CN105982278A - Antibacterial, anti-inflammation and diuretic sobering nutrition jelly with mung bean and method for preparing antibacterial, anti-inflammation and diuretic sobering nutrition jelly - Google Patents
Antibacterial, anti-inflammation and diuretic sobering nutrition jelly with mung bean and method for preparing antibacterial, anti-inflammation and diuretic sobering nutrition jelly Download PDFInfo
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- CN105982278A CN105982278A CN201610061321.1A CN201610061321A CN105982278A CN 105982278 A CN105982278 A CN 105982278A CN 201610061321 A CN201610061321 A CN 201610061321A CN 105982278 A CN105982278 A CN 105982278A
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- 206010061218 Inflammation Diseases 0.000 title claims abstract description 20
- 235000016709 nutrition Nutrition 0.000 title claims abstract description 19
- 230000035764 nutrition Effects 0.000 title claims abstract description 19
- 230000000844 anti-bacterial effect Effects 0.000 title abstract description 9
- 238000000034 method Methods 0.000 title abstract description 4
- 239000002934 diuretic Substances 0.000 title abstract 8
- 230000001882 diuretic effect Effects 0.000 title abstract 8
- 235000015110 jellies Nutrition 0.000 title abstract 7
- 239000008274 jelly Substances 0.000 title abstract 7
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 15
- 244000144730 Amygdalus persica Species 0.000 claims abstract description 10
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- 244000060011 Cocos nucifera Species 0.000 claims abstract description 7
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- 108010010803 Gelatin Proteins 0.000 claims abstract description 7
- 239000009636 Huang Qi Substances 0.000 claims abstract description 7
- 244000062793 Sorghum vulgare Species 0.000 claims abstract description 7
- 235000011399 aloe vera Nutrition 0.000 claims abstract description 7
- 235000018597 common camellia Nutrition 0.000 claims abstract description 7
- 239000008273 gelatin Substances 0.000 claims abstract description 7
- 229920000159 gelatin Polymers 0.000 claims abstract description 7
- 235000019322 gelatine Nutrition 0.000 claims abstract description 7
- 235000011852 gelatine desserts Nutrition 0.000 claims abstract description 7
- 235000012907 honey Nutrition 0.000 claims abstract description 7
- 235000019713 millet Nutrition 0.000 claims abstract description 7
- 239000007788 liquid Substances 0.000 claims abstract description 4
- 208000004880 Polyuria Diseases 0.000 claims description 15
- 230000035619 diuresis Effects 0.000 claims description 15
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 235000010716 Vigna mungo Nutrition 0.000 claims description 8
- 238000009835 boiling Methods 0.000 claims description 7
- 239000012535 impurity Substances 0.000 claims description 7
- 241001116389 Aloe Species 0.000 claims description 6
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 6
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 6
- 235000021511 Cinnamomum cassia Nutrition 0.000 claims description 6
- 244000062245 Hedychium flavescens Species 0.000 claims description 6
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 claims description 6
- 244000179560 Prunella vulgaris Species 0.000 claims description 6
- VFLDPWHFBUODDF-FCXRPNKRSA-N curcumin Chemical compound C1=C(O)C(OC)=CC(\C=C\C(=O)CC(=O)\C=C\C=2C=C(OC)C(O)=CC=2)=C1 VFLDPWHFBUODDF-FCXRPNKRSA-N 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 6
- 238000005057 refrigeration Methods 0.000 claims description 6
- 235000008113 selfheal Nutrition 0.000 claims description 6
- 235000014347 soups Nutrition 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 239000006228 supernatant Substances 0.000 claims description 6
- 108090000790 Enzymes Proteins 0.000 claims description 4
- 102000004190 Enzymes Human genes 0.000 claims description 4
- 108091005804 Peptidases Proteins 0.000 claims description 4
- 239000004365 Protease Substances 0.000 claims description 4
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 4
- 229940088598 enzyme Drugs 0.000 claims description 4
- 108010091371 endoglucanase 1 Proteins 0.000 claims description 3
- 238000000703 high-speed centrifugation Methods 0.000 claims description 3
- 238000001802 infusion Methods 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 238000004537 pulping Methods 0.000 claims description 3
- 239000002994 raw material Substances 0.000 claims description 3
- 238000004064 recycling Methods 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 2
- 230000000694 effects Effects 0.000 abstract description 5
- 230000008961 swelling Effects 0.000 abstract description 3
- 210000002784 stomach Anatomy 0.000 abstract description 2
- 244000144927 Aloe barbadensis Species 0.000 abstract 1
- 235000002961 Aloe barbadensis Nutrition 0.000 abstract 1
- 230000003467 diminishing effect Effects 0.000 abstract 1
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 9
- 235000012000 cholesterol Nutrition 0.000 description 4
- 235000013361 beverage Nutrition 0.000 description 3
- 235000009508 confectionery Nutrition 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- 239000004480 active ingredient Substances 0.000 description 2
- 210000004185 liver Anatomy 0.000 description 2
