CN106035895A - Bitter gourd and red date tea powder and preparation method for same - Google Patents
Bitter gourd and red date tea powder and preparation method for same Download PDFInfo
- Publication number
- CN106035895A CN106035895A CN201610610251.0A CN201610610251A CN106035895A CN 106035895 A CN106035895 A CN 106035895A CN 201610610251 A CN201610610251 A CN 201610610251A CN 106035895 A CN106035895 A CN 106035895A
- Authority
- CN
- China
- Prior art keywords
- momordicae charantiae
- fructus momordicae
- fructus
- tea powder
- jujube tea
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- 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 provides bitter gourd and red date tea powder and a preparation method for the same. The bitter gourd and red date tea powder is prepared from the following raw materials in parts by weight: 45 to 65 parts of bitter gourds, 30 to 45 parts of red dates and 3 to 10 parts of white spirit. According to the bitter gourd and red date tea powder and the preparation method for the same, the bitter gourd and red date tea powder is processed from fresh 30 percent mature bitter gourds and fresh 90 percent mature red dates as raw materials, can be directly mixed with water for drinking, and can also be used for cooking as a seasoning; the 30 percent mature bitter gourds have the highest nutritional value in the whole growth period of the bitter gourds, so that the bitter gourd and red date tea powder prepared from the 30 percent mature bitter gourds and the red dates tastes good, and has high nutritional value; the preparation method is low in cost, a preparation process is simple, and loss of most of nutritional components of the bitter gourds can be effectively prevented.
Description
Technical field
The present invention relates to food processing technology field, refer specifically to a kind of Fructus Momordicae charantiae Common Jujube tea powder and preparation method thereof.
Background technology
Fructus Momordicae charantiae, nature and flavor are bitter, cold, have evil removing heat, solve fatigue, the improving eyesight that clears away heart-fire, effect of QI invigorating tonifying YANG, and Fructus Momordicae charantiae Middle nutrition is rich
Richness, contained protein, fat, carbohydrate etc. are higher in melon vegetables, particularly Vitamin C content, and every hectogram is up to
84 milligrams, about 5 times of Fructus Benincasae, 14 times of Fructus Cucumidis sativi, 21 times of Fructus Cucurbitae moschatae, occupy melon hat.Protein component in Fructus Momordicae charantiae and big
Amount vitamin C can improve the immunologic function of body, makes immunocyte have the effect killing cancerous cell；Succus Momordicae charantiae contains certain hatching egg
Bai Chengfen, can strengthen the huge ability of biting, effective to lymphosarcoma and leukemia clinically；The trypsin extracted from bitter melon seed
Inhibitor, can stop malignant growth with protease out secreted by anticancer；It addition, the Fresh sap of Fructus Momordicae charantiae
In containing Charantin and the material of similar insulin, there is good hypoglycemic activity, be the ultimate food of diabetics.
Fructus Momordicae charantiae Fresh sap nutritive value is the highest, should drink after squeezing the juice at once, as long-time placement connects with air
After touch, vitamin therein and antioxidant content can be made to decline, reduce the nutritive value of Fructus Momordicae charantiae, due to Fructus Momordicae charantiae natural disposition bitter in the mouth, greatly
The bitterness of groups of people's fresh bitter beyond affordability juice, therefore, in order to cater to major part Man's Demands, some Processing Firms are by hardship
Melon becomes health care drink with other fruit and vegerable product hybrid process, although this beverage comparatively fresh Succus Momordicae charantiae mouthfeel is good, but at processing drink
During material, the nutrient loss of Fructus Momordicae charantiae is serious, it can be seen that, exploitation one is in good taste does not the most lose Fructus Momordicae charantiae Middle nutrition
The Fructus Momordicae charantiae Common Jujube tea powder divided is imperative.
Summary of the invention
The technical problem to be solved is to provide a kind of Fructus Momordicae charantiae Common Jujube tea powder and preparation method thereof.
