CN109938348A - A kind of preparation method of water chestnut cream - Google Patents
A kind of preparation method of water chestnut cream Download PDFInfo
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- CN109938348A CN109938348A CN201910240784.8A CN201910240784A CN109938348A CN 109938348 A CN109938348 A CN 109938348A CN 201910240784 A CN201910240784 A CN 201910240784A CN 109938348 A CN109938348 A CN 109938348A
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Abstract
The invention discloses a kind of preparation methods of water chestnut cream of health care product processing technique field, the preparation method of the water chestnut cream includes the following steps: that major ingredient pre-processes, water logging, multiple tracks decocts, vaporizing raw liquor and mixed accessories, the present invention, which is put forth effort on, preferably utilizes water chestnut shell resource, and it is applied in the production of herbal paste, gallic acid content in gained water chestnut cream finished product is high, substantially increase the healthcare function of water chestnut cream, step is decocted by water logging and multiple tracks, sufficiently beneficiating ingredient in extraction Shell of Water Chestnut, improve raw material availability, higher temperature is kept in water chestnut cream manufacturing process and the concentration process of water chestnut cream has sloughed large quantity of moisture, a large amount of maltose are also added in the production process simultaneously, sugared concentration is higher, it is also not suitable for microbe survival, so that water chestnut cream finished product can satisfy defined sanitary standard, it is also added into malt simultaneously Dextrin improves the astringent taste of water chestnut cream finished product.
Description
Technical field
The present invention relates to health care product processing technique field, specially a kind of preparation method of water chestnut cream.
Background technique
Health (functional) food is a type of food, and the general character with normal food is adjustable the function of human body, is fitted
It is edible for specific crowd, but not for the purpose for the treatment of disease.
At present both at home and abroad many experiments be proved water chestnut anticancer, anti-inflammatory, alleviate in terms of all have it is good
Good healthcare function, and to the less report of the development and utilization of dry Shell of Water Chestnut.The saying that China just has herbal paste to nourish the body from ancient times, and
Country's herbal paste Major research field is donkey-hide gelatin, Guiling Jelly etc. at present.Therefore, water chestnut is made using dry Shell of Water Chestnut as raw material
The technical study of herbal paste is the big new exploration for the research of water chestnut health product, it appears particularly important.
China's water chestnut resource is compared with horn of plenty, and water chestnut itself has good healthcare function, and at this stage for water chestnut
Technical study be concentrated mainly on water chestnut fruit in terms of, it is also a kind of wave to resource that the research in terms of Shell of Water Chestnut, which is lacked,
Take.Traditional herbal paste processing type, which mainly has reconciliation cream and smashes, grinds cream two types, and obtains using traditional processing method
Water chestnut cream in gallic acid (have antitumor action and resist inflammatory effect) content it is relatively low, it is difficult to play preferable effect
Fruit, while astringent taste is also larger, in processing, the utilization rate of raw material is not high, and whole process materials are more, what final production went out
Paste content of microorganisms is also relatively more, it is difficult to meet prescribed requirement.
Summary of the invention
The purpose of the present invention is to provide a kind of preparation methods of water chestnut cream, to solve mentioned above in the background art adopt
Gallic acid content is relatively low in the water chestnut cream obtained with traditional processing method, it is difficult to play preferable effect, while puckery
Taste is also larger, and in processing, the utilization rate of raw material is not high, and whole process materials are more, the paste microorganism that final production goes out
Content is also relatively more, it is difficult to the problem of meeting prescribed requirement.
