CN109527287A - A kind of Amorphophallus rivieri beverage and preparation method thereof - Google Patents
A kind of Amorphophallus rivieri beverage and preparation method thereof Download PDFInfo
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- CN109527287A CN109527287A CN201811402858.5A CN201811402858A CN109527287A CN 109527287 A CN109527287 A CN 109527287A CN 201811402858 A CN201811402858 A CN 201811402858A CN 109527287 A CN109527287 A CN 109527287A
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- Prior art keywords
- powder
- amorphophallus rivieri
- rivieri beverage
- konjaku
- citric acid
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- 229920002752 Konjac Polymers 0.000 title claims abstract description 69
- 235000001206 Amorphophallus rivieri Nutrition 0.000 title claims abstract description 36
- 235000013361 beverage Nutrition 0.000 title claims abstract description 32
- 241001312219 Amorphophallus konjac Species 0.000 title claims abstract 12
- 238000002360 preparation method Methods 0.000 title claims description 18
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Natural products OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 53
- 239000000843 powder Substances 0.000 claims abstract description 48
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 claims abstract description 30
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 24
- 235000013312 flour Nutrition 0.000 claims abstract description 18
- 235000015206 pear juice Nutrition 0.000 claims abstract description 17
- 239000001913 cellulose Substances 0.000 claims abstract description 16
- 229920002678 cellulose Polymers 0.000 claims abstract description 16
- 229930003427 Vitamin E Natural products 0.000 claims abstract description 15
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 15
- 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 claims abstract description 15
- 235000008397 ginger Nutrition 0.000 claims abstract description 15
- 235000019165 vitamin E Nutrition 0.000 claims abstract description 15
- 229940046009 vitamin E Drugs 0.000 claims abstract description 15
- 239000011709 vitamin E Substances 0.000 claims abstract description 15
- 230000007812 deficiency Effects 0.000 claims abstract description 10
- 235000016709 nutrition Nutrition 0.000 claims abstract description 8
- 238000002156 mixing Methods 0.000 claims description 15
- 241000234314 Zingiber Species 0.000 claims description 14
- 238000009210 therapy by ultrasound Methods 0.000 claims description 10
- 238000010438 heat treatment Methods 0.000 claims description 7
- 239000004615 ingredient Substances 0.000 claims description 6
- 239000000252 konjac Substances 0.000 claims description 6
- 235000010485 konjac Nutrition 0.000 claims description 6
- 238000001914 filtration Methods 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 239000006228 supernatant Substances 0.000 claims description 5
- 238000002844 melting Methods 0.000 claims description 4
- 230000008018 melting Effects 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 3
- 206010053615 Thermal burn Diseases 0.000 claims description 2
- 239000000463 material Substances 0.000 claims description 2
- 238000000034 method Methods 0.000 abstract description 4
- 230000007661 gastrointestinal function Effects 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 239000002253 acid Substances 0.000 abstract description 2
- 230000002411 adverse Effects 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 230000006870 function Effects 0.000 abstract description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- PXRKCOCTEMYUEG-UHFFFAOYSA-N 5-aminoisoindole-1,3-dione Chemical compound NC1=CC=C2C(=O)NC(=O)C2=C1 PXRKCOCTEMYUEG-UHFFFAOYSA-N 0.000 abstract 1
- 244000273928 Zingiber officinale Species 0.000 abstract 1
- 125000003118 aryl group Chemical group 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 244000247812 Amorphophallus rivieri Species 0.000 description 24
- 238000012913 prioritisation Methods 0.000 description 4
- 235000013305 food Nutrition 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- TWNIBLMWSKIRAT-RWOPYEJCSA-N (1r,2s,3s,4s,5r)-6,8-dioxabicyclo[3.2.1]octane-2,3,4-triol Chemical compound O1[C@@]2([H])OC[C@]1([H])[C@@H](O)[C@H](O)[C@@H]2O TWNIBLMWSKIRAT-RWOPYEJCSA-N 0.000 description 1
- 244000205754 Colocasia esculenta Species 0.000 description 1
- 235000006481 Colocasia esculenta Nutrition 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 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 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
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 235000021270 cold food Nutrition 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000001151 other effect Effects 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
- 230000014860 sensory perception of taste Effects 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 235000015192 vegetable juice Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 239000000811 xylitol Substances 0.000 description 1
- 235000010447 xylitol Nutrition 0.000 description 1
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 1
- 229960002675 xylitol 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
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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 Amorphophallus rivieri beverage, each component and its mass fraction are as follows: konjaku flour, 1.2-1.6%；Brown sugar, 1.0-2.0%；Ginger powder, 0.6-0.8%；Citric acid, 0.5-1.0%；Vitamin E, 0.04-0.05%；Red date powder, 2.0-4.0%；Fresh pear juice, 4.0-5.0%；Cellulose, 2.0-3.0%；Pure water deficiency surplus.The method of the present invention is simple, suitable for mass production, and obtained Amorphophallus rivieri beverage comfortable acid, aromatic flavour, modest viscosity is in stable condition, fine and smooth smooth, increases the further technological processing way and konjaku product in the market of konjaku, improves the income of farmer；With healthcare function is improved, enhance gastrointestinal function, toxin-expelling and face nourishing, resistance building；Reduce other adverse effects of the konjaku other than nutrition.
