CN108850747A - A kind of Poria cocos/jujube composite beverage and preparation method thereof - Google Patents
A kind of Poria cocos/jujube composite beverage and preparation method thereof Download PDFInfo
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- CN108850747A CN108850747A CN201810831905.1A CN201810831905A CN108850747A CN 108850747 A CN108850747 A CN 108850747A CN 201810831905 A CN201810831905 A CN 201810831905A CN 108850747 A CN108850747 A CN 108850747A
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- poria cocos
- preparation
- jujube
- extracting solution
- pachymaran
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- 244000197580 Poria cocos Species 0.000 title claims abstract description 61
- 235000008599 Poria cocos Nutrition 0.000 title claims abstract description 61
- 235000013361 beverage Nutrition 0.000 title claims abstract description 35
- 239000002131 composite material Substances 0.000 title claims abstract description 31
- 238000002360 preparation method Methods 0.000 title claims abstract description 29
- 240000008866 Ziziphus nummularia Species 0.000 title 1
- 241001247821 Ziziphus Species 0.000 claims abstract description 52
- 150000004676 glycans Chemical class 0.000 claims abstract description 27
- 229920001282 polysaccharide Polymers 0.000 claims abstract description 27
- 239000005017 polysaccharide Substances 0.000 claims abstract description 27
- 239000000243 solution Substances 0.000 claims description 45
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 27
- 239000000843 powder Substances 0.000 claims description 22
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 19
- 238000000605 extraction Methods 0.000 claims description 18
- 238000000034 method Methods 0.000 claims description 14
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 9
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 9
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 9
- 229960002675 xylitol Drugs 0.000 claims description 9
- 235000010447 xylitol Nutrition 0.000 claims description 9
- 239000000811 xylitol Substances 0.000 claims description 9
- 239000007788 liquid Substances 0.000 claims description 8
- 239000000284 extract Substances 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 4
- 238000000926 separation method Methods 0.000 claims description 4
- 239000006228 supernatant Substances 0.000 claims description 4
- 238000002386 leaching Methods 0.000 claims description 2
- 230000001954 sterilising effect Effects 0.000 claims description 2
- 238000004659 sterilization and disinfection Methods 0.000 claims description 2
- 239000003205 fragrance Substances 0.000 abstract description 14
- 208000004880 Polyuria Diseases 0.000 abstract description 6
- 230000035619 diuresis Effects 0.000 abstract description 6
- 230000002936 tranquilizing effect Effects 0.000 abstract description 6
- 235000019449 other food additives Nutrition 0.000 abstract description 5
- 150000001875 compounds Chemical class 0.000 abstract 1
- 238000011084 recovery Methods 0.000 description 6
- OQUKIQWCVTZJAF-UHFFFAOYSA-N phenol;sulfuric acid Chemical compound OS(O)(=O)=O.OC1=CC=CC=C1 OQUKIQWCVTZJAF-UHFFFAOYSA-N 0.000 description 4
- 239000003795 chemical substances by application Substances 0.000 description 3
- 238000005119 centrifugation Methods 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 238000003809 water extraction Methods 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 230000010354 integration Effects 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 238000012549 training Methods 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
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- 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
- A23L2/52—Adding ingredients
-
- 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
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- 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
- A23L2/52—Adding ingredients
- A23L2/68—Acidifying substances
-
- 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
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- 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
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- 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
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- Engineering & Computer Science (AREA)
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- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
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Abstract
The invention discloses a kind of Poria cocos/jujube composite beverages and preparation method thereof, pachymaran extracting solution and date polysaccharide extracting solution are cooperated other food additives to compound by the present invention, the preferable Poria cocos/jujube composite beverage of color, fragrance and mouthfeel is obtained, the beverage combines the healthcare function of Poria cocos, jujube, has the function of tranquilizing the mind, tonifying Qi, diuresis.
Description
Technical field
The present invention relates to composite beverages, and in particular, to a kind of Poria cocos/jujube composite beverage and preparation method thereof.
Background technique
Poria cocos, jujube belong to integration of drinking and medicinal herbs raw material, have the healthcare functions such as tranquilizing the mind, tonifying Qi, diuresis, traditional dietary standard
The amount of middle Poria cocos and jujube is less, it is difficult to reach healthcare function, and edible inconvenience.
Summary of the invention
The object of the present invention is to provide a kind of Poria cocos/jujube composite beverage and preparation method thereof, the present invention is by pachymaran
Extracting solution and date polysaccharide extracting solution cooperate other food additives to be compounded, and it is preferable to have obtained color, fragrance and mouthfeel
Poria cocos/jujube composite beverage, which combines the healthcare function of Poria cocos, jujube, has the function of tranquilizing the mind, tonifying Qi, diuresis.