- 238000001556 precipitation Methods 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 108010059892 Cellulase Proteins 0.000 description 1
- 206010019345 Heat stroke Diseases 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 229940106157 cellulase Drugs 0.000 description 1
- 238000005352 clarification Methods 0.000 description 1
- 235000021270 cold food Nutrition 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 235000019628 coolness Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 244000013123 dwarf bean Species 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 238000003505 heat denaturation Methods 0.000 description 1
- 235000012171 hot beverage Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000008204 material by function Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 238000005457 optimization Methods 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 235000021251 pulses Nutrition 0.000 description 1
- 238000000197 pyrolysis Methods 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 210000002700 urine Anatomy 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 210000004885 white matter Anatomy 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
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses antibacterial, anti-inflammation and diuretic sobering nutrition jelly with mung bean and a method for preparing the antibacterial, anti-inflammation and diuretic sobering nutrition jelly. The antibacterial, anti-inflammation and diuretic sobering nutrition jelly is characterized by comprising, by weight, 500-550 parts of the mung bean, 30-35 parts of malt extract liquid, 15-17 parts of fructus tsaoko, 20-23 parts of peach gum, 30-35 parts of aloe vera juice, 10-12 parts of radix astragali, 9-11 parts of rhizoma dioscoreae zingiberensis, 10-12 parts of camellia, 15-18 parts of desiccated coconut, 30-35 parts of honey, 23-25 parts of gelatin, 3-3.5 parts of cortex cinnamomi extract, 10-12 parts of pericarpium citri reticulatae, 18-20 parts of millet puffed superfine powder, 50-60 parts of benincasa hispida juice and 5-6 parts of spica prunellae. The antibacterial, anti-inflammation and diuretic sobering nutrition jelly with the mung bean and the method have the advantage that antibacterial, anti-inflammation, diuretic, swelling diminishing, sobering, beautifying and stomach nourishing effects and the like can be realized by effective components in the antibacterial, anti-inflammation and diuretic sobering nutrition jelly.
Description
Technical field
The present invention relates to mung bean food technical field, particularly relate to a kind of anti-inflammation diuresis mung bean sober-up nutrition freeze and
Preparation method.
Background technology
Mung bean is the raw 1 year herbal seed of pulse family, and it is food and medicine.Since ancient times, people just endure
The custom of sweet mung bean soup reducing temperature of heatstroke prevention, not only cool, thirst-quenching, the also clearing heat and detoxicating effect of sweet mung bean soup. in mung bean, protein content is relatively
Height, 8 containing needed by human body kind essential amino acid and more rich selenium and vitamin E etc..Additionally, mung bean can promote that human body is arranged
Urine row's sodium, plays the effect of diuresis, possibly together with the phytosterol similar to cholesterol in mung bean, can reduce enteron aisle to cholesterol
Absorb, and serum cholesterol can be made to contain by approach such as promotion cholesterol alienation and the biosynthesis stoping cholesterol in liver
Amount reduces, and reaches to be depressured purpose.
Beverage of green bean has pyrolysis, diuresis is subsided a swelling, relieve heat and thirst, effect that solution protects the liver and receive much concern.Mung bean
Beverage types is broadly divided into following several by its production process route, is sweet mung bean soup, mung bean milk, enzymolysis type respectively.It produces
Flow process is typically completed by steps such as removal of impurities, boiling, filtration, allotment, filling, sterilization, coolings.Mung bean function in the market
There is the problem such as functional materials content easy precipitation low, muddy, shelf life short, color, mouthfeel difference in beverage majority, for asking above
Topic, the present invention from mung bean extracts active ingredients, clarification, except puckery, formulation optimization etc. in terms of conduct a research, develop one green efficiently
Beans functional food.
Content of the invention
The object of the invention is contemplated to make up the defect of prior art, provides a kind of anti-inflammation diuresis mung bean sober-up nutrition
Freeze.
The present invention is achieved by the following technical solutions:
A kind of anti-inflammation diuresis mung bean sober-up nutrition freezes, and is made up of following raw materials in part by weight:
Mung bean 500-550, malt extracted solution 30-35, tsaoko 15-17, peach gum 20-23, Aloe original juice 30-35, Radix Astragali 10-12,
Yellow ginger 9-11, camellia 10-12, shredded coconut stuffing 15-18, honey 30-35, gelatin 23-25, cinnamomum cassia extract 3-3.5, dried orange peel 10-12,
Millet expanded Ultramicro-powder 18-20, wax gourd juice 50-60, selfheal 5-6.
