CN106387262A - 一种桄榔风味仁面果软糖及其生产方法 - Google Patents
一种桄榔风味仁面果软糖及其生产方法 Download PDFInfo
- Publication number
- CN106387262A CN106387262A CN201610823432.1A CN201610823432A CN106387262A CN 106387262 A CN106387262 A CN 106387262A CN 201610823432 A CN201610823432 A CN 201610823432A CN 106387262 A CN106387262 A CN 106387262A
- Authority
- CN
- China
- Prior art keywords
- soft sweets
- gomuti palm
- flavored
- arenga pinnata
- kadsura coccinea
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
Links
- 244000208946 Arenga pinnata Species 0.000 title claims abstract description 80
- 235000006549 Arenga pinnata Nutrition 0.000 title claims abstract description 80
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 41
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 15
- 241000561705 Kadsura coccinea Species 0.000 title abstract 13
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 62
- 239000000796 flavoring agent Substances 0.000 claims abstract description 22
- 235000019634 flavors Nutrition 0.000 claims abstract description 22
- 238000000855 fermentation Methods 0.000 claims abstract description 17
- 230000004151 fermentation Effects 0.000 claims abstract description 17
- 235000008658 Artemisia capillaris Nutrition 0.000 claims abstract description 16
- 241000092668 Artemisia capillaris Species 0.000 claims abstract description 16
- 239000002994 raw material Substances 0.000 claims abstract description 15
- 108010059892 Cellulase Proteins 0.000 claims abstract description 7
- 229940106157 cellulase Drugs 0.000 claims abstract description 7
- 108010002430 hemicellulase Proteins 0.000 claims abstract description 7
- 229940059442 hemicellulase Drugs 0.000 claims abstract description 7
- 239000003814 drug Substances 0.000 claims description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 21
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 20
- 229920002472 Starch Polymers 0.000 claims description 18
- 238000003756 stirring Methods 0.000 claims description 17
- 244000145469 Vernonia anthelmintica Species 0.000 claims description 15
- 235000013018 Vernonia anthelmintica Nutrition 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 15
- 235000019698 starch Nutrition 0.000 claims description 13
- 239000008107 starch Substances 0.000 claims description 13
- 238000002156 mixing Methods 0.000 claims description 12
- 239000000463 material Substances 0.000 claims description 11
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 10
- 238000001802 infusion Methods 0.000 claims description 10
- 239000007788 liquid Substances 0.000 claims description 10
- 238000012856 packing Methods 0.000 claims description 10
- 235000000346 sugar Nutrition 0.000 claims description 10
- 238000010438 heat treatment Methods 0.000 claims description 6
- 235000019890 Amylum Nutrition 0.000 claims description 5
- 229910000831 Steel Inorganic materials 0.000 claims description 5
- 230000001476 alcoholic effect Effects 0.000 claims description 5
- 230000008859 change Effects 0.000 claims description 5
- 238000005520 cutting process Methods 0.000 claims description 5
- 238000001035 drying Methods 0.000 claims description 5
- 239000000428 dust Substances 0.000 claims description 5
