CN105995339A - Preparation method for schisandra chinensis compound beverage - Google Patents
Preparation method for schisandra chinensis compound beverage Download PDFInfo
- Publication number
- CN105995339A CN105995339A CN201610350741.1A CN201610350741A CN105995339A CN 105995339 A CN105995339 A CN 105995339A CN 201610350741 A CN201610350741 A CN 201610350741A CN 105995339 A CN105995339 A CN 105995339A
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- Prior art keywords
- schisandra chinensis
- schisandrae chinensis
- fructus schisandrae
- preparation
- powder
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- 235000013361 beverage Nutrition 0.000 title claims abstract description 16
- 150000001875 compounds Chemical class 0.000 title claims abstract description 10
- 240000006079 Schisandra chinensis Species 0.000 title abstract description 11
- 235000008422 Schisandra chinensis Nutrition 0.000 title abstract description 11
- 238000002360 preparation method Methods 0.000 title abstract 4
- 238000000034 method Methods 0.000 claims abstract description 14
- 230000001954 sterilising effect Effects 0.000 claims abstract description 11
- 238000001914 filtration Methods 0.000 claims abstract description 10
- 238000004519 manufacturing process Methods 0.000 claims abstract description 9
- 238000000227 grinding Methods 0.000 claims abstract description 7
- 238000001816 cooling Methods 0.000 claims abstract description 3
- 238000007872 degassing Methods 0.000 claims abstract description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 12
- 239000000843 powder Substances 0.000 claims description 12
- 238000000605 extraction Methods 0.000 claims description 10
- 238000004659 sterilization and disinfection Methods 0.000 claims description 10
- 239000007788 liquid Substances 0.000 claims description 9
- 238000010009 beating Methods 0.000 claims description 8
- 239000002245 particle Substances 0.000 claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 241000628997 Flos Species 0.000 claims description 4
- 239000000084 colloidal system Substances 0.000 claims description 4
- 238000000265 homogenisation Methods 0.000 claims description 4
- 239000000463 material Substances 0.000 claims description 4
- 238000004806 packaging method and process Methods 0.000 claims description 4
- 238000009928 pasteurization Methods 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 3
- 241000756943 Codonopsis Species 0.000 claims description 2
- 238000005520 cutting process Methods 0.000 claims description 2
- 239000006188 syrup Substances 0.000 claims description 2
- 235000020357 syrup Nutrition 0.000 claims description 2
- 230000000694 effects Effects 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 3
- 210000003734 kidney Anatomy 0.000 abstract description 3
- 210000004072 lung Anatomy 0.000 abstract description 3
- 230000001737 promoting effect Effects 0.000 abstract description 3
- 230000035922 thirst Effects 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 210000001124 body fluid Anatomy 0.000 abstract description 2
- 239000010839 body fluid Substances 0.000 abstract description 2
- 235000009508 confectionery Nutrition 0.000 abstract description 2
- 230000036039 immunity Effects 0.000 abstract description 2
- 210000000936 intestine Anatomy 0.000 abstract description 2
- 238000004140 cleaning Methods 0.000 abstract 1
- 238000002386 leaching Methods 0.000 abstract 1
- 230000001050 lubricating effect Effects 0.000 abstract 1
- 238000002156 mixing Methods 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 238000002791 soaking Methods 0.000 abstract 1
- 239000002994 raw material Substances 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
- 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
- 206010013911 Dysgeusia Diseases 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- YEFOAORQXAOVJQ-RZFZLAGVSA-N schisandrol a Chemical compound C1[C@H](C)[C@@](C)(O)CC2=CC(OC)=C(OC)C(OC)=C2C2=C1C=C(OC)C(OC)=C2OC YEFOAORQXAOVJQ-RZFZLAGVSA-N 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- 208000005584 Alcoholic Intoxication Diseases 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- 244000303040 Glycyrrhiza glabra Species 0.000 description 1
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 description 1
- 241000218377 Magnoliaceae Species 0.000 description 1
- 206010030113 Oedema Diseases 0.000 description 1
- 244000242564 Osmanthus fragrans Species 0.000 description 1
- 235000019083 Osmanthus fragrans Nutrition 0.000 description 1