Described a kind of anti-inflammation diuresis mung bean sober-up nutrition freezes, and is made up of the following step:
1), mung bean is cleaned up, add tsaoko, the Radix Astragali, yellow ginger, camellia, dried orange peel and 12-15 times amount water, be heated to 50-70
DEG C, stop heating, soak 30-50 minute, then boil to boiling, turn little fire, continue 20-25 minute, make mung bean fully well-done, leach
Green gram spermoderm filters impurity through gauze in 2-4 DEG C of refrigeration, residue soup, then is dried to powder recycling；
2), by step 1 gained green gram spermoderm water mill pulping, cross 100-120 mesh sieve, add the protease of mass fraction 0.7-0.75%
The complex enzyme mixing with cellulase 1:1, is sufficiently mixed uniformly, then through high speed centrifugation, collects supernatant；
3), step 2 gained supernatant and malt extracted solution, Aloe original juice, shredded coconut stuffing, honey, peach gum, wax gourd juice, selfheal are mixed
Close, add 10-15 times amount water, heat infusion, make peach gum fully dissolve, add the expanded Ultramicro-powder of millet, cinnamomum cassia extract, stir
Mix uniformly, continue to be heated to boiling, stop heating, filter insoluble impurity, and add gelatin, after stirring evenly, fill hermetically sealed can while hot；
4), liquid PH is made to reach 5.8-6.3 by adding citric acid step 3 gains, in the sterilizing of 120-125 celsius temperature
15-20 minute, is distributed into bar after being cooled to 75-80 DEG C, in 6-8 DEG C of refrigeration.
The invention have the advantage that
1st, the present invention is by adding the complex enzyme that protease mixes with cellulase 1:1, effectively solves egg contained by green gram spermoderm
Turbidity and precipitation phenomenon caused by white matter heat denaturation, makes gained green gram spermoderm water mill juice limpid, homogeneous, smoother taste.
2nd, a kind of anti-inflammation diuresis mung bean sober-up nutrition of the present invention freezes by addition citric acid regulation pH value, thus accurate
The really final mouthfeel of control so that it is reach suitable acidity, acid and do not stimulate.
3rd, a kind of anti-inflammation diuresis mung bean sober-up nutrition of the present invention freeze its active ingredient have antibacterial, anti-inflammatory, diuresis,
Subside a swelling, sober up, beauty treatment, the effect such as nourishing the stomach.
4th, a kind of anti-inflammation diuresis mung bean sober-up nutrition of the present invention freezes nutritious, attractive color, and colloid is fine and smooth, food
With convenient, can cold food, can hot drink, mouthfeel is different.
Detailed description of the invention
A kind of anti-inflammation diuresis mung bean sober-up nutrition freezes, and is made up of following raw materials in part by weight:
Mung bean the 500th, malt extracted solution the 30th, tsaoko the 15th, peach gum the 20th, Aloe original juice the 30th, the Radix Astragali the 10th, yellow ginger the 9th, camellia the 10th, shredded coconut stuffing
15th, honey the 30th, gelatin the 23rd, cinnamomum cassia extract the 3rd, dried orange peel the 10th, millet expanded Ultramicro-powder the 18th, wax gourd juice the 50th, selfheal 5.
Described a kind of anti-inflammation diuresis mung bean sober-up nutrition freezes, and is made up of the following step:
1), mung bean is cleaned up, add tsaoko, the Radix Astragali, yellow ginger, camellia, dried orange peel and 12 times amount water, be heated to 50 DEG C, stop
Only heating, soaks 30 minutes, then boils to boiling, turns little fire, continues 20 minutes, makes mung bean fully well-done, leach green gram spermoderm in 2 DEG C
Refrigeration, residue soup filters impurity through gauze, then is dried to powder recycling；
2), by step 1 gained green gram spermoderm water mill pulping, cross 100 mesh sieves, add protease and the cellulase of mass fraction 0.7%
The complex enzyme that 1:1 mixes, is sufficiently mixed uniformly, then through high speed centrifugation, collects supernatant；
3), step 2 gained supernatant and malt extracted solution, Aloe original juice, shredded coconut stuffing, honey, peach gum, wax gourd juice, selfheal are mixed
Close, add 10 times amount water, heat infusion, make peach gum fully dissolve, add the expanded Ultramicro-powder of millet, cinnamomum cassia extract, stirring
Uniformly, continue to be heated to boiling, stop heating, filter insoluble impurity, and add gelatin, after stirring evenly, fill hermetically sealed can while hot；
4), make liquid PH reach 6 by adding citric acid step 3 gains, sterilize 15 minutes in 120 celsius temperatures, cold
But it after 75 DEG C, is distributed into bar, in 6 DEG C of refrigerations.
