CN108185299A - A kind of balsam pear fresh-wet noodle of long shelf-life - Google Patents
A kind of balsam pear fresh-wet noodle of long shelf-life Download PDFInfo
- Publication number
- CN108185299A CN108185299A CN201810237895.9A CN201810237895A CN108185299A CN 108185299 A CN108185299 A CN 108185299A CN 201810237895 A CN201810237895 A CN 201810237895A CN 108185299 A CN108185299 A CN 108185299A
- Authority
- CN
- China
- Prior art keywords
- balsam pear
- wet noodle
- extract
- fresh
- pear fresh
- 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- Withdrawn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
- 244000302512 Momordica charantia Species 0.000 title claims abstract description 58
- 235000009811 Momordica charantia Nutrition 0.000 title claims abstract description 58
- 235000012149 noodles Nutrition 0.000 title claims abstract description 47
- 235000009812 Momordica cochinchinensis Nutrition 0.000 title claims abstract description 44
- 235000018365 Momordica dioica Nutrition 0.000 title claims abstract description 44
- 241000531314 Premna microphylla Species 0.000 claims abstract description 29
- 239000000284 extract Substances 0.000 claims abstract description 28
- MUBZPKHOEPUJKR-UHFFFAOYSA-N Oxalic acid Chemical compound OC(=O)C(O)=O MUBZPKHOEPUJKR-UHFFFAOYSA-N 0.000 claims description 15
- 239000000843 powder Substances 0.000 claims description 6
- 235000006408 oxalic acid Nutrition 0.000 claims description 5
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 3
- 238000000034 method Methods 0.000 claims description 3
- 238000010992 reflux Methods 0.000 claims description 3
- 241000894006 Bacteria Species 0.000 abstract description 3
- 230000000452 restraining effect Effects 0.000 abstract description 3
- 230000001954 sterilising effect Effects 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 239000003755 preservative agent Substances 0.000 abstract description 2
- 230000002335 preservative effect Effects 0.000 abstract description 2
- 239000000126 substance Substances 0.000 abstract description 2
- 239000000654 additive Substances 0.000 description 6
- 230000000996 additive effect Effects 0.000 description 6
- 241001276048 Merremia sibirica Species 0.000 description 4
- 235000009754 Vitis X bourquina Nutrition 0.000 description 3
- 235000012333 Vitis X labruscana Nutrition 0.000 description 3
- 240000006365 Vitis vinifera Species 0.000 description 3
- 235000014787 Vitis vinifera Nutrition 0.000 description 3
- 235000016811 Biondella Nutrition 0.000 description 2
- 240000001008 Dimocarpus longan Species 0.000 description 2
- 235000000235 Euphoria longan Nutrition 0.000 description 2
- 240000008397 Ganoderma lucidum Species 0.000 description 2
- 235000001637 Ganoderma lucidum Nutrition 0.000 description 2
- 244000242564 Osmanthus fragrans Species 0.000 description 2
- 235000019083 Osmanthus fragrans Nutrition 0.000 description 2
- 241000405414 Rehmannia Species 0.000 description 2
- 244000062793 Sorghum vulgare Species 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 241001530209 Swertia Species 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 230000003111 delayed effect Effects 0.000 description 2
- 239000012467 final product Substances 0.000 description 2
- 235000013312 flour Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 238000007654 immersion Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000019713 millet Nutrition 0.000 description 2
- VYQNWZOUAUKGHI-UHFFFAOYSA-N monobenzone Chemical compound C1=CC(O)=CC=C1OCC1=CC=CC=C1 VYQNWZOUAUKGHI-UHFFFAOYSA-N 0.000 description 2
- 229920001592 potato starch Polymers 0.000 description 2
- 239000002002 slurry Substances 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 244000077995 Coix lacryma jobi Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 235000009815 Momordica Nutrition 0.000 description 1
- 241000218984 Momordica Species 0.000 description 1
- 244000223082 Syzygium paniculatum Species 0.000 description 1
- 235000016641 Syzygium paniculatum Nutrition 0.000 description 1
- 241000218989 Trichosanthes Species 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 229930185803 charantin Natural products 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000001934 delay Effects 0.000 description 1
- 238000002845 discoloration Methods 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 150000002213 flavones Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 229930182470 glycoside Natural products 0.000 description 1
- 150000002338 glycosides Chemical class 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 239000000344 soap Substances 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 235000013343 vitamin Nutrition 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
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
-
- 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)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Noodles (AREA)
Abstract
The invention discloses a kind of balsam pear fresh-wet noodle of long shelf-life, including Premna microphylla Turez extract.Compared with prior art, beneficial effects of the present invention are：By adding in Premna microphylla Turez extract restraining and sterilizing bacteria in balsam pear fresh-wet noodle, balsam pear fresh-wet noodle shelf life and edible quality, natural safety are improved, no chemical preservative enables balsam pear fresh-wet noodle to be promoted and eaten on a large scale.
