CN109363042A - A kind of preparation method of high-quality Cortex Eucommiae leaf beverage concentration prime cement - Google Patents
A kind of preparation method of high-quality Cortex Eucommiae leaf beverage concentration prime cement Download PDFInfo
- Publication number
- CN109363042A CN109363042A CN201811597176.4A CN201811597176A CN109363042A CN 109363042 A CN109363042 A CN 109363042A CN 201811597176 A CN201811597176 A CN 201811597176A CN 109363042 A CN109363042 A CN 109363042A
- Authority
- CN
- China
- Prior art keywords
- cortex eucommiae
- preparation
- prime cement
- folium cortex
- quality
- 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
- 235000013361 beverage Nutrition 0.000 title claims abstract description 52
- 238000002360 preparation method Methods 0.000 title claims abstract description 48
- 239000004568 cement Substances 0.000 title claims abstract description 35
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 38
- 238000000605 extraction Methods 0.000 claims abstract description 18
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 17
- 229930006000 Sucrose Natural products 0.000 claims abstract description 17
- 235000013681 dietary sucrose Nutrition 0.000 claims abstract description 7
- 238000001914 filtration Methods 0.000 claims abstract description 5
- 239000003223 protective agent Substances 0.000 claims abstract description 5
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 21
- 239000000284 extract Substances 0.000 claims description 17
- 238000004140 cleaning Methods 0.000 claims description 14
- 238000001035 drying Methods 0.000 claims description 14
- 238000002386 leaching Methods 0.000 claims description 14
- 239000005720 sucrose Substances 0.000 claims description 10
- 235000007983 food acid Nutrition 0.000 claims description 8
- 239000008399 tap water Substances 0.000 claims description 6
- 235000020679 tap water Nutrition 0.000 claims description 6
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 claims description 4
- 229910052782 aluminium Inorganic materials 0.000 claims description 4
- 239000011888 foil Substances 0.000 claims description 4
- 239000002002 slurry Substances 0.000 claims description 4
- 239000007787 solid Substances 0.000 claims description 4
- 238000009423 ventilation Methods 0.000 claims description 4
- 239000007921 spray Substances 0.000 claims description 3
- 229930091371 Fructose Natural products 0.000 claims description 2
- 239000005715 Fructose Substances 0.000 claims description 2
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 2
- 230000009977 dual effect Effects 0.000 claims description 2
- 239000004615 ingredient Substances 0.000 abstract description 24
- 235000016709 nutrition Nutrition 0.000 abstract description 21
- CWVRJTMFETXNAD-FWCWNIRPSA-N 3-O-Caffeoylquinic acid Natural products O[C@H]1[C@@H](O)C[C@@](O)(C(O)=O)C[C@H]1OC(=O)\C=C\C1=CC=C(O)C(O)=C1 CWVRJTMFETXNAD-FWCWNIRPSA-N 0.000 abstract description 20
- PZIRUHCJZBGLDY-UHFFFAOYSA-N Caffeoylquinic acid Natural products CC(CCC(=O)C(C)C1C(=O)CC2C3CC(O)C4CC(O)CCC4(C)C3CCC12C)C(=O)O PZIRUHCJZBGLDY-UHFFFAOYSA-N 0.000 abstract description 20
- CWVRJTMFETXNAD-KLZCAUPSSA-N Neochlorogenin-saeure Natural products O[C@H]1C[C@@](O)(C[C@@H](OC(=O)C=Cc2ccc(O)c(O)c2)[C@@H]1O)C(=O)O CWVRJTMFETXNAD-KLZCAUPSSA-N 0.000 abstract description 20
- CWVRJTMFETXNAD-JUHZACGLSA-N chlorogenic acid Chemical compound O[C@@H]1[C@H](O)C[C@@](O)(C(O)=O)C[C@H]1OC(=O)\C=C\C1=CC=C(O)C(O)=C1 CWVRJTMFETXNAD-JUHZACGLSA-N 0.000 abstract description 20
- 235000001368 chlorogenic acid Nutrition 0.000 abstract description 20
- 229940074393 chlorogenic acid Drugs 0.000 abstract description 20
- FFQSDFBBSXGVKF-KHSQJDLVSA-N chlorogenic acid Natural products O[C@@H]1C[C@](O)(C[C@@H](CC(=O)C=Cc2ccc(O)c(O)c2)[C@@H]1O)C(=O)O FFQSDFBBSXGVKF-KHSQJDLVSA-N 0.000 abstract description 20
- BMRSEYFENKXDIS-KLZCAUPSSA-N cis-3-O-p-coumaroylquinic acid Natural products O[C@H]1C[C@@](O)(C[C@@H](OC(=O)C=Cc2ccc(O)cc2)[C@@H]1O)C(=O)O BMRSEYFENKXDIS-KLZCAUPSSA-N 0.000 abstract description 20
- 229930003944 flavone Natural products 0.000 abstract description 17
- 235000011949 flavones Nutrition 0.000 abstract description 17
- 150000002213 flavones Chemical class 0.000 abstract description 16
- 239000002994 raw material Substances 0.000 abstract description 9
- ZJDOESGVOWAULF-OGJQONSISA-N Geniposidic acid Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@H]1[C@@H]2C(CO)=CC[C@@H]2C(C(O)=O)=CO1 ZJDOESGVOWAULF-OGJQONSISA-N 0.000 abstract description 8