Claims (2)
1. an anti-inflammation diuresis mung bean sober-up nutrition freezes, it is characterised in that be made up of following raw materials in part by weight:
Mung bean 500-550, malt extracted solution 30-35, tsaoko 15-17, peach gum 20-23, Aloe original juice 30-35, Radix Astragali 10-12,
Yellow ginger 9-11, camellia 10-12, shredded coconut stuffing 15-18, honey 30-35, gelatin 23-25, cinnamomum cassia extract 3-3.5, dried orange peel 10-12,
Millet expanded Ultramicro-powder 18-20, wax gourd juice 50-60, selfheal 5-6.
2. a kind of anti-inflammation diuresis mung bean sober-up nutrition according to claim 1 freezes, it is characterised in that be by following step
Suddenly make:
1), mung bean is cleaned up, add tsaoko, the Radix Astragali, yellow ginger, camellia, dried orange peel and 12-15 times amount water, be heated to 50-70
DEG C, stop heating, soak 30-50 minute, then boil to boiling, turn little fire, continue 20-25 minute, make mung bean fully well-done, leach
Green gram spermoderm filters impurity through gauze in 2-4 DEG C of refrigeration, residue soup, then is dried to powder recycling；
2), by step 1 gained green gram spermoderm water mill pulping, cross 100-120 mesh sieve, add the protease of mass fraction 0.7-0.75%
The complex enzyme mixing with cellulase 1:1, is sufficiently mixed uniformly, then through high speed centrifugation, collects supernatant；
3), step 2 gained supernatant and malt extracted solution, Aloe original juice, shredded coconut stuffing, honey, peach gum, wax gourd juice, selfheal are mixed
Close, add 10-15 times amount water, heat infusion, make peach gum fully dissolve, add the expanded Ultramicro-powder of millet, cinnamomum cassia extract, stir
Mix uniformly, continue to be heated to boiling, stop heating, filter insoluble impurity, and add gelatin, after stirring evenly, fill hermetically sealed can while hot；
4), liquid PH is made to reach 5.8-6.3 by adding citric acid step 3 gains, in the sterilizing of 120-125 celsius temperature
15-20 minute, is distributed into bar after being cooled to 75-80 DEG C, in 6-8 DEG C of refrigeration.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610061321.1A CN105982278A (en) | 2016-01-29 | 2016-01-29 | Antibacterial, anti-inflammation and diuretic sobering nutrition jelly with mung bean and method for preparing antibacterial, anti-inflammation and diuretic sobering nutrition jelly |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610061321.1A CN105982278A (en) | 2016-01-29 | 2016-01-29 | Antibacterial, anti-inflammation and diuretic sobering nutrition jelly with mung bean and method for preparing antibacterial, anti-inflammation and diuretic sobering nutrition jelly |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105982278A true CN105982278A (en) | 2016-10-05 |
Family
ID=57040837
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610061321.1A Pending CN105982278A (en) | 2016-01-29 | 2016-01-29 | Antibacterial, anti-inflammation and diuretic sobering nutrition jelly with mung bean and method for preparing antibacterial, anti-inflammation and diuretic sobering nutrition jelly |
Country Status (1)
| Country | Link |
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| CN (1) | CN105982278A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106562338A (en) * | 2016-11-10 | 2017-04-19 | 北海和思科技有限公司 | Guava sauce and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1759731A (en) * | 2005-11-11 | 2006-04-19 | 郑为完 | Method for preparing complete soluble instant powder of green bean |
| CN104256228A (en) * | 2014-09-26 | 2015-01-07 | 无锡康顿生物科技有限公司 | Peach gum jelly and preparation method thereof |
| CN104366174A (en) * | 2013-08-16 | 2015-02-25 | 青岛道合生物科技有限公司 | Manufacturing method of mung bean-banana jelly |
| CN104472976A (en) * | 2014-12-01 | 2015-04-01 | 张旭 | Jelly with health preserving and health caring functions |
-
2016
- 2016-01-29 CN CN201610061321.1A patent/CN105982278A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1759731A (en) * | 2005-11-11 | 2006-04-19 | 郑为完 | Method for preparing complete soluble instant powder of green bean |
| CN104366174A (en) * | 2013-08-16 | 2015-02-25 | 青岛道合生物科技有限公司 | Manufacturing method of mung bean-banana jelly |
| CN104256228A (en) * | 2014-09-26 | 2015-01-07 | 无锡康顿生物科技有限公司 | Peach gum jelly and preparation method thereof |
| CN104472976A (en) * | 2014-12-01 | 2015-04-01 | 张旭 | Jelly with health preserving and health caring functions |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106562338A (en) * | 2016-11-10 | 2017-04-19 | 北海和思科技有限公司 | Guava sauce and preparation method thereof |
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