction 40 minutes under the conditions of 45 DEG C, last sucking filtration obtains Sucus Zingberis；
(2) being mixed with Semen Coicis by Fructus Lycii, add 4-5 times of water heating and boil, admix the Sucus Oenanthes Javanicae that Herba Apii graveolentis is squeezed into after boiling wherein, add 1-2 times of water continuation heating and boil, until well-done, scattered paste shape is smashed in finally stirring to pieces；
(3) Radix Cinnamomi porrecti skin, Herba Houttuyniae are mixed, add 5-6 times of water heating and decoct 15-18 minute, cross leaching Chinese medicine extraction liquid, then Chinese medicine extraction liquid is carried out heating and concentrates, take the concentrated liquid of tradition Chinese medicine；
(4) mix dry stir-fry by shelled buckwheat and Folium Bambusae, after frying, they are mixed grinds, again powder is admixed in the Sucus Zingberis of step 1 gained, it is simultaneously introduced Tremella slurry and the gained material of step 2, the concentrated liquid of tradition Chinese medicine of step 3, is stirred for heating and boils, after boiling, cross 40 mesh sieves, after finally gained material being regulated with malic acid, the infusion of the least fire, admixes brown sugar, until being cooked into thick pureed simultaneously；
(5) load in glass jar after the thick pureed material mixing of last for step 4 gained, then sterilize 28-30 minute under the conditions of 100 DEG C, after taking out cooling, i.e. obtain ginge extract paste.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510949807.4A CN105982260A (en) | 2015-12-18 | 2015-12-18 | Buckwheat and Chinese wolfberry fresh ginger paste and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510949807.4A CN105982260A (en) | 2015-12-18 | 2015-12-18 | Buckwheat and Chinese wolfberry fresh ginger paste and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105982260A true CN105982260A (en) | 2016-10-05 |
Family
ID=57040530
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510949807.4A Withdrawn CN105982260A (en) | 2015-12-18 | 2015-12-18 | Buckwheat and Chinese wolfberry fresh ginger paste and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105982260A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114027478A (en) * | 2021-11-29 | 2022-02-11 | 宁夏宁安堡土特产品有限公司 | Chinese wolfberry fruit paste formula for adjusting human immunity |
| CN114259048A (en) * | 2021-11-01 | 2022-04-01 | 江苏仰正堂生物科技有限公司 | Ginger concentrated juice and preparation method thereof |
-
2015
- 2015-12-18 CN CN201510949807.4A patent/CN105982260A/en not_active Withdrawn
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114259048A (en) * | 2021-11-01 | 2022-04-01 | 江苏仰正堂生物科技有限公司 | Ginger concentrated juice and preparation method thereof |
| CN114027478A (en) * | 2021-11-29 | 2022-02-11 | 宁夏宁安堡土特产品有限公司 | Chinese wolfberry fruit paste formula for adjusting human immunity |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102266087B (en) | Tuber fleeceflower root sesame paste | |
| CN105982260A (en) | Buckwheat and Chinese wolfberry fresh ginger paste and preparation method thereof | |
| CN106387808A (en) | Squid ink sandwich pecan kernels and preparation method thereof | |
| CN105982267A (en) | Pigskin and hawthorn fruit sour ginger paste and preparation method thereof | |
| CN106387810A (en) | Red jujube sandwich pecan kernels and preparation method thereof | |
| CN104489842B (en) | Semen Ormosiae Hosiei Flos Rosae Rugosae nutritious drink and preparation method thereof | |
| CN106387809A (en) | Mushroom sandwich pecan kernels and preparation method thereof | |
| CN106387807A (en) | Coconut-fragrance sandwich pecan kernels and preparation method thereof | |
| CN105982263A (en) | Mint-flavored ass-hide glue and ginger paste and preparation method thereof | |
| CN104082800A (en) | Roasted flavored peanut kernels and preparation method thereof | |
| KR101668808B1 (en) | Herbal sliced shiitake, manufacturing method thereof, and healthy food using them | |
| CN105495592A (en) | Dark plum-whitebait fresh ginger paste and preparation method thereof | |
| KR101668806B1 (en) | Herbal sliced sweet potato, manufacturing method thereof, and healthy food using them | |
| CN106376892A (en) | purple sweet potato sandwich pecan kernels and production method thereof | |
| CN105433386A (en) | Red bean wine-fragrant raw ginger paste and preparation methodthereof | |
| CN105982271A (en) | Red wine, pickled chilli, scallop and ginger paste and preparation method thereof | |
| CN105475939A (en) | Chocolate-flavored fresh ginger syrup and making method thereof | |
| CN106360583A (en) | Rose jam sandwich hickory kernel and preparation method thereof | |
| CN105982265A (en) | Yoghourt, fishbone and ginger paste and preparation method thereof | |
| CN106174338A (en) | A kind of green kernel of Rose Essentielle and preparation method thereof | |
| CN106165872A (en) | A kind of wheat green kernel of dark brownish green clothing and preparation method thereof | |
| CN106376893A (en) | Pitaya-flavored sandwich pecan kernels and production method thereof | |
| CN106490092A (en) | A kind of coffee flavor health cake and manufacture method | |
| CN105982259A (en) | Pear-flower fragrant fresh ginger paste containing fish roe and preparation method of pear-flower fragrant fresh ginger paste | |
| CN106262567A (en) | Fragrant sandwich green kernel of a kind of Moringa tea 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 | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20161005 |