To achieve the goals above, the present invention provides a kind of Poria cocos/jujube composite beverage preparation method, the preparations
Method includes the step of citric acid and water carry out mixing preparation by pachymaran extracting solution, date polysaccharide extracting solution, xylitol；
Wherein, it is calculated in mass percent, contains in Poria cocos/jujube composite beverage：The pachymaran of 10%-30% extracts
Liquid, the date polysaccharide extracting solution of 5%-15%, the citric acid of 2.0%-3.0%, the xylitol of 1%-4%, surplus is water；
Wherein, the mass concentration of pachymaran is 0.5-0.6g/L in pachymaran extracting solution；In date polysaccharide extracting solution
The mass concentration of date polysaccharide is 0.6-0.8g/L.
The present invention also provides a kind of Poria cocos being prepared according to previously described preparation method/jujube composite beverages.
Through the above technical solutions, pachymaran extracting solution and date polysaccharide extracting solution are cooperated other food additives by the present invention
Add agent to be compounded, obtained the preferable Poria cocos/jujube composite beverage of color, fragrance and mouthfeel, the beverage combine Poria cocos,
The healthcare function of jujube has the function of tranquilizing the mind, tonifying Qi, diuresis.
Other features and advantages of the present invention will the following detailed description will be given in the detailed implementation section.
Specific embodiment
Detailed description of the preferred embodiments below.It should be understood that described herein specific
Embodiment is merely to illustrate and explain the present invention, and is not intended to restrict the invention.
The endpoint of disclosed range and any value are not limited to the accurate range or value herein, these ranges or
Value should be understood as comprising the value close to these ranges or value.For numberical range, between the endpoint value of each range, respectively
It can be combined with each other between the endpoint value of a range and individual point value, and individually between point value and obtain one or more
New numberical range, these numberical ranges should be considered as specific open herein.
The present invention provides a kind of Poria cocos/jujube composite beverage preparation methods, and the preparation method includes that Poria cocos is more
Sugared extracting solution, date polysaccharide extracting solution, xylitol, citric acid and water carry out the step of mixing preparation；
Wherein, it is calculated in mass percent, contains in Poria cocos/jujube composite beverage：The pachymaran of 10%-30% extracts
Liquid, the date polysaccharide extracting solution of 5%-15%, the citric acid of 2.0%-3.0%, the xylitol of 1%-4%, surplus is water；
Wherein, the mass concentration of pachymaran is 0.5-0.6g/L in pachymaran extracting solution；In date polysaccharide extracting solution
The mass concentration of date polysaccharide is 0.6-0.8g/L.
Through the above technical solutions, pachymaran extracting solution and date polysaccharide extracting solution are cooperated other food additives by the present invention
Add agent to be compounded, obtained the preferable Poria cocos/jujube composite beverage of color, fragrance and mouthfeel, the beverage combine Poria cocos,
The healthcare function of jujube has the function of tranquilizing the mind, tonifying Qi, diuresis.
Existing extracting method can not obtain the Poria cocos extracting solution of high yield, and color, fragrance and mouthfeel are equal in order to obtain
Preferable Poria cocos/jujube composite beverage optimizes the extraction process of Poria cocos in a kind of preferred embodiment of the present invention, at this
It invents in a kind of preferred embodiment, pachymaran extracting solution and date polysaccharide extracting solution are obtained each by following methods：
Poria cocos powder or jujube powder are heated to extraction, then leaching liquor is cooling, centrifuge separation in water, retains supernatant.
Existing extracting method can not obtain the Poria cocos extracting solution of high yield, and color, fragrance and mouthfeel are equal in order to obtain
Preferable Poria cocos/jujube composite beverage optimizes the extraction process of Poria cocos, Poria cocos in a kind of preferred embodiment of the present invention
The mass ratio of powder and water is 1:10-14.
Existing extracting method can not obtain the Poria cocos extracting solution of high yield, and color, fragrance and mouthfeel are equal in order to obtain
Preferable Poria cocos/jujube composite beverage optimizes the extraction process of Poria cocos, Poria cocos in a kind of preferred embodiment of the present invention
The temperature that powder heats extraction in water is 80-100 DEG C.
Existing extracting method can not obtain the Poria cocos extracting solution of high yield, and color, fragrance and mouthfeel are equal in order to obtain
Preferable Poria cocos/jujube composite beverage optimizes the extraction process of Poria cocos, Poria cocos in a kind of preferred embodiment of the present invention
The time that powder heats extraction in water is 2-5h.
In the above-mentioned technical solutions, polyoses content is measured through Phenol sulfuric acid procedure, it is found that extraction process according to the invention,
Pachymaran recovery rate is 2.5%-2.7%, and the pachymaran that the mass concentration that pachymaran can be obtained is 0.5-0.6g/L mentions
Take liquid.Wherein, pachymaran recovery rate is Polyose extraction amount of substance and Poria cocos powder mass ratio.
