CN108185430A - A kind of Fresh edible soybean effervesce piece preparation method - Google Patents
A kind of Fresh edible soybean effervesce piece preparation method Download PDFInfo
- Publication number
- CN108185430A CN108185430A CN201710359881.XA CN201710359881A CN108185430A CN 108185430 A CN108185430 A CN 108185430A CN 201710359881 A CN201710359881 A CN 201710359881A CN 108185430 A CN108185430 A CN 108185430A
- Authority
- CN
- China
- Prior art keywords
- green soy
- soy bean
- extract
- extraction
- steamed
- 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.)
- Pending
Links
- 244000068988 Glycine max Species 0.000 title claims abstract description 81
- 235000010469 Glycine max Nutrition 0.000 title claims abstract description 81
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 235000020712 soy bean extract Nutrition 0.000 claims abstract description 37
- JLIDBLDQVAYHNE-YKALOCIXSA-N (+)-Abscisic acid Chemical compound OC(=O)/C=C(/C)\C=C\[C@@]1(O)C(C)=CC(=O)CC1(C)C JLIDBLDQVAYHNE-YKALOCIXSA-N 0.000 claims abstract description 24
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 21
- 239000007938 effervescent tablet Substances 0.000 claims abstract description 17
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims abstract description 16
- HQKMJHAJHXVSDF-UHFFFAOYSA-L magnesium stearate Chemical compound [Mg+2].CCCCCCCCCCCCCCCCCC([O-])=O.CCCCCCCCCCCCCCCCCC([O-])=O HQKMJHAJHXVSDF-UHFFFAOYSA-L 0.000 claims abstract description 16
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims abstract description 14
- FCRACOPGPMPSHN-UHFFFAOYSA-N desoxyabscisic acid Natural products OC(=O)C=C(C)C=CC1C(C)=CC(=O)CC1(C)C FCRACOPGPMPSHN-UHFFFAOYSA-N 0.000 claims abstract description 12
- 239000002994 raw material Substances 0.000 claims abstract description 12
- 108010011485 Aspartame Proteins 0.000 claims abstract description 8
- 239000004375 Dextrin Substances 0.000 claims abstract description 8
- 229920001353 Dextrin Polymers 0.000 claims abstract description 8
- 150000001413 amino acids Chemical class 0.000 claims abstract description 8
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 claims abstract description 8
- 235000010357 aspartame Nutrition 0.000 claims abstract description 8
- 229960003438 aspartame Drugs 0.000 claims abstract description 8
- 239000000605 aspartame Substances 0.000 claims abstract description 8
- 235000019425 dextrin Nutrition 0.000 claims abstract description 8
- 229930003944 flavone Natural products 0.000 claims abstract description 8
- 235000011949 flavones Nutrition 0.000 claims abstract description 8
- 235000019359 magnesium stearate Nutrition 0.000 claims abstract description 8
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims abstract description 8
- 235000017557 sodium bicarbonate Nutrition 0.000 claims abstract description 8
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 claims abstract description 7
- 150000002212 flavone derivatives Chemical class 0.000 claims abstract description 7
- 235000011187 glycerol Nutrition 0.000 claims abstract description 7
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 claims abstract description 7
- 239000000470 constituent Substances 0.000 claims abstract description 6
- 238000000605 extraction Methods 0.000 claims description 31
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 20
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 14
- 238000004140 cleaning Methods 0.000 claims description 14
- IDGUHHHQCWSQLU-UHFFFAOYSA-N ethanol;hydrate Chemical compound O.CCO IDGUHHHQCWSQLU-UHFFFAOYSA-N 0.000 claims description 14
- 239000007788 liquid Substances 0.000 claims description 8
- 239000007864 aqueous solution Substances 0.000 claims description 7
- 230000006837 decompression Effects 0.000 claims description 7
- 235000019441 ethanol Nutrition 0.000 claims description 7
- 238000004108 freeze drying Methods 0.000 claims description 7
- 238000007710 freezing Methods 0.000 claims description 7
- 230000008014 freezing Effects 0.000 claims description 7
- 239000012535 impurity Substances 0.000 claims description 7
- 239000002699 waste material Substances 0.000 claims description 7
- DKVBOUDTNWVDEP-NJCHZNEYSA-N teicoplanin aglycone Chemical compound N([C@H](C(N[C@@H](C1=CC(O)=CC(O)=C1C=1C(O)=CC=C2C=1)C(O)=O)=O)[C@H](O)C1=CC=C(C(=C1)Cl)OC=1C=C3C=C(C=1O)OC1=CC=C(C=C1Cl)C[C@H](C(=O)N1)NC([C@H](N)C=4C=C(O5)C(O)=CC=4)=O)C(=O)[C@@H]2NC(=O)[C@@H]3NC(=O)[C@@H]1C1=CC5=CC(O)=C1 DKVBOUDTNWVDEP-NJCHZNEYSA-N 0.000 claims description 5
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 4
- 238000010025 steaming Methods 0.000 claims description 4
- 239000000284 extract Substances 0.000 claims description 3
- 230000036039 immunity Effects 0.000 claims description 3
- 150000004676 glycans Chemical class 0.000 claims description 2