- VYAALAFRWREWLA-BVTMAQQCSA-N Geniposidic acid Natural products CCC1=CC[C@H]2[C@@H]1[C@H](O[C@@H]3O[C@H](CO)[C@@H](O)[C@H](O)[C@H]3O)OC=C2C(=O)O VYAALAFRWREWLA-BVTMAQQCSA-N 0.000 abstract description 8
- ZJDOESGVOWAULF-UHFFFAOYSA-N Geniposidinsaeure Natural products OC1C(O)C(O)C(CO)OC1OC1C2C(CO)=CCC2C(C(O)=O)=CO1 ZJDOESGVOWAULF-UHFFFAOYSA-N 0.000 abstract description 8
- BZPMXJKRKXDRID-UOIKKKDVSA-N Scandoside Natural products OC[C@H]1O[C@@H](O[C@H]2CC=C([C@@H]3[C@@H](O)C=C(CO)[C@H]23)C(=O)O)[C@H](O)[C@@H](O)[C@@H]1O BZPMXJKRKXDRID-UOIKKKDVSA-N 0.000 abstract description 8
- 238000005286 illumination Methods 0.000 abstract description 8
- 235000015097 nutrients Nutrition 0.000 abstract description 4
- 230000003078 antioxidant effect Effects 0.000 abstract description 3
- 239000003963 antioxidant agent Substances 0.000 abstract description 2
- 235000006708 antioxidants Nutrition 0.000 abstract description 2
- 238000011835 investigation Methods 0.000 abstract description 2
- 241000208689 Eucommia ulmoides Species 0.000 abstract 1
- 238000003860 storage Methods 0.000 description 17
- 238000002474 experimental method Methods 0.000 description 13
- 230000000694 effects Effects 0.000 description 9
- 239000012141 concentrate Substances 0.000 description 8
- 230000007774 longterm Effects 0.000 description 8
- 238000000034 method Methods 0.000 description 8
- 235000000346 sugar Nutrition 0.000 description 7
- 239000000047 product Substances 0.000 description 6
- ZJSJQWDXAYNLNS-UHFFFAOYSA-N (+) pinoresinol-4,4'-di-O-beta-D-glucopyranoside Natural products COC1=CC(C2C3C(C(OC3)C=3C=C(OC)C(OC4C(C(O)C(O)C(CO)O4)O)=CC=3)CO2)=CC=C1OC1OC(CO)C(O)C(O)C1O ZJSJQWDXAYNLNS-UHFFFAOYSA-N 0.000 description 5
- ZJSJQWDXAYNLNS-FUPWJLLWSA-N (2s,3r,4s,5s,6r)-2-[4-[(3s,3ar,6s,6ar)-6-[3-methoxy-4-[(2s,3r,4s,5s,6r)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxyphenyl]-1,3,3a,4,6,6a-hexahydrofuro[3,4-c]furan-3-yl]-2-methoxyphenoxy]-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound COC1=CC([C@@H]2[C@@H]3[C@@H]([C@H](OC3)C=3C=C(OC)C(O[C@H]4[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O4)O)=CC=3)CO2)=CC=C1O[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O ZJSJQWDXAYNLNS-FUPWJLLWSA-N 0.000 description 5
- UTDFQMAXCUGNJR-UHFFFAOYSA-N aucubin Natural products OCC1OC(Oc2ccoc2C3C(O)CCC3O)C(O)C(O)C1O UTDFQMAXCUGNJR-UHFFFAOYSA-N 0.000 description 5
- RJWJHRPNHPHBRN-FKVJWERZSA-N aucubin Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@H]1[C@@H]2C(CO)=C[C@@H](O)[C@@H]2C=CO1 RJWJHRPNHPHBRN-FKVJWERZSA-N 0.000 description 5
- 230000000052 comparative effect Effects 0.000 description 5
- 241000208688 Eucommia Species 0.000 description 3
- 239000002253 acid Substances 0.000 description 3
- 230000002378 acidificating effect Effects 0.000 description 3
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 3
- 230000014759 maintenance of location Effects 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 229910052760 oxygen Inorganic materials 0.000 description 3
- 239000001301 oxygen Substances 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- 238000011160 research Methods 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 230000002929 anti-fatigue Effects 0.000 description 2
- 239000002131 composite material Substances 0.000 description 2
- 238000004090 dissolution Methods 0.000 description 2
- 239000000428 dust Substances 0.000 description 2
- 230000003670 easy-to-clean Effects 0.000 description 2
- 238000004134 energy conservation Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000001704 evaporation Methods 0.000 description 2
- 230000008020 evaporation Effects 0.000 description 2
- 235000020510 functional beverage Nutrition 0.000 description 2
- 229930182478 glucoside Natural products 0.000 description 2
- 150000008131 glucosides Chemical class 0.000 description 2
- 244000237330 gutta percha tree Species 0.000 description 2
- 238000003306 harvesting Methods 0.000 description 2
- 238000012544 monitoring process Methods 0.000 description 2
- 238000005457 optimization Methods 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 238000011084 recovery Methods 0.000 description 2
- 238000002791 soaking Methods 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- QAIPRVGONGVQAS-DUXPYHPUSA-N trans-caffeic acid Chemical compound OC(=O)\C=C\C1=CC=C(O)C(O)=C1 QAIPRVGONGVQAS-DUXPYHPUSA-N 0.000 description 2
- ACEAELOMUCBPJP-UHFFFAOYSA-N (E)-3,4,5-trihydroxycinnamic acid Natural products OC(=O)C=CC1=CC(O)=C(O)C(O)=C1 ACEAELOMUCBPJP-UHFFFAOYSA-N 0.000 description 1
- RSWGJHLUYNHPMX-UHFFFAOYSA-N Abietic-Saeure Natural products C12CCC(C(C)C)=CC2=CCC2C1(C)CCCC2(C)C(O)=O RSWGJHLUYNHPMX-UHFFFAOYSA-N 0.000 description 1
