CN106376708A - Momordica grosvenori ice cream and preparation method thereof - Google Patents
Momordica grosvenori ice cream and preparation method thereof Download PDFInfo
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- CN106376708A CN106376708A CN201610770136.XA CN201610770136A CN106376708A CN 106376708 A CN106376708 A CN 106376708A CN 201610770136 A CN201610770136 A CN 201610770136A CN 106376708 A CN106376708 A CN 106376708A
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- fructus momordicae
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- 235000011171 Thladiantha grosvenorii Nutrition 0.000 title abstract 7
- 235000015243 ice cream Nutrition 0.000 title abstract 5
- 241001409321 Siraitia grosvenorii Species 0.000 title 1
- 239000000843 powder Substances 0.000 claims abstract description 42
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 13
- 239000002562 thickening agent Substances 0.000 claims abstract description 13
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- 229930182470 glycoside Natural products 0.000 claims description 7
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- 244000247812 Amorphophallus rivieri Species 0.000 claims description 3
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- 229920002581 Glucomannan Polymers 0.000 claims description 3
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- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 abstract description 2
- 235000014103 egg white Nutrition 0.000 abstract description 2
- 210000000969 egg white Anatomy 0.000 abstract description 2
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- 108010011485 Aspartame Proteins 0.000 abstract 1
- 244000035851 Chrysanthemum leucanthemum Species 0.000 abstract 1
- 235000008495 Chrysanthemum leucanthemum Nutrition 0.000 abstract 1
- 240000003146 Lobelia chinensis Species 0.000 abstract 1
- 240000001659 Oldenlandia diffusa Species 0.000 abstract 1
- 241001078983 Tetradium ruticarpum Species 0.000 abstract 1
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 abstract 1
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- 235000015097 nutrients Nutrition 0.000 abstract 1
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- 241000218628 Ginkgo Species 0.000 description 8
- 241000699670 Mus sp. Species 0.000 description 3
- 239000003814 drug Substances 0.000 description 3
- 235000013399 edible fruits Nutrition 0.000 description 3
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- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
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- 229940113118 carrageenan Drugs 0.000 description 1
- 230000010159 dioecy Effects 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 101150073877 egg-1 gene Proteins 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 239000000446 fuel Substances 0.000 description 1
- 229940014259 gelatin Drugs 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
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- 230000003908 liver function Effects 0.000 description 1
- 231100001252 long-term toxicity Toxicity 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
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- 235000016709 nutrition Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 239000002574 poison Substances 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 238000004064 recycling Methods 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 206010044008 tonsillitis Diseases 0.000 description 1
- 231100000820 toxicity test Toxicity 0.000 description 1
- 239000011782 vitamin 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
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/36—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/42—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Nutrition Science (AREA)
- Medicines Containing Plant Substances (AREA)
- Dairy Products (AREA)
Abstract
The invention discloses a momordica grosvenori ice cream and a preparation method thereof, and belongs to the technical field of food. The momordica grosvenori ice cream is prepared from the following raw materials in parts by weight: 15 to 20 parts of momordica grosvenori powder, 5 to 10 parts of honey, 1 to 5 parts of aspartame, 5 to 10 parts of egg white, 38 to 50 parts of whole milk powder, 1 to 3 parts of thickening agent, 2 to 4 parts of emulsifier, 6 to 8 parts of non-dairy creamer, 1 to 5 parts of Chinese lobelia, 1 to 5 parts of wild chrysanthemum, 1 to 5 parts of hedyotis diffusa, 0.5 to 2 parts of evodia, 0.5 to 2 parts of gingko, and 2 to 5 parts of yeast. The momordica grosvenori powder is prepared from dregs, which are generated in the mogroside production through squeezing momordica grosvenori. The waste is converted into valuable resources and recovered. The produced momordica grosvenori ice cream is rich in nutrients and has a soft and palatable taste. The contained Chinese herbals have the functions of clearing heat and removing toxicity, and the ice cream is especially suitable for summer.
Description
Technical field
The present invention relates to food technology field, specifically a kind of Fructus Momordicae popsicle and preparation method thereof.