- 239000000047 product Substances 0.000 claims description 2
- 235000010520 Canavalia ensiformis Nutrition 0.000 claims 1
- 235000010518 Canavalia gladiata Nutrition 0.000 claims 1
- 240000001723 Entada phaseoloides Species 0.000 claims 1
- 244000046095 Psophocarpus tetragonolobus Species 0.000 claims 1
- 235000010580 Psophocarpus tetragonolobus Nutrition 0.000 claims 1
- 240000006677 Vicia faba Species 0.000 claims 1
- 235000010749 Vicia faba Nutrition 0.000 claims 1
- 235000002098 Vicia faba var. major Nutrition 0.000 claims 1
- 150000002213 flavones Chemical class 0.000 claims 1
- 238000004519 manufacturing process Methods 0.000 claims 1
- 239000000203 mixture Substances 0.000 claims 1
- 238000000034 method Methods 0.000 abstract description 6
- TWCMVXMQHSVIOJ-UHFFFAOYSA-N Aglycone of yadanzioside D Natural products COC(=O)C12OCC34C(CC5C(=CC(O)C(O)C5(C)C3C(O)C1O)C)OC(=O)C(OC(=O)C)C24 TWCMVXMQHSVIOJ-UHFFFAOYSA-N 0.000 abstract 1
- PLMKQQMDOMTZGG-UHFFFAOYSA-N Astrantiagenin E-methylester Natural products CC12CCC(O)C(C)(CO)C1CCC1(C)C2CC=C2C3CC(C)(C)CCC3(C(=O)OC)CCC21C PLMKQQMDOMTZGG-UHFFFAOYSA-N 0.000 abstract 1
- PFOARMALXZGCHY-UHFFFAOYSA-N homoegonol Natural products C1=C(OC)C(OC)=CC=C1C1=CC2=CC(CCCO)=CC(OC)=C2O1 PFOARMALXZGCHY-UHFFFAOYSA-N 0.000 abstract 1
- 238000001035 drying Methods 0.000 description 7
- 241000699666 Mus <mouse, genus> Species 0.000 description 6
- 235000001014 amino acid Nutrition 0.000 description 6
- 235000013339 cereals Nutrition 0.000 description 5
- 239000004615 ingredient Substances 0.000 description 5
- 150000002576 ketones Chemical class 0.000 description 4
- IAZDPXIOMUYVGZ-UHFFFAOYSA-N Dimethylsulphoxide Chemical compound CS(C)=O IAZDPXIOMUYVGZ-UHFFFAOYSA-N 0.000 description 3
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 3
- 210000004698 lymphocyte Anatomy 0.000 description 3
- 210000000952 spleen Anatomy 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 description 2
- 108010002350 Interleukin-2 Proteins 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 241000699670 Mus sp. Species 0.000 description 2
- 210000001744 T-lymphocyte Anatomy 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000013402 health food Nutrition 0.000 description 2
- CJWQYWQDLBZGPD-UHFFFAOYSA-N isoflavone Natural products C1=C(OC)C(OC)=CC(OC)=C1C1=COC2=C(C=CC(C)(C)O3)C3=C(OC)C=C2C1=O CJWQYWQDLBZGPD-UHFFFAOYSA-N 0.000 description 2
- 150000002515 isoflavone derivatives Chemical class 0.000 description 2
- 235000008696 isoflavones Nutrition 0.000 description 2
- 230000008092 positive effect Effects 0.000 description 2
- 230000035755 proliferation Effects 0.000 description 2
- 210000002966 serum Anatomy 0.000 description 2
- 150000003384 small molecules Chemical group 0.000 description 2
- 210000004988 splenocyte Anatomy 0.000 description 2
- 239000000725 suspension Substances 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 235000020985 whole grains Nutrition 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Natural products OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 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
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 1
- 239000004471 Glycine Substances 0.000 description 1
- 244000131316 Panax pseudoginseng Species 0.000 description 1
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 1
- 235000003140 Panax quinquefolius Nutrition 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 229930187719 Soyasaponin Natural products 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003270 Vitamin B Natural products 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 125000001931 aliphatic group Chemical group 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 238000010171 animal model Methods 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000005252 bulbus oculi Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000001465 calcium Nutrition 0.000 description 1
- 230000010307 cell transformation Effects 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- GVJHHUAWPYXKBD-UHFFFAOYSA-N d-alpha-tocopherol Natural products OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 235000008434 ginseng Nutrition 0.000 description 1
- 235000013922 glutamic acid Nutrition 0.000 description 1
- 239000004220 glutamic acid Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 230000010354 integration Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 235000012771 pancakes Nutrition 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000002504 physiological saline solution Substances 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 235000021251 pulses Nutrition 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000003393 splenic effect Effects 0.000 description 1