For solving the problems referred to above, a kind of Fructus Momordicae charantiae Common Jujube tea powder of the present invention, described Fructus Momordicae charantiae Common Jujube tea powder is by following weight portion
Raw material composition, Fructus Momordicae charantiae 45-65 part, Fructus Jujubae 30-45 part, Chinese liquor 3-10 part.
A kind of Fructus Momordicae charantiae Common Jujube tea powder, the raw material of described Fructus Momordicae charantiae Common Jujube tea powder and the preferable proportioning of weight portion of each raw material be, Fructus Momordicae charantiae
50-60 part, Fructus Jujubae 35-45 part, Chinese liquor 4-7 part.
A kind of Fructus Momordicae charantiae Common Jujube tea powder, the raw material of described Fructus Momordicae charantiae Common Jujube tea powder and the preferred proportioning of weight portion of each raw material be, Fructus Momordicae charantiae
55 parts, Fructus Jujubae 40 parts, Chinese liquor 5 parts.
The preparation method of a kind of Fructus Momordicae charantiae Common Jujube tea powder, comprises the following steps:
(1) taking the tender Fructus Momordicae charantiae of fresh three maturations and fresh ninety percent ripe Fructus Jujubae, roguing also cleans up；
(2) Fructus Momordicae charantiae and the Fructus Jujubae that clean up in step (1) are drained surface moisture, with microtome, Fructus Momordicae charantiae is cut into 1-3mm's
Thin slice, is cut into the Fructus Jujubae silk of 1-3mm with filament cutter by Fructus Jujubae；
(3) Fructus Momordicae charantiae slice in step (2) and Fructus Jujubae silk are respectively placed in dehydrator carry out drying for the first time；
(4) Fructus Momordicae charantiae slice and the Fructus Jujubae silk dried in step (3) are weighed by parts by weight of raw materials, and standby after mixing；
(5) Chinese liquor is weighed by parts by weight of raw materials standby；
(6) mode that the Chinese liquor in step (5) sprays uniformly is sprayed in the mixed material in step (4), sprays with limit
The mode that limit is dried carries out second time dries；
(7) mixed material dried in step (6) is placed in grinder pulverizing to 80 mesh Fructus Momordicae charantiae Common Jujube tea powder.
(8) by the Fructus Momordicae charantiae Common Jujube tea powder of gained in step (7), by required specification vacuum bagging after quality inspection.
After the preparation method of a kind of Fructus Momordicae charantiae Common Jujube tea powder, described Fructus Momordicae charantiae slice and Fructus Jujubae silk are dried for the first time, in Fructus Momordicae charantiae slice and Fructus Jujubae silk
Moisture be 5.0%-8.0%.
After the preparation method of a kind of Fructus Momordicae charantiae Common Jujube tea powder, described Fructus Momordicae charantiae slice and Fructus Jujubae silk second time are dried, in Fructus Momordicae charantiae slice and Fructus Jujubae silk
Moisture be 1.0%-2.0%.
The concentration of described Chinese liquor is 56 °.
The present invention compared with prior art has the advantage that
1, the present invention is by using the tender Fructus Momordicae charantiae of fresh three maturations and fresh ninety percent ripe red date as raw materials, is processed into Fructus Momordicae charantiae Common Jujube tea
Powder, i.e. can use boiled water directly to brew and drinks, and can be used for cooking, owing to the tender Fructus Momordicae charantiae of three maturations is whole at Fructus Momordicae charantiae as flavouring agent again
In the middle of the individual growth stage, nutritive value is the highest, the Fructus Momordicae charantiae Common Jujube tea powder prepared after therefore using three ripe tender Fructus Momordicae charantiaes and adding Fructus Jujubae, mouth
Feel, be of high nutritive value.
2, in the present invention, Chinese liquor has sterilizing effect, can effectively by the protein coagulating in bacterial body in raw material,
Thoroughly kill antibacterial.
3, preparation method low cost of the present invention, preparation process is simple, can effectively prevent balsam pear nutrient composition major part to run off.