- 239000003292 glue Substances 0.000 claims description 5
- 235000021552 granulated sugar Nutrition 0.000 claims description 5
- 238000007689 inspection Methods 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 5
- 230000008569 process Effects 0.000 claims description 5
- 238000007493 shaping process Methods 0.000 claims description 5
- 239000002893 slag Substances 0.000 claims description 5
- 239000002002 slurry Substances 0.000 claims description 5
- 239000010959 steel Substances 0.000 claims description 5
- 238000003860 storage Methods 0.000 claims description 5
- 244000268590 Euryale ferox Species 0.000 claims description 3
- 235000006487 Euryale ferox Nutrition 0.000 claims description 3
- 241000219780 Pueraria Species 0.000 claims description 3
- 235000009165 saligot Nutrition 0.000 claims description 3
- 238000010009 beating Methods 0.000 claims description 2
- 244000017160 saligot Species 0.000 claims 1
- 201000006549 dyspepsia Diseases 0.000 abstract description 12
- 208000002193 Pain Diseases 0.000 abstract description 10
- 230000036407 pain Effects 0.000 abstract description 10
- 230000001737 promoting effect Effects 0.000 abstract description 8
- 230000006870 function Effects 0.000 abstract description 7
- 206010000087 Abdominal pain upper Diseases 0.000 abstract description 5
- 230000036528 appetite Effects 0.000 abstract description 5
- 235000019789 appetite Nutrition 0.000 abstract description 5
- 239000003205 fragrance Substances 0.000 abstract description 4
- 238000011161 development Methods 0.000 abstract description 2
- 238000005516 engineering process Methods 0.000 abstract description 2
- 230000002195 synergetic effect Effects 0.000 abstract description 2
- 229940126680 traditional chinese medicines Drugs 0.000 abstract description 2
- 235000015097 nutrients Nutrition 0.000 abstract 2
- 108010059820 Polygalacturonase Proteins 0.000 abstract 1
- 241000736800 Vernonia Species 0.000 abstract 1
- 230000029087 digestion Effects 0.000 abstract 1
- 108010093305 exopolygalacturonase Proteins 0.000 abstract 1
- 230000007774 longterm Effects 0.000 abstract 1
- 230000004936 stimulating effect Effects 0.000 abstract 1
- 206010011224 Cough Diseases 0.000 description 12
- 210000004072 lung Anatomy 0.000 description 11
- 240000009138 Curcuma zedoaria Species 0.000 description 8
- 235000003405 Curcuma zedoaria Nutrition 0.000 description 8
- 239000001812 curcuma zedoaria berg. rosc. Substances 0.000 description 8
- 235000019509 white turmeric Nutrition 0.000 description 8
- 235000011925 Passiflora alata Nutrition 0.000 description 6
- 235000000370 Passiflora edulis Nutrition 0.000 description 6
- 235000011922 Passiflora incarnata Nutrition 0.000 description 6
- 240000002690 Passiflora mixta Species 0.000 description 6
- 235000013750 Passiflora mixta Nutrition 0.000 description 6
- 235000013731 Passiflora van volxemii Nutrition 0.000 description 6
- 244000250129 Trigonella foenum graecum Species 0.000 description 6
- 235000001484 Trigonella foenum graecum Nutrition 0.000 description 6
- 239000000203 mixture Substances 0.000 description 6
- 208000024891 symptom Diseases 0.000 description 6
- 235000001019 trigonella foenum-graecum Nutrition 0.000 description 6