To achieve the above object, the invention provides the following technical scheme: a kind of preparation method of water chestnut cream, the water chestnut cream
Preparation method includes the following steps:
S1: major ingredient pretreatment rejects the impurity in dry Shell of Water Chestnut using manual type, crushes dry water chestnut using pulverizer later
Angle shell, obtains Shell of Water Chestnut coarse powder, and grinding time is 10-20 seconds；
S2: the Shell of Water Chestnut coarse powder that step S1 is obtained is placed in frying pan by water logging, and pure water is added and ethyl alcohol forms mixed liquor,
Immersion is sufficiently stirred, soaking time is 1-2 hours；
S3: multiple tracks decocts, and the mixed liquor obtained after step S2 is impregnated carries out multiple tracks decoction, and steps are as follows for specific decoction:
First road decocts, and is first decocted with high temperature, is decocted with boiling for degree, then is decocted 1 hour with medium temperature, is finally changed to low
Temperature decocts, and when decoction is 1 hour a length of, obtains extracting solution after the completion of decocting, using multilayer filtered through gauze extracting solution, is obtained by filtration
Filtrate is placed in container；
Two decoct, and pure water are added into the filter residue obtained after first road decoction filtering, being totally submerged filter residue with pure water is
Standard carries out two decoctions, and decoction method is identical as first road decoction, filters after the completion of decocting, obtained filtrate is placed in first road and is decocted
In the container for storing filtrate when boiling；
Three decoct, and carry out three decoctions using same method is decocted with two, obtain after finally decocting multiple tracks
Filtrate is mixed, stood and is precipitated, and is reused multilayer gauze and is filtered to the filtrate after precipitating, obtains stoste, and right
Stoste carries out weighing record；
S4: the step S3 stoste obtained is placed in decoction pot and carries out concentration operation by vaporizing raw liquor, and first high-temperature heating boils
Boiling, while constantly pulling surface offscum out, is heated 1-2 hour, is heated later using low temperature, at the same need constantly to stir with
And pull offscum out, when low-temperature heat, is 2-3 hours a length of；
S5: maltodextrin is added into the stoste after step S4 evaporation in mixed accessories, continues to add after mixing
Heat, when heating, are 1 hour a length of, and maltose is added thereto later, are stirred continuously heating, when " hanging flag " phenomenon to appear stop plus
Heat obtains the water chestnut cream.
Preferably, the granularity of Shell of Water Chestnut coarse powder described in step S1 is 40-60 mesh.
Preferably, the volume mixture ratio of pure water described in step S2 and ethyl alcohol is 1:1, the weight of the Shell of Water Chestnut coarse powder
Mixed proportion with liquid total weight composed by the pure water and ethyl alcohol is 1:12, and the temperature in step S2 when water logging is kept
At 10-20 degrees Celsius.
Preferably, pure water described in step S2 and step S3 is sterile distilled water.
Preferably, the temperature that high temperature described in step S3 decocts is 150-200 degrees Celsius, and the temperature that the medium temperature decocts is
80-90 degrees Celsius, the temperature that the low temperature decocts is 20-30 degrees Celsius.
Preferably, the number of plies of multilayer gauze described in step S3 is 4-6 layers, and the multilayer gauze is medical sterile gauze.
Preferably, the temperature of high-temperature heating described in step S4 is 100-120 degrees Celsius, and the temperature of the low-temperature heat is
40-60 degrees Celsius.
Preferably, stoste described in step S5 and the Mixing ratio by weight example of maltodextrin are 1:16, the maltose and original
The Mixing ratio by weight example of liquid is 1:8.
Preferably, " extension flag " phenomenon described in step S5 is that the stoste after mixed accessories is provoked using long stick, stoste adherency
On long stick in the form of sheets without falling the phenomenon that.
Compared with prior art, the beneficial effects of the present invention are: the present invention is put forth effort on preferably using water chestnut shell resource, and
It is applied in the production of herbal paste, the gallic acid content in gained water chestnut cream finished product is high, substantially increases the guarantor of water chestnut cream
Health-care function decocts step by water logging and multiple tracks, sufficiently extracts beneficiating ingredient in Shell of Water Chestnut, raw material availability is improved, in water chestnut
The concentration process of higher temperature and water chestnut cream is kept to slough large quantity of moisture in the cream manufacturing process of angle, low moisture content product,
It is higher that a large amount of maltose, sugared concentration is also added in the production process simultaneously, is not suitable for microbe survival, so that water chestnut cream finished product
It can satisfy defined sanitary standard, be furthermore also added into maltodextrin, improve the astringent taste of water chestnut cream finished product.
Detailed description of the invention
Fig. 1 is the gallic acid content table measured after water chestnut cream made from 1-3 of the embodiment of the present invention dilutes.
Specific embodiment
Following will be combined with the drawings in the embodiments of the present invention, and technical solution in the embodiment of the present invention carries out clear, complete
Site preparation description, it is clear that described embodiments are only a part of the embodiments of the present invention, instead of all the embodiments.It is based on
Embodiment in the present invention, it is obtained by those of ordinary skill in the art without making creative efforts every other
Embodiment shall fall within the protection scope of the present invention.
