CN106387584A - Crocus sativus solid beverage and preparation method thereof - Google Patents
Crocus sativus solid beverage and preparation method thereof Download PDFInfo
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- CN106387584A CN106387584A CN201510443277.6A CN201510443277A CN106387584A CN 106387584 A CN106387584 A CN 106387584A CN 201510443277 A CN201510443277 A CN 201510443277A CN 106387584 A CN106387584 A CN 106387584A
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- powder
- safflower
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- 235000013361 beverage Nutrition 0.000 title claims abstract description 33
- 239000007787 solid Substances 0.000 title claims abstract description 32
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 244000124209 Crocus sativus Species 0.000 title abstract 5
- 235000015655 Crocus sativus Nutrition 0.000 title abstract 5
- 241000208340 Araliaceae Species 0.000 claims abstract description 32
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 claims abstract description 32
- 235000003140 Panax quinquefolius Nutrition 0.000 claims abstract description 32
- 235000008434 ginseng Nutrition 0.000 claims abstract description 32
- 235000003599 food sweetener Nutrition 0.000 claims abstract description 16
- 239000003765 sweetening agent Substances 0.000 claims abstract description 16
- 241000205585 Aquilegia canadensis Species 0.000 claims abstract 8
- 239000000843 powder Substances 0.000 claims description 78
- 244000020518 Carthamus tinctorius Species 0.000 claims description 56
- 235000003255 Carthamus tinctorius Nutrition 0.000 claims description 56
- 244000144725 Amygdalus communis Species 0.000 claims description 30
- 235000011437 Amygdalus communis Nutrition 0.000 claims description 30
- 235000020224 almond Nutrition 0.000 claims description 30
- 239000011265 semifinished product Substances 0.000 claims description 25
- 244000185386 Thladiantha grosvenorii Species 0.000 claims description 15
- 235000011171 Thladiantha grosvenorii Nutrition 0.000 claims description 15
- 235000011869 dried fruits Nutrition 0.000 claims description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 238000000227 grinding Methods 0.000 claims description 11
- 239000000203 mixture Substances 0.000 claims description 11
- 239000000047 product Substances 0.000 claims description 9
- 239000000463 material Substances 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 230000000694 effects Effects 0.000 abstract description 5
- 244000018633 Prunus armeniaca Species 0.000 abstract 2
- 235000009827 Prunus armeniaca Nutrition 0.000 abstract 2
- 230000008821 health effect Effects 0.000 abstract 2
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 241001570521 Lonicera periclymenum Species 0.000 description 29
- 239000004480 active ingredient Substances 0.000 description 5
- 239000008280 blood Substances 0.000 description 5
- 210000004369 blood Anatomy 0.000 description 5
- 238000000034 method Methods 0.000 description 5
- 239000003814 drug Substances 0.000 description 4
- 244000269722 Thea sinensis Species 0.000 description 3
- 239000000284 extract Substances 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 235000013336 milk Nutrition 0.000 description 3
- 239000008267 milk Substances 0.000 description 3
- 210000004080 milk Anatomy 0.000 description 3
- 235000013616 tea Nutrition 0.000 description 3
- 230000017531 blood circulation Effects 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 239000000470 constituent Substances 0.000 description 2
- 230000018109 developmental process Effects 0.000 description 2
- 230000035622 drinking Effects 0.000 description 2
- 229940079593 drug Drugs 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 208000031169 hemorrhagic disease Diseases 0.000 description 2
- 230000003834 intracellular effect Effects 0.000 description 2
- 230000002175 menstrual effect Effects 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- OARRHUQTFTUEOS-UHFFFAOYSA-N safranin Chemical compound [Cl-].C=12C=C(N)C(C)=CC2=NC2=CC(C)=C(N)C=C2[N+]=1C1=CC=CC=C1 OARRHUQTFTUEOS-UHFFFAOYSA-N 0.000 description 2
- 239000002912 waste gas Substances 0.000 description 2
- 239000002351 wastewater Substances 0.000 description 2
- 206010000087 Abdominal pain upper Diseases 0.000 description 1
- 201000000736 Amenorrhea Diseases 0.000 description 1
- 206010001928 Amenorrhoea Diseases 0.000 description 1
- 206010007247 Carbuncle Diseases 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 208000015220 Febrile disease Diseases 0.000 description 1
- 208000032843 Hemorrhage Diseases 0.000 description 1
- 244000167230 Lonicera japonica Species 0.000 description 1
- 235000017617 Lonicera japonica Nutrition 0.000 description 1
- 208000037093 Menstruation Disturbances Diseases 0.000 description 1
