CN109673892A - A kind of preparation method with the health drink for improving alimentary anemia function - Google Patents
A kind of preparation method with the health drink for improving alimentary anemia function Download PDFInfo
- Publication number
- CN109673892A CN109673892A CN201811460309.3A CN201811460309A CN109673892A CN 109673892 A CN109673892 A CN 109673892A CN 201811460309 A CN201811460309 A CN 201811460309A CN 109673892 A CN109673892 A CN 109673892A
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- black
- jujube
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- black rice
- rice flour
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- 208000007502 anemia Diseases 0.000 title claims abstract description 19
- 238000002360 preparation method Methods 0.000 title claims abstract description 6
- 241000233866 Fungi Species 0.000 claims abstract description 21
- 239000007788 liquid Substances 0.000 claims abstract description 12
- 238000000855 fermentation Methods 0.000 claims abstract description 11
- 230000004151 fermentation Effects 0.000 claims abstract description 11
- 235000016709 nutrition Nutrition 0.000 claims abstract description 8
- 230000035764 nutrition Effects 0.000 claims abstract description 8
- 239000002002 slurry Substances 0.000 claims abstract description 8
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 7
- 235000009566 rice Nutrition 0.000 claims abstract description 7
- 150000001720 carbohydrates Chemical class 0.000 claims abstract description 6
- 239000000084 colloidal system Substances 0.000 claims abstract description 6
- 230000001954 sterilising effect Effects 0.000 claims abstract description 6
- 238000000034 method Methods 0.000 claims abstract description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 4
- 241001247821 Ziziphus Species 0.000 claims description 26
- 241000371652 Curvularia clavata Species 0.000 claims description 23
- 235000013312 flour Nutrition 0.000 claims description 15
- 235000020418 red date juice Nutrition 0.000 claims description 7
- 235000013372 meat Nutrition 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 241000209094 Oryza Species 0.000 claims description 5
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 3
- 102000004139 alpha-Amylases Human genes 0.000 claims description 3
- 108090000637 alpha-Amylases Proteins 0.000 claims description 3
- 229940024171 alpha-amylase Drugs 0.000 claims description 3
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 3
- 239000001110 calcium chloride Substances 0.000 claims description 3
- 108010089934 carbohydrase Proteins 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 241000894006 Bacteria Species 0.000 claims 1
- 239000012530 fluid Substances 0.000 claims 1
- 235000013402 health food Nutrition 0.000 abstract description 3
- 125000003118 aryl group Chemical group 0.000 abstract description 2
- 230000035622 drinking Effects 0.000 abstract description 2
- 238000007789 sealing Methods 0.000 abstract description 2
- 240000007594 Oryza sativa Species 0.000 abstract 2
- 240000008866 Ziziphus nummularia Species 0.000 abstract 1
- 102000001554 Hemoglobins Human genes 0.000 description 12
- 108010054147 Hemoglobins Proteins 0.000 description 12
- 210000004369 blood Anatomy 0.000 description 8
- 239000008280 blood Substances 0.000 description 8
- 230000000694 effects Effects 0.000 description 6
- 239000002994 raw material Substances 0.000 description 5
- 239000003814 drug Substances 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- 208000024891 symptom Diseases 0.000 description 4
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 235000013361 beverage Nutrition 0.000 description 2
- 230000017531 blood circulation Effects 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000002173 dizziness Diseases 0.000 description 2
- 210000003743 erythrocyte Anatomy 0.000 description 2
- OVBPIULPVIDEAO-LBPRGKRZSA-N folic acid Chemical compound C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)N[C@@H](CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-LBPRGKRZSA-N 0.000 description 2
- 230000011132 hemopoiesis Effects 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 230000004060 metabolic process Effects 0.000 description 2
- 230000001225 therapeutic effect Effects 0.000 description 2
- 206010067484 Adverse reaction Diseases 0.000 description 1
- 206010057315 Daydreaming Diseases 0.000 description 1