Embodiment one
The preparation method of the water chestnut cream includes the following steps:
S1: major ingredient pretreatment rejects the impurity in dry Shell of Water Chestnut using manual type, by dry Shell of Water Chestnut along centre to hemisection
It opens, crushes dry Shell of Water Chestnut using the Chinese medicine stainless steel pulverizer of model CSJ-120 later, obtain Shell of Water Chestnut coarse powder, crush
Time is 10 seconds, and mesh number is used to sieve for the stainless steel of 40 mesh, filters out the Shell of Water Chestnut coarse powder that granularity is 40 mesh；
S2: the Shell of Water Chestnut coarse powder that step S1 is obtained is placed in frying pan by water logging, be added sterile distilled water and ethyl alcohol formed it is mixed
Liquid is closed, immersion is sufficiently stirred, soaking time is 1 hour, and the volume mixture ratio of sterile distilled water and ethyl alcohol is 1:1, Shell of Water Chestnut
The mixed proportion of liquid total weight composed by the weight of coarse powder and sterile distilled water and ethyl alcohol is 1:12, and temperature when water logging is protected
It holds at 10 degrees Celsius；
S3: multiple tracks decocts, and the mixed liquor obtained after step S2 is impregnated carries out multiple tracks decoction, and steps are as follows for specific decoction:
First road decocts, and is first decocted with high temperature, and the temperature that high temperature decocts is 150 degrees Celsius, is decocted with boiling for degree, then
It is decocted 1 hour with medium temperature, the temperature that medium temperature decocts is 80 degrees Celsius, is finally changed to low temperature decoction, and the temperature that low temperature decocts is 20
Degree Celsius, when decoction, is 1 hour a length of, obtains extracting solution after the completion of decocting, and filters extracting solutions, mistake using 4 layers of medical sterile gauze
Obtained filtrate is filtered to be placed in glass container；
Two decoct, and sterile distilled water is added into the filter residue obtained after first road decoction filtering, complete with sterile distilled water
Subject to full submergence filter residue, two decoctions are carried out, decoction method is identical as first road decoction, filters after the completion of decocting, the filter that will be obtained
Liquid is placed in when first road decocts in the glass container of storage filtrate；
Three decoct, and carry out three decoctions using same method is decocted with two, obtain after finally decocting multiple tracks
Filtrate is mixed, stood and is precipitated, and is reused multilayer gauze and is filtered to the filtrate after precipitating, obtains stoste, and right
Stoste carries out weighing record；
S4: the step S3 stoste obtained is placed in the evaporator of model RE-52AA and carries out concentration behaviour by vaporizing raw liquor
Make, first high-temperature heating boils, and the temperature of high-temperature heating is 100 degrees Celsius, while constantly pulling surface offscum out, it heats 1 hour, it
It is heated afterwards using low temperature, the temperature of low-temperature heat is 40 degrees Celsius, while needing constantly to stir and pull out offscum, low
It is 2 hours a length of when temperature heating；
S5: maltodextrin, the weight of stoste and maltodextrin is added into the stoste after step S4 evaporation in mixed accessories
Mixed proportion is 1:16, is heated after mixing using electronics universal furnace, and when heating is 1 hour a length of, later thereto plus
Enter maltose, the Mixing ratio by weight example of maltose and stoste is 1:8, is stirred continuously heating, provokes mixing using stick long after disinfection
Stop heating when the phenomenon that stoste after auxiliary material, stoste is adhered on long stick in the form of sheets without falling, obtains water chestnut cream.