- 206010027339 Menstruation irregular Diseases 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 206010035664 Pneumonia Diseases 0.000 description 1
- 208000037386 Typhoid Diseases 0.000 description 1
- 206010000269 abscess Diseases 0.000 description 1
- 231100000540 amenorrhea Toxicity 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000002567 autonomic effect Effects 0.000 description 1
- 239000002775 capsule Substances 0.000 description 1
- 210000000170 cell membrane Anatomy 0.000 description 1
- 235000020152 coffee milk drink Nutrition 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 210000000805 cytoplasm Anatomy 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 208000014674 injury Diseases 0.000 description 1
- 235000021539 instant coffee Nutrition 0.000 description 1
- 235000020344 instant tea Nutrition 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 239000002398 materia medica Substances 0.000 description 1
- 230000005906 menstruation Effects 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 239000002574 poison Substances 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 235000013322 soy milk Nutrition 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
- 230000009466 transformation Effects 0.000 description 1
- 230000008736 traumatic injury Effects 0.000 description 1
- 201000008297 typhoid fever Diseases 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
- A23L2/385—Concentrates of non-alcoholic beverages
- A23L2/39—Dry compositions
-
- 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
Abstract
The present invention relates to a crocus sativus solid beverage and a preparation method thereof, wherein the crocus sativus solid beverage comprises 100-130 parts of crocus sativus, 60-90 parts of dried fructus momordicae, 30-50 parts of ginseng, 40-60 parts of apricot kernel, 20-30 parts of honeysuckle, and 10-20 parts of a sweetener. According to the present invention, crocus sativus, fructus momordicae, ginseng, apricot kernel and honeysuckle are subjected to ultrafine crushing, such that the obtained solid beverage contains the high effective component content, the effective component release is rapid and complete, and the efficient and reasonable health effect can be easily provided while the components are not wasted; and the solid beverage has advantages of rich nutrition, beautifying effect, and health effect.
Description
Technical field
The present invention relates to food and healthcare field, specially a kind of safflower solid beverage and preparation method thereof.
Background technology
According to《2013-2017 China solid beverage industry production and marketing demand and investment forecasting analysis report》Data display, transformation with people's consumption idea and the intensive cultivation of domestic solid beverage enterprise, because solid beverage is convenient, fast, the feature of a great variety, pursued by more and more consumers, solid beverage industry steps into fast-developing passage, and enterprise inside the circle's quantity and industry production and marketing scale constantly expand.Product with instant coffee, instant tea, milk powder, milk tea, fruit powder as representative occupies the main market share of solid beverage industry；While coffee and soymilk powder sane development, the new main force development that milk tea product becomes solid beverage is rapidly especially prominent.But, the solid beverage being related to health care's aspect is also fewer.
In addition, current safranine flower prod on the market, a class is coarse crushing product, capsule that raw material is processed after coarse crushing, tea in bag etc..Safranine flower prod after coarse crushing processing, its active ingredient rate of release is slow, and release is not exclusively it is difficult to play efficient and rational health-care effect.Because autonomic drug, animal the effective elements of the medicine are distributed mainly on intracellular and cytoplasm, ultramicro grinding can make safflower diameter of particle reach micron order, the cell membrane of constituent in effectively broken, intracellular active ingredient fully comes out, rate of release and releasing degree all can be greatly enhanced.Another kind of is to extract class product, and safflower is extracted to be concentrated to give extract, then through series of process flow process or adds drink that other constituents obtain etc..And extract in concentration process at this, safflower extracts through the decoction of multiple pressurization, and long concentrate drying, active ingredient in safflower is through heating of heating for a long time, the greater loss of active ingredient can be caused, simultaneously in extraction process, substantial amounts of waste water, waste gas produce, while being unfavorable for environmental protection, eliminate waste water, waste gas production cost compares can be higher.
