CN106538919A - A kind of method of wild Yunnan Fructus Canarii albi soak extraction juice - Google Patents
A kind of method of wild Yunnan Fructus Canarii albi soak extraction juice Download PDFInfo
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- CN106538919A CN106538919A CN201611031390.4A CN201611031390A CN106538919A CN 106538919 A CN106538919 A CN 106538919A CN 201611031390 A CN201611031390 A CN 201611031390A CN 106538919 A CN106538919 A CN 106538919A
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- canarii albi
- fructus canarii
- water
- extracting solution
- juice
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- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 19
- 238000000034 method Methods 0.000 title claims abstract description 9
- 238000000605 extraction Methods 0.000 title claims abstract description 8
- 235000009508 confectionery Nutrition 0.000 claims abstract description 19
- 239000002994 raw material Substances 0.000 claims abstract description 15
- 238000002360 preparation method Methods 0.000 claims abstract description 11
- 238000000926 separation method Methods 0.000 claims abstract description 7
- 239000004615 ingredient Substances 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 27
- 239000007788 liquid Substances 0.000 claims description 13
- 235000013399 edible fruits Nutrition 0.000 claims description 11
- 235000021022 fresh fruits Nutrition 0.000 claims description 10
- 239000009609 fructus phyllanthi Substances 0.000 claims description 9
- FTLYMKDSHNWQKD-UHFFFAOYSA-N (2,4,5-trichlorophenyl)boronic acid Chemical compound OB(O)C1=CC(Cl)=C(Cl)C=C1Cl FTLYMKDSHNWQKD-UHFFFAOYSA-N 0.000 claims description 6
- AXCZMVOFGPJBDE-UHFFFAOYSA-L calcium dihydroxide Chemical compound [OH-].[OH-].[Ca+2] AXCZMVOFGPJBDE-UHFFFAOYSA-L 0.000 claims description 6
- 238000000746 purification Methods 0.000 claims description 6
- 229940085605 saccharin sodium Drugs 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 5
- 238000001035 drying Methods 0.000 claims description 5
- 239000000284 extract Substances 0.000 claims description 5
- 238000001914 filtration Methods 0.000 claims description 5
- 235000004611 garlic Nutrition 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 2
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims 1
- 244000245420 ail Species 0.000 claims 1
- 238000002791 soaking Methods 0.000 claims 1
- 230000002159 abnormal effect Effects 0.000 abstract description 2
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 230000007547 defect Effects 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 235000013361 beverage Nutrition 0.000 description 6
- 235000013305 food Nutrition 0.000 description 5
- 229920001864 tannin Polymers 0.000 description 5
- 235000018553 tannin Nutrition 0.000 description 5
- 239000001648 tannin Substances 0.000 description 5
- TUSDEZXZIZRFGC-UHFFFAOYSA-N 1-O-galloyl-3,6-(R)-HHDP-beta-D-glucose Natural products OC1C(O2)COC(=O)C3=CC(O)=C(O)C(O)=C3C3=C(O)C(O)=C(O)C=C3C(=O)OC1C(O)C2OC(=O)C1=CC(O)=C(O)C(O)=C1 TUSDEZXZIZRFGC-UHFFFAOYSA-N 0.000 description 4
- 240000002234 Allium sativum Species 0.000 description 4
- 239000001263 FEMA 3042 Substances 0.000 description 4
- LRBQNJMCXXYXIU-PPKXGCFTSA-N Penta-digallate-beta-D-glucose Natural products OC1=C(O)C(O)=CC(C(=O)OC=2C(=C(O)C=C(C=2)C(=O)OC[C@@H]2[C@H]([C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)O2)OC(=O)C=2C=C(OC(=O)C=3C=C(O)C(O)=C(O)C=3)C(O)=C(O)C=2)O)=C1 LRBQNJMCXXYXIU-PPKXGCFTSA-N 0.000 description 4
- 235000015523 tannic acid Nutrition 0.000 description 4
- 229920002258 tannic acid Polymers 0.000 description 4
- LRBQNJMCXXYXIU-NRMVVENXSA-N tannic acid Chemical compound OC1=C(O)C(O)=CC(C(=O)OC=2C(=C(O)C=C(C=2)C(=O)OC[C@@H]2[C@H]([C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)O2)OC(=O)C=2C=C(OC(=O)C=3C=C(O)C(O)=C(O)C=3)C(O)=C(O)C=2)O)=C1 LRBQNJMCXXYXIU-NRMVVENXSA-N 0.000 description 4
- 229940033123 tannic acid Drugs 0.000 description 4
- 239000003814 drug Substances 0.000 description 3
- 238000007654 immersion Methods 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 208000031226 Hyperlipidaemia Diseases 0.000 description 2
- 208000008589 Obesity Diseases 0.000 description 2
- 206010068319 Oropharyngeal pain Diseases 0.000 description 2
- 201000007100 Pharyngitis Diseases 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 235000020824 obesity Nutrition 0.000 description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 206010036790 Productive cough Diseases 0.000 description 1
- 240000001987 Pyrus communis Species 0.000 description 1
- 235000014443 Pyrus communis Nutrition 0.000 description 1
- 208000018569 Respiratory Tract disease Diseases 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 239000002671 adjuvant Substances 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 230000002153 concerted effect Effects 0.000 description 1
- 238000005260 corrosion Methods 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 238000001125 extrusion Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 230000000116 mitigating effect Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000035515 penetration Effects 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 210000003802 sputum Anatomy 0.000 description 1
- 208000024794 sputum Diseases 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
A kind of method of edible wild Yunnan Fructus Canarii albi soak extraction juice, including major ingredient prepare, according to constant weight percentage ratio first bubble extracting solution preparation and raw material prepare；Feed juice is extracted according still further to some steps；The invention has the beneficial effects as follows overcome present wild Yunnan Fructus Canarii albi and there is sour, bitter, the puckery defect of taste and provide a kind of edible taste Jing after brewed separation method without bitter, puckery abnormal flavour, the method for the fabulous edible wild Yunnan Fructus Canarii albi soak extraction juice of sweet mouthfeel.