Detailed description of the invention
By embodiment, the present invention and effect thereof will be described further below.
Embodiment 1:
A kind of Fructus Momordicae charantiae Common Jujube tea powder mainly includes Fructus Momordicae charantiae 45kg, Fructus Jujubae 30kg, Chinese liquor 3kg.
The preparation method of a kind of Fructus Momordicae charantiae Common Jujube tea powder, comprises the following steps:
(1) taking the tender Fructus Momordicae charantiae of fresh three maturations and fresh ninety percent ripe Fructus Jujubae, roguing also cleans up；
(2) Fructus Momordicae charantiae and the Fructus Jujubae that clean up in step (1) are drained surface moisture, with microtome, Fructus Momordicae charantiae is cut into the thin of 1mm
Sheet, is cut into the Fructus Jujubae silk of 1mm with filament cutter by Fructus Jujubae；
(3) Fructus Momordicae charantiae slice in step (2) and Fructus Jujubae silk being respectively placed in dehydrator and carry out drying for the first time, drying temperature is 80
DEG C, drying time is 3min, and after drying, the moisture in Fructus Momordicae charantiae slice and Fructus Jujubae silk is 5%；
(4) Fructus Momordicae charantiae slice and the Fructus Jujubae silk dried in step (3) are weighed by parts by weight of raw materials, and standby after mixing；
(5) Chinese liquor of 56 ° is weighed by parts by weight of raw materials standby；
(6) mode that the Chinese liquor in step (5) sprays uniformly is sprayed in the mixed material in step (4), sprays with limit
The mode that limit is dried carries out second time dries, and drying temperature is 50 DEG C, and drying time is 2min, after drying in Fructus Momordicae charantiae slice and Fructus Jujubae silk
Moisture be 1%；
(7) mixed material dried in step (6) is placed in grinder pulverizing to 80 mesh Fructus Momordicae charantiae Common Jujube tea powder；
(8) by the Fructus Momordicae charantiae Common Jujube tea powder of gained in step (7), by required specification vacuum bagging after quality inspection, vacuum is-
0.05Mpa。
Embodiment 2:
A kind of Fructus Momordicae charantiae Common Jujube tea powder mainly includes Fructus Momordicae charantiae 50kg, Fructus Jujubae 35kg, Chinese liquor 4kg.
The preparation method of a kind of Fructus Momordicae charantiae Common Jujube tea powder, comprises the following steps:
(1) taking the tender Fructus Momordicae charantiae of fresh three maturations and fresh ninety percent ripe Fructus Jujubae, roguing also cleans up；
(2) Fructus Momordicae charantiae and the Fructus Jujubae that clean up in step (1) are drained surface moisture, with microtome, Fructus Momordicae charantiae is cut into the thin of 2mm
Sheet, is cut into the Fructus Jujubae silk of 2mm with filament cutter by Fructus Jujubae；
(3) Fructus Momordicae charantiae slice in step (2) and Fructus Jujubae silk being respectively placed in dehydrator and carry out drying for the first time, drying temperature is 80
DEG C, drying time is 3min, and after drying, the moisture in Fructus Momordicae charantiae slice and Fructus Jujubae silk is 7.0%；
(4) Fructus Momordicae charantiae slice and the Fructus Jujubae silk dried in step (3) are weighed by parts by weight of raw materials, and standby after mixing；
(5) Chinese liquor of 56 ° is weighed by parts by weight of raw materials standby；
(6) mode that the Chinese liquor in step (5) sprays uniformly is sprayed in the mixed material in step (4), sprays with limit
The mode that limit is dried carries out second time dries, and drying temperature is 50 DEG C, and drying time is 2min, after drying in Fructus Momordicae charantiae slice and Fructus Jujubae silk
Moisture be 2%；
(7) mixed material dried in step (6) is placed in grinder pulverizing to 80 mesh Fructus Momordicae charantiae Common Jujube tea powder；
(8) by the Fructus Momordicae charantiae Common Jujube tea powder of gained in step (7), by required specification vacuum bagging after quality inspection, vacuum is-
0.05Mpa。
Embodiment 3:
A kind of Fructus Momordicae charantiae Common Jujube tea powder mainly includes Fructus Momordicae charantiae 55kg, Fructus Jujubae 40kg, Chinese liquor 5kg.