- 208000001431 Psychomotor Agitation Diseases 0.000 description 1
- 244000294611 Punica granatum Species 0.000 description 1
- 235000014360 Punica granatum Nutrition 0.000 description 1
- 206010067171 Regurgitation Diseases 0.000 description 1
- 206010062104 Renal mass Diseases 0.000 description 1
- 206010038743 Restlessness Diseases 0.000 description 1
- 235000002357 Ribes grossularia Nutrition 0.000 description 1
- 244000171263 Ribes grossularia Species 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 206010047700 Vomiting Diseases 0.000 description 1
- 230000001154 acute effect Effects 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 230000001142 anti-diarrhea Effects 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000021551 crystal sugar Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 206010016766 flatulence Diseases 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 description 1
- 235000011477 liquorice Nutrition 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 239000002398 materia medica Substances 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 239000011347 resin Substances 0.000 description 1
- 229920005989 resin Polymers 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 229930193195 schizandrin Natural products 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 238000002560 therapeutic procedure Methods 0.000 description 1
- 210000001113 umbilicus Anatomy 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 230000008673 vomiting Effects 0.000 description 1
- 238000010792 warming Methods 0.000 description 1
- YEFOAORQXAOVJQ-UHFFFAOYSA-N wuweizischun A Natural products C1C(C)C(C)(O)CC2=CC(OC)=C(OC)C(OC)=C2C2=C1C=C(OC)C(OC)=C2OC YEFOAORQXAOVJQ-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- 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
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a preparation method for a schisandra chinensis compound beverage, and belongs to the food processing field. The preparation method is characterized by being a process flow comprising the following steps: preparing schisandra chinensis, soaking the schisandra chinensis, sorting and cleaning the schisandra chinensis, slicing the schisandra chinensis, leaching the schisandra chinensis, filtering the schisandra chinensis, obtaining filter residue, fine-grinding, mixing, homogenizing, degassing, bottling, sterilizing, cooling and obtaining a finished product. The preparation method has the beneficial effects that the product is sweet, acidy and palatable, has the flavor of the schisandra chinensis, is rich in nutrient, further can strength immunity of human body, has effects of promoting production of body fluid to relieve thirst, moistening lungs and tonifying kidneys, nourishing and arresting seminal emission, clearing away the lung-heat and lubricating the intestines, and the like, and is healthcare beverage which is delicious, healthy, natural and pure.
Description
Technical field
The processing method that the present invention relates to a kind of food, especially relates to the manufacture method of a kind of fructus schizandrae compound beverage.
Background technology
Fructus Schisandrae Chinensis is the mature fruit of magnoliaceae schisandra, have another name called profound and, hang pomegranate etc., for famous Chinese medicine, its fruit is containing schizandrin and vitamin C, resin, tannin and a small amount of saccharide.There are astringing lung-QI and relieving cough, nourishing arresting seminal emission, the effect of antidiarrheal hidroschesis." Japan hanako materia medica " is recorded: " improving eyesight, warming the kidney, control wind, the therapeutic method to keep the adverse QI flowing downwards, help digestion, cramp caused by acute vomiting and diarrhea, mass beside the umbilicus renal mass cold air, consumer edema, regurgitation, and trusted subordinate's flatulence is quenched the thirst, heat clearing away and restlessness relieving, alcoholic intoxication, strengthening bone and muscle.”
Fructus Schisandrae Chinensis is of high nutritive value, effect is many, can realize the comprehensive utilization to schisandra raw material for being processed into fructus schizandrae compound beverage, can directly eat, delicious flavour, and storage time is long, improves its economic worth.
Summary of the invention
It is an object of the invention to provide the manufacture method of a kind of fructus schizandrae compound beverage, can directly eat, delicious flavour, storage time is long.