Description
Technical field
The present invention relates to a kind of health drinks, and in particular to a kind of Amorphophallus rivieri beverage and preparation method thereof.
Background technique
Konjaku is a kind of full of nutrition, crops rich in starch, proteins,vitamins,and minerals element, wherein Portugal
Grape mannosan has the characteristics that low in calories, low fat and high-cellulose, not only mouthfeel pleasant in taste up to 45% or more, but also has
Have protection cardiovascular and cerebrovascular, improve immunity, promote gastrointestinal function, treatment diabetes, anticancer suppression cancer and other effects.
It is existing using konjaku powder or konjaku micropowder as the drink of raw material, be konjaku flour be raw material under the premise of be added
Honey, sucrose, xylitol or protein sugar etc. make sweetener, be added the citric acid for meeting food hygienic standard, vegetable juice, fruit juice,
Various essence make flavoring agent, and a certain amount of related pigment and preservative etc. is added and is configured to the different sense of taste, the drink of different color sensations
Material.Konjaku is a kind of food that property is partially cold, and is a kind of diet food, partially cold using it as drink property made of major ingredient, will
The crowd that a part avoids eating cold food is influenced, so that beverage self-characteristic cannot embody.In addition, existing konjaku is being processed
Nutrient loss is serious in the process.
Summary of the invention
The present invention has been considered as provide a kind of suitable majority of health edible, the especially cold influence of reduction konjaku, health care
Type beverage specifically provides a kind of Amorphophallus rivieri beverage and preparation method thereof.
The present invention be to realize by following technical solution, a kind of Amorphophallus rivieri beverage, each component and its mass fraction are as follows: evil spirit
Taro powder, 1.2-1.6%；Brown sugar, 1.0-2.0%；Ginger powder, 0.6-0.8%；Citric acid, 0.5-1.0%；Vitamin E, 0.04-
0.05%；Red date powder, 2.0-4.0%；Fresh pear juice, 4.0-5.0%；Cellulose, 2.0-3.0%；Pure water deficiency surplus.
As a kind of a kind of prioritization scheme of Amorphophallus rivieri beverage of the present invention: each component and its mass fraction are as follows: konjaku
Powder, 1.51%；Brown sugar, 1.25%；Ginger powder, 0.71%；Citric acid, 0.82%；Vitamin E, 0.043%；Red date powder,
3.42%；Fresh pear juice, 4.32%；Cellulose, 2.31%；Pure water deficiency surplus.
As a kind of a kind of prioritization scheme of Amorphophallus rivieri beverage of the present invention: each component and its mass fraction are as follows: konjaku
Powder, 1.32%；Brown sugar, 1.72%；Ginger powder, 0.63%；Citric acid, 0.82%；Vitamin E, 0.044%；Red date powder,
2.75%；Fresh pear juice, 4.58%；Cellulose, 2.69%；Pure water deficiency surplus.
A kind of a kind of preparation method of Amorphophallus rivieri beverage, specific preparation process is as follows:
Step 1) konjac slicing is put into 90 DEG C of warm water, is scalded 10-30s, is put into dryer, is dried to moisture content lower than 0.1%, is put
Enter in pulverizer, mesh number is made are as follows: the konjaku flour of 2000 mesh；
Konjaku flour, ginger powder, red date powder and cellulose are fitted into blender by step 2, and vitamin E is added while stirring, are mixed
It closes uniformly, powder mixing is made；
Again by pure water heating temperature to 90-100 DEG C, addition brown sugar, citric acid and fresh pear juice mix step 3) wait melt
Afterwards, it is cooled to 50-60 DEG C, powder mixing is added, mixed liquor is made；
Mixed liquor is carried out ultrasonic treatment 2h by step 4), accelerates internal nutritional ingredient exudation, after ultrasonic treatment, then carry out from
Heart processing, takes supernatant, obtains Amorphophallus rivieri beverage after filtering.