The preparation method of a kind of Fructus Momordicae charantiae Common Jujube tea powder, comprises the following steps:
(1) taking the tender Fructus Momordicae charantiae of fresh three maturations and fresh ninety percent ripe Fructus Jujubae, roguing also cleans up；
(2) Fructus Momordicae charantiae and the Fructus Jujubae that clean up in step (1) are drained surface moisture, with microtome, Fructus Momordicae charantiae is cut into the thin of 1mm
Sheet, is cut into the Fructus Jujubae silk of 1mm with filament cutter by Fructus Jujubae；
(3) Fructus Momordicae charantiae slice in step (2) and Fructus Jujubae silk being respectively placed in dehydrator and carry out drying for the first time, drying temperature is 80
DEG C, drying time is 3min, and after drying, the moisture in Fructus Momordicae charantiae slice and Fructus Jujubae silk is 5.0%；
(4) Fructus Momordicae charantiae slice and the Fructus Jujubae silk dried in step (3) are weighed by parts by weight of raw materials, and standby after mixing；
(5) Chinese liquor of 56 ° is weighed by parts by weight of raw materials standby；
(6) mode that the Chinese liquor in step (5) sprays uniformly is sprayed in the mixed material in step (4), sprays with limit
The mode that limit is dried carries out second time dries, and drying temperature is 50 DEG C, and drying time is 2min, after drying in Fructus Momordicae charantiae slice and Fructus Jujubae silk
Moisture be 1%；
(7) mixed material dried in step (6) is placed in grinder pulverizing to 80 mesh Fructus Momordicae charantiae Common Jujube tea powder；
(8) by the Fructus Momordicae charantiae Common Jujube tea powder of gained in step (7), by required specification vacuum bagging after quality inspection, vacuum is-
0.05Mpa。
Embodiment 4:
A kind of Fructus Momordicae charantiae Common Jujube tea powder mainly includes Fructus Momordicae charantiae 60kg, Fructus Jujubae 45kg, Chinese liquor 7kg.
The preparation method of a kind of Fructus Momordicae charantiae Common Jujube tea powder, comprises the following steps:
(1) taking the tender Fructus Momordicae charantiae of fresh three maturations and fresh ninety percent ripe Fructus Jujubae, roguing also cleans up；
(2) Fructus Momordicae charantiae and the Fructus Jujubae that clean up in step (1) are drained surface moisture, with microtome, Fructus Momordicae charantiae is cut into the thin of 3mm
Sheet, is cut into the Fructus Jujubae silk of 3mm with filament cutter by Fructus Jujubae；
(3) Fructus Momordicae charantiae slice in step (2) and Fructus Jujubae silk being respectively placed in dehydrator and carry out drying for the first time, drying temperature is 85
DEG C, drying time is 4min, and after drying, the moisture in Fructus Momordicae charantiae slice and Fructus Jujubae silk is 6.0%；
(4) Fructus Momordicae charantiae slice and the Fructus Jujubae silk dried in step (3) are weighed by parts by weight of raw materials, and standby after mixing；
(5) Chinese liquor of 56 ° is weighed by parts by weight of raw materials standby；
(6) mode that the Chinese liquor in step (5) sprays uniformly is sprayed in the mixed material in step (4), sprays with limit
The mode that limit is dried carries out second time dries, and drying temperature is 55 DEG C, and drying time is 2min, after drying in Fructus Momordicae charantiae slice and Fructus Jujubae silk
Moisture be 1%；
(7) mixed material dried in step (6) is placed in grinder pulverizing to 80 mesh Fructus Momordicae charantiae Common Jujube tea powder；
(8) by the Fructus Momordicae charantiae Common Jujube tea powder of gained in step (7), by required specification vacuum bagging after quality inspection, vacuum is-
0.05Mpa。
Embodiment 5:
A kind of Fructus Momordicae charantiae Common Jujube tea powder mainly includes Fructus Momordicae charantiae 65kg, Fructus Jujubae 45kg, Chinese liquor 10kg.