- 244000144730 Amygdalus persica Species 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- IBFYXTRXDNAPMM-BVTMAQQCSA-N Geniposide Chemical compound O([C@@H]1OC=C([C@@H]2[C@H]1C(=CC2)CO)C(=O)OC)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O IBFYXTRXDNAPMM-BVTMAQQCSA-N 0.000 description 1
- IBFYXTRXDNAPMM-FZEIBHLUSA-N Geniposide Natural products COC(=O)C1=CO[C@@H](O[C@H]2O[C@@H](CO)[C@H](O)[C@@H](O)[C@@H]2O)[C@H]2[C@@H]1CC=C2CO IBFYXTRXDNAPMM-FZEIBHLUSA-N 0.000 description 1
- 201000002451 Overnutrition Diseases 0.000 description 1
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 description 1
- 235000006040 Prunus persica var persica Nutrition 0.000 description 1
- KHPCPRHQVVSZAH-HUOMCSJISA-N Rosin Natural products O(C/C=C/c1ccccc1)[C@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 KHPCPRHQVVSZAH-HUOMCSJISA-N 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 1
- 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 description 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
- 235000012333 Vitis X labruscana Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- -1 Yi Jitie Substances 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 239000005030 aluminium foil Substances 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- VGLLGNISLBPZNL-RBUKDIBWSA-N arborescoside Natural products O=C(OC)C=1[C@@H]2C([C@H](O[C@H]3[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O3)OC=1)=C(CO)CC2 VGLLGNISLBPZNL-RBUKDIBWSA-N 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 235000004883 caffeic acid Nutrition 0.000 description 1
- 229940074360 caffeic acid Drugs 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- QAIPRVGONGVQAS-UHFFFAOYSA-N cis-caffeic acid Natural products OC(=O)C=CC1=CC=C(O)C(O)=C1 QAIPRVGONGVQAS-UHFFFAOYSA-N 0.000 description 1
- 239000011162 core material Substances 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 150000002212 flavone derivatives Chemical class 0.000 description 1
- 229930182470 glycoside Natural products 0.000 description 1
- 150000002338 glycosides Chemical class 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000013067 intermediate product Substances 0.000 description 1
- 150000002576 ketones Chemical class 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 235000020823 overnutrition Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
- 238000010561 standard procedure Methods 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- KHPCPRHQVVSZAH-UHFFFAOYSA-N trans-cinnamyl beta-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OCC=CC1=CC=CC=C1 KHPCPRHQVVSZAH-UHFFFAOYSA-N 0.000 description 1
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23L2/42—Preservation of non-alcoholic beverages
- A23L2/44—Preservation of non-alcoholic beverages by adding preservatives
-
- 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
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a kind of preparation methods of high-quality Cortex Eucommiae leaf beverage concentration prime cement, including water logging extraction, filtering and concentrating, protective agent addition etc., and pH value is adjusted to 3.5-4.0, adds 20~30% table sugar.The present invention to nutritional ingredients such as Chlorogenic Acid in Eucommia ulmoides Oliv. Leaves, flavones, Geniposidic acid, Aucubins stability, the characteristics such as anti-oxidant further investigation on the basis of, in conjunction with the characteristic of institute's synthetic beverage, accurate control has been carried out to factors such as illumination, temperature, the pH value influenced in raw material preparation, has substantially increased the nutrient composition content of product.
Description
Technical field
The invention belongs to health food manufacture field, it is related to a kind of preparation method of eucommia bark leaf health-care beverage, especially one
Kind can reduce the preparation method of the high-quality Cortex Eucommiae leaf beverage concentration prime cement of nutriment loss.
Background technique
Cortex Eucommiae is the distinctive rare tonic herb of China, and folium cortex eucommiae is rich in flavones, loose ester alcohol diglucoside, Geniposide
The various nutrient elements such as glycosides, chlorogenic acid, caffeic acid, aucubin, the minerals such as Yi Jitie, zinc, selenium have and clear liver and improve vision,
Tonify Qi of the kidney, regulating lipoid and reducing blood pressure, anti-inflammatory be antibacterial, strengthening the bones and muscles, anti-aging, it is antifatigue, increase many effects such as immunity.