Content of the invention
It is an object of the invention to solving the above problems, proposing a kind of safflower solid beverage and preparation method thereof, the utilization rate of active ingredient can be improved, effect of health care can be reached again.
The present invention proposes a kind of safflower solid beverage and preparation method thereof.
Calculate by number, including following component：Safflower 100-130 part, arhat dried fruit 60-90 part, ginseng 30-50 part, almond 40-60 part, honeysuckle 20-30 part and sweetener 10-20 part；
The preparation method of described safflower solid beverage, is carried out according to the following steps：
1）It is dried for the first time：Safflower, arhat dried fruit, ginseng, almond and honeysuckle are dried；
2）Ultramicro grinding：By dried safflower, arhat dried fruit, ginseng, almond and honeysuckle, pulverize granularity≤25 μm of whole materials to 90.0% respectively through Ultra-Micro Grinding Equipment；
3）Semi-finished product make：By step 2）Add water and sweetener to stir after prepared safflower Ultramicro-powder, Momordica grosvenori dried superfine powder, ginseng submicron powder, almond Ultramicro-powder and the mixing of honeysuckle Ultramicro-powder, be pressed into cube block-shaped semi-finished product with model；
4）It is dried for second：By step 3）After prepared semi-finished product are dried, finished product.
More specifically, described step 3）Prepared safflower Ultramicro-powder, the ratio of Momordica grosvenori dried superfine powder, the mixture of ginseng submicron powder, almond Ultramicro-powder and honeysuckle Ultramicro-powder and water are 1:1.
It is furthermore preferred that described step 3）Prepared safflower Ultramicro-powder, the ratio of Momordica grosvenori dried superfine powder, the mixture of ginseng submicron powder, almond Ultramicro-powder and honeysuckle Ultramicro-powder and sweetener are 20:1.
It is furthermore preferred that described step 3）The prepared cube block-shaped a length of 1cm of semi-finished product rib.
It is furthermore preferred that described step 4）Semi-finished product are first dried 30-40min with 45-50 DEG C of temperature, then with 60-70 DEG C of temperature re-dry 60-80min.
The drinking method of described safflower solid beverage：Using 60 DEG C about of warm water with 1:8 ratio reconstitutes.Avoid clothes during pregnant woman and feminine menstrual, have canker and the careful clothes of hemorrhagic disease person.
Advantages of the present invention：
1、
It is fabricated to cube block-shaped, both can prevent by drying objects, in particular fluid due to itself enzyme or microbial deterioration or corruption, with profit storage；It is easy to store and transport again.
2、
Compared with liquid beverage, solid beverage quality significantly mitigates, and volume significantly diminishes, easy to carry；Raciness, instant capacity is good, applied range, drinks conveniently；It is easy to keep health.
Specific embodiment
The specific embodiment of the present invention given below, for being described in further detail to the composition of the present invention.
Embodiment 1
The safflower solid beverage of this enforcement, is calculated by number, including following component：120 parts of safflower, 80 parts of arhat dried fruit, 40 parts of ginseng, 50 parts of almond, 25 parts of honeysuckle and 15.75 parts of sweetener；
The preparation method of described safflower solid beverage, is carried out according to the following steps：
1）It is dried for the first time：Safflower, arhat dried fruit, ginseng, almond and honeysuckle are dried；
2）Ultramicro grinding：By dried safflower, arhat dried fruit, ginseng, almond and honeysuckle, pulverize granularity≤25 μm of whole materials to 90.0% respectively through Ultra-Micro Grinding Equipment；
3）Semi-finished product make：By step 2）Add water and sweetener to stir after prepared safflower Ultramicro-powder, Momordica grosvenori dried superfine powder, ginseng submicron powder, almond Ultramicro-powder and the mixing of honeysuckle Ultramicro-powder, be pressed into cube block-shaped semi-finished product with model；
4）It is dried for second：By step 3）After prepared semi-finished product are dried, finished product.