- 244000130592 Hibiscus syriacus Species 0.000 description 5
- 235000018081 Hibiscus syriacus Nutrition 0.000 description 5
- 206010023126 Jaundice Diseases 0.000 description 5
- 208000003251 Pruritus Diseases 0.000 description 5
- 239000008280 blood Substances 0.000 description 5
- 210000004369 blood Anatomy 0.000 description 5
- 230000000694 effects Effects 0.000 description 5
- 210000004209 hair Anatomy 0.000 description 5
- 210000000952 spleen Anatomy 0.000 description 5
- 241000218378 Magnolia Species 0.000 description 4
- 208000004880 Polyuria Diseases 0.000 description 4
- 230000035619 diuresis Effects 0.000 description 4
- 210000000232 gallbladder Anatomy 0.000 description 4
- 230000007803 itching Effects 0.000 description 4
- 210000004185 liver Anatomy 0.000 description 4
- 238000004140 cleaning Methods 0.000 description 3
- 101150107521 eat-20 gene Proteins 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- 230000023597 hemostasis Effects 0.000 description 3
- 230000010534 mechanism of action Effects 0.000 description 3
- 244000045947 parasite Species 0.000 description 3
- 210000002435 tendon Anatomy 0.000 description 3
- 208000010392 Bone Fractures Diseases 0.000 description 2
- 241001573881 Corolla Species 0.000 description 2
- 102000002322 Egg Proteins Human genes 0.000 description 2
- 108010000912 Egg Proteins Proteins 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- 240000001085 Trapa natans Species 0.000 description 2
- 229940126678 chinese medicines Drugs 0.000 description 2
- 239000007799 cork Substances 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- 208000014674 injury Diseases 0.000 description 2
- 210000004681 ovum Anatomy 0.000 description 2
- 239000002574 poison Substances 0.000 description 2
- 231100000614 poison Toxicity 0.000 description 2
- 239000002689 soil Substances 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 230000001988 toxicity Effects 0.000 description 2
- 231100000419 toxicity Toxicity 0.000 description 2
- 230000037303 wrinkles Effects 0.000 description 2
- 240000004507 Abelmoschus esculentus Species 0.000 description 1
- 206010063409 Acarodermatitis Diseases 0.000 description 1
- 208000006820 Arthralgia Diseases 0.000 description 1
- 241000244203 Caenorhabditis elegans Species 0.000 description 1
- 241001164374 Calyx Species 0.000 description 1
- 235000007516 Chrysanthemum Nutrition 0.000 description 1
- 235000008495 Chrysanthemum leucanthemum Nutrition 0.000 description 1
- 244000192528 Chrysanthemum parthenium Species 0.000 description 1
- 235000000604 Chrysanthemum parthenium Nutrition 0.000 description 1
- 244000189548 Chrysanthemum x morifolium Species 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 235000014375 Curcuma Nutrition 0.000 description 1
- 244000164480 Curcuma aromatica Species 0.000 description 1
- 229920000832 Cutin Polymers 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 208000004232 Enteritis Diseases 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 208000002720 Malnutrition Diseases 0.000 description 1
- 241000219071 Malvaceae Species 0.000 description 1
- 240000000249 Morus alba Species 0.000 description 1