Embodiment two
The preparation method of the water chestnut cream includes the following steps:
S1: major ingredient pretreatment rejects the impurity in dry Shell of Water Chestnut using manual type, by dry Shell of Water Chestnut along centre to hemisection
It opens, crushes dry Shell of Water Chestnut using the Chinese medicine stainless steel pulverizer of model CSJ-120 later, obtain Shell of Water Chestnut coarse powder, crush
Time is 15 seconds, and mesh number is used to sieve for the stainless steel of 50 mesh, filters out the Shell of Water Chestnut coarse powder that granularity is 50 mesh；
S2: the Shell of Water Chestnut coarse powder that step S1 is obtained is placed in frying pan by water logging, be added sterile distilled water and ethyl alcohol formed it is mixed
Liquid is closed, immersion is sufficiently stirred, soaking time is 1.5 hours, and the volume mixture ratio of sterile distilled water and ethyl alcohol is 1:1, water chestnut
The mixed proportion of liquid total weight composed by the weight of shell coarse powder and sterile distilled water and ethyl alcohol is 1:12, temperature when water logging
It is maintained at 15 degrees Celsius；
S3: multiple tracks decocts, and the mixed liquor obtained after step S2 is impregnated carries out multiple tracks decoction, and steps are as follows for specific decoction:
First road decocts, and is first decocted with high temperature, and the temperature that high temperature decocts is 175 degrees Celsius, is decocted with boiling for degree, then
It is decocted 1 hour with medium temperature, the temperature that medium temperature decocts is 85 degrees Celsius, is finally changed to low temperature decoction, and the temperature that low temperature decocts is 25
Degree Celsius, when decoction, is 1 hour a length of, obtains extracting solution after the completion of decocting, and filters extracting solutions, mistake using 5 layers of medical sterile gauze
Obtained filtrate is filtered to be placed in glass container；
Two decoct, and sterile distilled water is added into the filter residue obtained after first road decoction filtering, complete with sterile distilled water
Subject to full submergence filter residue, two decoctions are carried out, decoction method is identical as first road decoction, filters after the completion of decocting, the filter that will be obtained
Liquid is placed in when first road decocts in the glass container of storage filtrate；
Three decoct, and carry out three decoctions using same method is decocted with two, obtain after finally decocting multiple tracks
Filtrate is mixed, stood and is precipitated, and is reused multilayer gauze and is filtered to the filtrate after precipitating, obtains stoste, and right
Stoste carries out weighing record；
S4: the step S3 stoste obtained is placed in the evaporator of model RE-52AA and carries out concentration behaviour by vaporizing raw liquor
Make, first high-temperature heating boils, and the temperature of high-temperature heating is 110 degrees Celsius, while constantly pulling surface offscum out, it heats 1.5 hours,
It is heated later using low temperature, the temperature of low-temperature heat is 50 degrees Celsius, while needing constantly to stir and pull out floating
Foam, when low-temperature heat, are 2.5 hours a length of；
S5: maltodextrin, the weight of stoste and maltodextrin is added into the stoste after step S4 evaporation in mixed accessories
Mixed proportion is 1:16, is heated after mixing using electronics universal furnace, and when heating is 1 hour a length of, later thereto plus
Enter maltose, the Mixing ratio by weight example of maltose and stoste is 1:8, is stirred continuously heating, provokes mixing using stick long after disinfection
Stop heating when the phenomenon that stoste after auxiliary material, stoste is adhered on long stick in the form of sheets without falling, obtains water chestnut cream.
Real-time example three
The preparation method of the water chestnut cream includes the following steps:
S1: major ingredient pretreatment rejects the impurity in dry Shell of Water Chestnut using manual type, by dry Shell of Water Chestnut along centre to hemisection
It opens, crushes dry Shell of Water Chestnut using the Chinese medicine stainless steel pulverizer of model CSJ-120 later, obtain Shell of Water Chestnut coarse powder, crush
Time is 20 seconds, and mesh number is used to sieve for the stainless steel of 60 mesh, filters out the Shell of Water Chestnut coarse powder that granularity is 60 mesh；
S2: the Shell of Water Chestnut coarse powder that step S1 is obtained is placed in frying pan by water logging, be added sterile distilled water and ethyl alcohol formed it is mixed
Liquid is closed, immersion is sufficiently stirred, soaking time is 2 hours, and the volume mixture ratio of sterile distilled water and ethyl alcohol is 1:1, Shell of Water Chestnut