More specifically, described step 3）Prepared safflower Ultramicro-powder, the ratio of Momordica grosvenori dried superfine powder, the mixture of ginseng submicron powder, almond Ultramicro-powder and honeysuckle Ultramicro-powder and water are 1:1.
It is furthermore preferred that described step 3）Prepared safflower Ultramicro-powder, the ratio of Momordica grosvenori dried superfine powder, the mixture of ginseng submicron powder, almond Ultramicro-powder and honeysuckle Ultramicro-powder and sweetener are 20:1.
It is furthermore preferred that described step 3）The prepared cube block-shaped a length of 1cm of semi-finished product rib.
It is furthermore preferred that described step 4）Semi-finished product are first dried 35min with 48 DEG C of temperature, then with 65 DEG C of temperature re-dry 70min.
The drinking method of described safflower solid beverage：Using 60 DEG C about of warm water with 1:8 ratio reconstitutes.Avoid clothes during pregnant woman and feminine menstrual, have canker and the careful clothes of hemorrhagic disease person.
Safflower, safflower, original name safron, also known as west safflower, on Greece, Asia Minor, Persian and other places, leafage is very thin in original producton location, the gentle and demure gracefulness of flower.Mainly there is following effect：Menstruation regulating, promoting blood circulation, dissolving stasis, pain relieving, for removing heat from the liver, blood stasis stasis, irregular menstruation, prolonged lochia, traumatic injury, interior external hemorrhage, pneumonia, the first body-building of training, promoting blood circulation and removing blood stasis, scattered Yu Kaijie.Control troubled thoughts pent-up, chest diaphragm ruffian is vexed, spit blood, typhoid fever is gone mad, shy and be afraid of in a trance, women's Amenorrhea, postpartum blood stasis stomachache etc..
Honeysuckle, also known as honeysuckle（Scientific name：Lonicera japonica）." honeysuckle " one is come from《Compendium of Materia Medica》, due to opening as white at the beginning of FLOSLONICERAE, after switch to yellow, hence obtain one's name honeysuckle.Honeysuckle is described as clearing heat and detoxicating good medicine from ancient times, its property sweet cold air fragrance, clear heat with drugs of sweet flavour and cold nature and do not injure one's stomach, fragrance thoroughly reaches and can eliminating evil；Can dispelling wind-heat, be also apt to removing summer-heat blood poison, for various febrile diseases, such as body heat, dermexanthesis, a disease such as spot, heat toxin sore carbuncle, abscess of throat, equal effect is significant.
Embodiment 2
The safflower solid beverage of this enforcement, is calculated by number, including following component：115 parts of safflower, 85 parts of arhat dried fruit, 35 parts of ginseng, 45 parts of almond, 28 parts of honeysuckle and 15.4 parts of sweetener；
The preparation method of described safflower solid beverage, is carried out according to the following steps：
1）It is dried for the first time：Safflower, arhat dried fruit, ginseng, almond and honeysuckle are dried；
2）Ultramicro grinding：By dried safflower, arhat dried fruit, ginseng, almond and honeysuckle, pulverize granularity≤25 μm of whole materials to 90.0% respectively through Ultra-Micro Grinding Equipment；
3）Semi-finished product make：By step 2）Add water and sweetener to stir after prepared safflower Ultramicro-powder, Momordica grosvenori dried superfine powder, ginseng submicron powder, almond Ultramicro-powder and the mixing of honeysuckle Ultramicro-powder, be pressed into cube block-shaped semi-finished product with model；
4）It is dried for second：By step 3）After prepared semi-finished product are dried, finished product.