Description
Technical field
The invention belongs to a kind of method and technology field of edible wild Yunnan Fructus Canarii albi soak extraction juice (beverage).
Background technology
Wild Yunnan Fructus Canarii albi is that one kind is grown in subtropical zones mountain valley, and especially raised growth is in Yunnan the middle regions of the Yunnan Province, the western regions of the Yunnan Province, Dian Nanshan
Food and medicament dual-purpose plant in paddy.Wild Yunnan Fructus Canarii albi nutrition is extremely enriched, wherein about containing mineral 0.5%, crude fibre
2.4%th, carbohydrate 3.7%, also have various trace elements, extremely it is smart it is expensive be containing selenium.Maximum the characteristics of is vitamin C
(480-600 milligrams are up to per hectogram), so nutrition educational circles Yunnan Fructus Canarii albi is called king in fruit.Yunnan Fructus Canarii albi is gone through food and medicament dual-purpose among the people
History has more than 2,000 years.Yunnan Fructus Canarii albi has heat clearing away, removing toxic substances, promoting the production of body fluid to quench thirst, resolving sputum, mitigation hyperlipidemia, obesity and has sore throat
And the effect of preventing and treating respiratory tract disease.The shortcoming of wild Yunnan Fructus Canarii albi：Sour in the mouth, hardship, it is puckery, chemicalization be named as tannic acid and tannin, food after
Human body is had certain side effect, so harvesting among the people use it is few, it is especially big that Yunnan is located in mountain area yield, most of wild Yunnan
Fructus Canarii albi is excessively the raw material that runs its course, extremely serious waste.
The content of the invention
The purpose of the present invention is precisely in order to overcome above-mentioned wild Yunnan Fructus Canarii albi now to there is sour, bitter, the puckery defect of taste and carry
For a kind of edible taste Jing after brewed separation method without bitter, puckery abnormal flavour, the fabulous edible wild Yunnan Fructus Canarii albi immersion of sweet mouthfeel is carried
The method of taking juice.
The purpose of the present invention is achieved by the following technical solution.
A kind of method of edible wild Yunnan Fructus Canarii albi soak extraction juice, the invention is characterised in that, prepare including raw material and former
Material immersion, wherein：
Raw material is prepared and is comprised the steps：
(1), prepared by major ingredient：Using wild Yunnan Fructus Canarii albi fresh fruit, sort, clean, drying steam, keeping the fresh, crisp, green of fruit
Color；
(2), the just preparation of bubble extracting solution：Percentage by weight：Lime water 74.0%-80.0%, mashed garlic 3.6%-
4.1%th, Sal 15.8%-22.6%, saccharin sodium 0.02%-0.03% are mixed and uniform；
(3), the preparation of extracting solution：Percentage by weight：It is water 98.0%-99.2%, the sweet Folium pyri 0.97%-1.02% of life, dry
Sweet Pericarpium Citri Reticulatae 0.07%-0.13%, dry sweet Pericarpium Citri grandiss 0.15%-0.20% dry in the air after boiling and steep 4-6 hours, filtration water；
Raw material extracts juice and comprises the steps：
A, 24-48 hours in the first bubble extracting solution of step (2) will be immersed in through the Yunnan Fructus Canarii albi of step (1), treat fresh fruit Yunnan
Fructus Phyllanthi skin superficial white liquid will be presented on water purification when one layer of white liquid is presented on Fructus Canarii albi peel to clean, water will be dried
Vapour；
B, by the extracting solution of the Yunnan Fructus Canarii albi through step A and step (3) by weight 1：2.8～3.2 are immersed in extracting solution
In after three months to three first quarter moons, carry out fruit, water and separate, the Fructus Canarii albi juice after separation and water and Mel are by weight 1：3.0～
3.2：Can packaging listing after 0.05～0.06 mixing and stirring.