- 235000008708 Morus alba Nutrition 0.000 description 1
- 244000170916 Paeonia officinalis Species 0.000 description 1
- 235000006484 Paeonia officinalis Nutrition 0.000 description 1
- 241000218995 Passifloraceae Species 0.000 description 1
- 241001326510 Phacelia sericea Species 0.000 description 1
- 241000447727 Scabies Species 0.000 description 1
- 244000061458 Solanum melongena Species 0.000 description 1
- 235000002597 Solanum melongena Nutrition 0.000 description 1
- 206010047700 Vomiting Diseases 0.000 description 1
- 208000027418 Wounds and injury Diseases 0.000 description 1
- 241000234314 Zingiber Species 0.000 description 1
- 210000001015 abdomen Anatomy 0.000 description 1
- 208000019790 abdominal distention Diseases 0.000 description 1
- 206010000269 abscess Diseases 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 210000001367 artery Anatomy 0.000 description 1
- 208000006673 asthma Diseases 0.000 description 1
- 235000021028 berry Nutrition 0.000 description 1
- 235000019636 bitter flavor Nutrition 0.000 description 1
- 206010006451 bronchitis Diseases 0.000 description 1
- 201000001352 cholecystitis Diseases 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000002788 crimping Methods 0.000 description 1
- 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 description 1
- 230000006378 damage Effects 0.000 description 1
- 230000000994 depressogenic effect Effects 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 235000021038 drupes Nutrition 0.000 description 1
- 208000001848 dysentery Diseases 0.000 description 1
- 235000008384 feverfew Nutrition 0.000 description 1
- 230000009246 food effect Effects 0.000 description 1
- 239000008369 fruit flavor Substances 0.000 description 1
- 210000004907 gland Anatomy 0.000 description 1
- 230000000762 glandular Effects 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 208000006454 hepatitis Diseases 0.000 description 1
- 231100000283 hepatitis Toxicity 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 230000001788 irregular Effects 0.000 description 1
- 235000021374 legumes Nutrition 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 201000004792 malaria Diseases 0.000 description 1
- 230000001071 malnutrition Effects 0.000 description 1
- 235000000824 malnutrition Nutrition 0.000 description 1
- 235000013372 meat Nutrition 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
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 208000015380 nutritional deficiency disease Diseases 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000011112 process operation Methods 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 208000008128 pulmonary tuberculosis Diseases 0.000 description 1
- 201000003068 rheumatic fever Diseases 0.000 description 1
- 208000005687 scabies Diseases 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
- 230000008736 traumatic injury Effects 0.000 description 1
- 230000017260 vegetative to reproductive phase transition of meristem Effects 0.000 description 1
- 210000003462 vein Anatomy 0.000 description 1
- 230000008673 vomiting Effects 0.000 description 1
- 210000002268 wool Anatomy 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