The preparation method of a kind of Fructus Momordicae charantiae Common Jujube tea powder, comprises the following steps:
(1) taking the tender Fructus Momordicae charantiae of fresh three maturations and fresh ninety percent ripe Fructus Jujubae, roguing also cleans up；
(2) Fructus Momordicae charantiae and the Fructus Jujubae that clean up in step (1) are drained surface moisture, with microtome, Fructus Momordicae charantiae is cut into the thin of 2mm
Sheet, is cut into the Fructus Jujubae silk of 2mm with filament cutter by Fructus Jujubae；
(3) Fructus Momordicae charantiae slice in step (2) and Fructus Jujubae silk being respectively placed in dehydrator and carry out drying for the first time, drying temperature is 85
DEG C, drying time is 4min, and after drying, the moisture in Fructus Momordicae charantiae slice and Fructus Jujubae silk is 8.0%；
(4) Fructus Momordicae charantiae slice and the Fructus Jujubae silk dried in step (3) are weighed by parts by weight of raw materials, and standby after mixing；
(5) Chinese liquor of 56 ° is weighed by parts by weight of raw materials standby；
(6) mode that the Chinese liquor in step (5) sprays uniformly is sprayed in the mixed material in step (4), sprays with limit
The mode that limit is dried carries out second time dries, and drying temperature is 55 DEG C, and drying time is 2min, after drying in Fructus Momordicae charantiae slice and Fructus Jujubae silk
Moisture be 2%；
(7) mixed material dried in step (6) is placed in grinder pulverizing to 80 mesh Fructus Momordicae charantiae Common Jujube tea powder；
(8) by the Fructus Momordicae charantiae Common Jujube tea powder of gained in step (7), by required specification vacuum bagging after quality inspection, vacuum is-
0.05Mpa。
Take Fructus Momordicae charantiae date powder 100g prepared by above-described embodiment respectively, detect nutritional labeling therein, by following subordinate list 1
Embody.
Claims (7)
1. a Fructus Momordicae charantiae Common Jujube tea powder, it is characterised in that: described Fructus Momordicae charantiae Common Jujube tea powder is made up of the raw material of following weight portion, Fructus Momordicae charantiae 45-
65 parts, Fructus Jujubae 30-45 part, Chinese liquor 3-10 part.
A kind of Fructus Momordicae charantiae Common Jujube tea powder the most according to claim 1, it is characterised in that: the raw material of described Fructus Momordicae charantiae Common Jujube tea powder and each former
The preferable proportioning of weight portion of material is, Fructus Momordicae charantiae 50-60 part, Fructus Jujubae 35-45 part, Chinese liquor 4-7 part.
A kind of Fructus Momordicae charantiae Common Jujube tea powder the most according to claim 1, it is characterised in that: the raw material of described Fructus Momordicae charantiae Common Jujube tea powder and each former
The preferred proportioning of weight portion of material is, 55 parts of Fructus Momordicae charantiae, Fructus Jujubae 40 parts, Chinese liquor 5 parts.