More specifically, described step 3）Prepared safflower Ultramicro-powder, the ratio of Momordica grosvenori dried superfine powder, the mixture of ginseng submicron powder, almond Ultramicro-powder and honeysuckle Ultramicro-powder and water are 1:1.
It is furthermore preferred that described step 3）Prepared safflower Ultramicro-powder, the ratio of Momordica grosvenori dried superfine powder, the mixture of ginseng submicron powder, almond Ultramicro-powder and honeysuckle Ultramicro-powder and sweetener are 20:1.
It is furthermore preferred that described step 3）The prepared cube block-shaped a length of 1cm of semi-finished product rib.
It is furthermore preferred that described step 4）Semi-finished product are first dried 30min with 45 DEG C of temperature, then with 70 DEG C of temperature re-dry 60min.
Embodiment 3
The safflower solid beverage of this enforcement, is calculated by number, including following component：130 parts of safflower, 90 parts of arhat dried fruit, 50 parts of ginseng, 60 parts of almond, 23 parts of honeysuckle and 17.65 parts of sweetener；
The preparation method of described safflower solid beverage, is carried out according to the following steps：
1）It is dried for the first time：Safflower, arhat dried fruit, ginseng, almond and honeysuckle are dried；
2）Ultramicro grinding：By dried safflower, arhat dried fruit, ginseng, almond and honeysuckle, pulverize granularity≤25 μm of whole materials to 90.0% respectively through Ultra-Micro Grinding Equipment；
3）Semi-finished product make：By step 2）Add water and sweetener to stir after prepared safflower Ultramicro-powder, Momordica grosvenori dried superfine powder, ginseng submicron powder, almond Ultramicro-powder and the mixing of honeysuckle Ultramicro-powder, be pressed into cube block-shaped semi-finished product with model；
4）It is dried for second：By step 3）After prepared semi-finished product are dried, finished product.
More specifically, described step 3）Prepared safflower Ultramicro-powder, the ratio of Momordica grosvenori dried superfine powder, the mixture of ginseng submicron powder, almond Ultramicro-powder and honeysuckle Ultramicro-powder and water are 1:1.
It is furthermore preferred that described step 3）Prepared safflower Ultramicro-powder, the ratio of Momordica grosvenori dried superfine powder, the mixture of ginseng submicron powder, almond Ultramicro-powder and honeysuckle Ultramicro-powder and sweetener are 20:1.
It is furthermore preferred that described step 3）The prepared cube block-shaped a length of 1cm of semi-finished product rib.
It is furthermore preferred that described step 4）Semi-finished product are first dried 40min with 50 DEG C of temperature, then with 60 DEG C of temperature re-dry 80min.
Describe the know-why of the present invention above in association with specific embodiment.These descriptions are intended merely to explain the principle of the present invention, and can not be construed to limiting the scope of the invention by any way.Based on explanation herein, those skilled in the art does not need to pay other specific embodiments that performing creative labour can associate the present invention, and these modes fall within protection scope of the present invention.
Claims (5)
1. a kind of safflower solid beverage and preparation method thereof it is characterised in that：
Calculate by number, including following component：Safflower 100-130 part, arhat dried fruit 60-90 part, ginseng 30-50 part, almond 40-60 part, honeysuckle 20-30 part and sweetener 10-20 part；
The preparation method of described safflower solid beverage, is carried out according to the following steps：
1）It is dried for the first time：Safflower, arhat dried fruit, ginseng, almond and honeysuckle are dried；
2）Ultramicro grinding：By dried safflower, arhat dried fruit, ginseng, almond and honeysuckle, pulverize granularity≤25 μm of whole materials to 90.0% respectively through Ultra-Micro Grinding Equipment；
3）Semi-finished product make：By step 2）Add water and sweetener to stir after prepared safflower Ultramicro-powder, Momordica grosvenori dried superfine powder, ginseng submicron powder, almond Ultramicro-powder and the mixing of honeysuckle Ultramicro-powder, be pressed into cube block-shaped semi-finished product with model；
4）It is dried for second：By step 3）After prepared semi-finished product are dried, finished product.