- 230000000638 stimulation Effects 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 230000009466 transformation Effects 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 229940045997 vitamin a Drugs 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/175—Amino acids
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/185—Vegetable proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/20—Agglomerating; Granulating; Tabletting
- A23P10/28—Tabletting; Making food bars by compression of a dry powdered mixture
-
- 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)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Botany (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The invention discloses a kind of Fresh edible soybean effervescent tablet, effervescent tablet is made of following weight percent raw material：Green soy bean extract 20 40%, citric acid 0.1% 3.0%, sodium bicarbonate 0.1% 3.0%, magnesium stearate 0.1 1.0%, aspartame 0.5% 2.0%, arabogalactan 10 20%, dextrin 10 20%, 70% glycerine 5 8%.The invention also discloses a kind of preparation methods of Fresh edible soybean extract：Mainly include sorting, the processes such as clean, steam, extracting, being lyophilized, after measured, active constituent content is 2.4 6.54mg/g of flavone general aglycone, 12.5 17.43mg/g of soybean general flavone, 1.0 3.4mg/g of abscisic acid, 3.46 7.36mg/g of total amino acid in Fresh edible soybean extract.
Description
Technical field
Healthy purposes the present invention relates to a kind of preparation method of Fresh edible soybean effervescent tablet and its in health food.
Background technology
Fresh edible soybean, scientific name Glycine max（L.）Merr, alias are green soy bean, and Japan is referred to as branch beans, and Thailand is referred to as
" Turag " belongs to pulse family, Glycine, the cultivated soybean kind, annual herbaceous plant.The stem of green soy bean is thick, hard and with fine, soft fur,
Pod majority is pancake, and for minority for fruit rectangle, color is peak green, also with fine, soft fur on pod, so being commonly called as green soy bean.In R6
（Seed drum expiry）It is harvested between R7 (first ripe phase), is well known soya bean after maturation.As people drink health
The gradually intensification that idea understands is eaten, green soy bean market demand increasingly increases, and has vast potential for future development, is attributed to green soy bean battalion
It supports and enriches, delicious flavour is high protein, high-fat food, and dietary fiber content is also higher, and also containing must there are many human body
The amino acid needed, content of glutamic acid is apparently higher than common soybeans [1], and contains vitamin A, B, C, E and calcium, iron, phosphorus, flavonoids
（Particularly isoflavones）And aliphatic acid isoreactivity ingredient, it is a kind of health food of high nutrition [2-5], so by consumption
The favor of person is good integration of drinking and medicinal herbs substance.
There are many documents or patent report using the method that soybean extracts ingredient in soybean, but carried using Fresh edible soybean
The technical method of active ingredient is taken there is no relevant report, the main object of the present invention is to overcome above-mentioned technology prejudice, is used with dish
Soybean is raw material, and Fresh edible soybean is removed whole grain after beanpod carries out ultra high pressure extraction or extracted with beanpod, to obtain dish
Effervescent tablet is developed with extract of soybean, and using its.
Invention content
The object of the present invention is to provide a kind of preparation methods of Fresh edible soybean effervescent tablet, are main mainly using Fresh edible soybean
Raw material by improving extraction process, realizes that effect is more excellent.
Fresh edible soybean effervescent tablet in the present invention is made of following weight percent raw material：Green soy bean extract 20-40%, lemon
Lemon acid 0.1%-3.0%, sodium bicarbonate 0.1%-3.0%, magnesium stearate 0.1-1.0%, aspartame 0.5%-2.0%, Arabic gala
Glycan 10-20%, dextrin 10-20%, 70% glycerine 5-8%.
The system of green soy bean extract is main standby through the following steps that realizing in the present invention：
1）Sorting：Clean, full grains green soy beans are selected, remove impurity waste；
2）Cleaning：The raw material chosen is put into clear water, pulls out and is steamed after cleaning；
3）It steams：Cleaned green soy bean is put into the double-edged fine-toothed comb of jacketed pan, the 8-10 times of clear water measured is added in pot, is steamed,
Steaming time is 5-30min, notices that green soy bean not cook, the green soy bean steamed is let cool（Or it is placed in cold water and rushes
It washes）.