Description
Technical field
The invention belongs to food processing fields, and in particular to a kind of balsam pear fresh-wet noodle of long shelf-life.
Background technology
Balsam pear (Momordica charantia L.) is 1 year raw herbaceous plant of Curcurbitaceae Momordica tendril, because with spy
Different bitter taste and gain the name, be also known as gentleman's dish, insane grape, balsam pear etc. in China.Balsam pear nutrient enriches, the albumen containing high level
Matter, carbohydrate, amino acid, vitamin and mineral element necessary to a variety of human bodies, and contain bitter melon polysaccharide, balsam pear soap
The several physiological active substances such as glycosides, balsam pear flavones, Charantin, purification MCL, MPA30, EMCD have high medicinal and food
With value.It with the continuous improvement of people's quality of life, deepens continuously to balsam pear utilization, momordica charantia noodles are as a kind of guarantor
Health noodle comes into being.
Application number 201310671840.6 discloses a kind of processing method of momordica charantia noodles, it is characterised in that including following step
Suddenly：(1) raw material of following parts by weight is weighed：Self- raising flour 100-120, potato starch 30-40, balsam pear 20-30, sweet osmanthus 1-3, river
Rhizome of chuanxiong 2-3, ganoderma lucidum 1-3, Merremia sibirica (L.) Hall． F.- Ipomoea sibirica (L.) Bess 2-3, arillus longan 2-3, glutinous rehmannia 2-4, Radix Paeoniae Alba 1-3, felwort 1-2, grape wine 8-10, nutrition
Additive 6-8；The nourishing additive agent is with 0.01-0.03 by coix seed oil, brush-cherry seed powder, root of Chinese trichosanthes：1-3：1-3 is formed；
(2) balsam pear is diced, is then added thereto grape wine, impregnated 30-40 minutes, then balsam pear is smashed, slurry is made；
(3) sweet osmanthus, Rhizoma Chuanxiong, ganoderma lucidum, Merremia sibirica (L.) Hall． F.- Ipomoea sibirica (L.) Bess, arillus longan, glutinous rehmannia, Radix Paeoniae Alba, felwort are put into togerther in suitable water, heating is decocted
It boils, obtains decoction liquor；(4) Self- raising flour, potato starch are mixed, the surplus stocks such as balsam pear slurry, decoction liquor is then added in it
In, with dough mixing machine and into dough after being stirred, then noodles are made, dry to get.
Application number 201410320733.3 discloses a kind of momordica charantia noodles, and constitutive material is Bitter Melon Juice, starch and millet powder, is pressed
It is calculated according to parts by weight, ratio is assigned as 6~12 parts of Bitter Melon Juice, 2~4 parts of starch, 60~80 parts of millet powder.
The report of momordica charantia noodles is on its formula in the prior art, however fresh wet momordica charantia noodles moisture is high, room temperature
Lower easily generation microbial spoilage goes bad and discoloration problem, natural environment lower shelf-life are very short.