The preparation method of a kind of Fructus Momordicae charantiae Common Jujube tea powder the most according to claim 1, it is characterised in that comprise the following steps:
(1) taking the tender Fructus Momordicae charantiae of fresh three maturations and fresh ninety percent ripe Fructus Jujubae, roguing also cleans up；
(2) Fructus Momordicae charantiae and the Fructus Jujubae that clean up in step (1) are drained surface moisture, with microtome, Fructus Momordicae charantiae is cut into 1-3mm's
Thin slice, is cut into the Fructus Jujubae silk of 1-3mm with filament cutter by Fructus Jujubae；
(3) Fructus Momordicae charantiae slice in step (2) and Fructus Jujubae silk are respectively placed in dehydrator carry out drying for the first time；
(4) Fructus Momordicae charantiae slice and the Fructus Jujubae silk dried in step (3) are weighed by parts by weight of raw materials, and standby after mixing；
(5) Chinese liquor is weighed by parts by weight of raw materials standby；
(6) mode that the Chinese liquor in step (5) sprays uniformly is sprayed in the mixed material in step (4), sprays with limit
The mode that limit is dried carries out second time dries；
(7) mixed material dried in step (6) is placed in grinder pulverizing to 80 mesh Fructus Momordicae charantiae Common Jujube tea powder；
(8) by the Fructus Momordicae charantiae Common Jujube tea powder of gained in step (7), by required specification vacuum bagging after quality inspection.
The preparation method of a kind of Fructus Momordicae charantiae Common Jujube tea powder the most according to claim 4, it is characterised in that: described Fructus Momordicae charantiae slice and Fructus Jujubae silk
After drying for the first time, the moisture in Fructus Momordicae charantiae slice and Fructus Jujubae silk is 5.0%-8.0%.
The preparation method of a kind of Fructus Momordicae charantiae Common Jujube tea powder the most according to claim 4, it is characterised in that: described Fructus Momordicae charantiae slice and Fructus Jujubae silk
After second time is dried, the moisture in Fructus Momordicae charantiae slice and Fructus Jujubae silk is 1.0%-2.0%.
A kind of Fructus Momordicae charantiae Common Jujube tea powder the most according to claim 1, it is characterised in that: the concentration of described Chinese liquor is 56 °.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610610251.0A CN106035895A (en) | 2016-07-29 | 2016-07-29 | Bitter gourd and red date tea powder and preparation method for same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610610251.0A CN106035895A (en) | 2016-07-29 | 2016-07-29 | Bitter gourd and red date tea powder and preparation method for same |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106035895A true CN106035895A (en) | 2016-10-26 |
Family
ID=57196603
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610610251.0A Pending CN106035895A (en) | 2016-07-29 | 2016-07-29 | Bitter gourd and red date tea powder and preparation method for same |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106035895A (en) |
Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1250605A (en) * | 1998-10-12 | 2000-04-19 | 西安科龙食品科技有限责任公司 | Balsom pear tea and its prodn. method |
| CN1973654A (en) * | 2006-12-26 | 2007-06-06 | 中国热带农业科学院香料饮料研究所 | Vanilla-bitter gourd tea and its prepn process |
| CN102578576A (en) * | 2012-02-27 | 2012-07-18 | 苏州爱斯欧蒂生物科技有限公司 | Multi-effect weight-losing health-care product |
| CN102986986A (en) * | 2012-09-29 | 2013-03-27 | 江苏爱福特科技开发有限公司 | Method for making balsam pear-honey tea |
| CN102994334A (en) * | 2012-10-17 | 2013-03-27 | 田欢 | Life-nourishing balsam pear yellow wine |
| CN103371248A (en) * | 2012-04-12 | 2013-10-30 | 赵艳姝 | Novel bitter gourd hypotensive tea |
| CN103988953A (en) * | 2013-02-20 | 2014-08-20 | 程长青 | Low temperature baked balsam pear tea and making method thereof |
| CN104996655A (en) * | 2015-06-17 | 2015-10-28 | 安徽黄山云乐灵芝有限公司 | Bitter gourd and American ginseng tea |
| CN105230890A (en) * | 2015-11-09 | 2016-01-13 | 王学仙 | Health care horseradish tree tea |