4）Threshing：By hand or threshing is carried out with green soy bean thresing machine, be careful not to destroy green soy bean kind skin in threshing course.
5）Extraction：Green soy bean after threshing is put into ultra high pressure extraction equipment, according to solid-liquid ratio 1：The ratio of 5-20 adds in
PH is 20% ethanol water of 3-4, and extraction pressure is 100-300Mpa, and time 2-20min, extraction time is 2 times.
6）Freeze-drying：Ethanol water vacuum decompression in step 5 is recycled into ethyl alcohol, remaining aqueous solution is true using freezing
Empty drying equipment carries out frozen dried, obtains green soy bean extract, and after measured, active constituent content is Huang in Fresh edible soybean extract
The total aglycon 2.4-6.54mg/g of ketone, soybean general flavone 12.5-17.43mg/g, abscisic acid 1.0-3.4mg/g, total amino acid 3.46-
7.36mg/g。
The preparation of Fresh edible soybean effervescent tablet：Green soy bean extract 20-40%, citric acid 0.1%-3.0%, sodium bicarbonate 0.1%-
3.0%th, magnesium stearate 0.1-1.0%, aspartame 0.5%-2.0%, arabogalactan 10-20%, dextrin 10-20%, 70% sweet
Oily 5-8% is sufficiently mixed rear tabletting, obtains required Fresh edible soybean effervescent tablet.
The system of green soy bean extract is mainly standby in the present invention to be realized by following steps：
1）Sorting：Clean, full grains green soy beans are selected, remove impurity waste；
2）Cleaning：The raw material chosen is put into clear water, pulls out and is steamed after cleaning；
3）It steams：Cleaned green soy bean is put into the double-edged fine-toothed comb of jacketed pan, the 8-10 times of clear water measured is added in pot, is steamed,
Steaming time is 5-30min, notices that green soy bean not cook, the green soy bean steamed is let cool（Or it is placed in cold water and rushes
It washes）.
4）Extraction：Green soy bean with pod is put into ultra high pressure extraction equipment, according to solid-liquid ratio 1：The ratio of 5-20 adds in pH
20% ethanol water for 3-4, extraction pressure are 100-300Mpa, and time 2-20min, extraction time is 2 times.
6）Freeze-drying：Ethanol water vacuum decompression in step 5 is recycled into ethyl alcohol, remaining aqueous solution is true using freezing
Empty drying equipment carries out frozen dried, obtains green soy bean extract.
The positive effect of the present invention is：It is small-molecule substance in the Fresh edible soybean extract prepared by this method,
Such as amino acid, trace element, soyasaponin, isoflavones, abscisic acid ingredient, the wherein content of abscisic acid are 1.0-
3.4mg/g, the method compared with traditional extracting method, the content of abscisic acid be higher by 4-10 times (refer to attached drawing 1 and attached drawing 2, it is attached
Icon note 1 is " abscisic acid ").
The positive effect of the present invention also resides in：Utilize the whole grain bean or pea of de- beanpod（Or the bean or pea with beanpod）Carry out superelevation
Pressure extraction, does not have ingredient in Fresh edible soybean an any loss or damage, and the substance in extract belongs to small molecule ingredient, fits
Close absorption of human body, it is easy to operate, be suitble to industrialization.
Influence of the 1. Fresh edible soybean extract of test example to immunosuppressed mice immunity
The preparation of 3.1 reagents and experimental animal grouping
40 mouse are randomly divided into 4 groups:Blank control group (CG), administration group（Low dosage, middle dosage, high dose）, normally
The physiological saline of group 0.9%.Continued administration surrounding is deprived of food but not water 12 h before last dose, and each finger is measured after 1 h is administered
Mark.
3.2 spleen lymphocyte proliferations are tested
After 4 weeks, by every group of remaining 4 mouse after last dose 30min, dislocation is put to death, sterile to take spleen, and a part is conventional
Mouse spleen lymphocyte is prepared, is made into 2 × 106 mL-1Splenocyte suspension.100 μ L splenocyte suspensions are drawn per hole,
Each group of splenocyte is hanged
Liquid is divided into 2 parts, and first part of control group is splenic lymphocytes Natural Transformation hole, and second part of measure group is adds in ConA (5 μ
g·mL-1, 100 μ L) and stimulation T cell transformations hole, 96 porocyte culture plates are put into 37 DEG C of cultures in 5% CO2 incubators
48 h, 6 h before culture terminates add in MTT (5 mgmL in each hole of culture plate-1, 20 μ L), continue to cultivate, 48 h
Afterwards, it takes out culture plate and is centrifuged (2 000 rmin-1, 10 min), supernatant is sucked, adds in the DMSO shakes of 150 μ L
Dissolving purple crystal is swung, measures each hole OD values under 490nm with microplate reader, calculates conversion ratio
3.3 mouse Analysis of Biochemical
After 28 d, every group takes 10 mouse eyeball takes blood after last dose 30min at random, in 3500 rmin of rotating speed-1, under the conditions of 4 DEG C of temperature, 10 min of centrifugation obtain serum, and low temperature refrigerator preserves, for use.Mouse cervical dislocation is put to death, it will be low
The serum that temperature preserves is illustrated to measure by IL-2 and IgG kits.