Invention content
For the above-mentioned problems in the prior art, the purpose of the present invention is to provide a kind of balsam pear of long shelf-life is fresh
Wet noodles, by balsam pear fresh-wet noodle add in Premna microphylla Turez extract restraining and sterilizing bacteria, improve balsam pear fresh-wet noodle shelf life and
Edible quality enables balsam pear fresh-wet noodle to be promoted and eaten on a large scale.
For achieving the above object, the technical solution adopted by the present invention is as follows：
The balsam pear fresh-wet noodle of a kind of long shelf-life, including Premna microphylla Turez extract.
Further, the content of Premna microphylla Turez extract is 0.1-0.5% in the balsam pear fresh-wet noodle.
Further, the content of Premna microphylla Turez extract is 0.3% in the balsam pear fresh-wet noodle.
Further, the extracting method of the Premna microphylla Turez extract is：Premna microphylla Turez coarse powder is taken, adds in 8.5-10.5 times 75%
Alcohol reflux extract 2-3 time, each 60-80min, concentrated extracting solution to do to obtain the final product.
Further, the balsam pear fresh-wet noodle is impregnated obtained by 30-40 through 0.8-1.6% oxalic acid solutions.
Compared with prior art, beneficial effects of the present invention are：It is extracted by adding in Premna microphylla Turez in balsam pear fresh-wet noodle
Object restraining and sterilizing bacteria, improves balsam pear fresh-wet noodle shelf life and edible quality, natural safety, and no chemical preservative makes balsam pear fresh wet
Noodles can be promoted and be eaten on a large scale.
Specific embodiment
For those skilled in the art is made to be better understood when technical scheme of the present invention, with reference to embodiment pair
Technical solution of the present invention is described in detail.
Experimental method used in following embodiments is conventional method unless otherwise specified.
The materials, reagents and the like used in the following examples is commercially available unless otherwise specified.
Embodiment 1
The balsam pear fresh-wet noodle of a kind of long shelf-life, including 0.08% Premna microphylla Turez extract.
Embodiment 2
The balsam pear fresh-wet noodle of a kind of long shelf-life, including 0.1% Premna microphylla Turez extract.
Embodiment 3
The balsam pear fresh-wet noodle of a kind of long shelf-life, including 0.3% Premna microphylla Turez extract.
Wherein, the extracting method of the Premna microphylla Turez extract can be：Premna microphylla Turez coarse powder is taken, adds in 8.5-10.5 times 75%
Alcohol reflux extract 2-3 time, each 60-80min, concentrated extracting solution to do to obtain the final product.
Embodiment 4
The balsam pear fresh-wet noodle of a kind of long shelf-life, including 0.5% Premna microphylla Turez extract.
Embodiment 5
The balsam pear fresh-wet noodle of a kind of long shelf-life, including 0.6% Premna microphylla Turez extract.
Embodiment 6
The balsam pear fresh-wet noodle of a kind of long shelf-life, including 0.5% Premna microphylla Turez extract.
Wherein, the balsam pear fresh-wet noodle can be impregnated through 0.8-1.6% oxalic acid solutions obtained by 30-40.
To the speed gone mouldy under the conditions of embodiment 1-6 and control group (not adding Premna microphylla Turez extract) 25 DEG C of room temperature of observation
Degree, is specifically shown in Table 1, table 2.
Professional technician represents that appearance is normal according to sensory evaluation according to "+", and " ++ " represents that appearance, mouthfeel are normal ,+
++ represent appearance, good mouthfeel；The beginning that "-" expression is gone mouldy, quantity the more, go mouldy more serious by representative.