- 206010020751 Hypersensitivity Diseases 0.000 description 1
- 102000010445 Lactoferrin Human genes 0.000 description 1
- 108010063045 Lactoferrin Proteins 0.000 description 1
- OVBPIULPVIDEAO-UHFFFAOYSA-N N-Pteroyl-L-glutaminsaeure Natural products C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)NC(CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-UHFFFAOYSA-N 0.000 description 1
- 206010028813 Nausea Diseases 0.000 description 1
- 206010067482 No adverse event Diseases 0.000 description 1
- 206010033557 Palpitations Diseases 0.000 description 1
- 229930003316 Vitamin D Natural products 0.000 description 1
- QYSXJUFSXHHAJI-XFEUOLMDSA-N Vitamin D3 Natural products C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@H](C)CCCC(C)C)=C/C=C1\C[C@@H](O)CCC1=C QYSXJUFSXHHAJI-XFEUOLMDSA-N 0.000 description 1
- 230000006838 adverse reaction Effects 0.000 description 1
- 208000026935 allergic disease Diseases 0.000 description 1
- 230000000172 allergic effect Effects 0.000 description 1
- 230000007815 allergy Effects 0.000 description 1
- 208000010668 atopic eczema Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 102000006995 beta-Glucosidase Human genes 0.000 description 1
- 108010047754 beta-Glucosidase Proteins 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 238000003745 diagnosis Methods 0.000 description 1
- 229960000304 folic acid Drugs 0.000 description 1
- 235000019152 folic acid Nutrition 0.000 description 1
- 239000011724 folic acid Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 230000023597 hemostasis Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 229960003284 iron Drugs 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- CSSYQJWUGATIHM-IKGCZBKSSA-N l-phenylalanyl-l-lysyl-l-cysteinyl-l-arginyl-l-arginyl-l-tryptophyl-l-glutaminyl-l-tryptophyl-l-arginyl-l-methionyl-l-lysyl-l-lysyl-l-leucylglycyl-l-alanyl-l-prolyl-l-seryl-l-isoleucyl-l-threonyl-l-cysteinyl-l-valyl-l-arginyl-l-arginyl-l-alanyl-l-phenylal Chemical compound C([C@H](N)C(=O)N[C@@H](CCCCN)C(=O)N[C@@H](CS)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](CC=1C2=CC=CC=C2NC=1)C(=O)N[C@@H](CCC(N)=O)C(=O)N[C@@H](CC=1C2=CC=CC=C2NC=1)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](CCSC)C(=O)N[C@@H](CCCCN)C(=O)N[C@@H](CCCCN)C(=O)N[C@@H](CC(C)C)C(=O)NCC(=O)N[C@@H](C)C(=O)N1CCC[C@H]1C(=O)N[C@@H](CO)C(=O)N[C@@H]([C@@H](C)CC)C(=O)N[C@@H]([C@@H](C)O)C(=O)N[C@@H](CS)C(=O)N[C@@H](C(C)C)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](C)C(=O)N[C@@H](CC=1C=CC=CC=1)C(O)=O)C1=CC=CC=C1 CSSYQJWUGATIHM-IKGCZBKSSA-N 0.000 description 1
- 229940078795 lactoferrin Drugs 0.000 description 1
- 235000021242 lactoferrin Nutrition 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 230000003340 mental effect Effects 0.000 description 1
- 238000009629 microbiological culture Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000008693 nausea Effects 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 230000007958 sleep Effects 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 229940124597 therapeutic agent Drugs 0.000 description 1
- 235000019166 vitamin D Nutrition 0.000 description 1
- 239000011710 vitamin D Substances 0.000 description 1
- 150000003710 vitamin D derivatives Chemical class 0.000 description 1
- 229940046008 vitamin d 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
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- 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
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
-
- 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 present invention relates to a kind of preparation methods with the health drink for improving alimentary anemia function, belong to health food processing technique field.First prepare black kerneled rice saccharide, then by black kerneled rice saccharide moist heat sterilization 10-15 minutes under the conditions of 121 DEG C, it is cooled to 25-28 DEG C, black fungus strain is accessed from inclined-plane, obtain black fungus fermentation liquid within shaking table culture 80-90 hours under conditions of 25-28 DEG C, 120-140rpm, black fungus fermentation liquid obtains nutrition slurries through mycelium colloid mill defibrination, and nutrition slurries are got product using filter, allotment, filling, sealing, sterilizing.Health drink of the invention is not only in good taste, the aromatic strongly fragrant, safe for drinking of jujube, but also has the function of improving alimentary anemia.