Background technology
Fructus Momordicae, is commonly called as " angle fruit ", is the perennial liana of Cucurbitaceae.Its leaf is heart-shaped, dioecism, and summer opens
Flower, seed in autumn.The traditional Chinese medical science, with its fruit medicine, containing medicinal ingredients such as mogroside, several amino acids and vitamin, cures mainly
Lung-heat phlegm-fire cough, pharyngolaryngitis, tonsillitiss, acute gastritiss, constipation etc..Fructus Momordicae is very special to growth environmental requirement, only
Have and could grow in Guangxi China the north, be one of famous special product in hazard prevention " Guilin three essentials-essence ".Guangxi Yongfu county, Rong'an
County, Lingui County are the three big places of production of Fructus Momordicae, and yield accounts for the whole world 90%.At present, Fructus Momordicae produces after the squeezing sweet glycoside of process for producing
Then few people's research and the utilization of raw marc, abandons or when fuel is burnt usually as garbage, causes the waste of resource.
On the other hand, Fructus Momordicae marc also contains abundant nutritional labeling, therefore, how to recycle Fructus Momordicae marc, develops
New processing based food, is a direction being worth conducting a research.
Content of the invention
The technical problem to be solved is to provide a kind of Fructus Momordicae popsicle and preparation method thereof, can effectively utilizes sieve
The marc that Chinese fruit produces after producing sweet glycoside is used for developing new food kind, realizes turning waste into wealth.
In order to solve above-mentioned technical problem, the present invention employs the following technical solutions：
A kind of Fructus Momordicae popsicle, is made up of the raw material of following weight portion：15～20 parts of mangosteen powder, 5～10 parts of Mel, egg
1～5 part of white sugar, 5～10 parts of Ovum Gallus domesticus album, 38～50 parts of whole milk powder, 1～3 part of thickening agent, 2～4 parts of emulsifying agent, non-dairy creamer 6～8
Part, 1～5 part of Herba Lobeliae Chinensis, 1～5 part of Flos Chrysanthemi Indici, 1～5 part of Herba Hedyotidis Diffusae, 0.5～2 part of Fructus Evodiae, 0.5～2 part of Semen Ginkgo, yeast 2
～5 parts.
Wherein, described thickening agent is xanthan gum, locust bean gum, carrageenan, guar gum, gelatin or Konjac glucomannan.
Described emulsifying agent is monoglyceride, sucrose ester, polyglycerin ester or lecithin.
The present invention also provides the preparation method of above-mentioned Fructus Momordicae popsicle, and the method comprises the following steps：
1) will be used for preparing rinsing liquid immersion 10～30min with 5～20 times (V/W) for the Fructus Momordicae marc after sweet glycoside, so
Post rinse 10～20min, soaks and rinse temperature is 20～40 DEG C；Marc centrifugation removing rinsing liquid after rinsing, then vacuum
Under the conditions of heat drying to moisture 1%～6%, dried object is crushed to 40～80 mesh, then is broken to particle diameter through low-temperature submicron powder
For 10～25 microns, obtain mangosteen powder；
2) by Herba Lobeliae Chinensis, Flos Chrysanthemi Indici, Herba Hedyotidis Diffusae, Fructus Evodiae and Semen Ginkgo volumetric concentration be 30%～60% alcohol-pickled
10～30min, taking-up is rinsed with water, is placed in the water of 2～3 times of weight before it soaks, adds yeast, seals after stirring evenly,
33～36 DEG C of condition bottom fermentation 24～48h, every 12h aeration once, after fermentation ends filter, filtering residue through sterilization after, dry to
After moisture content is 3%～6%, micronizing to particle diameter is 10～25 microns, prepared medical herbs powder；
3) mangosteen powder, medical herbs powder, Mel, protein sugar, Ovum Gallus domesticus album, whole milk powder, thickening agent, emulsifying agent and non-dairy creamer are mixed
Close uniformly, carry out aging after homogenizing under the conditions of 1～5 DEG C, aging after Fructus Momordicae popsicle is obtained after congealing, freezing.