The sweet Folium pyri that the present invention is adopted, is a kind of leaf of the long-living pear tree in the mountain valley of subtropical zones, directly can eat raw,
Sugariness is about super sugared 20 times, recognizes this thing people seldom, and only the southern regions of the Yunnan Province mountain people adopts and carrys out soaked drinking.
Lime water has the sterilization of strength, anti-corrosion, fresh-keeping, with Bulbus Allii, saccharin sodium, four kinds of adjuvants of Sal make a concerted effort made by soak
Bubble liquid, its molecule are little, and penetration is strong, can go deep into Yunnan Fructus Canarii albi cell, in the way of metabolism arrange the tannic acid in the Fructus Canarii albi of Yunnan and tannin
Extrusion is outer, washes away Fructus Phyllanthi superficial white liquid with water purification, and this white liquid is exactly tannin, is to exclude unnecessary tannic acid, tannin
Concrete grammar；By just bubble, the process of immersion, unfavorable to human body tannic acid in Fructus Phyllanthi, tannin have been expelled from；By with
Sweet Folium pyri, Mel filling enter sweet taste, are manufactured into featured function beverage Yunnan Fructus Canarii albi soup.
The invention has the beneficial effects as follows, the most of Yunnan Fructus Canarii albi for going out of use is processed into into a kind of novel and nutritious work(
Energy beverage, and increased the income of mountain agriculture, there is provided local a large amount of jobs, promote local economic development；Medicine food is originally same
Source, tonic are a kind of delicious pure natural drink with function not as mending food, product of the present invention, it is also possible to reduce or mitigate hyperlipidemia,
Obesity and the illness such as have sore throat, can improve body constitution.
Specific embodiment
Embodiment one
Raw material is prepared and is comprised the steps：
(1), prepared by major ingredient：Using wild Yunnan Fructus Canarii albi fresh fruit, sort, clean, drying the fresh, crisp, green of steam holding fruit；
(2), the just preparation of bubble extracting solution：500 grams of lime water, 25 grams of mashed garlic, 100 grams of Sal, 0.16 gram of saccharin sodium
It is mixed and stirred for uniform；
(3), the preparation of extracting solution：1500 grams of water, 15 grams of the sweet Folium pyri of life, dry 1.5 grams of sweet Pericarpium Citri Reticulatae, dry 2.5 grams of sweet Pericarpium Citri grandiss, boil
Dry in the air after boiling and steep 4 hours, filtration water；
Raw material extracts juice and comprises the steps：
A, will be immersed in 30 hours in the first bubble extracting solution of step (2) through 1000 grams of the Yunnan Fructus Canarii albi of step (1), treat fresh fruit
When one layer of white liquid is presented on Fructus Phyllanthi skin, water purification will be presented on Fructus Phyllanthi skin surface liquid and clean, and dry steam；
B, by through 500 grams of the Yunnan Fructus Canarii albi of step A be put in 1500 grams of the extracting solution of step (3) soak three months after, enter
Row fruit, water separate, the Fructus Canarii albi juice (beverage) after separation add water 1500 grams, 30 grams of Mel stir can packaging list.
Embodiment two
Raw material is prepared and is comprised the steps：
(1), prepared by major ingredient：Using wild Yunnan Fructus Canarii albi fresh fruit, sort, clean, drying the fresh, crisp, green of steam holding fruit；
(2), the just preparation of bubble extracting solution：1000 grams of lime water, 50 grams of mashed garlic, 300 grams of Sal, 0.4 gram of saccharin sodium
It is mixed and stirred for uniform；
(3), the preparation of extracting solution：3000 grams of water, 31 grams of the sweet Folium pyri of life, dry 3 grams of sweet Pericarpium Citri Reticulatae, dry 6 grams of sweet Pericarpium Citri grandiss, after boiling
Dry in the air and steep 6 hours, filtration water；
Raw material extracts juice and comprises the steps：
A, the first bubble extracting solution 40 hours that 1000 grams of the Yunnan Fructus Canarii albi through step (1) is immersed in step (2), treat fresh fruit Yunnan
When one layer of white liquid is presented on Fructus Canarii albi peel, water purification will be presented on Fructus Phyllanthi skin surface liquid and clean forever, dry steam；
B, will through 1000 grams of the Yunnan Fructus Canarii albi of step A be put in 3000 grams of the extraction soak of step (3) soak three and half
Month after, carry out fruit, water separate, the Fructus Canarii albi juice (beverage) after separation add water 3000 grams, 60 grams of Mel can packaging list.