Wherein, the partial size of Poria cocos powder can adjust in a wider range, in order to improve extracting efficiency, and improve the production of Poria cocos
Rate, it is preferable that the partial size of Poria cocos powder is not more than 0.3mm.
Existing extracting method can not obtain the jujube extracting solution of high yield, and color, fragrance and mouthfeel are equal in order to obtain
Preferable Poria cocos/jujube composite beverage optimizes the extraction process of jujube in a kind of preferred embodiment of the present invention, at this
It invents in a kind of preferred embodiment, the mass ratio of jujube powder and water is 1:28-32.
Existing extracting method can not obtain the jujube extracting solution of high yield, and color, fragrance and mouthfeel are equal in order to obtain
Preferable Poria cocos/jujube composite beverage optimizes the extraction process of jujube, jujube in a kind of preferred embodiment of the present invention
The temperature that powder extracts in water is 70-85 DEG C；The time of extraction is 1.5-2.5h.
In the above-mentioned technical solutions, polyoses content is measured through Phenol sulfuric acid procedure, it is found that extraction process according to the invention,
Date polysaccharide recovery rate is 3.4%-3.6%, and the date polysaccharide that the mass concentration that date polysaccharide can be obtained is 0.6-0.8g/L mentions
Take liquid.Wherein, date polysaccharide recovery rate is Polyose extraction amount of substance and jujube powder mass ratio.
Wherein, the partial size of jujube powder can adjust in a wider range, in order to improve extracting efficiency, and improve the production of Poria cocos
Rate, it is preferable that the partial size of jujube powder is not more than 0.3mm.
The preferable Poria cocos/jujube composite beverage of color, fragrance and mouthfeel in order to obtain, in a kind of preferred reality of the present invention
It applies in mode, the condition of centrifuge separation is：Revolving speed is 3500-4500r/min, time 15-25min.
The preferable Poria cocos/jujube composite beverage of color, fragrance and mouthfeel in order to obtain, in a kind of preferred reality of the present invention
It applies in mode, further includes after mixing preparation, to Poria cocos/jujube composite beverage in the 120-125 DEG C of sterilization 14-18min the step of.
The present invention also provides a kind of Poria cocos being prepared according to previously described preparation method/jujube composite beverages.
Through the above technical solutions, pachymaran extracting solution and date polysaccharide extracting solution are cooperated other food additives by the present invention
Add agent to be compounded, obtained the preferable Poria cocos/jujube composite beverage of color, fragrance and mouthfeel, the beverage combine Poria cocos,
The healthcare function of jujube has the function of tranquilizing the mind, tonifying Qi, diuresis.
The present invention will be described in detail by way of examples below.
Preparation example 1
Take Poria cocos powder 20g → hot water extraction (100 DEG C of temperature, time 3h, liquid-to-solid ratio 12:1) → cooling → centrifugation (4000r/
Min, 20min) → supernatant is placed in refrigerator and saves.
Phenol sulfuric acid procedure measures polyoses content, and the pachymaran recovery rate of survey is 2.6%, obtained pachymaran extracting solution
The mass concentration of middle pachymaran is 0.55g/L.
Preparation example 2
Take jujube powder 10g → hot water extraction (80 DEG C of temperature, time 2h, liquid-to-solid ratio 30:1) → cooling → centrifugation (4000r/
Min, 20min) → supernatant is placed in refrigerator and saves.
Phenol sulfuric acid procedure measures polyoses content, and the date polysaccharide recovery rate of survey is 3.5%, obtained date polysaccharide extracting solution
The mass concentration of middle pachymaran is 0.72g/L.
Embodiment
According to measurement pachymaran extracting solution, the date polysaccharide extracting solution, xylitol in table 1, citric acid and water are made respectively
Standby 1Kg Poria cocos/jujube composite beverage, and sequence notation.
Liquid hold-up is extracted with pachymaran, date polysaccharide extracts liquid hold-up, citric acid content, Determination of Xylitol make 4 factors 3
Horizontal orthogonal test is given a mark using product sensory quality as evaluation index.
Please 10 personnel Jing Guo subjective appreciation training taste, everyone score to 9 formula combinations (color 20%,
Fragrance 20%, mouthfeel 60%), using the average value of each combination scoring as the overall score of organoleptic indicator.Concrete outcome is shown in Table 1.
Table 1
Determined by the sense organ of the horizontal orthogonal experiment of 4 factor 3 as a result, showing that optimal formula is Poria cocos extracting solution
30%, jujube extracting solution 10%, citric acid 2.0%, xylitol 1%.