The present invention solves its technical problem and is adopted the technical scheme that:
A kind of manufacture method of fructus schizandrae compound beverage, it is characterized in that: employing Fructus Schisandrae Chinensis → soak → sort, clean → cutting → extraction → filtration → filtering residue → dispensing → fine grinding → allotment → homogenizing → degassing → bottling → sterilization → cooling → finished product is processing process, and concrete operation step is:
(1) select materials, soak: select the dry Fructus Schisandrae Chinensis of high-quality, soak 6h, to Fructus Schisandrae Chinensis sinking, deliquescing；
(2) precook extraction: in Fructus Schisandrae Chinensis: water=1: the ratio of 25 is precooked 60 minutes, then being cooled to 85 DEG C, extract 12 minutes, by filtered through gauze, extracting juice is standby；
(3) making beating: by the Fructus Schisandrae Chinensis filtering residue after extraction, adds water and Cortex Mori, Cortex Moutan making beating, crosses 120 mesh screen, then mix with extractive juice；
(4) dispensing: adding appropriate Flos Chrysanthemi syrup, Radix Cynanchi Auriculati powder, Rhizoma Gastrodiae powder, Radix Ophiopogonis powder, Radix Codonopsis powder in Fructus Schisandrae Chinensis juice, modulation pH is 3.5；
(5) fine grinding: feed liquid is milled to particle diameter 2 millimeters with colloid mill；
(6) homogenizing: take high pressure homogenization method, making liquid particle diameter is 5 microns；
(7) sterilization: employing pasteurization, i.e. 112 DEG C/20 minutes；
(8) packaging: by the beverage subpackage while hot after sterilization with clean vial, seal, be finished product.
Beneficial effect: products taste sour and sweet palatability of the present invention, having the delicate fragrance local flavor of Fructus Schisandrae Chinensis, this product is the most nutritious, it is also possible to strengthen body immunity, there is promoting the production of body fluid to quench thirst, lung moistening the kidney invigorating, nourishing effect such as arresting seminal emission, lung heat clearing intestine moistening, be healthy, the purest health promoting beverage of a kind of delicious food.
Detailed description of the invention
Embodiment 1:
A kind of manufacture method of fructus schizandrae compound beverage, concrete operation step is:
(1) select materials, soak: selecting the dry Fructus Schisandrae Chinensis of high-quality, Fructus Schisandrae Chinensis is raw material, soak 1-2h, to Fructus Schisandrae Chinensis sinking, deliquescing；
(2) precook extraction: in raw material: water=1: the ratio of 16 is precooked 55 minutes, then being cooled to 78 DEG C, extract 15 minutes, by filtered through gauze, extracting juice is standby；
(3) making beating: add water making beating by the raw material filtering residue after extraction and gooseberry, crosses 180 mesh screen, then mixes with extractive juice；
(4) dispensing: adding appropriate fructose, malic acid, Flos Osmanthi Fragrantis sauce, Flos Caryophylli powder, Herb Gynostemmae Pentaphylli powder in Fructus Schisandrae Chinensis juice, modulation pH is 4.5；
(5) fine grinding: feed liquid is milled to particle diameter 8 millimeters with colloid mill；
(6) homogenizing: take high pressure homogenization method, making liquid particle diameter is 0.8 micron；
(7) sterilization: employing pasteurization, i.e. 121 DEG C/3 minutes；
(8) packaging: by the beverage subpackage while hot after sterilization with clean vial, seal, be finished product.
Embodiment 2:
A kind of manufacture method of fructus schizandrae compound beverage, concrete operation step is:
(1) select materials, soak: select the dry Fructus Schisandrae Chinensis of high-quality, soak 4h, to Fructus Schisandrae Chinensis sinking, deliquescing；
(2) precook extraction: in Fructus Schisandrae Chinensis: water=1: the ratio of 6 is precooked 30 minutes, then being cooled to 50 DEG C, extract 45 minutes, by filtered through gauze, extracting juice is standby；Prepare Herb Gynostemmae Pentaphylli lixiviating solution as stated above；
(3) making beating: by the Fructus Schisandrae Chinensis filtering residue after extraction, Herb Gynostemmae Pentaphylli filtering residue, adds Fructus Lycii, Bulbus Lilii, clear water making beating, crosses 120 mesh screen, then mix with extractive juice；
(4) dispensing: adding appropriate crystal sugar, citric acid, pollen powder of sweet osmanthus, liquorice liquid, Folium Nelumbinis powder in Fructus Schisandrae Chinensis juice, modulation pH is 4.5；
(5) fine grinding: feed liquid is milled to particle diameter 6-8 millimeter with colloid mill；
(6) homogenizing: take high pressure homogenization method, making liquid particle diameter is 2-3 micron；
(7) sterilization: employing pasteurization, i.e. 115 DEG C/10 minutes；
(8) packaging: by the beverage subpackage while hot after sterilization with clean vial, seal, be finished product.