The mixed proportion of liquid total weight composed by the weight of coarse powder and sterile distilled water and ethyl alcohol is 1:12, and temperature when water logging is protected
It holds at 20 degrees Celsius；
S3: multiple tracks decocts, and the mixed liquor obtained after step S2 is impregnated carries out multiple tracks decoction, and steps are as follows for specific decoction:
First road decocts, and is first decocted with high temperature, and the temperature that high temperature decocts is 200 degrees Celsius, is decocted with boiling for degree, then
It is decocted 1 hour with medium temperature, the temperature that medium temperature decocts is 90 degrees Celsius, is finally changed to low temperature decoction, and the temperature that low temperature decocts is 30
Degree Celsius, when decoction, is 1 hour a length of, obtains extracting solution after the completion of decocting, and filters extracting solutions, mistake using 6 layers of medical sterile gauze
Obtained filtrate is filtered to be placed in glass container；
Two decoct, and sterile distilled water is added into the filter residue obtained after first road decoction filtering, complete with sterile distilled water
Subject to full submergence filter residue, two decoctions are carried out, decoction method is identical as first road decoction, filters after the completion of decocting, the filter that will be obtained
Liquid is placed in when first road decocts in the glass container of storage filtrate；
Three decoct, and carry out three decoctions using same method is decocted with two, obtain after finally decocting multiple tracks
Filtrate is mixed, stood and is precipitated, and is reused multilayer gauze and is filtered to the filtrate after precipitating, obtains stoste, and right
Stoste carries out weighing record；
S4: the step S3 stoste obtained is placed in the evaporator of model RE-52AA and carries out concentration behaviour by vaporizing raw liquor
Make, first high-temperature heating boils, and the temperature of high-temperature heating is 120 degrees Celsius, while constantly pulling surface offscum out, it heats 2 hours, it
It is heated afterwards using low temperature, the temperature of low-temperature heat is 60 degrees Celsius, while needing constantly to stir and pull out offscum, low
It is 3 hours a length of when temperature heating；
S5: maltodextrin, the weight of stoste and maltodextrin is added into the stoste after step S4 evaporation in mixed accessories
Mixed proportion is 1:16, is heated after mixing using electronics universal furnace, and when heating is 1 hour a length of, later thereto plus
Enter maltose, the Mixing ratio by weight example of maltose and stoste is 1:8, is stirred continuously heating, provokes mixing using stick long after disinfection
Stop heating when the phenomenon that stoste after auxiliary material, stoste is adhered on long stick in the form of sheets without falling, obtains water chestnut cream.
The gallic acid measured after water chestnut cream made from above-described embodiment 1-3 is diluted 50 times by ultraviolet specrophotometer
Content such as Fig. 1.
The measurement that total plate count is carried out to water chestnut cream made from above-described embodiment 1-3 weighs 25g water chestnut cream to filling
In the conical flask (can in bottle preset an appropriate number of sterile glass beads) of 225mL sterile distilled water, mixes well, is made 1:
15mL~20mL, is cooled to 46 DEG C of PCA, PDA culture medium pour plate by the even liquid of 10 sample in time, and is rotated plate and made it
It is uniformly mixed.After agar solidification, plate is inverted, 28 DEG C of ± 1 DEG C of culture 2d are observed and recorded；
Just fermenting experiment and multiple fermentation test are carried out to water chestnut cream made from above-described embodiment 1-3, observation produces gas situation, knot
Fruit is without production gas person, and coliform is feminine gender；
Observe result: PCA, PDA culture medium are grown without microorganism, regulation yeast and mold sum in " Chinese Pharmacopoeia "
≤102cfu/ml；Escherichia coli (1g or 1ml) must not be detected, experimental result, which is shown, to meet the requirements.
Although hereinbefore having been made with reference to some embodiments, present invention is described, of the invention not departing from
In the case where range, various improvement can be carried out to it and can be with equivalent without replacement component therein.Especially, as long as not
There are structural conflict, the various features in presently disclosed each embodiment can be combined with each other by any way
It uses, the description for not carrying out exhaustion to the case where these combinations in the present specification is only to be in omit length and economize on resources
The considerations of.Therefore, the invention is not limited to specific embodiments disclosed herein, and including falling within the scope of the appended claims
All technical sides.