More using folium cortex eucommiae as the functional beverage of core material at present, preparation method is mainly extracted by leaching type
Then target effective ingredient is prepared according to the requirement of beverage or composite beverage.Inventor is engaged in the research of Cortex Eucommiae beverage for many years,
Such as my invention in 2013 Chinese patent " a kind of preparation method of eucommia composite anti-fatigue functional beverage (application No. is
201310658168.7), it is a kind of remove folium cortex eucommiae extract liquor peculiar smell preparation of health-care beverage method (application No. is
201310658201.6) in, the preparation method (201310658256.7) of a kind of Cortex Eucommiae appetite-stimulating health-care drink ", one kind is related to
The preparation method of Cortex Eucommiae drinks, after folium cortex eucommiae is extracted, the method handled using ozone treatment and bioencapsulation is overcome
Careless fishy smell, bitter taste and astringent taste problem outstanding in Cortex Eucommiae extract liquor, and use in leaching folium cortex eucommiae is boiled at 100 DEG C and
The critical process carried out under hot conditions.The above patented technology focuses on solving in the preparation of Cortex Eucommiae beverage how to remove folium cortex eucommiae peculiar smell
Problem, in practice not optimizing adjustment to technique, to prevent or reduce effective ingredient (active matter in process for preparation
Matter) loss, so that it is guaranteed that the health-care efficacy of beverage.
Summary of the invention
The invention proposes it is a kind of reduction nutrition be lost high-quality Cortex Eucommiae leaf beverage concentration prime cement preparation method,
By the optimization to entire preparation process link, reduce the loss of effective ingredient, it is ensured that the health-care efficacy of beverage.
Technical scheme is as follows:
A kind of preparation method of high-quality Cortex Eucommiae leaf beverage concentration prime cement, comprising the following steps:
[1] feedstock capture
After the fresh folium cortex eucommiae of acquisition is dried in 60-70 DEG C of drying tunnel, ventilation is stored in using black woven bag and is kept away
It is spare in the warehouse of light；
[2] water logging is extracted
By the folium cortex eucommiae after cleaning according to dry folium cortex eucommiae: the ratio of water=1:10-30 (mass ratio) carries out flooding extraction,
Temperature is 60-70 DEG C, and water logging extraction time is 3-4 hours；
[3] filtering and concentrating
It is 20-30% that leaching liquor, which is concentrated into solid content,；
[4] protective agent adds
Food acids are added in concentrated slurry, so that pH value is 3.5-4.0, add the edible of 20-30% (mass ratio)
Sugar is made folium cortex eucommiae concentration prime cement, is placed in sterile aluminum foil bag and stores, prepare for beverage.
In the preparation method of above-mentioned high-quality Cortex Eucommiae leaf beverage concentration prime cement, the moisture content of folium cortex eucommiae is lower than in step [1]
13%.
In the preparation method of above-mentioned high-quality Cortex Eucommiae leaf beverage concentration prime cement, the water for cleaning in step [2] is respectively adopted
Tap water and pure water are sprayed wherein folium cortex eucommiae is placed on conveyer belt after being cleaned in pond with tap water with pure water
Leaching cleaning.
It is continuous using ultrasonic reverse back stream in step [2] in the preparation method of above-mentioned high-quality Cortex Eucommiae leaf beverage concentration prime cement
Extract equipment extracts.
In the preparation method of above-mentioned high-quality Cortex Eucommiae leaf beverage concentration prime cement, folium cortex eucommiae leaching liquor is placed in by step in [3]
It is concentrated in dual-effect concentrator.
In the preparation method of above-mentioned high-quality Cortex Eucommiae leaf beverage concentration prime cement, food acids used are citric acid in step [4],
Table sugar used is sucrose or fructose.
In the preparation method of above-mentioned high-quality Cortex Eucommiae leaf beverage concentration prime cement, prime cement finished product works in cleaning in step [5]
Between it is canned, and saved in -10~-5 DEG C of freezers.
The advantageous effects that the present invention has are as follows:
1, the present invention is in the stabilization to nutritional ingredients such as Chlorogenic Acid in Eucommia ulmoides Oliv. Leaves, flavones, Geniposidic acid, Aucubins
Property, on the basis of the characteristics such as anti-oxidant further investigation, in conjunction with the characteristic of institute's synthetic beverage, to the illumination influenced in raw material preparation,
The factors such as temperature, pH value have carried out accurate control, substantially increase product nutrient substances content.
2, intermediate products of the present invention in beverage --- in concentration prime cement preparation, to the loss characteristic of folium cortex eucommiae nutritional ingredient
It is studied, by addition citric acid or the scheme of other food acid agent, so that the PH of concentration prime cement is 3.5-4.0 or so,
The loss for effectively preventing the ingredients such as flavones, chlorogenic acid, Geniposidic acid adjust again in beverage preparation in later use prime cement
Whole to suitable pH value maintains the peculiar mouthfeel of Cortex Eucommiae beverage.It joined the table sugar of 20-30% in concentration prime cement simultaneously
(common beverages are about 8%) reduces dissolved oxygen amount by increasing sucrose concentration, effectively inhibits the oxygen of the substances such as flavones, chlorogenic acid
Change and decomposes.
3, the raw material in the present invention takes shading treatment in storage and preparation process, and folium cortex eucommiae is stored up using black woven bag
It deposits, reducing illumination influences the brings oxygenolysis such as chlorogenic acid, Geniposidic acid, Aucubin；Simultaneously by picking
Fresh folium cortex eucommiae is processed in time is prepared into folium cortex eucommiae concentration prime cement or eucommia ulmoides extract product, and arranges through overnutrition protection
Long term storage is applied, and logistics deployment is carried out according to the progress demand of subsequent beverage preparation, is avoided in traditional Cortex Eucommiae beverage preparation
Because of the long term storage bring nutrient loss of folium cortex eucommiae, while also reducing the storage of ultimate product, transportation cost.