The speedometer that goes mouldy that 1 embodiment 1-6 of table and control group store under the conditions of 25 DEG C of room temperature
| Sample | 1d | 5d | 7d | 8d | 9d | 10d | 11d | 12d |
| Embodiment 1 | +++ | +++ | +++ | +++ | +++ | ++ | ++ | ++ |
| Embodiment 2 | +++ | +++ | +++ | +++ | +++ | +++ | +++ | ++ |
| Embodiment 3 | +++ | +++ | +++ | +++ | +++ | +++ | +++ | +++ |
| Embodiment 4 | +++ | +++ | +++ | +++ | +++ | +++ | +++ | ++ |
| Embodiment 5 | +++ | +++ | +++ | +++ | +++ | ++ | ++ | ++ |
| Embodiment 6 | +++ | +++ | +++ | +++ | +++ | +++ | +++ | +++ |
| Control group | ++ | + | - | -- | --- | ---- | ----- | ----- |
As it can be seen from table 1 control group 7d i.e. start to go mouldy, and embodiment 1-6 in 12d appearances, mouthfeel still just
Often, illustrate that Premna microphylla Turez extract can significantly delay the speed of going mouldy of momordica charantia noodles；Comparative example 1-6, it is known that embodiment 2-
4th, 6 speed of going mouldy, which is delayed, in embodiment 1,5, illustrates that preferable additive amount of the Premna microphylla Turez extract in momordica charantia noodles is 0.1-
0.5%, and the speed of going mouldy of embodiment 3,6 is slightly delayed in embodiment 2,4, it is seen that 0.3% is Premna microphylla Turez extract in balsam pear face
Most suitable additive amount in item, and the immersion of 0.8-1.6% oxalic acid solutions can further delay going mouldy for momordica charantia noodles.
2 embodiment 1-6 of table and control group store the variation table of total plate count under the conditions of 25 DEG C of room temperature
| Sample | 1d | 5d | 7d | 8d | 9d | 10d | 11d | 12d |
| Embodiment 1 | - | - | - | - | - | - | 200 | 500 |
| Embodiment 2 | - | - | - | - | - | - | - | 50 |
| Embodiment 3 | - | - | - | - | - | - | - | - |
| Embodiment 4 | - | - | - | - | - | - | - | 50 |
| Embodiment 5 | - | - | - | - | - | - | 200 | 500 |
| Embodiment 6 | - | - | - | - | - | - | - | - |
| Control group | - | - | - | 1500 | 3000 | 3500 | 4000 | 7000 |
From table 2 it can be seen that control group 8d clump counts just reach 1500, and embodiment 1-6 still exists in 12d clump counts
500 hereinafter, illustrate that Premna microphylla Turez extract can significantly reduce the clump count of momordica charantia noodles；Comparative example 1-6, it is known that embodiment
Less than embodiment 1,5, it is 0.1- to illustrate preferable additive amount of the Premna microphylla Turez extract in momordica charantia noodles for 2-4,6 clump count
0.5%, and the clump count of embodiment 3,6 slightly delays in embodiment 2,4, it is seen that 0.3% is Premna microphylla Turez extract in momordica charantia noodles
In most suitable additive amount, and the immersion of 0.8-1.6% oxalic acid solutions can be further reduced the clump counts of momordica charantia noodles.
Obviously, above-described embodiment is only the section Example rather than whole embodiments of the present invention.Based on opening for the present invention
Show, those of ordinary skill in the art's obtained all other embodiment under the premise of creative work is not made, all
Belong to the range that present aspect is protected.
Claims (5)
1. the balsam pear fresh-wet noodle of a kind of long shelf-life, which is characterized in that including Premna microphylla Turez extract.
2. balsam pear fresh-wet noodle as described in claim 1, which is characterized in that Premna microphylla Turez extract in the balsam pear fresh-wet noodle
Content is 0.1-0.5%.
3. balsam pear fresh-wet noodle as claimed in claim 2, which is characterized in that Premna microphylla Turez extract in the balsam pear fresh-wet noodle
Content is 0.3%.
4. balsam pear fresh-wet noodle as described in claim 1, which is characterized in that the extracting method of the Premna microphylla Turez extract is：It takes
Premna microphylla Turez coarse powder adds in 8.5-10.5 times of 75% alcohol reflux and extracts 2-3 times, each 60-80min, and concentrated extracting solution is to dry
.