Claims (9)
1. a kind of preparation method of water chestnut cream, it is characterised in that: the preparation method of the water chestnut cream includes the following steps:
S1: major ingredient pretreatment rejects the impurity in dry Shell of Water Chestnut using manual type, crushes dry water chestnut using pulverizer later
Shell, obtains Shell of Water Chestnut coarse powder, and grinding time is 10-20 seconds；
S2: the Shell of Water Chestnut coarse powder that step S1 is obtained is placed in frying pan by water logging, and pure water is added and ethyl alcohol forms mixed liquor, sufficiently
Stirring is impregnated, and soaking time is 1-2 hours；
S3: multiple tracks decocts, and the mixed liquor obtained after step S2 is impregnated carries out multiple tracks decoction, and steps are as follows for specific decoction:
First road decocts, and is first decocted with high temperature, is decocted with boiling for degree, then is decocted 1 hour with medium temperature, is finally changed to low temperature and decocts
It boils, when decoction, is 1 hour a length of, extracting solution is obtained after the completion of decocting, using multilayer filtered through gauze extracting solution, the filtrate being obtained by filtration
It is placed in container；
Two decoct, and pure water is added into the filter residue obtained after first road decoction filtering, and pure water of being subject to is totally submerged filter residue, into
Row two decocts, and decoction method is identical as first road decoction, filters after the completion of decocting, and obtained filtrate is placed in when first road decocts and is deposited
It puts in the container of filtrate；
Three decoct, and carry out three decoctions, the filtrate obtained after finally decocting multiple tracks using same method is decocted with two
It mixed, stood and is precipitated, reused multilayer gauze and the filtrate after precipitating is filtered, obtain stoste, and to stoste
Carry out weighing record；
S4: the step S3 stoste obtained is placed in decoction pot and carries out concentration operation by vaporizing raw liquor, and first high-temperature heating boils, together
When constantly pull surface offscum out, heat 1-2 hour, heated later using low temperature, while needing continuous stirring and fishing out
Offscum out, when low-temperature heat, are 2-3 hours a length of；
S5: mixed accessories are added maltodextrin into the stoste after step S4 evaporation, continue to heat after mixing,
A length of 1 hour when heating, maltose is added thereto later, is stirred continuously heating, when " hanging flag " phenomenon to appear, stops heating,
Obtain the water chestnut cream.
2. a kind of preparation method of water chestnut cream according to claim 1, it is characterised in that: Shell of Water Chestnut described in step S1 is thick
The granularity of powder is 40-60 mesh.
3. a kind of preparation method of water chestnut cream according to claim 1, it is characterised in that: pure water described in step S2 and second
The volume mixture ratio of alcohol is 1:1, liquid total weight composed by the weight of the Shell of Water Chestnut coarse powder and the pure water and ethyl alcohol
Mixed proportion be 1:12, and the temperature in step S2 when water logging is maintained at 10-20 degrees Celsius.
4. a kind of preparation method of water chestnut cream according to claim 1, it is characterised in that: described in step S2 and step S3
Pure water is sterile distilled water.
5. a kind of preparation method of water chestnut cream according to claim 1, it is characterised in that: high temperature described in step S3 decocts
Temperature be 150-200 degrees Celsius, the temperature that the medium temperature decocts is 80-90 degrees Celsius, and the temperature that the low temperature decocts is 20-
30 degrees Celsius.
6. a kind of preparation method of water chestnut cream according to claim 1, it is characterised in that: multilayer gauze described in step S3
The number of plies be 4-6 layer, the multilayer gauze be medical sterile gauze.
7. a kind of preparation method of water chestnut cream according to claim 1, it is characterised in that: be heated at high temperature described in step S4
Temperature be 100-120 degrees Celsius, the temperature of the low-temperature heat is 40-60 degrees Celsius.
8. a kind of preparation method of water chestnut cream according to claim 1, it is characterised in that: stoste described in step S5 and wheat
The Mixing ratio by weight example of bud dextrin is 1:16, and the Mixing ratio by weight example of the maltose and stoste is 1:8.
9. a kind of preparation method of water chestnut cream according to claim 1, it is characterised in that: it is existing " to hang flag " described in step S5
As the phenomenon that provoke the stoste after mixed accessories using long stick, stoste is adhered on long stick in the form of sheets without falling.
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1557227A (en) * | 2004-01-30 | 2004-12-29 | �Ϻ���ͨ��ѧ | Anticancer health beverage using water chestnut shell and coix seed as raw material and its making method |
| CN105147747A (en) * | 2015-10-22 | 2015-12-16 | 湖北科技学院 | Preparation method of granules of water chestnut hull extract |
| CN108261430A (en) * | 2016-12-31 | 2018-07-10 | 孝感市森茂激光数控设备有限公司 | A kind of extracting method of Shell of Water Chestnut active ingredient |
-
2019
- 2019-03-28 CN CN201910240784.8A patent/CN109938348A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1557227A (en) * | 2004-01-30 | 2004-12-29 | �Ϻ���ͨ��ѧ | Anticancer health beverage using water chestnut shell and coix seed as raw material and its making method |
| CN105147747A (en) * | 2015-10-22 | 2015-12-16 | 湖北科技学院 | Preparation method of granules of water chestnut hull extract |
| CN108261430A (en) * | 2016-12-31 | 2018-07-10 | 孝感市森茂激光数控设备有限公司 | A kind of extracting method of Shell of Water Chestnut active ingredient |
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