4, in the preparation of present invention concentration prime cement, accurate control has been carried out to temperature, so that drying, water logging are extracted, concentration is dry
Temperature in dry controls within 70 DEG C, these measures effectively prevent the loss of effective component in folium cortex eucommiae.
Specific embodiment
Inventor is studied for a long period of time discovery, either the storage of folium cortex eucommiae, water logging extract or beverage preparation link in,
The nutritional ingredients such as chlorogenic acid, flavones, Geniposidic acid, Aucubin, Pinoresinol diglucoside can all occur in various degree
It decomposes and is lost, major influence factors have:
(1) storage time and illumination effect
In traditional folium cortex eucommiae beverage processing, drying of being exposed to the sun in the sunlight after the picking of fresh folium cortex eucommiae, in the form of cured leaf into
Row long term storage carries out water logging extraction to Cortex Eucommiae leaf raw material again according to demand in beverage preparation.And inventor and other scholars
Research achievement show that raw material in prolonged storage, is influenced by extraneous factor, especially illumination is to yellow in folium cortex eucommiae
Ketone, chlorogenic acid, Geniposidic acid, Aucubin and Pinoresinol diglucoside have large effect effect, under light illumination
It easily causes oxygenolysis and causes nutrition loss.
For the influence of illumination factor in raw material long term storage, the present invention abandoned traditional folium cortex eucommiae drying and
Storing mode disposably dries storage using drying machine after feedstock capture in the fall, and carries out water to folium cortex eucommiae as early as possible
Extraction process is soaked, manufactured folium cortex eucommiae concentrate, which is placed in freezer, to be stored.In addition, taken in raw material storage and preparation process
Shading treatment, folium cortex eucommiae select the storage of black woven bag, and the folium cortex eucommiae concentration prime cement after preparation is then placed on the aluminium foil of shading
Bag stored for extended periods, this mode not only reduce the loss of nutritional ingredient, and by the side of folium cortex eucommiae at source long term storage
Formula be changed to folium cortex eucommiae concentration prime cement long term storage, greatly reduce storage area and strange land beverage preparation processing when transport at
This.
(2) influence of temperature parameter
Traditional folium cortex eucommiae extracts usually leaches dozens of minutes in the boiled water boiled, and the newest result of study of inventor
During showing Cortex Eucommiae beverage preparation, high temperature is to flavones, chlorogenic acid, two grape of Geniposidic acid, Aucubin and rosin spirit
Glucoside has large effect, and chlorogenic acid therein is heat-sensitive substance, when heating temperature is more than 70 DEG C, green original in leaching liquid
The content meeting rapid decrease of acid, it is therefore desirable to water soaking temperature be controlled, the present invention is continuously extracted using ultrasonic reverse back stream and set
It is standby to be extracted in temperature for 60-70 DEG C, while taking into account extracting efficiency, reduce the loss of nutritional ingredient.
(3) influence of pH value and sugar
The research achievement of inventor shows the protection of sugar content and pH value appropriate in beverage to nutritional ingredient in folium cortex eucommiae
It acts on more significant.Within the scope of certain sucrose concentration, the loss late of the ingredients such as flavones, chlorogenic acid is with sucrose concentration in beverage
Increase and reduce, this is because the increase of sugared content, declines the oxygen content in solution, inhibits the oxidation of flavones, chlorogenic acid
It decomposes.Therefore, the sucrose of 20%-30% has been especially added in concentration prime cement preparation (sugar content is about in common Sugared beverages
8%), to meet the requirement stored for a long time.It needs to be diluted with water sugared concentration according to production in later period beverage preparation, will not influence
The mouthfeel of product.
By on pH value on nutritional ingredient influence studies have shown that for eucommia bark flavone, resist under acidic environment
Oxidability is stronger, and antioxidant activity significantly reduces under alkaline environment；And for chlorogenic acid, Geniposidic acid, peach jaurel
For glucoside and Pinoresinol diglucoside, under acidic environment, thermal stability is also at preferable states, comprehensively consider it is different at
Point different to the influence degree of pH value, and combine drink and production process and organoleptic requirements, final choice is by the soda acid of concentrate
Degree is 3.5-4.0 by increasing the scheme of the food acids such as citric acid to deploy to PH, realizes flavones and chlorogenic acid to the maximum extent
Etc. Different Nutritions ingredient balance retain.
Embodiment one:
The preparation method of high-quality Cortex Eucommiae leaf beverage concentration prime cement, comprising the following steps:
[1] feedstock capture
The fresh folium cortex eucommiae for harvesting the current year 6-9 month is placed in circulation drying tunnel and is dried at 60 DEG C, so that folium cortex eucommiae contains
Water rate is lower than 13%, and cured leaf is stored in spare in the warehouse of ventilation lucifugal using black woven bag；
[2] water logging is extracted
Folium cortex eucommiae to be cleaned, cleaning is divided into two steps: folium cortex eucommiae is placed in pond and is cleaned using tap water by the first step,
Wash off the dust on blade face；Folium cortex eucommiae after cleaning is placed on conveyer belt by second step, is dripped after carrying out spray cleaning using pure water
It is dry；
By the folium cortex eucommiae after cleaning according to dry Cortex Eucommiae leaf raw material: the ratio of water=1:10 (mass ratio) is placed in ultrasonic reverse back
It flows continuous extract equipment to extract, temperature is 60 DEG C, and water logging extraction time is 3 hours；The work of the ultrasonic continuous extract equipment of reverse back stream
It is that the high-frequency signal issued by ultrasonic wave is converted into the cell that mechanical oscillating wave destroys extract by energy converter as principle
Wall dissolves in effective component with free state and completes extraction process in water, and ensures that the effective component of water and extract is quickly melted
Dissolution is closed, while effective component is not destroyed, extraction time and efficiency are significantly improved.The equipment can be automatic at low temperature real
Existing continuous feed and continuous discharge, have the characteristics that water-saving, energy conservation, recovery rate are high.