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof 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
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
-
- 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
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof 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
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
- A23G3/366—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins containing microorganisms, enzymes
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/28—Asteraceae or Compositae (Aster or Sunflower family), e.g. chamomile, feverfew, yarrow or echinacea
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/28—Asteraceae or Compositae (Aster or Sunflower family), e.g. chamomile, feverfew, yarrow or echinacea
- A61K36/282—Artemisia, e.g. wormwood or sagebrush
-
- 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
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/02—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing microorganisms, enzymes, probiotics
-
- 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
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/14—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing fruits, nuts, e.g. almonds, seeds, plants, plant extracts, essential oils
-
- 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)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Natural Medicines & Medicinal Plants (AREA)
- Engineering & Computer Science (AREA)
- Inorganic Chemistry (AREA)
- Microbiology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Medicinal Chemistry (AREA)
- Alternative & Traditional Medicine (AREA)
- Biotechnology (AREA)
- Medical Informatics (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Pharmacology & Pharmacy (AREA)
- Epidemiology (AREA)
- Animal Behavior & Ethology (AREA)
- General Health & Medical Sciences (AREA)
- Public Health (AREA)
- Veterinary Medicine (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
本发明公开了一种桄榔风味仁面果软糖及其生产方法,以桄榔、仁面果为原料,同时添加茵陈蒿、斑鸠木,制作出一种桄榔风味仁面果软糖。其充分利用桄榔、仁面果的营养价值,与中药相互配伍,协同增效,具有破积止痛、开胃消食的功效。发明中,采用纤维素酶、半纤维素酶与果胶酶对原料桄榔进行了联合酶解,对仁面果进行了甜酒曲初发酵,为产品增添了独特的香味,制得的成品果香味浓,风味独特,富有弹性,老少皆宜,且具有一定的保健功能,长期食用可明显改善食积胃痛、食欲不振人群的不适。其制作工艺简单,且顺应时代发展需要,可进行机械化生产。
Description
技术领域
本发明涉及食品加工领域,具体涉及以桄榔、仁面果为原料,加入具有保健功效的中药材,制得的一种桄榔风味仁面果软糖。
背景技术
桄榔,属初生目,棕榈科乔木,茎较粗壮,叶簇生于茎顶,叶鞘具黑色强壮的网状纤维和针刺状纤维。果实近球形,果实约在开花后2-3年时间成熟。桄榔味甘,性平,具有祛瘀破积、止痛的功效,对小儿疳积、发热、痢疾、咽喉炎症等有辅助治疗的功效。
仁面果,木质常绿藤本植物,原生于原始森林,属野生植物水果。常绿乔木,高可达10米。叶子羽状复叶,核果的内果皮有几个小眼点,像女孩的脸庞,所以称为人面果。喜光和土壤肥沃之处,生长迅速,不耐贫瘠和干旱,抗风。嫩果可制成人面酥等,成熟果酸甜供食用。仁面果具有开胃消食的功效。
茵陈蒿,为菊科、蒿属植物。早春采收幼苗,除去老茎及杂质晒干。幼苗多卷曲成团状,灰绿色,全体密被白毛,绵软如绒。茎细小,叶片呈羽状分裂,小裂片线形、卵形或倒披针形,全缘。茵陈蒿味苦、辛,行凉,具有清热利湿、利胆退黄的功效,常用于黄疸、胆囊炎、膀胱湿热、风痒疮疥。
斑鸠木,为菊科植物茄叶斑鸠菊的根或茎、叶。多年生蔓状藤本植物。茎直立,圆形,基部木质,节间长;枝密被棕色的短绒毛。叶互生,卵形或卵状披针形,先端钝或短尖,基部浑圆或有时心形,边缘具波纹,上面绿色,密被短毛,下面密被柔毛或绵毛。斑鸠木 味甘、苦,性凉,具有润肺止咳、祛风止痒的功效,主治咽喉肿痛、肺结核咳嗽、咯血、支气管炎、胃肠炎、风湿痹痛等症。
软糖是一种柔软和微存弹性的糖果,有透明的和半透明的。软糖的含水量较高,绝大多数软糖都制成水果味型的,也有一部分制成奶味和清凉味型的,软糖是一种柔软、有弹性和韧性的功能性糖果,经多个工序操作,构成具有不同形状、香味耐保藏的固体糖果,具有弹性和咀嚼感。以桄榔、仁面果为主要原料,茵陈蒿、斑鸠木为保健原料,生产出一种保健型软糖,目前还未见报道和产品上市。
发明内容
本发明以桄榔、仁面果为原料,同时添加茵陈蒿、斑鸠木,开发出一种桄榔风味仁面果软糖,填补了国内使用这类原料制作软糖的一项空白。
一种桄榔风味仁面果软糖及其生产方法,采用以下步骤:
A.桄榔预处理:取桄榔的花序,放入洗涤槽,淘洗干净,沥干水分,加入桄榔花序重0.3-0.5%的纤维素酶、0.1-0.3%的半纤维素酶、0.2-0.4%的果胶酶,加热至38-42℃,保持30-40分钟,再倒入装有60-100目网筛的打浆机进行打浆,制得桄榔花序泥;