Further, step 1) in, described rinsing liquid is Vc, citric acid concentration is respectively 0.1～0.3wt%, 0.3～
The Vc of 0.5wt%, citric acid mixed solution.
Further, step 1) in, described vacuum when being dried is 0.065～0.085Mpa.
Beneficial effects of the present invention are：
The present invention by way of recycling Fructus Momordicae marc and making Fructus Momordicae popsicle, turn waste into wealth, resource by realization
The purpose reclaiming.Obtained Fructus Momordicae popsicle is nutritious, mouthfeel is soft good to eat, and the medicinal herb componentses containing have heat clearing away solution
Effect of poison, is particularly suitable for summer edible.
Specific embodiment
It is further described with embodiment below, but the present invention is not limited to these embodiments.
Embodiment 1
Fructus Momordicae popsicle, is made up of the raw material of following weight portion：15 parts of mangosteen powder, 8 parts of Mel, 5 parts of protein sugar, Ovum Gallus domesticus album
5 parts, 45 parts of whole milk powder, 3 parts of thickening agent (xanthan gum), 2 parts of emulsifying agent (monoglyceride), 7 parts of non-dairy creamer, 5 parts of Herba Lobeliae Chinensis, Herba Dendranthematis indici
Spend 1 part, 3 parts of Herba Hedyotidis Diffusae, 2 parts of Fructus Evodiae, 0.5 part of Semen Ginkgo, 4 parts of yeast.
The preparation method of Fructus Momordicae popsicle, comprises the following steps：1) 20 are used by being used for preparing the Fructus Momordicae marc after sweet glycoside
The rinsing liquid of (V/W) soaks 10min again, then rinses 15min, soaks and rinse temperature is 40 DEG C；Marc centrifugation after rinsing
Removing rinsing liquid, then to moisture 1%, dried object is crushed to 60 mesh for heated under vacuum drying, then through low temperature ultra micro
It is crushed to particle diameter and is 25 microns, obtain mangosteen powder；2) will be dense with volume to Herba Lobeliae Chinensis, Flos Chrysanthemi Indici, Herba Hedyotidis Diffusae, Fructus Evodiae and Semen Ginkgo
Spend the alcohol-pickled 20min for 30%, taking-up is rinsed with water, be placed in the water of 3 times of weight before it soaks, add yeast, stir
Seal after even, in 33 DEG C of condition bottom fermentation 36h, every 12h aeration once, filter after fermentation ends, filtering residue, after sterilization, is dried
After being 6% to moisture content, micronizing to particle diameter is 25 microns, prepared medical herbs powder；3) by mangosteen powder, medical herbs powder, Mel, egg
White sugar, Ovum Gallus domesticus album, whole milk powder, thickening agent, emulsifying agent and non-dairy creamer mix homogeneously, carry out aging, always under the conditions of 1 DEG C after homogenizing
Fructus Momordicae popsicle is obtained after congealing, freezing after change.Step 1) in, rinsing liquid is Vc, citric acid concentration is respectively 0.2wt%,
The Vc of 0.5wt%, citric acid mixed solution, vacuum when being dried is 0.065Mpa.
Embodiment 2
Fructus Momordicae popsicle, is made up of the raw material of following weight portion：18 parts of mangosteen powder, 10 parts of Mel, 1 part of protein sugar, egg
Clear 8 parts, 50 parts of whole milk powder, 1 part of thickening agent (locust bean gum), 3 parts of emulsifying agent (sucrose ester), 8 parts of non-dairy creamer, 1 part of Herba Lobeliae Chinensis,
3 parts of Flos Chrysanthemi Indici, 5 parts of Herba Hedyotidis Diffusae, 0.5 part of Fructus Evodiae, 1.5 parts of Semen Ginkgo, 5 parts of yeast.