As a kind of a kind of prioritization scheme of the preparation method of Amorphophallus rivieri beverage of the present invention: the step 1) konjaku is cut
Piece is put into 90 DEG C of warm water, scalds 20s.
As a kind of a kind of prioritization scheme of the preparation method of Amorphophallus rivieri beverage of the present invention: the step 3) again will be pure
For water purification heating temperature to 92.5 DEG C, addition brown sugar, citric acid and fresh pear juice are cooled to 52 DEG C after melting mixing, and powder is added
Mixed liquor is made in mixing.
It is simple that the invention has the advantages that: the method for the present invention, suitable for mass production, obtained Amorphophallus rivieri beverage comfortable acid, fragrant
Taste is strong, modest viscosity, in stable condition, fine and smooth smooth, increases the further technological processing way and konjaku product in the market of konjaku, raising
The income of farmer；With healthcare function is improved, enhance gastrointestinal function, toxin-expelling and face nourishing, resistance building；Konjaku is reduced to remove
Other adverse effects other than nutrition.
Specific embodiment
Below with reference to embodiment, the present invention will be further described.
Embodiment 1
A kind of Amorphophallus rivieri beverage, each component and its mass fraction are as follows: konjaku flour, 1.2-1.6%；Brown sugar, 1.0-2.0%；Ginger powder,
0.6-0.8%；Citric acid, 0.5-1.0%；Vitamin E, 0.04-0.05%；Red date powder, 2.0-4.0%；Fresh pear juice, 4.0-
5.0%；Cellulose, 2.0-3.0%；Pure water deficiency surplus.
A kind of preparation method of Amorphophallus rivieri beverage, specific preparation process is as follows:
Step 1) konjac slicing is put into 90 DEG C of warm water, is scalded 10-30s, is put into dryer, is dried to moisture content lower than 0.1%, is put
Enter in pulverizer, mesh number is made are as follows: the konjaku flour of 2000 mesh；
Konjaku flour, ginger powder, red date powder and cellulose are fitted into blender by step 2, and vitamin E is added while stirring, are mixed
It closes uniformly, powder mixing is made；
Again by pure water heating temperature to 90-100 DEG C, addition brown sugar, citric acid and fresh pear juice mix step 3) wait melt
Afterwards, it is cooled to 50-60 DEG C, powder mixing is added, mixed liquor is made；
Mixed liquor is carried out ultrasonic treatment 2h by step 4), accelerates internal nutritional ingredient exudation, after ultrasonic treatment, then carry out from
Heart processing, takes supernatant, obtains Amorphophallus rivieri beverage after filtering.
Embodiment 2
A kind of Amorphophallus rivieri beverage, each component and its mass fraction are as follows: konjaku flour, 1.51%；Brown sugar, 1.25%；Ginger powder,
0.71%；Citric acid, 0.82%；Vitamin E, 0.043%；Red date powder, 3.42%；Fresh pear juice, 4.32%；Cellulose,
2.31%；Pure water deficiency surplus.
A kind of a kind of preparation method of Amorphophallus rivieri beverage, specific preparation process is as follows:
Step 1) konjac slicing is put into 90 DEG C of warm water, is scalded 20s, is put into dryer, is dried to moisture content lower than 0.1%, is put into powder
In broken machine, mesh number is made are as follows: the konjaku flour of 2000 mesh；
Konjaku flour, ginger powder, red date powder and cellulose are fitted into blender by step 2, and vitamin E is added while stirring, are mixed
It closes uniformly, powder mixing is made；
Step 3) is again by pure water heating temperature to 100 DEG C, and addition brown sugar, citric acid and fresh pear juice are cold after melting mixing
But to 50-60 DEG C, powder mixing is added, mixed liquor is made；
Mixed liquor is carried out ultrasonic treatment 2h by step 4), accelerates internal nutritional ingredient exudation, after ultrasonic treatment, then carry out from
Heart processing, takes supernatant, obtains Amorphophallus rivieri beverage after filtering.
Embodiment 3
A kind of Amorphophallus rivieri beverage, each component and its mass fraction are as follows: konjaku flour, 1.32%；Brown sugar, 1.72%；Ginger powder,
0.63%；Citric acid, 0.82%；Vitamin E, 0.044%；Red date powder, 2.75%；Fresh pear juice, 4.58%；Cellulose,
2.69%；Pure water deficiency surplus.