[3] filtering and concentrating
Leaching liquor is placed in inspissator and is concentrated, being concentrated into solid content is 20% or so.Inspissator is preferably double
Inspissator is imitated, which can be had using external heat Natural Circulation and negative pressure of vacuum mode according to enrichment factor come selection parameter
The features such as evaporation rate is fast, and cocnentration factor is great, pollution-free, easy to clean.
[4] protective agent adds
Citric acid, uniform and monitoring potential stirring while adding, until pH value is 3.5 are added in concentrated slurry；
Sucrose is added according still further to the ratio of 20% (mass ratio), is finally made folium cortex eucommiae concentrate；
The purpose of addition food acids and table sugar is to prevent the oxidational losses of nutritional ingredient in folium cortex eucommiae in concentrate, prolongs
Long shelf lives, and have no effect on subsequent drink mouthfeel.
[5] it stores
Manufactured folium cortex eucommiae concentrate is canned into sterile aluminum foil bag in clean workplace, and in air-conditioned cold store or freezer
It is stored, is prepared for beverage, wherein the storage temperature of freezer is -10~-5 DEG C.
Embodiment two:
The preparation method of high-quality Cortex Eucommiae leaf beverage concentration prime cement, comprising the following steps:
[1] feedstock capture
The fresh folium cortex eucommiae for harvesting the current year 6-9 month is placed in circulation drying tunnel and is dried at 70 DEG C, so that folium cortex eucommiae contains
Water rate is lower than 13%, and cured leaf is stored in spare in the warehouse of ventilation lucifugal using black woven bag；
[2] water logging is extracted
Folium cortex eucommiae to be cleaned, cleaning is divided into two steps: folium cortex eucommiae is placed in pond and is cleaned using tap water by the first step,
Wash off the dust on blade face；Folium cortex eucommiae after cleaning is placed on conveyer belt by second step, is dripped after carrying out spray cleaning using pure water
It is dry；
By the folium cortex eucommiae after cleaning according to dry Cortex Eucommiae leaf raw material: the ratio of water=1:30 (mass ratio) is placed in ultrasonic reverse back
It flows continuous extract equipment to extract, temperature is 70 DEG C, and water logging extraction time is 4 hours；The work of the ultrasonic continuous extract equipment of reverse back stream
It is that the high-frequency signal issued by ultrasonic wave is converted into the cell that mechanical oscillating wave destroys extract by energy converter as principle
Wall dissolves in effective component with free state and completes extraction process in water, and ensures that the effective component of water and extract is quickly melted
Dissolution is closed, while effective component is not destroyed, extraction time and efficiency are significantly improved.The equipment can be automatic at low temperature real
Existing continuous feed and continuous discharge, have the characteristics that water-saving, energy conservation, recovery rate are high.
[3] filtering and concentrating
Leaching liquor is placed in inspissator and is concentrated, being concentrated into solid content is 30% or so.Inspissator is preferably double
Inspissator is imitated, which can be had using external heat Natural Circulation and negative pressure of vacuum mode according to enrichment factor come selection parameter
The features such as evaporation rate is fast, and cocnentration factor is great, pollution-free, easy to clean.
[4] protective agent adds
Citric acid, uniform and monitoring potential stirring while adding, until pH value is 4.0 are added in concentrated slurry；
Sucrose is added according still further to the ratio of 30% (mass ratio), is finally made folium cortex eucommiae concentrate；
The purpose of addition food acids and table sugar is to prevent the oxidational losses of nutritional ingredient in folium cortex eucommiae in concentrate, prolongs
Long shelf lives, and have no effect on subsequent drink mouthfeel.
[5] it stores
Manufactured folium cortex eucommiae concentrate is canned into sterile aluminum foil bag in clean workplace, and in air-conditioned cold store or freezer
It is stored, is prepared for beverage, wherein the storage temperature of freezer is -10~-5 DEG C.
In order to be verified to above-mentioned technical effect, the present invention carried out respectively folium cortex eucommiae drying sunning comparative experiments,
Extraction temperature comparative experiments, pH value comparative experiments, pol comparative experiments, and chromatographic column and standard method of measurement are used, it determines
The content of the nutritional ingredients such as flavones, chlorogenic acid, Pinoresinol diglucoside.Experimental result is as follows:
(1) drying sunning comparative experiments
The fresh folium cortex eucommiae of picking is divided into three parts of phase homogenous quantities, carried out respectively fresh leaf directly extract, the sun
Under dry with the drying experiment of 60-70 DEG C of machine, wherein dried under the sun and continue one week under ventilated environment in the fall, use is identical
Process conditions are completed water logging and are extracted.Every group is tested in triplicate, takes its average value, measures the relative amount of its nutritional ingredient.Knot
Fruit is as shown in table 1.