Part that the present invention does not relate to is the most same as the prior art maybe can use prior art to be realized.
Claims (1)
1. the manufacture method of a fructus schizandrae compound beverage, it is characterized in that: employing Fructus Schisandrae Chinensis → soak → sort, clean → cutting → extraction → filtration → filtering residue → dispensing → fine grinding → allotment → homogenizing → degassing → bottling → sterilization → cooling → finished product is processing process, and concrete operation step is:
(1) select materials, soak: select the dry Fructus Schisandrae Chinensis of high-quality, soak 6h, to Fructus Schisandrae Chinensis sinking, deliquescing；
(2) precook extraction: in Fructus Schisandrae Chinensis: water=1: the ratio of 25 is precooked 60 minutes, then being cooled to 85 DEG C, extract 12 minutes, by filtered through gauze, extracting juice is standby；
(3) making beating: by the Fructus Schisandrae Chinensis filtering residue after extraction, adds water and Cortex Mori, Cortex Moutan making beating, crosses 120 mesh screen, then mix with extractive juice；
(4) dispensing: adding appropriate Flos Chrysanthemi syrup, Radix Cynanchi Auriculati powder, Rhizoma Gastrodiae powder, Radix Ophiopogonis powder, Radix Codonopsis powder in Fructus Schisandrae Chinensis juice, modulation pH is 3.5；
(5) fine grinding: feed liquid is milled to particle diameter 2 millimeters with colloid mill；
(6) homogenizing: take high pressure homogenization method, making liquid particle diameter is 5 microns；
(7) sterilization: employing pasteurization, i.e. 112 DEG C/20 minutes；
(8) packaging: by the beverage subpackage while hot after sterilization with clean vial, seal, be finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610350741.1A CN105995339A (en) | 2016-05-25 | 2016-05-25 | Preparation method for schisandra chinensis compound beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610350741.1A CN105995339A (en) | 2016-05-25 | 2016-05-25 | Preparation method for schisandra chinensis compound beverage |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105995339A true CN105995339A (en) | 2016-10-12 |
Family
ID=57093697
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610350741.1A Withdrawn CN105995339A (en) | 2016-05-25 | 2016-05-25 | Preparation method for schisandra chinensis compound beverage |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105995339A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111109488A (en) * | 2020-02-12 | 2020-05-08 | 刘青青 | Schisandra chinensis beverage and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1174066A (en) * | 1997-07-16 | 1998-02-25 | 迟经惠 | Wulaoqishangsan powder for asthenia of both spleen and kidney |
| CN1362059A (en) * | 2001-01-05 | 2002-08-07 | 唐山王清任制药有限公司 | Nano Chinese medicine piece and its prepn |
| CN101317682A (en) * | 2008-07-09 | 2008-12-10 | 张聪 | Preparation method for fructus schizandrae beverage and products produced thereby |
| CN105231202A (en) * | 2015-10-21 | 2016-01-13 | 南陵县振辉绿色农产品产销农民专业合作社 | Making method of fructus schisandrae tomato health drink |
| CN105285576A (en) * | 2015-09-22 | 2016-02-03 | 南陵县石斛产业协会 | Making method of composite white fungus beverage |
-
2016
- 2016-05-25 CN CN201610350741.1A patent/CN105995339A/en not_active Withdrawn
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1174066A (en) * | 1997-07-16 | 1998-02-25 | 迟经惠 | Wulaoqishangsan powder for asthenia of both spleen and kidney |
| CN1362059A (en) * | 2001-01-05 | 2002-08-07 | 唐山王清任制药有限公司 | Nano Chinese medicine piece and its prepn |
| CN101317682A (en) * | 2008-07-09 | 2008-12-10 | 张聪 | Preparation method for fructus schizandrae beverage and products produced thereby |
| CN105285576A (en) * | 2015-09-22 | 2016-02-03 | 南陵县石斛产业协会 | Making method of composite white fungus beverage |
| CN105231202A (en) * | 2015-10-21 | 2016-01-13 | 南陵县振辉绿色农产品产销农民专业合作社 | Making method of fructus schisandrae tomato health drink |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111109488A (en) * | 2020-02-12 | 2020-05-08 | 刘青青 | Schisandra chinensis beverage and preparation method thereof |
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Application publication date: 20161012 |
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