3.4 result of the test
Influence of the 1. Fresh edible soybean extract of table to immunosuppressed mice immunity
| Group | Administration concentration | T lymphocyte proliferation rates | IL-2 /ng·L-1 | IgG/ng·mL -1 |
| Blank group | - | 93.2 | 40.5 | 22.5 |
| Low dosage | 50mg/kg | 114.6 | 48.1# | 33.7# |
| Middle dosage | 100mg/kg | 200.4 | 58.5## | 35.7# |
| High dose | 200mg/kg | 189.2 | 55.3## | 46.2## |
[1] Huang is built up, Xu Shuchuan, woods Guoqiang Taiwans Fresh edible soybean quality research overview [J] Taiwans agricultural situation,
1996(2):22-23.
[2]Mohamed A.l,Rangappa M.Nutrient comossition and anti-nutitional
factors in vegetable soybean: II.Oil,fatty acids.sterols and lipoxygenase
activity[J].Food Chemisty,1992,44:277-282.
[3] Mohamed A.l,MebrahtuT,Rangappa M. Nutrient comossition and anti
nutitional factors in vegetable soybean Glycine max(l.) Merr[J].Plant Food
Hum.Nutr,1991,41:89-100.
[4] Katou T,Fukushima T,Akazawa T.Differences in cotens of amino acid,
sugar and composition of fatty acids between edamame and mormal soybean[J].J
Jap Soc Hort Sci,1982,51(suppl.2): 537.
[5] Han Tianfu, lid an ancient unit of weight overflow the production of Vegetable Soybeans In The Worlds, trade and progress of research [J] Soybean Sciences, and 2002,21
(4):278-284.
Attached drawing 1：Super-pressure ethyl alcohol extracts the HPLC chromatogram of abscisic acid.
Attached drawing 2：The HPLC chromatogram of traditional sour water extraction abscisic acid.
Note：Mark 1 is abscisic acid in attached drawing 1,2.
Specific embodiment
Embodiment 1
A) preparation of green soy bean extract
1）Sorting：Clean, full grains green soy beans are selected, remove impurity waste；
2）Cleaning：The raw material chosen is put into clear water, pulls out and is steamed after cleaning；
3）It steams：Cleaned green soy bean is put into the double-edged fine-toothed comb of jacketed pan, the clear water of 8 times of amounts is added in pot, is steamed, steamed
Time is 5min, and the green soy bean steamed is carried out to let cool drying.
4）Threshing：By hand or threshing is carried out with green soy bean thresing machine, be careful not to destroy green soy bean kind skin in threshing course.
5）Extraction：Green soy bean after threshing is put into ultra high pressure extraction equipment, according to solid-liquid ratio 1：5 ratio adds in pH
20% ethanol water of 3-4, extraction pressure are 300Mpa, and time 2min, extraction time is 2 times.
6）Freeze-drying：Ethanol water vacuum decompression in step 5 is recycled into ethyl alcohol, remaining aqueous solution is true using freezing
Empty drying equipment carries out frozen dried, obtains green soy bean extract, and after measured, active constituent content is Huang in Fresh edible soybean extract
The total aglycon 2.4mg/g of ketone, soybean general flavone 14mg/g, abscisic acid 3.4mg/g, total amino acid 7.36mg/g.
The preparation of Fresh edible soybean effervescent tablet：Green soy bean extract 25%, citric acid 3.0%, sodium bicarbonate -3.0%, magnesium stearate
0.1%th, aspartame 2.0%, arabogalactan 20%, dextrin 20%, 70% glycerine 5% are sufficiently mixed rear tabletting, obtain required
Fresh edible soybean effervescent tablet.
Embodiment 2
A) preparation of green soy bean extract
1）Sorting：Clean, full grains green soy beans are selected, remove impurity waste；
2）Cleaning：The raw material chosen is put into clear water, pulls out and is steamed after cleaning；
3）It steams：Cleaned green soy bean is put into the double-edged fine-toothed comb of jacketed pan, the clear water of 8 times of amounts is added in pot, is steamed, steamed
Time is 15min, and the green soy bean cold water steamed is rinsed.