The drying sunning control experiment result of table 1
| Flavones retention rate | Chlorogenic acid retention rate | |
| Fresh folium cortex eucommiae water logging is extracted | 100% | 100% |
| Sun sunning | 86.7% | 83.5% |
| Machine drying | 95.2% | 94.4% |
1 experimental data of table explanation, using 60-70 DEG C of machine drying technology, than being dried under traditional sun to flavones and green
10% or so reserved can be improved in ortho acid.
(2) extraction temperature control experiment
The Folium Eucommiae of equal mass is placed in water logging in extractor to extract, only changes water soaking temperature, other parameters are identical,
Setting at a temperature of heat 30 minutes, then kept for 3 hours at 60 DEG C, measure the relative amount of its nutritional ingredient.Every group
It tests in triplicate, takes its average value, the results are shown in Table 2.
2 extraction temperature control experiment of table
| Extraction temperature | 100℃ | 90℃ | 80℃ | 70℃ | 60℃ | 50℃ |
| Chlorogenic acid | 75.2% | 80.4% | 88.5% | 96.8% | 105.3% | 100% |
| Pinoresinol diglucoside | 73.3% | 79.1% | 85.5% | 92.2% | 98.2% | 100% |
2 experimental data of table explanation, extraction temperature are most important to the reservation of nutritional ingredient.
(3) pH value control experiment
Appropriate citric acid is added in leaching liquor, is adjusted pH to setting value, is kept in dark place 3 months at room temperature, measures its battalion
The relative amount formed point, every group is tested in triplicate, takes its average value, the results are shown in Table 3.
3 pH value control experiment of table
| PH value | 3.0 | 4.0 | 5.0 | 6.0 |
| Chlorogenic acid | 110.3% | 104.6% | 103.5% | 100% |
| Flavones | 114.3% | 109.1% | 102.8% | 100% |
3 experimental data of table explanation, leaching liquor is under acidic environment, conducive to the long-term preservation of nutriment.
(4) pol control experiment
Suitable amount of sucrose is added in leaching liquor, is adjusted sugar content, is kept in dark place 3 months at room temperature, measures its nutritional ingredient
Relative amount, every group is tested in triplicate, takes its average value, the results are shown in Table 4.
4 pol control experiment of table
| Sugar content | 0% | 5% | 10% | 15% | 20% | 25% | 30% |
| Chlorogenic acid | 83.4% | 92.0% | 94.6% | 97.1% | 97.2% | 97.9% | 100% |
| Flavones | 84.3% | 91.9% | 95.2% | 96.5% | 97.2% | 98.0% | 100% |
4 experimental data of table explanation, addition sucrose facilitate the long-term preservation of leaching liquor nutriment.
The present invention on influenced in beverage preparation the factors such as temperature, illumination, pH value, sugar content of folium cortex eucommiae nutritional ingredient into
Parameter optimization of having gone is controlled with accurate, is used successfully to the preparation of high-quality folium cortex eucommiae concentration prime cement, further tests table
Bright, for the present invention compared with traditional folium cortex eucommiae extractive technique, the retention rate of the nutritional ingredients such as flavones, chlorogenic acid improves 20%
~30%, effectively reduce the loss of nutritional ingredient in product, it is ensured that the health-care efficacy of Cortex Eucommiae leaf beverage.
Claims (7)
1. a kind of preparation method of high-quality Cortex Eucommiae leaf beverage concentration prime cement, which comprises the following steps:
[1] feedstock capture
After the fresh folium cortex eucommiae of acquisition is dried in 60-70 DEG C of drying tunnel, ventilation lucifugal is stored in using black woven bag
It is spare in warehouse；
[2] water logging is extracted
By the folium cortex eucommiae after cleaning according to dry folium cortex eucommiae: the ratio of water=1:10-30 (mass ratio) carries out flooding extraction, temperature
It is 60-70 DEG C, water logging extraction time is 3-4 hours；
[3] filtering and concentrating
It is 20-30% (mass ratio) that leaching liquor, which is concentrated into solid content,；
[4] protective agent adds
Food acids are added in concentrated slurry, so that pH value is 3.5-4.0, add the table sugar of 20-30% (mass ratio), make
Prime cement is concentrated at folium cortex eucommiae, is placed in sterile aluminum foil bag and stores, is prepared for beverage.
2. the preparation method of high-quality Cortex Eucommiae leaf beverage concentration prime cement according to claim 1, it is characterised in that: step
[1] moisture content of folium cortex eucommiae is lower than 13% in.
3. the preparation method of high-quality Cortex Eucommiae leaf beverage concentration prime cement according to claim 1, it is characterised in that: step
[2] tap water and pure water is respectively adopted in the water for cleaning in, wherein being placed in folium cortex eucommiae after being cleaned in pond with tap water
On conveyer belt, spray is carried out with pure water and is cleaned.
4. the preparation method of high-quality Cortex Eucommiae leaf beverage concentration prime cement according to claim 1, it is characterised in that: step
[2] it is extracted in using the ultrasonic continuous extract equipment of reverse back stream.
5. the preparation method of high-quality Cortex Eucommiae leaf beverage concentration prime cement according to claim 1, it is characterised in that: step
[3] folium cortex eucommiae leaching liquor is placed in dual-effect concentrator in and is concentrated.