B.仁面果预处理:取新鲜饱满、成熟的仁面果,放入洗涤槽,清洗干净,去皮,去核,通过斩切机切成细丁状,后入装有60-100目网筛的打浆机进行打浆,制得仁面果浆,入容器中,加入仁面果浆重1-3%的甜酒曲,倒密封静置发酵,待酒精度为0.8-1.2%体积比,结束发酵;
C.中药材预处理:按一定比例取中药材茵陈蒿、斑鸠木,加入原料中药材重5-20倍的水,浸泡2-3小时,再煎煮30-60分钟,后连同煎煮液一起,倒入装有60-100目网筛打浆机进行打浆,再入浆渣分离机,分离出中药汁;
D.熬糖:取适量水倒入不锈钢容器中,烧开,加入水重1-2倍的白砂糖,混合搅拌均匀,用中火进行熬煮,待其完全溶化后改小火继续熬煮,直至糖液变浓稠,温度升至106-107℃,清理掉糖液表层的气泡,制得糖液;
E.配料:取糖液90-120重量份、桄榔花序泥10-20重量份、发酵的仁面果浆10-30重量份、中药汁2-5重量份,混合搅拌均匀,小火加热5-10分钟,加热结束进行冷却,待混合物冷却至60-70℃,加入食用胶0.5-1.5重量份、柠檬酸0.2-0.6重量份,混合搅拌均匀,制得桄榔仁面果混合糖液;
F.成型:向模具中涂上炒熟的淀粉,倒入桄榔仁面果混合糖液,待冷却至软硬适中时,取出,用除粉机除去糖块表面粘附的淀粉粒;
G.包装:将成型的桄榔风味仁面果软糖裹上糯米纸,再用食品级包装物进行外包装;
H.检验、贮存:将检验合格的桄榔风味仁面果软糖贮存于阴凉、干燥、避光处。
本发明所述步骤C中一定比例的中药材为以下原料重量比:茵陈蒿50-60%、斑鸠木40-50%。
本发明所述步骤F中的淀粉为葛根淀粉、芡实淀粉或菱角淀粉其中一种。
本发明的作用机理:
桄榔,祛瘀破积、止痛;仁面果,开胃消食;茵陈蒿,清热利湿、利胆退黄;斑鸠木,润肺止咳、祛风止痒。利用以上四味中药相互配伍,协同生效,通过调节肺的肃降,肝的升发,促进脾的健运,以达到破积止痛、开胃消食的作用。
本发明以桄榔、仁面果为原料,同时添加茵陈蒿、斑鸠木,制作出一种桄榔风味仁面果软糖。其充分利用桄榔、仁面果的营养价值,与中药相互配伍,协同增效,具有破积止痛、开胃消食的功效。发明中,采用纤维素酶、半纤维素酶与果胶酶对原料桄榔进行了联合酶解,对仁面果进行了甜酒曲初发酵,为产品增添了独特的香味,制得的成品果香味浓,风味独特,富有弹性,老少皆宜,且具有一定的保健功能,长期食用可明显改善食积胃痛、食欲不振人群的不适。其制作工艺简单,且顺应时代发展需要,可进行机械化生产。
以下结合实施例,对本发明作较为详细的说明。
具体实施方式
实施例1,一种桄榔风味仁面果软糖及其生产方法,采用以下步骤:
A.桄榔预处理:取桄榔的花序,放入洗涤槽,淘洗干净,沥干水分,加入桄榔花序重0.4%的纤维素酶、0.2%的半纤维素酶、0.3%的果胶酶,加热至39℃,保持38分钟,再倒入装有100目网筛的打浆机进行打浆,制得桄榔花序泥;
B.仁面果预处理:取新鲜饱满、成熟的仁面果,放入洗涤槽,清洗干净,去皮,去核,通过斩切机切成细丁状,后入装有100目网筛的打浆机进行打浆,制得仁面果浆,入容器中,加入仁面果浆重1.5%的甜酒曲,倒密封静置发酵,待酒精度为0.8%体积比,结束发酵;
C.中药材预处理:按重量比例取中药材茵陈蒿55%、斑鸠木45%,加入原料中药材重10倍的水,浸泡2小时,再煎煮30分钟,后连同煎煮液一起,倒入装有100目网筛打浆机进行打浆,再入浆渣分离机,分离出中药汁;
D.熬糖:取适量水倒入不锈钢容器中,烧开,加入水重1.2倍的白砂糖,混合搅拌均匀,用中火进行熬煮,待其完全溶化后改小火继续熬煮,直至糖液变浓稠,温度升至106℃,清理掉糖液表层的气泡,制得糖液;
E.配料:取糖液100kg、桄榔花序泥12kg、发酵的仁面果浆15kg、中药汁3kg,混合搅拌均匀,小火加热6分钟,加热结束进行冷却,待混合物冷却至65℃,加入食用胶0.65kg、柠檬酸0.3kg,混合搅拌均匀,制得桄榔仁面果混合糖液;
F.成型:向模具中涂上炒熟的葛根淀粉,倒入桄榔仁面果混合糖液,待冷却至软硬适中时,取出,用除粉机除去糖块表面粘附的淀粉粒;
G.包装:将成型的桄榔风味仁面果软糖裹上糯米纸,再用食品级包装物进行外包装;
H.检验、贮存:将检验合格的桄榔风味仁面果软糖贮存于阴凉、干燥、避光处。
本发明实施例1经12位食积胃痛、食欲不振的人群,连续食用10天,每日20克,症状明显缓解人数为7人,有效率为58.33%;连续食用20天,每日20克以上,症状明显缓解人数为8人,有效率为66.67%。
实施例2,一种桄榔风味仁面果软糖及其生产方法,采用以下步骤:
A.桄榔预处理:取桄榔的花序,放入洗涤槽,淘洗干净,沥干水分,加入桄榔花序重0.5%的纤维素酶、0.1%的半纤维素酶、0.25%的果胶酶,加热至40℃,保持35分钟,再倒入装有80目网筛的打浆机进行打浆,制得桄榔花序泥;
B.仁面果预处理:取新鲜饱满、成熟的仁面果,放入洗涤槽,清洗干净,去皮,去核,通过斩切机切成细丁状,后入装有80目网筛的打浆机进行打浆,制得仁面果浆,入容器中,加入仁面果浆重2%的甜酒曲,倒密封静置发酵,待酒精度为1%体积比,结束发酵;
C.中药材预处理:按重量比例取中药材茵陈蒿23%、斑鸠木18%、蓬莪术25%、半截叶15%、花苜蓿19%,加入原料中药材重14倍的水,浸泡2.5小时,再煎煮40分钟,后连同煎煮液一起,倒入装有80目网筛打浆机进行打浆,再入浆渣分离机,分离出中药汁;
D.熬糖:取适量水倒入不锈钢容器中,烧开,加入水重1.5倍的白砂糖,混合搅拌均匀,用中火进行熬煮,待其完全溶化后改小火继续熬煮,直至糖液变浓稠,温度升至107℃,清理掉糖液表层的气泡,制得糖液;
E.配料:取糖液200kg、桄榔花序泥25kg、发酵的仁面果浆30kg、中药汁6kg,混合搅拌均匀,小火加热8分钟,加热结束进行冷却,待混合物冷却至64℃,加入食用胶1.5kg、柠檬酸0.6kg,混合搅拌均匀,制得桄榔仁面果混合糖液;
F.成型:向模具中涂上炒熟的芡实淀粉,倒入桄榔仁面果混合糖液,待冷却至软硬适中时,取出,用除粉机除去糖块表面粘附的淀粉粒;
G.包装:将成型的桄榔风味仁面果软糖裹上糯米纸,再用食品级包装物进行外包装;
H.检验、贮存:将检验合格的桄榔风味仁面果软糖贮存于阴凉、干燥、避光处。
蓬莪术,为姜科多年生草本植物莪术、温郁金或广西莪术的干燥根茎。干燥的根茎,呈卵圆形或纺锤形。外皮灰黄色至棕黄色,略有皱纹,有环形的节,节上有须根痕迹。质坚实而重,极难折断,破开面灰褐色至黄绿色,角质状,有光泽,并有一黄白色环及白色的筋脉小点。蓬莪术味苦、辛,性温,入肝、脾经,具有行气破血、消积止痛的功效,主治心腹胀痛、百瘕、积聚、宿食不消、妇女血瘀经闭,跌打损伤作痛。
半截叶,为西番莲科植物镰叶西番莲的全草。多年生落叶木质藤本植物,单叶互生,叶顶平截,形似锅铲。基部圆或微心脏形,叶柄两侧有两个腺体,无毛。有腋生卷须。花绿白色,单生或排列成总状花序,常腋生。果球形,浆果状,绿色,肉质。半截叶味微苦,性温,具有活血舒筋、燥湿杀虫的功效,主治风湿性关节炎、跌打骨折、肝炎、疟疾、蛔虫病。
花苜蓿,是一种豆科植物。多年生草本,主根深入土中,根系发达。花序伞形,总花梗腋生,苞片刺毛状,花冠黄褐色,中央深红色至紫色条纹。荚果长圆形或卵状长圆形,扁平。花苜蓿具有清热解毒、止咳止血的功效。
本发明实施例2的作用机理:
桄榔,祛瘀破积、止痛;仁面果,开胃消食;茵陈蒿,清热利湿、利胆退黄;斑鸠木,润肺止咳、祛风止痒;蓬莪术,行气破血、消积止痛;半截叶,活血舒筋、燥湿杀虫;花苜蓿,清热解毒、止咳止血。利用以上七味中药相互配伍,协同生效,通过调节肺的肃降,肝的升发,促进脾的健运,以达到破积止痛、开胃消食的作用。
本发明实施例2经17位食积胃痛、食欲不振的人群,连续食用10天,每日20克,症状明显缓解人数为12人,有效率为70.59%;连续食用20天,每日20克以上,症状明显缓解人数为14人,有效率为82.35%。
实施例3,一种桄榔风味仁面果软糖及其生产方法,采用以下步骤:
A.桄榔预处理:取桄榔的花序,放入洗涤槽,淘洗干净,沥干水分,加入桄榔花序重0.3%的纤维素酶、0.3%的半纤维素酶、0.3%的果胶酶,加热至41℃,保持33分钟,再倒入装有80目网筛的打浆机进行打浆,制得桄榔花序泥;
B.仁面果预处理:取新鲜饱满、成熟的仁面果,放入洗涤槽,清洗干净,去皮,去核,通过斩切机切成细丁状,后入装有80目网筛的打浆机进行打浆,制得仁面果浆,入容器中,加入仁面果浆重2.5%的甜酒曲,倒密封静置发酵,待酒精度为1.2%体积比,结束发酵;
C.中药材预处理:按重量比例取中药材茵陈蒿18%、斑鸠木14%、蓬莪术16%、半截叶12%、花苜蓿13%、厚朴15%、黄槿12%,加入原料中药材重18倍的水,浸泡3小时,再煎煮50分钟,后连同煎煮液一起,倒入装有80目网筛打浆机进行打浆,再入浆渣分离机,分离出中药汁;
D.熬糖:取适量水倒入不锈钢容器中,烧开,加入水重1.7倍的白砂糖,混合搅拌均匀,用中火进行熬煮,待其完全溶化后改小火继续熬煮,直至糖液变浓稠,温度升至106℃,清理掉糖液表层的气泡,制得糖液;
E.配料:取糖液300kg、桄榔花序泥36kg、发酵的仁面果浆40kg、中药汁8kg,混合搅拌均匀,小火加热8分钟,加热结束进行冷却,待混合物冷却至66℃,加入食用胶2.5kg、柠檬酸1kg,混合搅拌均匀,制得桄榔仁面果混合糖液;
F.成型:向模具中涂上炒熟的菱角淀粉,倒入桄榔仁面果混合糖液,待冷却至软硬适中时,取出,用除粉机除去糖块表面粘附的淀粉粒;
G.包装:将成型的桄榔风味仁面果软糖裹上糯米纸,再用食品级包装物进行外包装;
H.检验、贮存:将检验合格的桄榔风味仁面果软糖贮存于阴凉、干燥、避光处。
厚朴,该植物的干燥干皮、根皮及枝皮,干皮呈卷筒状或双卷筒状,长30-35cm,厚2-7mm,习称“筒朴”;近根部的干皮一端展开如喇叭口,习称“靴筒朴”。外表面灰棕色或灰褐色,粗糙,栓皮呈鳞片状,较易剥落,有明显的椭圆形皮孔和纵皱纹,刮去栓皮者显黄棕色;内表面紫棕色或深紫褐色,具细密纵纹,划之显油痕。质坚硬,不易折断。断面颗粒性,外层灰棕色,内层紫褐色或棕色,有油性,有的可见多数小亮星。厚朴味苦、辛,性温,入脾、胃、大肠经,具有行气消积、燥湿除满、降逆平喘的功效,主治食积气滞、腹胀便秘、湿阻中焦、脘痞吐泻、痰壅气逆、胸满喘咳。
黄槿,为锦葵科植物黄槿的叶、树皮或花。大多破碎或皱缩,完整叶近圆形或广卵形,叶下面密被星状柔毛。花多皱缩成团或不规则形,全体被毛;花萼钟形,花冠钟形,花瓣黄色,内面基部暗紫色,倒卵形,外面密被星状柔毛,平滑无毛,被细腺毛。质轻脆。黄槿味甘、淡,性微寒,归肺经,具有清肺止咳、解毒消肿的功效,主治肺热咳嗽、疮疖肿痛。
本发明实施例3的作用机理:
桄榔,祛瘀破积、止痛;仁面果,开胃消食;茵陈蒿,清热利湿、利胆退黄;斑鸠木,润肺止咳、祛风止痒;蓬莪术,行气破血、消积止痛;半截叶,活血舒筋、燥湿杀虫;花苜蓿,清热解毒、止咳止血;厚朴,行气消积、燥湿除满;黄槿,清肺止咳、解毒消肿。利用以上九味中药相互配伍,协同生效,通过调节肺的肃降,肝的升发,促进脾的健运,以达到破积止痛、开胃消食的作用。
本发明实施例3经22位食积胃痛、食欲不振的人群,连续食用10天,每日20克,症状明显缓解人数为18人,有效率为81.82%;连续食用20天,每日20克以上,症状明显缓解人数为20人,有效率为90.91%。
以上的实施例仅仅是对本发明的优选实施方式进行描述,并非对本发明的范围进行限定,在不脱离本发明设计精神的前提下,本领域普通工程技术人员对本发明的技术方案做出的各种变形和改进,均应落入本发明的权利要求书确定的保护范围内。
本发明未涉及部分均与现有技术相同或可采用现有技术加以实现。
Claims (3)
1.一种桄榔风味仁面果软糖及其生产方法,其特征在于,采用以下步骤:
A.桄榔预处理:取桄榔的花序,放入洗涤槽,淘洗干净,沥干水分,加入桄榔花序重0.3-0.5%的纤维素酶、0.1-0.3%的半纤维素酶、0.2-0.4%的果胶酶,加热至38-42℃,保持30-40分钟,再倒入装有60-100目网筛的打浆机进行打浆,制得桄榔花序泥;
B.仁面果预处理:取新鲜饱满、成熟的仁面果,放入洗涤槽,清洗干净,去皮,去核,通过斩切机切成细丁状,后入装有60-100目网筛的打浆机进行打浆,制得仁面果浆,入容器中,加入仁面果浆重1-3%的甜酒曲,倒密封静置发酵,待酒精度为0.8-1.2%体积比,结束发酵;
C.中药材预处理:按一定比例取中药材茵陈蒿、斑鸠木,加入原料中药材重5-20倍的水,浸泡2-3小时,再煎煮30-60分钟,后连同煎煮液一起,倒入装有60-100目网筛打浆机进行打浆,再入浆渣分离机,分离出中药汁;
D.熬糖:取适量水倒入不锈钢容器中,烧开,加入水重1-2倍的白砂糖,混合搅拌均匀,用中火进行熬煮,待其完全溶化后改小火继续熬煮,直至糖液变浓稠,温度升至106-107℃,清理掉糖液表层的气泡,制得糖液;
E.配料:取糖液90-120重量份、桄榔花序泥10-20重量份、发酵的仁面果浆10-30重量份、中药汁2-5重量份,混合搅拌均匀,小火加热5-10分钟,加热结束进行冷却,待混合物冷却至60-70℃,加入食用胶0.5-1.5重量份、柠檬酸0.2-0.6重量份,混合搅拌均匀,制得桄榔仁面果混合糖液;
F.成型:向模具中涂上炒熟的淀粉,倒入桄榔仁面果混合糖液,待冷却至软硬适中时,取出,用除粉机除去糖块表面粘附的淀粉粒;
G.包装:将成型的桄榔风味仁面果软糖裹上糯米纸,再用食品级包装物进行外包装;
H.检验、贮存:将检验合格的桄榔风味仁面果软糖贮存于阴凉、干燥、避光处。
2.根据权利要求1所述的一种桄榔风味仁面果软糖及其生产方法,其特征在于:所述步骤C中一定比例的中药材为以下原料重量比:茵陈蒿50-60%、斑鸠木40-50%。
3.根据权利要求1所述的一种桄榔风味仁面果软糖及其生产方法,其特征在于:所述步骤F中的淀粉为葛根淀粉、芡实淀粉或菱角淀粉其中一种。
Priority Applications (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201610823432.1A CN106387262A (zh) | 2016-09-14 | 2016-09-14 | 一种桄榔风味仁面果软糖及其生产方法 |
CN201611130259.3A CN106578279A (zh) | 2016-09-14 | 2016-09-14 | 一种桄榔风味仁面果软糖 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201610823432.1A CN106387262A (zh) | 2016-09-14 | 2016-09-14 | 一种桄榔风味仁面果软糖及其生产方法 |