The preparation method of Fructus Momordicae popsicle, comprises the following steps：1) will be used for preparing the Fructus Momordicae marc after sweet glycoside with 5 times
(V/W) rinsing liquid soaks 20min, then rinses 20min, soaks and rinse temperature is 20 DEG C；Marc centrifugation after rinsing is de-
Except rinsing liquid, then to moisture 3%, dried object is crushed to 80 mesh for heated under vacuum drying, then through low-temperature submicron powder
It is broken to particle diameter and is 10 microns, obtain mangosteen powder；2) by Herba Lobeliae Chinensis, Flos Chrysanthemi Indici, Herba Hedyotidis Diffusae, Fructus Evodiae and Semen Ginkgo volumetric concentration
Alcohol-pickled 30min for 50%, taking-up is rinsed with water, is placed in the water of 2 times of weight before it soaks, adds yeast, stir evenly
After seal, in 35 DEG C of condition bottom fermentation 48h, every 12h aeration once, filter after fermentation ends, filtering residue after sterilization, dry to
After moisture content is 3%, micronizing to particle diameter is 10 microns, prepared medical herbs powder；3) by mangosteen powder, medical herbs powder, Mel, albumen
Sugar, Ovum Gallus domesticus album, whole milk powder, thickening agent, emulsifying agent and non-dairy creamer mix homogeneously, carry out aging under the conditions of 3 DEG C after homogenizing, aging
By Fructus Momordicae popsicle prepared after congealing, freezing.Step 1) in, rinsing liquid is Vc, citric acid concentration is respectively 0.3wt%,
The Vc of 0.3wt%, citric acid mixed solution, vacuum when being dried is 0.075Mpa.
Embodiment 3
Fructus Momordicae popsicle, is made up of the raw material of following weight portion：20 parts of mangosteen powder, 5 parts of Mel, 3 parts of protein sugar, Ovum Gallus domesticus album
10 parts, 38 parts of whole milk powder, 2 parts of thickening agent (Konjac glucomannan), 4 parts of emulsifying agent (lecithin), 6 parts of non-dairy creamer, 4 parts of Herba Lobeliae Chinensis, wild
5 parts of Flos Chrysanthemi, 1 part of Herba Hedyotidis Diffusae, 1.5 parts of Fructus Evodiae, 2 parts of Semen Ginkgo, 2 parts of yeast.
The preparation method of Fructus Momordicae popsicle, comprises the following steps：1) 10 are used by being used for preparing the Fructus Momordicae marc after sweet glycoside
The rinsing liquid of (V/W) soaks 30min again, then rinses 10min, soaks and rinse temperature is 30 DEG C；Marc centrifugation after rinsing
Removing rinsing liquid, then to moisture 6%, dried object is crushed to 40 mesh for heated under vacuum drying, then through low temperature ultra micro
It is crushed to particle diameter and is 20 microns, obtain mangosteen powder；2) will be dense with volume to Herba Lobeliae Chinensis, Flos Chrysanthemi Indici, Herba Hedyotidis Diffusae, Fructus Evodiae and Semen Ginkgo
Spend the alcohol-pickled 10min for 60%, taking-up is rinsed with water, be placed in the water of 2.5 times of weight before it soaks, add yeast,
Seal after stirring evenly, in 36 DEG C of condition bottom fermentation 24h, every 12h aeration once, filter after fermentation ends, filtering residue, after sterilization, dries
Do after being 5% to moisture content, micronizing to particle diameter is 20 microns, prepared medical herbs powder；3) by mangosteen powder, medical herbs powder, Mel,
Protein sugar, Ovum Gallus domesticus album, whole milk powder, thickening agent, emulsifying agent and non-dairy creamer mix homogeneously, carry out aging under the conditions of 5 DEG C after homogenizing,
Fructus Momordicae popsicle is obtained after congealing, freezing after aging.Step 1) in, rinsing liquid is Vc, citric acid concentration is respectively
The Vc of 0.1wt%, 0.4wt%, citric acid mixed solution, vacuum when being dried is 0.085Mpa.
Toxicity test
Test drug is the medical herbs powder in the embodiment of the present invention 1.Experimental animal is ICR kind white mice, 18～20 grams of body weight,
Male and female half and half, totally 40.Test method is, after fasting 15 hours, by 20 g kg to mice lavage 4 months, long term toxicity
Result of the test shows, white mice body weight, liver function, renal function, hemogram etc. and matched group no significant difference, shows the safety of this medicine
Property big, belong to nontoxic rank.