Description
Technical field
The present invention relates to a kind of preparation methods with the health drink for improving alimentary anemia function, belong to health food
Processing technique field.
Background technique
Alimentary anemia refers to because nutriment necessary to body green blood, such as iron, folic acid, vitamin D substance are opposite
Or utterly reduce, the generation of the formation or red blood cell that make hemoglobin is insufficient, so that a kind of disease that hematopoiesis function is low.I
State belongs to high one of the country of alimentary anemia disease incidence, and wherein rural area morbidity is higher than city, and south is higher than the north, alimentary anemia
Resistance of human body and immunity degradation can be caused, poor blood circulation, metabolism is low, and it is easily sick, it can also cause constitution
The generation of phenomena such as weakness, excessively presenility.It is more for the therapeutic agent of alimentary anemia and health care product currently on the market, still
These products some with side effect, some slow effect or therapeutic effect are bad, are difficult to meet the market demand, and in nature
Many of have improve alimentary anemia function living resources, using these living resources in nature be raw material, processing
At edible safety, quick, with improvement alimentary anemia function health food, at the research of this field researcher
Hot spot.
Summary of the invention
The object of the present invention is to provide a kind of in good taste, aromatic strongly fragrant, safe for drinking of jujube, it is quick, have and improve trophism
The preparation method of the health drink of anaemia function.
The object of the present invention is achieved like this:
Jujube is cleaned, stoning, is placed in pressure cooker, is steamed 15-20 minutes under the conditions of 121 DEG C, being cooled to 30-40 DEG C must sterilize
Jujube meat, the meat beater of jujube that will sterilize break into red jujube pulp, weigh the red jujube pulp of certain mass, 8-12 is added in red jujube pulp
The clear water of times quality, obtains jujube juice with colloid mill defibrination.
Black rice is crushed into obtain black rice flour, weighs the black rice flour of certain mass, adds the jujube juice of 10 times of quality, stirs evenly,
Alpha-amylase is added in the ratio of 10-12 unit of every gram of black rice flour, adds the food-grade calcium chloride of black rice flour quality 0.2%,
It stirs evenly, is hydrolyzed 30-40 minutes under the conditions of 90-95 DEG C, hydrolyzate temperature is dropped to 58-62 DEG C, pH is adjusted to 4.5-
5.0, carbohydrase is added in the ratio of 100-120 unit of every gram of black rice flour, is saccharified under the conditions of 58-62 DEG C 4-6 hours black
Rice saccharified liquid.
By black kerneled rice saccharide moist heat sterilization 10-15 minutes under the conditions of 121 DEG C, it is cooled to 25-28 DEG C, is accessed from inclined-plane
Black fungus strain obtains black fungus fermentation liquid, black fungus in shaking table culture 80-90 hours under conditions of 25-28 DEG C, 120-140rpm
Fermentation liquid obtains nutrition slurries through mycelium colloid mill defibrination, nutrition slurries using filter, allotment, it is filling, seal, sterilize up at
Product.
Health drink beneficial effect of the invention includes the following aspects:
First, raw materials used health drink of the invention is all natural food materials, is free from side effects to human body, and it is safe for eating.
Second, health drink of the invention is deployed based on the black fungus fermentation liquid that liquid state fermentation obtains,
Mycelium and black fungus fructification chemical composition, efficacy effect in black fungus fermentation liquid is almost the same, and black fungus has QI invigorating
It enriches blood, the effect of moistening lung is calm, cooling blood and hemostasis, early in Han dynasty, black fungus is used as the good medicine enriched blood.
Third, the raw material of health drink of the invention contain black rice, and modern medicine confirms that black rice has alimentary anemia
Apparent therapeutic effect is known as " rice of enriching blood ".
4th, the raw material of health drink of the invention contains jujube, and Chinese medicine thinks that jujube is warm, and blood is protected in blood-nourishing, can be improved
Blood circulation, and pharmacological research is then found, certain ingredients contained by jujube can increase the content of red blood cell in blood, enhance bone
The hematopoiesis function of marrow.