| CN105614300A (en) * | 2014-10-28 | 2016-06-01 | 吕子玉 | Cooked balsam pear powder and processing process thereof |
-
2016
- 2016-07-29 CN CN201610610251.0A patent/CN106035895A/en active Pending
Patent Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1250605A (en) * | 1998-10-12 | 2000-04-19 | 西安科龙食品科技有限责任公司 | Balsom pear tea and its prodn. method |
| CN1973654A (en) * | 2006-12-26 | 2007-06-06 | 中国热带农业科学院香料饮料研究所 | Vanilla-bitter gourd tea and its prepn process |
| CN102578576A (en) * | 2012-02-27 | 2012-07-18 | 苏州爱斯欧蒂生物科技有限公司 | Multi-effect weight-losing health-care product |
| CN103371248A (en) * | 2012-04-12 | 2013-10-30 | 赵艳姝 | Novel bitter gourd hypotensive tea |
| CN102986986A (en) * | 2012-09-29 | 2013-03-27 | 江苏爱福特科技开发有限公司 | Method for making balsam pear-honey tea |
| CN102994334A (en) * | 2012-10-17 | 2013-03-27 | 田欢 | Life-nourishing balsam pear yellow wine |
| CN103988953A (en) * | 2013-02-20 | 2014-08-20 | 程长青 | Low temperature baked balsam pear tea and making method thereof |
| CN105614300A (en) * | 2014-10-28 | 2016-06-01 | 吕子玉 | Cooked balsam pear powder and processing process thereof |
| CN104996655A (en) * | 2015-06-17 | 2015-10-28 | 安徽黄山云乐灵芝有限公司 | Bitter gourd and American ginseng tea |
| CN105230890A (en) * | 2015-11-09 | 2016-01-13 | 王学仙 | Health care horseradish tree tea |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101700130B (en) | Asparagus and soybean compound drink | |
| CN105265949A (en) | Fagopyrum tataricum beverage with quinoa and preparation method thereof | |
| CN101326995B (en) | High-calcium animal and plant composite type nutrition bone catsup and method for producing the same | |
| KR101896213B1 (en) | the manufacture method of fermented liquor of strengthened nature of a drug using liquefied fertilizer for plant growth and the granule product therewith and the manufacture method of fermented food with fermented liquor | |
| CN108157928A (en) | A kind of flavor nutrition health care sweet fermented flour sauce and preparation method thereof | |
| CN107223682A (en) | A kind of mulberry leaf powder cake and preparation method thereof | |
| CN108157866A (en) | The complex food of the edible flower containing gourd, fruit and vegetable | |
| CN104585287A (en) | Method for making nutritive shortcake containing rhopilema esculentum | |
| CN101611860A (en) | The method that the utilization Freeze Drying Technique is produced edible fungi instant soup blend | |
| CN106035895A (en) | Bitter gourd and red date tea powder and preparation method for same | |
| CN102669567A (en) | Grains combination and production method thereof | |
| CN106820084A (en) | A kind of onion head thick chilli sauce and preparation method thereof | |
| CN105265674A (en) | Qi benefiting and blood circulation activating tartarian buckwheat tea and preparation method thereof | |
| CN106174197A (en) | A kind of sandwich Vegetable paper of health care of nourishing blood and preparation method thereof | |
| CN106107273A (en) | A kind of pulp-water composite beverage and preparation method thereof | |
| CN102178213B (en) | Processing method of sauced mushrooms | |
| KR20100103122A (en) | Method of manufacturing instant food containing sweet potato and instant food containing sweet potato using thereof | |
| CN105238631A (en) | Mandarin orange and glutinous rice wine | |
| CN110024993A (en) | A kind of preparation method of sauce hodgepodge | |
| CN110810810A (en) | Mushroom watermelon sauce and preparation method thereof | |
| CN104026597A (en) | Cumin-flavored rabbit meat slice and preparation method thereof | |
| CN109717375A (en) | A kind of rice cake and preparation method thereof with blood orange mouthfeel | |
| KR20120134956A (en) | The healthy cadence food manufacturing method which uses a grain and that healthy cadence food | |
| CN107125618A (en) | A kind of knee cartilage Chinese yam chicken meatball and preparation method thereof | |
| CN101731583A (en) | Nutrient healthcare food and making method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20161026 |