2. according to a kind of safflower solid beverage described in claim 1 and preparation method thereof it is characterised in that：Described step 3）Prepared safflower Ultramicro-powder, the ratio of Momordica grosvenori dried superfine powder, the mixture of ginseng submicron powder, almond Ultramicro-powder and honeysuckle Ultramicro-powder and water are 1:1.
3. according to a kind of safflower solid beverage described in claim 1 and preparation method thereof it is characterised in that：Described step 3）Prepared safflower Ultramicro-powder, the ratio of Momordica grosvenori dried superfine powder, the mixture of ginseng submicron powder, almond Ultramicro-powder and honeysuckle Ultramicro-powder and sweetener are 20:1.
4. according to a kind of safflower solid beverage described in claim 1 and preparation method thereof it is characterised in that：Described step 3）The prepared cube block-shaped a length of 1cm of semi-finished product rib.
5. according to a kind of safflower solid beverage described in claim 1 and preparation method thereof it is characterised in that：Described step 4）Semi-finished product are first dried 30-40min with 45-50 DEG C of temperature, then with 60-70 DEG C of temperature re-dry 60-80min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201510443277.6A CN106387584A (en) | 2015-07-27 | 2015-07-27 | Crocus sativus solid beverage and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510443277.6A CN106387584A (en) | 2015-07-27 | 2015-07-27 | Crocus sativus solid beverage and preparation method thereof |
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| CN106387584A true CN106387584A (en) | 2017-02-15 |
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| CN201510443277.6A Withdrawn CN106387584A (en) | 2015-07-27 | 2015-07-27 | Crocus sativus solid beverage and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107260900A (en) * | 2017-05-24 | 2017-10-20 | 浙江大学 | A kind of safflower ultramicro decoction piece preparation method |
| CN110973433A (en) * | 2019-11-13 | 2020-04-10 | 安徽全康药业有限公司 | Perilla frutescens and almond particle solid beverage and preparation method thereof |
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| CN104172316A (en) * | 2014-09-09 | 2014-12-03 | 余丽珍 | Healthcare chestnut powder |
| CN104286757A (en) * | 2014-11-13 | 2015-01-21 | 刘艳霞 | Heat-clearing pear powder and preparation method thereof |
| CN104336729A (en) * | 2014-11-12 | 2015-02-11 | 郑海鸿 | Fruit powder and production method thereof |
| CN104473071A (en) * | 2014-11-21 | 2015-04-01 | 西峡县达能食品有限公司 | Kiwi fruit micro-powder and preparation process thereof |
| CN104687204A (en) * | 2015-02-13 | 2015-06-10 | 佛山市宝资林生物科技有限公司 | Production method of solid cordyceps militaris drink |
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2015
- 2015-07-27 CN CN201510443277.6A patent/CN106387584A/en not_active Withdrawn
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104172316A (en) * | 2014-09-09 | 2014-12-03 | 余丽珍 | Healthcare chestnut powder |
| CN104336729A (en) * | 2014-11-12 | 2015-02-11 | 郑海鸿 | Fruit powder and production method thereof |
| CN104286757A (en) * | 2014-11-13 | 2015-01-21 | 刘艳霞 | Heat-clearing pear powder and preparation method thereof |
| CN104473071A (en) * | 2014-11-21 | 2015-04-01 | 西峡县达能食品有限公司 | Kiwi fruit micro-powder and preparation process thereof |
| CN104687204A (en) * | 2015-02-13 | 2015-06-10 | 佛山市宝资林生物科技有限公司 | Production method of solid cordyceps militaris drink |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107260900A (en) * | 2017-05-24 | 2017-10-20 | 浙江大学 | A kind of safflower ultramicro decoction piece preparation method |
| CN110973433A (en) * | 2019-11-13 | 2020-04-10 | 安徽全康药业有限公司 | Perilla frutescens and almond particle solid beverage and preparation method thereof |
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