5th, health drink of the invention has strong jujube perfume, and jujube juice is after black fungus ferments, black fungus metabolism
Reference state aroma-producing substance in jujube can be converted to free state aroma-producing substance by the beta-glucosidase of generation, increase the present invention
The jujube fragrance of health drink effectively overcomes the bad deficiency of Traditional health care beverage taste.
6th, the raw materials such as black rice, jujube are dexterously combined together by the present invention by the fermentation of black fungus, are passed through
Synergistic effect has played the effect of health drink of the present invention improves alimentary anemia to the maximum extent.
Specific embodiment
The black fungus CICC14074 that the present invention uses is purchased in Chinese industrial Microbiological Culture Collection administrative center.
By jujube clean, stoning, be placed in pressure cooker, steamed 15 minutes under the conditions of 121 DEG C, be cooled to 35 DEG C must sterilize it is red
Jujube meat, the meat beater of jujube that will sterilize break into red jujube pulp, weigh the red jujube pulp of certain mass, and 10 times of matter are added in red jujube pulp
The clear water of amount obtains jujube juice with colloid mill defibrination.
Black rice is crushed into obtain black rice flour, weighs the black rice flour of certain mass, adds the jujube juice of 10 times of quality, stirs evenly,
Alpha-amylase is added in the ratio of 11 units of every gram of black rice flour, adds the food-grade calcium chloride of black rice flour quality 0.2%, stirs
It mixes uniformly, is hydrolyzed 35 minutes under the conditions of 90 DEG C, hydrolyzate temperature is dropped to 60 DEG C, pH is adjusted to 4.8, by every gram of black rice flour
Carbohydrase is added in the ratio of 110 units, and be saccharified 5 hours to obtain black kerneled rice saccharide under the conditions of 60 DEG C.
By black kerneled rice saccharide moist heat sterilization 12 minutes under the conditions of 121 DEG C, 26 DEG C are cooled to, black fungus is accessed from inclined-plane
Strain obtains black fungus fermentation liquid in shaking table culture 90 hours under conditions of 26 DEG C, 130rpm, and black fungus fermentation liquid is through mycelium glue
Body mill defibrination obtains nutrition slurries, and nutrition slurries are got product using filter, allotment, filling, sealing, sterilizing.
Health drink efficacy test of the present invention:
Study subject: study subject amounts to 40 people, male to female ratio 1:1, and the age is -65 years old 18 years old, wherein male subject blood
Lactoferrin (Hb)≤110g/L, women study subject hemoglobin (Hb)≤100 g/L.
All study subjects are required without following situations:
1. merge intentionally, the cerebrovascular, liver, kidney, serious diseases and the mental patient such as alimentary canal；
2. allergic constitution or to the given the test agent allergy sufferers；
3. severe anemia patient；
4. taking article related with tested function in a short time, the judgement person to result is influenced.
Test method: study subject drinks 200 milliliters of health drink of the embodiment of the present invention daily, continuously takes 30 days.
Test result criterion:
1 is effective: study subject hemoglobin (Hb) restores normal, i.e. male subject hemoglobin (Hb) >=120g/
L, women study subject hemoglobin (Hb) >=110g/L；
2 effectively: study subject hemoglobin (Hb) does not restore normally, but study subject hemoglobin (Hb) increasing degree is super
Cross 5%；
3 is invalid: study subject hemoglobin (Hb) does not increase or increasing degree is no more than 5%.
Test result is shown in Table one:
Table one: study subject alimentary anemia improves situation table
| Gender | Number | Effective number | Efficiently individual quantity | Invalid number | Total effective rate |
| Male | 20 | 10 | 8 | 2 | 90% |
| Female | 20 | 6 | 10 | 4 | 80% |
| It is total | 40 | 16 | 18 | 6 | 85% |
As can be seen from the above table, the health drink of the embodiment of the present invention improves significantly the function of alimentary anemia.