Related Child Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201611130259.3A Division CN106578279A (zh) | 2016-09-14 | 2016-09-14 | 一种桄榔风味仁面果软糖 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN106387262A true CN106387262A (zh) | 2017-02-15 |
Family
ID=57999317
Family Applications (2)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201611130259.3A Withdrawn CN106578279A (zh) | 2016-09-14 | 2016-09-14 | 一种桄榔风味仁面果软糖 |
CN201610823432.1A Withdrawn CN106387262A (zh) | 2016-09-14 | 2016-09-14 | 一种桄榔风味仁面果软糖及其生产方法 |
Family Applications Before (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201611130259.3A Withdrawn CN106578279A (zh) | 2016-09-14 | 2016-09-14 | 一种桄榔风味仁面果软糖 |
Country Status (1)
Country | Link |
---|---|
CN (2) | CN106578279A (zh) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN110122640A (zh) * | 2019-06-24 | 2019-08-16 | 王士学 | 一种具有保健作用的黄栀子软糖及其制备方法 |
Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104431241A (zh) * | 2014-11-14 | 2015-03-25 | 广西壮族自治区农业科学院农产品加工研究所 | 一种润肺止咳软糖及其制备方法 |
CN105918588A (zh) * | 2016-04-28 | 2016-09-07 | 卢荣红 | 一种醇香风味人心果果脯的制作方法 |
Family Cites Families (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102845582A (zh) * | 2012-10-16 | 2013-01-02 | 汪永辉 | 一种牛蒡软糖的制作方法 |
CN105028862A (zh) * | 2015-06-19 | 2015-11-11 | 安徽联喆玉竹有限公司 | 一种玉竹保健拽拽糖的制作方法 |
CN105104672A (zh) * | 2015-07-30 | 2015-12-02 | 洪学金 | 一种参桔保健糖的制作方法 |
-
2016
- 2016-09-14 CN CN201611130259.3A patent/CN106578279A/zh not_active Withdrawn
- 2016-09-14 CN CN201610823432.1A patent/CN106387262A/zh not_active Withdrawn
Patent Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104431241A (zh) * | 2014-11-14 | 2015-03-25 | 广西壮族自治区农业科学院农产品加工研究所 | 一种润肺止咳软糖及其制备方法 |
CN105918588A (zh) * | 2016-04-28 | 2016-09-07 | 卢荣红 | 一种醇香风味人心果果脯的制作方法 |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN110122640A (zh) * | 2019-06-24 | 2019-08-16 | 王士学 | 一种具有保健作用的黄栀子软糖及其制备方法 |
Also Published As
Publication number | Publication date |
---|---|
CN106578279A (zh) | 2017-04-26 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN105918984A (zh) | 一种睡菜根风味龙贡果酱及制作方法 | |
CN106666516A (zh) | 一种醇香风味人心果罐头及其制作方法 | |
CN105581267A (zh) | 一种葛根风味百舌鸟肉糕的制作方法 | |
CN106039187A (zh) | 一种小儿十康茶及其制备方法 | |
CN106490290A (zh) | 一种醇香风味布福娜果脯 | |
CN105942383A (zh) | 一种沙枣风味人心果果冻的制作方法 | |
CN106962584A (zh) | 一种夹心桂圆糖及其制备方法 | |
CN106722644A (zh) | 竹荪营养羹的加工方法 | |
CN105919088A (zh) | 一种糯米藤风味苦槠糕的制作方法 | |
CN106387262A (zh) | 一种桄榔风味仁面果软糖及其生产方法 | |
CN107333942A (zh) | 一种人参玫瑰代用茶 | |
CN108634230A (zh) | 一种补血保健鱼丸 | |
CN108771742A (zh) | 一种护肝养胃饮品的制备 | |
CN108464459A (zh) | 一种芋头花风味保健鱼丸 | |
CN106665740A (zh) | 一种倒根野苏风味绿豆糕 | |
CN106666455A (zh) | 一种葛根风味鹧鸪火腿及其制作方法 | |
CN107242270A (zh) | 一种葛花风味鹧鸪肉松馅饼 | |
CN106690185A (zh) | 一种山苏子醇香风味咸擘蓝 | |
CN106071017A (zh) | 一种文丁果风味米兰花糕的制作方法 | |
CN108450811A (zh) | 一种酸角风味红脚鹬培根 | |
CN108552323A (zh) | 一种岩豇豆风味鲇鱼豆腐的制作方法 | |
CN106690007A (zh) | 一种香樟风味鳑鲏鱼粥 | |
CN108497391A (zh) | 一种南酸枣风味鲮鱼豆腐 | |
CN106561837A (zh) | 一种山茱萸风味江珧豆干的制作方法 | |
CN108669480A (zh) | 一种赤地榆风味鲮鱼鱼丝 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
C06 | Publication | ||
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
WW01 | Invention patent application withdrawn after publication |
Application publication date: 20170215 |
|
WW01 | Invention patent application withdrawn after publication |