A kind of a kind of preparation method of Amorphophallus rivieri beverage, specific preparation process is as follows:
Step 1) konjac slicing is put into 90 DEG C of warm water, is scalded 20s, is put into dryer, is dried to moisture content lower than 0.1%, is put into powder
In broken machine, mesh number is made are as follows: the konjaku flour of 2000 mesh；
Konjaku flour, ginger powder, red date powder and cellulose are fitted into blender by step 2, and vitamin E is added while stirring, are mixed
It closes uniformly, powder mixing is made；
Step 3) is again by pure water heating temperature to 92.5 DEG C, addition brown sugar, citric acid and fresh pear juice, after melting mixing,
52 DEG C are cooled to, powder mixing is added, mixed liquor is made；
Mixed liquor is carried out ultrasonic treatment 2h by step 4), accelerates internal nutritional ingredient exudation, after ultrasonic treatment, then carry out from
Heart processing, takes supernatant, obtains Amorphophallus rivieri beverage after filtering.
Claims (6)
1. a kind of Amorphophallus rivieri beverage, it is characterised in that: each component and its mass fraction are as follows: konjaku flour, 1.2-1.6%；Brown sugar, 1.0-
2.0%；Ginger powder, 0.6-0.8%；Citric acid, 0.5-1.0%；Vitamin E, 0.04-0.05%；Red date powder, 2.0-4.0%；
Fresh pear juice, 4.0-5.0%；Cellulose, 2.0-3.0%；Pure water deficiency surplus.
2. a kind of Amorphophallus rivieri beverage according to claim 1, it is characterised in that: each component and its mass fraction are as follows: konjaku flour,
1.51%；Brown sugar, 1.25%；Ginger powder, 0.71%；Citric acid, 0.82%；Vitamin E, 0.043%；Red date powder, 3.42%；
Fresh pear juice, 4.32%；Cellulose, 2.31%；Pure water deficiency surplus.
3. a kind of Amorphophallus rivieri beverage according to claim 1, it is characterised in that: each component and its mass fraction are as follows: konjaku flour,
1.32%；Brown sugar, 1.72%；Ginger powder, 0.63%；Citric acid, 0.82%；Vitamin E, 0.044%；Red date powder, 2.75%；
Fresh pear juice, 4.58%；Cellulose, 2.69%；Pure water deficiency surplus.
4. a kind of a kind of preparation method of Amorphophallus rivieri beverage as described in claim 1, it is characterised in that: specific preparation step is such as
Under:
Step 1) konjac slicing is put into 90 DEG C of warm water, is scalded 10-30s, is put into dryer, is dried to moisture content lower than 0.1%, is put
Enter in pulverizer, mesh number is made are as follows: the konjaku flour of 2000 mesh；
Konjaku flour, ginger powder, red date powder and cellulose are fitted into blender by step 2, and vitamin E is added while stirring, are mixed
It closes uniformly, powder mixing is made；
Again by pure water heating temperature to 90-100 DEG C, addition brown sugar, citric acid and fresh pear juice mix step 3) wait melt
Afterwards, it is cooled to 50-60 DEG C, powder mixing is added, mixed liquor is made；
Mixed liquor is carried out ultrasonic treatment 2h by step 4), accelerates internal nutritional ingredient exudation, after ultrasonic treatment, then carry out from
Heart processing, takes supernatant, obtains Amorphophallus rivieri beverage after filtering.
5. a kind of preparation method of Amorphophallus rivieri beverage according to claim 4, it is characterised in that: the step 1) konjac slicing
It is put into 90 DEG C of warm water, scalds 20s.
6. a kind of preparation method of Amorphophallus rivieri beverage according to claim 4, it is characterised in that: the step 3) again will be pure
For water heating temperature to 92.5 DEG C, addition brown sugar, citric acid and fresh pear juice are cooled to 52 DEG C after melting mixing, and it is mixed that powder is added
Mixed liquor is made in material.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811402858.5A CN109527287A (en) | 2018-11-23 | 2018-11-23 | A kind of Amorphophallus rivieri beverage and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811402858.5A CN109527287A (en) | 2018-11-23 | 2018-11-23 | A kind of Amorphophallus rivieri beverage and preparation method thereof |
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| CN109527287A true CN109527287A (en) | 2019-03-29 |
Family
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| Application Number | Title | Priority Date | Filing Date |
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| CN201811402858.5A Pending CN109527287A (en) | 2018-11-23 | 2018-11-23 | A kind of Amorphophallus rivieri beverage and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US10984724B2 (en) | 2019-05-14 | 2021-04-20 | Wuhan China Star Optoelectronics Semiconductor Display Technology Co., Ltd. | Pixel compensation circuit and OLED display device |
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2018
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US10984724B2 (en) | 2019-05-14 | 2021-04-20 | Wuhan China Star Optoelectronics Semiconductor Display Technology Co., Ltd. | Pixel compensation circuit and OLED display device |
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