Embodiment three
Raw material is prepared and is comprised the steps：
(1), prepared by major ingredient：Using wild Yunnan Fructus Canarii albi fresh fruit, sort, clean, drying the fresh, crisp, green of steam holding fruit；
(2), the just preparation of bubble extracting solution, 2000 grams of lime water, 100 grams of mashed garlic, 500 grams of Sal, 0.6 gram of saccharin sodium
It is mixed and stirred for uniform；
(3), the preparation of extracting solution：6000 grams of water, 60 grams of sweet Folium pyri, 8 grams of sweet Pericarpium Citri Reticulatae, 10 grams of sweet Pericarpium Citri grandiss, dry in the air after boiling bubble 6
Hour, filtration water；
Raw material extracts juice and comprises the steps：
A, the first bubble extracting solution 40 hours that 2000 grams of the Yunnan Fructus Canarii albi through step (1) is immersed in step (2), treat fresh fruit Yunnan
When one layer of white liquid is presented on Fructus Canarii albi peel, water purification will be presented on Fructus Phyllanthi skin surface liquid and clean, and dry steam；
B, by through 2000 grams of the Yunnan Fructus Canarii albi of step A be put in 6000 grams of the extracting solution of step (3) soak three months after, enter
Row fruit, water separate, the Fructus Canarii albi juice (beverage) after separation add water 6000 grams, 120 grams of Mel can packaging list.
Claims (1)
1. a kind of method of edible wild Yunnan Fructus Canarii albi soak extraction juice, including raw material is prepared and raw material soaking, wherein：
Raw material is prepared and is comprised the steps：
(1), prepared by major ingredient：Using wild Yunnan Fructus Canarii albi fresh fruit, sort, clean, drying steam, keeping the fresh, crisp, green of fruit；
(2), the just preparation of bubble extracting solution：Percentage by weight：Lime water 74.0%-80.0%, mashed garlic 3.6%-4.1%,
Sal 15.8%-22.6%, saccharin sodium 0.02%-0.03% are mixed and stirred for uniformly；
(3), the preparation of extracting solution：Percentage by weight：Water 98.0%-99.2%, the sweet Folium pyri 0.97%-1.02% of life, dry sweet Fructus Citri tangerinae
Skin 0.07%-0.13%, dry sweet Pericarpium Citri grandiss 0.15%-0.20% dry in the air after boiling and steep 4-6 hours, filtration water；
Raw material extracts juice and comprises the steps：
A, the first bubble extracting solution 24-48 hours that the Yunnan Fructus Canarii albi through step (1) is immersed in step (2), treat fresh fruit Fructus Phyllanthi
Fructus Phyllanthi skin superficial white liquid will be presented on water purification when one layer of white liquid is presented on skin to clean, steam will be dried；
B, by the extracting solution of the Yunnan Fructus Canarii albi through step A and step (3) by weight 1：2.8～3.2 are immersed in three in extracting solution
After individual month to three first quarter moon, carry out fruit, water and separate, the Fructus Canarii albi juice after separation and water and Mel by weight 1：3.0～3.2：
Can packaging listing after 0.05～0.06 mixing and stirring.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611031390.4A CN106538919A (en) | 2016-11-18 | 2016-11-18 | A kind of method of wild Yunnan Fructus Canarii albi soak extraction juice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611031390.4A CN106538919A (en) | 2016-11-18 | 2016-11-18 | A kind of method of wild Yunnan Fructus Canarii albi soak extraction juice |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106538919A true CN106538919A (en) | 2017-03-29 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611031390.4A Pending CN106538919A (en) | 2016-11-18 | 2016-11-18 | A kind of method of wild Yunnan Fructus Canarii albi soak extraction juice |
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| Country | Link |
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| CN (1) | CN106538919A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104172173A (en) * | 2014-09-04 | 2014-12-03 | 云南候鸟健康管理有限公司 | Preservation method of edible wild fructus phyllanthi fruits |
| CN105995712A (en) * | 2016-05-25 | 2016-10-12 | 丽江格林斯通食品有限公司 | Composite fructus phyllanthi powder and preparation method thereof |
-
2016
- 2016-11-18 CN CN201611031390.4A patent/CN106538919A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104172173A (en) * | 2014-09-04 | 2014-12-03 | 云南候鸟健康管理有限公司 | Preservation method of edible wild fructus phyllanthi fruits |
| CN105995712A (en) * | 2016-05-25 | 2016-10-12 | 丽江格林斯通食品有限公司 | Composite fructus phyllanthi powder and preparation method thereof |
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Application publication date: 20170329 |
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