4）Threshing：By hand or threshing is carried out with green soy bean thresing machine, be careful not to destroy green soy bean kind skin in threshing course.
5）Extraction：Green soy bean after threshing is put into ultra high pressure extraction equipment, according to solid-liquid ratio 1：10 ratio adds in pH
20% ethanol water for 3-4, extraction pressure are 300Mpa, and time 10min, extraction time is 2 times.
6）Freeze-drying：Ethanol water vacuum decompression in step 5 is recycled into ethyl alcohol, remaining aqueous solution is true using freezing
Empty drying equipment carries out frozen dried, obtains green soy bean extract, and after measured, active constituent content is Huang in Fresh edible soybean extract
The total aglycon 6.54mg/g of ketone, soybean general flavone 12.5mg/g, abscisic acid 2.0mg/g, total amino acid 3.46mg/g.
The preparation of Fresh edible soybean effervescent tablet：Green soy bean extract 30%, citric acid 2.0%, sodium bicarbonate 3.0%, magnesium stearate
1.0%th, aspartame 2.0%, arabogalactan 10%, dextrin 20%, 70% glycerine 6% are sufficiently mixed rear tabletting, obtain required
Ginseng Fresh edible soybean effervescent tablet.
Embodiment 3
A) preparation of green soy bean extract
1）Sorting：Clean, full grains green soy beans are selected, remove impurity waste；
2）Cleaning：The raw material chosen is put into clear water, pulls out and is steamed after cleaning；
3）It steams：Cleaned green soy bean is put into the double-edged fine-toothed comb of jacketed pan, the clear water of 9 times of amounts is added in pot, is steamed, steamed
Time is 20min, and the green soy bean steamed is carried out to let cool drying.
4）Threshing：By hand or threshing is carried out with green soy bean thresing machine, be careful not to destroy green soy bean kind skin in threshing course.
5）Extraction：Green soy bean after threshing is put into ultra high pressure extraction equipment, according to solid-liquid ratio 1：15 ratio adds in pH
20% ethanol water for 3-4, extraction pressure are 200Mpa, and time 2min, extraction time is 2 times.
6）Freeze-drying：Ethanol water vacuum decompression in step 5 is recycled into ethyl alcohol, remaining aqueous solution is true using freezing
Empty drying equipment carries out frozen dried, obtains green soy bean extract, and after measured, active constituent content is Huang in Fresh edible soybean extract
The total aglycon 5.7mg/g of ketone, soybean general flavone 13.3mg/g, abscisic acid 3.2mg/g, total amino acid 4.5mg/g.
The preparation of Fresh edible soybean effervescent tablet：Green soy bean extract 40%, citric acid 0.1%%, sodium bicarbonate 0.1%, magnesium stearate
1.0%th, aspartame 0.5%, arabogalactan 10%, dextrin 10%, 70% glycerine 8% are sufficiently mixed rear tabletting, obtain required
Fresh edible soybean effervescent tablet.
Embodiment 4
Fresh edible soybean extract 18g, citric acid 6g, sodium bicarbonate 6g, use essence 0.3g, magnesium stearate 0.2g, aspartame
0.1g, arabogalactan 5g, dextrin 10g, 70% glycerine 10ml are sufficiently mixed rear tabletting, and packing obtains this product.
Claims (7)
1. a kind of Fresh edible soybean effervescent tablet, it is characterised in that be made of following weight percent raw material：Green soy bean extract 20-40%,
Citric acid 0.1%-3.0%, sodium bicarbonate 0.1%-3.0%, magnesium stearate 0.1-1.0%, aspartame 0.5%-2.0%, Arabic half
Newborn glycan 10-20%, dextrin 10-20%, 70% glycerine 5-8%.
2. the preparation of green soy bean extract includes the following steps：
1）Sorting：Clean, full grains green soy beans are selected, remove impurity waste；
2）Cleaning：The raw material chosen is put into clear water, pulls out and is steamed after cleaning；
3）It steams：Cleaned green soy bean is put into the double-edged fine-toothed comb of jacketed pan, the 8-10 times of clear water measured is added in pot, is steamed,
Steaming time is 5-30min, notices that green soy bean not cook, the green soy bean steamed is let cool（Or it is placed in cold water and rushes
It washes）；
4）Threshing：By hand or threshing is carried out with green soy bean thresing machine, be careful not to destroy green soy bean kind skin in threshing course；
5）Extraction：Green soy bean after threshing is put into ultra high pressure extraction equipment, according to solid-liquid ratio 1：The ratio of 5-20 adds in pH
20% ethanol water of 3-4, extraction pressure are 100-300Mpa, and time 2-20min, extraction time is 2 times；
6）Freeze-drying：Ethanol water vacuum decompression in step 5 is recycled into ethyl alcohol, remaining aqueous solution is done using freezing vacuum
Dry equipment carries out frozen dried, obtains green soy bean extract, and after measured, active constituent content is total for flavones in Fresh edible soybean extract
Aglycon 2.4-6.54mg/g, soybean general flavone 12.5-17.43mg/g, abscisic acid 1.0-3.4mg/g, total amino acid 3.46-
7.36mg/g。
3. green soy bean extract as described in claim 1, it is characterised in that green soy bean extract can also be kidney bean, sword bean, hyacinth bean,
One or more kinds of mixtures of the extracts such as broad bean.