Claims (6)
1. a kind of Fructus Momordicae popsicle is it is characterised in that be made up of the raw material of following weight portion：15～20 parts of mangosteen powder, Mel 5
～10 parts, 1～5 part of protein sugar, 5～10 parts of Ovum Gallus domesticus album, 38～50 parts of whole milk powder, 1～3 part of thickening agent, 2～4 parts of emulsifying agent, plant
6～8 parts of fat end, 1～5 part of Herba Lobeliae Chinensis, 1～5 part of Flos Chrysanthemi Indici, 1～5 part of Herba Hedyotidis Diffusae, 0.5～2 part of Fructus Evodiae, Semen Ginkgo 0.5～2
Part, 2～5 parts of yeast.
2. Fructus Momordicae popsicle according to claim 1 it is characterised in that：Described thickening agent is xanthan gum, locust bean gum, card
Draw glue, guar gum, gelatin or Konjac glucomannan.
3. Fructus Momordicae popsicle according to claim 1 it is characterised in that：Described emulsifying agent is monoglyceride, sucrose ester, poly-
Glyceride or lecithin.
4. the preparation method of the Fructus Momordicae popsicle any one of claims 1 to 3 is it is characterised in that comprise the following steps：
1) will be used for preparing rinsing liquid immersion 10～30min with 5～20 times (V/W) for the Fructus Momordicae marc after sweet glycoside, then float
Wash 10～20min, soak and rinse temperature is 20～40 DEG C；Marc centrifugation removing rinsing liquid after rinsing, then vacuum condition
To moisture 1%～6%, dried object is crushed to 40～80 mesh to lower heat drying, then is broken to particle diameter for 10 through low-temperature submicron powder
～25 microns, obtain mangosteen powder；
2) by Herba Lobeliae Chinensis, Flos Chrysanthemi Indici, Herba Hedyotidis Diffusae, Fructus Evodiae and Semen Ginkgo volumetric concentration be 30%～60% alcohol-pickled 10～
30min, taking-up is rinsed with water, is placed in the water of 2～3 times of weight before its immersion, adds yeast, seal after stirring evenly, 33～
36 DEG C of condition bottom fermentation 24～48h, every 12h aeration once, filter after fermentation ends, and filtering residue, after sterilization, is dried to aqueous
After rate is 3%～6%, micronizing to particle diameter is 10～25 microns, prepared medical herbs powder；
3) by the mixing of mangosteen powder, medical herbs powder, Mel, protein sugar, Ovum Gallus domesticus album, whole milk powder, thickening agent, emulsifying agent and non-dairy creamer all
Even, carry out aging after homogenizing under the conditions of 1～5 DEG C, aging after after congealing, freezing be obtained Fructus Momordicae popsicle.
5. preparation method according to claim 4 it is characterised in that：Step 1) in, described rinsing liquid is Vc, citric acid
Concentration is respectively 0.1～0.3wt%, the Vc of 0.3～0.5wt%, citric acid mixed solution.
6. preparation method according to claim 4 it is characterised in that：Step 1) in, described vacuum when being dried is
0.065～0.085Mpa.
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| CN201610770136.XA CN106376708A (en) | 2016-08-30 | 2016-08-30 | Momordica grosvenori ice cream and preparation method thereof |
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1397539A (en) * | 2002-08-15 | 2003-02-19 | 王恒山 | Process for extracting multiple active components from residual dregs of monordica grosvenori |
| CN104186905A (en) * | 2014-09-11 | 2014-12-10 | 福建绿宝食品集团有限公司 | Straw mushroom and mugwort fermented nutritional ice cream and preparation method thereof |
-
2016
- 2016-08-30 CN CN201610770136.XA patent/CN106376708A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1397539A (en) * | 2002-08-15 | 2003-02-19 | 王恒山 | Process for extracting multiple active components from residual dregs of monordica grosvenori |
| CN104186905A (en) * | 2014-09-11 | 2014-12-10 | 福建绿宝食品集团有限公司 | Straw mushroom and mugwort fermented nutritional ice cream and preparation method thereof |
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Application publication date: 20170208 |