It is illustrated below:
Money ×, female, 45 years old, detect hemoglobin (Hb) 92g/L, while with pale complexion, dizziness and nausea, feel run-down, thermophilic
It the symptoms such as sleeps, after taking health drink 30 days of the embodiment of the present invention, detects hemoglobin (Hb) 118g/L, symptom disappears, body
Body has no adverse reaction.
King ×, male, 35 years old, hospital diagnosis was alimentary anemia, detected hemoglobin (Hb) 102g/L, while with face
The symptoms such as color is pale, dizzy, palpitation and short breath, feels run-down, is absent minded, take the health beverage of the embodiment of the present invention
Material detected hemoglobin (Hb) 122g/L after 30 days, and symptom is relieved, and body has no any adverse reaction.
Claims (1)
1. a kind of preparation method with the health drink for improving alimentary anemia function, it is characterized in that by following process
It is prepared:
(1) jujube is cleaned, stoning, be placed in pressure cooker, steamed 15-20 minutes under the conditions of 121 DEG C, being cooled to 30-40 DEG C must go out
Bacterium jujube meat, the meat beater of jujube that will sterilize break into red jujube pulp, weigh the red jujube pulp of certain mass, 8- is added in red jujube pulp
The clear water of 12 times of quality obtains jujube juice with colloid mill defibrination；
(2) black rice is crushed into obtain black rice flour, weigh the black rice flour of certain mass, added the jujube juice of 10 times of quality, stir evenly, press
Alpha-amylase is added in the ratio of 10-12 unit of every gram of black rice flour, adds the food-grade calcium chloride of black rice flour quality 0.2%, stirs
It mixes uniformly, is hydrolyzed 30-40 minutes under the conditions of 90-95 DEG C, hydrolyzate temperature is dropped to 58-62 DEG C, pH is adjusted to 4.5-
5.0, carbohydrase is added in the ratio of 100-120 unit of every gram of black rice flour, is saccharified under the conditions of 58-62 DEG C 4-6 hours black
Rice saccharified liquid；
(3) black kerneled rice saccharide is cooled to 25-28 DEG C, accessed from inclined-plane black moist heat sterilization 10-15 minutes under the conditions of 121 DEG C
Edible fungus obtains black fungus fermentation liquid, black fungus hair for shaking table culture 80-90 hours under conditions of 25-28 DEG C, 120-140rpm
Zymotic fluid obtains nutrition slurries through mycelium colloid mill defibrination, nutrition slurries using filter, allotment, it is filling, seal, sterilize up at
Product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811460309.3A CN109673892A (en) | 2018-12-01 | 2018-12-01 | A kind of preparation method with the health drink for improving alimentary anemia function |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811460309.3A CN109673892A (en) | 2018-12-01 | 2018-12-01 | A kind of preparation method with the health drink for improving alimentary anemia function |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109673892A true CN109673892A (en) | 2019-04-26 |
Family
ID=66185116
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811460309.3A Withdrawn CN109673892A (en) | 2018-12-01 | 2018-12-01 | A kind of preparation method with the health drink for improving alimentary anemia function |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109673892A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102885352A (en) * | 2012-09-11 | 2013-01-23 | 山西汉波食品股份有限公司 | Thick slurry of mushrooms and red dates |
| CN104172411A (en) * | 2014-08-02 | 2014-12-03 | 哈尔滨伟平科技开发有限公司 | Making method of black rice health care drink |
| CN104450413A (en) * | 2015-01-05 | 2015-03-25 | 哈尔滨伟平科技开发有限公司 | Method for manufacturing healthcare type black rice low alcohol beverage |
-
2018
- 2018-12-01 CN CN201811460309.3A patent/CN109673892A/en not_active Withdrawn
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102885352A (en) * | 2012-09-11 | 2013-01-23 | 山西汉波食品股份有限公司 | Thick slurry of mushrooms and red dates |
| CN104172411A (en) * | 2014-08-02 | 2014-12-03 | 哈尔滨伟平科技开发有限公司 | Making method of black rice health care drink |
| CN104450413A (en) * | 2015-01-05 | 2015-03-25 | 哈尔滨伟平科技开发有限公司 | Method for manufacturing healthcare type black rice low alcohol beverage |
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Application publication date: 20190426 |
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