4. arabogalactan according to claim 1, it is characterised in that contain 1-2%'s in arabogalactan
Texifolin.
5. effervescent tablet as described in the appended claim 1, it is characterised in that the content of abscisic acid is in green soy bean extract in effervescent tablet
1.0-3.4mg/g。
6. the preparation of the green soy bean extract as described in claim 2 can also be following step：
1）Sorting：Clean, full grains green soy beans are selected, remove impurity waste；
2）Cleaning：The raw material chosen is put into clear water, pulls out and is steamed after cleaning；
3）It steams：Cleaned green soy bean is put into the double-edged fine-toothed comb of jacketed pan, the 8-10 times of clear water measured is added in pot, is steamed,
Steaming time is 5-30min, notices that green soy bean not cook, the green soy bean steamed is let cool（Or it is placed in cold water and rushes
It washes）；
4）Extraction：Green soy bean with pod is put into ultra high pressure extraction equipment, according to solid-liquid ratio 1：It is 3-4 that the ratio of 5-20, which adds in pH,
20% ethanol water, extraction pressure be 100-300Mpa, time 2-20min, extraction time be 2 times；
6）Freeze-drying：Ethanol water vacuum decompression in step 5 is recycled into ethyl alcohol, remaining aqueous solution is done using freezing vacuum
Dry equipment carries out frozen dried, obtains green soy bean extract.
7. the green soy bean extract obtained such as claim 2 preparation method, it is characterised in that the production of immunity is improved available for preparing
Product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710359881.XA CN108185430A (en) | 2017-05-20 | 2017-05-20 | A kind of Fresh edible soybean effervesce piece preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710359881.XA CN108185430A (en) | 2017-05-20 | 2017-05-20 | A kind of Fresh edible soybean effervesce piece preparation method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108185430A true CN108185430A (en) | 2018-06-22 |
Family
ID=62572639
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710359881.XA Pending CN108185430A (en) | 2017-05-20 | 2017-05-20 | A kind of Fresh edible soybean effervesce piece preparation method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108185430A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2820195C1 (en) * | 2023-03-20 | 2024-05-30 | Дмитрий Александрович Патрацкий | Method of producing extract of sprouts and/or buds and/or rhizomes |
Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH01179661A (en) * | 1987-12-30 | 1989-07-17 | Miyoshi Saien:Kk | Production of boiled green soybean-like food and boiled green soybean-like food material to be used for the production |
| JP2001008653A (en) * | 1999-06-28 | 2001-01-16 | Nichirei Corp | Seasoned green soybean with shell and method for producing the same |
| CN1419947A (en) * | 2001-12-30 | 2003-05-28 | 张守勤 | Method for superhigh pressure extracting small molecule component from biomaterial |
| CN1589786A (en) * | 2003-09-01 | 2005-03-09 | 郑州博凯医药保健品有限公司 | Composite effervescent preparation containing soya isoflavone |
| JP2009067716A (en) * | 2007-09-12 | 2009-04-02 | Unitika Ltd | Manufacturing method of pinitol or pinitol-containing composition |
| CN103110687A (en) * | 2011-11-17 | 2013-05-22 | 胡晓娟 | Compound effervescent preparation containing soy isoflavone |
| CN103349675A (en) * | 2013-03-26 | 2013-10-16 | 郑毅男 | Medical use of vegetable soybeans in diabetes prevention and treatment |
| CN103989802A (en) * | 2014-04-22 | 2014-08-20 | 安徽省太湖山中药饮片有限公司 | Spine date seed and fig effervescent tablet and preparation method thereof |
| CN104887738A (en) * | 2015-05-17 | 2015-09-09 | 郑毅男 | Preparation method and application of vegetable soybean extract |
| CN106173785A (en) * | 2016-07-19 | 2016-12-07 | 唐春艳 | Effervescent tablet and preparation technology thereof rich in soybean dietary fiber |
-
2017
- 2017-05-20 CN CN201710359881.XA patent/CN108185430A/en active Pending
Patent Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH01179661A (en) * | 1987-12-30 | 1989-07-17 | Miyoshi Saien:Kk | Production of boiled green soybean-like food and boiled green soybean-like food material to be used for the production |