5. the balsam pear fresh-wet noodle as described in claim any one of 1-4, which is characterized in that the balsam pear fresh-wet noodle is through 0.8-
1.6% oxalic acid solution is impregnated obtained by 30-40.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810237895.9A CN108185299A (en) | 2018-03-21 | 2018-03-21 | A kind of balsam pear fresh-wet noodle of long shelf-life |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810237895.9A CN108185299A (en) | 2018-03-21 | 2018-03-21 | A kind of balsam pear fresh-wet noodle of long shelf-life |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108185299A true CN108185299A (en) | 2018-06-22 |
Family
ID=62595685
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810237895.9A Withdrawn CN108185299A (en) | 2018-03-21 | 2018-03-21 | A kind of balsam pear fresh-wet noodle of long shelf-life |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108185299A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104489503A (en) * | 2014-12-19 | 2015-04-08 | 安徽农业大学 | Nutritious noodles suitable to eat in summer |
| CN107259340A (en) * | 2017-06-23 | 2017-10-20 | 安徽新桥都市农业开发有限责任公司 | It is a kind of to be suitable for summer edible alimentary paste |
-
2018
- 2018-03-21 CN CN201810237895.9A patent/CN108185299A/en not_active Withdrawn
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104489503A (en) * | 2014-12-19 | 2015-04-08 | 安徽农业大学 | Nutritious noodles suitable to eat in summer |
| CN107259340A (en) * | 2017-06-23 | 2017-10-20 | 安徽新桥都市农业开发有限责任公司 | It is a kind of to be suitable for summer edible alimentary paste |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102613652B (en) | Buckwheat beverage or tea bag and production method of buckwheat beverage or tea bag | |
| KR100748263B1 (en) | Grain syrup/taffy applying a pear and a platycodon and the manufacturing method thereof | |
| KR101447486B1 (en) | Method for producing red ginseng water extract with enhanced specific ginsenoside content | |
| CN103999910B (en) | A kind of snow chrysanthemum shortbread type biscuit and production method thereof | |
| Kayode et al. | Physicochemical properties of processed aerial yam (Dioscorea bulbifera) and sensory properties of paste (amala) prepared with cassava flour | |
| CN104738411A (en) | Dendrobium officinale life-preserving noodles and preparation method thereof | |
| CN111418750A (en) | Polygonatum odoratum solid beverage and preparation method thereof | |
| KR101316091B1 (en) | Health assistance food using dendropanax morbifera and manufacturing method thereof | |
| CN107156797A (en) | A kind of blood sugar reducing health sweet potato noodles extremely preparation method | |
| KR101908338B1 (en) | Method for producing red ginseng for reducing effective component | |
| KR102055287B1 (en) | Composition using fermented wood-cultivated ginseng and fermented balloon flower and manufacturing method thereof | |
| CN113373017A (en) | Traditional Chinese medicine composition co-fermented rice wine and preparation method thereof | |
| KR101464716B1 (en) | Health supplementation food using winter worm summer grass as main ingredient and its manufacturing method | |
| KR101961078B1 (en) | Organic vinegar composition for Japanese vinegared rice | |
| CN106389776A (en) | Tropaeolum granule and preparation method thereof | |
| KR102002080B1 (en) | Method for producing glutinous rice cake using persimmon, grain and medicinal plant | |
| CN108185299A (en) | A kind of balsam pear fresh-wet noodle of long shelf-life | |
| CN108740973A (en) | A kind of pure natural rose paste and preparation method thereof | |
| KR100836458B1 (en) | The method of the psidium guava functional food | |
| DEL ROSARLO et al. | Pasta products containing taro (colocasia esculenta l. Schott) and Chaya (Cnidoscolus chavamansa L. mcvaugh) | |
| KR100276555B1 (en) | Process for preparing hot pepper paste containing oak mushroom component | |
| KR102078178B1 (en) | Method for manufacturing composition using wood-cultivated ginseng and Schisandra chinensis, and composition manufactured by the same | |
| KR101402600B1 (en) | Instant noodle manufacturing methods | |
| Manjula et al. | Studies on physical and bio-chemical analysis of value added products developed from tamarind pulp. | |
| CN108669402A (en) | A kind of Rosa roxburghii Tratt solid pharmaceutical preparation and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | 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: 20180622 |
|
| WW01 | Invention patent application withdrawn after publication |