The preferred embodiment of the present invention has been described above in detail, still, during present invention is not limited to the embodiments described above
Detail within the scope of the technical concept of the present invention can be with various simple variants of the technical solution of the present invention are made, this
A little simple variants all belong to the scope of protection of the present invention.
It is further to note that specific technical features described in the above specific embodiments, in not lance
In the case where shield, can be combined in any appropriate way, in order to avoid unnecessary repetition, the present invention to it is various can
No further explanation will be given for the combination of energy.
In addition, various embodiments of the present invention can be combined randomly, as long as it is without prejudice to originally
The thought of invention, it should also be regarded as the disclosure of the present invention.
Claims (10)
1. a kind of Poria cocos/jujube composite beverage preparation method, which is characterized in that the preparation method includes mentioning pachymaran
The step of taking liquid, date polysaccharide extracting solution, xylitol, citric acid and water progress mixing preparation；
Wherein, it is calculated in mass percent, contains in Poria cocos/jujube composite beverage：The pachymaran extracting solution of 10%-30%,
The date polysaccharide extracting solution of 5%-15%, the citric acid of 2.0%-3.0%, the xylitol of 1%-4%, surplus are water；
Wherein, the mass concentration of pachymaran is 0.5-0.6g/L in pachymaran extracting solution；Jujube in date polysaccharide extracting solution
The mass concentration of polysaccharide is 0.6-0.8g/L.
2. preparation method according to claim 1, wherein pachymaran extracting solution and date polysaccharide extracting solution each by
Following methods obtain：Poria cocos powder or jujube powder are heated to extraction, then leaching liquor is cooling, centrifuge separation in water, retains supernatant
Liquid.
3. preparation method according to claim 2, wherein the mass ratio of Poria cocos powder and water is 1:10-14.
4. preparation method according to claim 3, wherein the temperature that Poria cocos powder heats extraction in water is 80-100 DEG C.
5. preparation method according to claim 2, wherein the time that Poria cocos powder heats extraction in water is 2-5h.
6. preparation method according to claim 2, wherein the mass ratio of jujube powder and water is 1:28-32.
7. preparation method according to claim 5, wherein the temperature that jujube powder extracts in water is 70-85 DEG C；Extraction
Time is 1.5-2.5h.
8. preparation method according to claim 2, wherein the condition of centrifuge separation is：Revolving speed is 3500-4500r/min,
Time is 15-25min.
9. preparation method according to claim 1-8, wherein further include after mixing preparation, to Poria cocos/jujube
Composite beverage is in the 120-125 DEG C of sterilization 14-18min the step of.
10. Poria cocos/jujube composite beverage that -9 described in any item preparation methods are prepared according to claim 1.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112825995A (en) * | 2019-11-25 | 2021-05-25 | 湖南补天药业股份有限公司 | Preparation method of poria cocos health-care beverage |
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| CN1339317A (en) * | 2000-08-21 | 2002-03-13 | 山东天赋生物保健品有限公司 | Poria oral liquor and its producing method |
| CN102379447A (en) * | 2011-11-03 | 2012-03-21 | 南昌大学 | Fatigue-alleviating beverage and preparation method |
| CN104041902A (en) * | 2014-06-25 | 2014-09-17 | 湖南补天药业有限公司 | Pachymaran beverage and production method thereof |
| CN107668722A (en) * | 2016-08-01 | 2018-02-09 | 陆进坤 | Date polysaccharide, and preparation method thereof and the food containing date polysaccharide |
| CN107950707A (en) * | 2016-10-17 | 2018-04-24 | 福建奥正投资发展有限公司 | From allotment beverage composition for treating dental erosion, and its preparation method and application |
-
2018
- 2018-07-26 CN CN201810831905.1A patent/CN108850747A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1339317A (en) * | 2000-08-21 | 2002-03-13 | 山东天赋生物保健品有限公司 | Poria oral liquor and its producing method |
| CN102379447A (en) * | 2011-11-03 | 2012-03-21 | 南昌大学 | Fatigue-alleviating beverage and preparation method |
| CN104041902A (en) * | 2014-06-25 | 2014-09-17 | 湖南补天药业有限公司 | Pachymaran beverage and production method thereof |
| CN107668722A (en) * | 2016-08-01 | 2018-02-09 | 陆进坤 | Date polysaccharide, and preparation method thereof and the food containing date polysaccharide |
| CN107950707A (en) * | 2016-10-17 | 2018-04-24 | 福建奥正投资发展有限公司 | From allotment beverage composition for treating dental erosion, and its preparation method and application |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112825995A (en) * | 2019-11-25 | 2021-05-25 | 湖南补天药业股份有限公司 | Preparation method of poria cocos health-care beverage |
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