| JP2001008653A (en) * | 1999-06-28 | 2001-01-16 | Nichirei Corp | Seasoned green soybean with shell and method for producing the same |
| CN1419947A (en) * | 2001-12-30 | 2003-05-28 | 张守勤 | Method for superhigh pressure extracting small molecule component from biomaterial |
| CN1589786A (en) * | 2003-09-01 | 2005-03-09 | 郑州博凯医药保健品有限公司 | Composite effervescent preparation containing soya isoflavone |
| JP2009067716A (en) * | 2007-09-12 | 2009-04-02 | Unitika Ltd | Manufacturing method of pinitol or pinitol-containing composition |
| CN103110687A (en) * | 2011-11-17 | 2013-05-22 | 胡晓娟 | Compound effervescent preparation containing soy isoflavone |
| CN103349675A (en) * | 2013-03-26 | 2013-10-16 | 郑毅男 | Medical use of vegetable soybeans in diabetes prevention and treatment |
| CN103989802A (en) * | 2014-04-22 | 2014-08-20 | 安徽省太湖山中药饮片有限公司 | Spine date seed and fig effervescent tablet and preparation method thereof |
| CN104887738A (en) * | 2015-05-17 | 2015-09-09 | 郑毅男 | Preparation method and application of vegetable soybean extract |
| CN106173785A (en) * | 2016-07-19 | 2016-12-07 | 唐春艳 | Effervescent tablet and preparation technology thereof rich in soybean dietary fiber |
Non-Patent Citations (2)
| Title |
|---|
| 潘业兴 等: "《植物生理学》", 30 May 2016, 延吉：延边大学出版社 * |
| 秦泉: "《饮食宜忌大全》", 31 October 2013, 南昌：江西科学技术出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2820195C1 (en) * | 2023-03-20 | 2024-05-30 | Дмитрий Александрович Патрацкий | Method of producing extract of sprouts and/or buds and/or rhizomes |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101177245B1 (en) | Dietary supplement containing fermented rice bran of brown rice and manufacturing method thereof | |
| CN107495282B (en) | Hotpot condiment and preparation method thereof | |
| CN104222922B (en) | Spicy pickles with beef and fermented soybean and preparation method thereof | |
| CN105494691A (en) | Life-nourishing soybean oil and preparation technology thereof | |
| CN103749821A (en) | Gynostemma pentaphyllum health-care tea capable of enhancing immunity and preparation method thereof | |
| KR20220098447A (en) | The methods of manufacture of functional fermented mixture extracts containing sprouts, vegetable biopharmaceuticals and red ginseng | |
| KR101414768B1 (en) | Manufacturing method for beverage using cucumber and cucumber beverage thereby | |
| KR100362511B1 (en) | Tea Which is Contained extract of Morus alba L. and Herb remedy and the Preparation Method thereof | |
| KR102070507B1 (en) | Manufacturing method for samgyetang using black ginseng and samgyetang using black ginseng manufactured by the same | |
| KR100780552B1 (en) | Milk for the baby comprising medicalherbs and method preparing thereof | |
| KR20100095336A (en) | Manufacturing method of soup using medical herbs and soup thereof | |
| CN110093239A (en) | A kind of beautiful assembled alcoholic drinks of promise and preparation method thereof | |
| CN105852051A (en) | Long-shelf-life fermented soybean and preparation method thereof | |
| KR102347923B1 (en) | Extract of chicken comprising ginseng and preparation method of thereof | |
| CN108185430A (en) | A kind of Fresh edible soybean effervesce piece preparation method | |
| CN104509862A (en) | All-lotus-seed-peptide nutrition and preparation method thereof | |
| KR102279890B1 (en) | Manufacturing method of Chicken Broth using Curing agent | |
| KR101699219B1 (en) | Cooking method for poultry using oriental medicines and cooking duck or cooking chicken thereof | |
| KR20040007168A (en) | Composition Method of making the functional meju | |
| CN114343153A (en) | Freeze-dried royal jelly tremella soup | |
| CN1239098C (en) | Process for producing sealwort food additives and health food therewith | |
| KR20170014329A (en) | A food composition comprising extract of donkey | |
| CN104814372A (en) | Health guiling jelly based on sweet potatoes and preparation method of healthy guiling jelly | |
| KR102428173B1 (en) | Manufacturing method of cheonggukjang pill | |
| CN108813229A (en) | A kind of bamboo juice health drink 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 | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20180622 |