6. the preparation method of high-quality Cortex Eucommiae leaf beverage concentration prime cement according to claim 1, it is characterised in that: step
[4] food acids used are citric acid in, and table sugar used is sucrose or fructose.
7. the preparation method of high-quality Cortex Eucommiae leaf beverage concentration prime cement according to claim 1, it is characterised in that: step
[5] prime cement finished product is canned in clean workplace in, and saves in -10~-5 DEG C of freezers.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811597176.4A CN109363042A (en) | 2018-12-26 | 2018-12-26 | A kind of preparation method of high-quality Cortex Eucommiae leaf beverage concentration prime cement |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811597176.4A CN109363042A (en) | 2018-12-26 | 2018-12-26 | A kind of preparation method of high-quality Cortex Eucommiae leaf beverage concentration prime cement |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109363042A true CN109363042A (en) | 2019-02-22 |
Family
ID=65371732
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811597176.4A Pending CN109363042A (en) | 2018-12-26 | 2018-12-26 | A kind of preparation method of high-quality Cortex Eucommiae leaf beverage concentration prime cement |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109363042A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1593188A (en) * | 2004-07-14 | 2005-03-16 | 张家界恒兴生物科技有限公司 | Eucommia feed addictive |
| CN1711921A (en) * | 2005-06-30 | 2005-12-28 | 大连天力生物保健品有限公司 | Production of health-care beverage from eucommia leaf |
| US20130243929A1 (en) * | 2010-11-24 | 2013-09-19 | Kao Corporation | Process for production of roasted coffee bean extract |
| CN103750156A (en) * | 2014-01-22 | 2014-04-30 | 向华 | Dry eucommea noodles and application of needles to prevention and treatment of high blood pressure |
| CN104224891A (en) * | 2014-09-26 | 2014-12-24 | 西北农林科技大学 | Eucommia ulmoides fine powder and preparation method thereof |
-
2018
- 2018-12-26 CN CN201811597176.4A patent/CN109363042A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1593188A (en) * | 2004-07-14 | 2005-03-16 | 张家界恒兴生物科技有限公司 | Eucommia feed addictive |
| CN1711921A (en) * | 2005-06-30 | 2005-12-28 | 大连天力生物保健品有限公司 | Production of health-care beverage from eucommia leaf |
| US20130243929A1 (en) * | 2010-11-24 | 2013-09-19 | Kao Corporation | Process for production of roasted coffee bean extract |
| CN103750156A (en) * | 2014-01-22 | 2014-04-30 | 向华 | Dry eucommea noodles and application of needles to prevention and treatment of high blood pressure |
| CN104224891A (en) * | 2014-09-26 | 2014-12-24 | 西北农林科技大学 | Eucommia ulmoides fine powder and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 戚向阳，等: ""杜仲保健饮料中活性成分的稳定性研究"", 《食品工业科技》 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103431331B (en) | Preparation method of actinidia arguta freeze-dried fruit powder | |
| CN104082694B (en) | A kind of production method of dried mango | |
| CN102408965B (en) | Green bamboo rice wine and preparation method | |
| CN104186850A (en) | Production process of abelmoschus esculentus(L) Moench scented tea | |
| CN102415540A (en) | Method for preparing potato crispy chips through osmotic dehydration and hot air and microwave combined drying | |
| CN103462133A (en) | Fructose roxburgh rose juice beverage and production method thereof | |
| CN109730181A (en) | A kind of companion eucommia bark coffee solid drink and preparation method thereof | |
| CN108713614B (en) | Production process of high-aroma high-theanine Biluochun instant tea | |
| CN109845864A (en) | A kind of mixed type eucommia bark coffee solid drink and preparation method thereof | |
| CN109730226A (en) | A kind of folium cortex eucommiae compound solid particle beverage of blood activating and fat reducing and preparation method thereof | |
| CN102138618A (en) | Method for producing winter jujube sweetmeat | |
| CN107361358A (en) | SOD pectases | |
| CN109363042A (en) | A kind of preparation method of high-quality Cortex Eucommiae leaf beverage concentration prime cement | |
| CN105767138B (en) | Drying means rich in starch fruit and vegetable tablet | |
| CN102796643A (en) | Portulaca oleracea blueberry wine and preparation method thereof | |
| CN109864148A (en) | A kind of processing method of Anji white tea | |
| CN109363039A (en) | A kind of preparation method of eucommia bark leaf health-care drink | |
| CN109393485A (en) | A kind of preparation method of high-quality folium cortex eucommiae extract powder | |
| CN109363046A (en) | Sugarless type folium cortex eucommiae compound solid beverage and preparation method for conditioning subhealthy state | |
| CN109363045A (en) | A kind of antifatigue solid health-care beverage of folium cortex eucommiae compound and preparation method thereof | |
| CN109566937A (en) | A kind of preparation method of Sugarless type eucommia bark leaf health-care drink | |
| CN109730319A (en) | A kind of refrigerant oral solution of folium cortex eucommiae compound and preparation method thereof | |
| CN105053165A (en) | Preparation method of quick-frozen Hibiscus esculentus | |
| KR102082820B1 (en) | Fermented vinegar beverage concentrates and manufacturing method thereof | |
| CN109363041A (en) | A kind of Cortex Eucommiae lower hyperlipidemia, hypertension, hyperglycemia compound liquid beverage 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 |