CN111743060A - Tremella beverage and production process thereof - Google Patents
Tremella beverage and production process thereof Download PDFInfo
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- CN111743060A CN111743060A CN202010633164.3A CN202010633164A CN111743060A CN 111743060 A CN111743060 A CN 111743060A CN 202010633164 A CN202010633164 A CN 202010633164A CN 111743060 A CN111743060 A CN 111743060A
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- tremella
- water
- honey
- beverage
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Links
- 241001506047 Tremella Species 0.000 title claims abstract description 52
- 235000013361 beverage Nutrition 0.000 title claims abstract description 29
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 45
- 235000012907 honey Nutrition 0.000 claims abstract description 25
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 24
- 235000017784 Mespilus germanica Nutrition 0.000 claims abstract description 23
- 235000000560 Mimusops elengi Nutrition 0.000 claims abstract description 23
- 235000007837 Vangueria infausta Nutrition 0.000 claims abstract description 23
- 239000006084 composite stabilizer Substances 0.000 claims abstract description 20
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 240000002624 Mespilus germanica Species 0.000 claims abstract 6
- 230000001954 sterilising effect Effects 0.000 claims description 25
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 15
- 238000004537 pulping Methods 0.000 claims description 15
- 239000000203 mixture Substances 0.000 claims description 12
- 238000004140 cleaning Methods 0.000 claims description 10
- 238000010438 heat treatment Methods 0.000 claims description 10
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Natural products OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 5
- CIWBSHSKHKDKBQ-DUZGATOHSA-N D-isoascorbic acid Chemical compound OC[C@@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-DUZGATOHSA-N 0.000 claims description 5
- 239000000084 colloidal system Substances 0.000 claims description 5
- 150000001875 compounds Chemical class 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 238000005520 cutting process Methods 0.000 claims description 5
- 235000010350 erythorbic acid Nutrition 0.000 claims description 5
- 239000004744 fabric Substances 0.000 claims description 5
- 239000012535 impurity Substances 0.000 claims description 5
- 229940026239 isoascorbic acid Drugs 0.000 claims description 5
- 235000015110 jellies Nutrition 0.000 claims description 5
- 239000008274 jelly Substances 0.000 claims description 5
- 239000011259 mixed solution Substances 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 238000007789 sealing Methods 0.000 claims description 5
- 238000002791 soaking Methods 0.000 claims description 5
- 239000003381 stabilizer Substances 0.000 claims description 5
- 230000008961 swelling Effects 0.000 claims description 5
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 3
- 235000010413 sodium alginate Nutrition 0.000 claims description 3
- 239000000661 sodium alginate Substances 0.000 claims description 3
- 229940005550 sodium alginate Drugs 0.000 claims description 3
- 229930006000 Sucrose Natural products 0.000 claims 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 claims 1
- 238000007872 degassing Methods 0.000 claims 1
- 210000002784 stomach Anatomy 0.000 abstract description 3
- 239000008280 blood Substances 0.000 abstract description 2
- 210000004369 blood Anatomy 0.000 abstract description 2
- 210000003734 kidney Anatomy 0.000 abstract description 2
- 210000004185 liver Anatomy 0.000 abstract description 2
- 210000000952 spleen Anatomy 0.000 abstract description 2
- 238000005728 strengthening Methods 0.000 abstract description 2
- 244000182216 Mimusops elengi Species 0.000 description 17
- 238000004659 sterilization and disinfection Methods 0.000 description 12
- 230000000694 effects Effects 0.000 description 5
- 238000000265 homogenisation Methods 0.000 description 4
- 240000008866 Ziziphus nummularia Species 0.000 description 2
- 239000003674 animal food additive Substances 0.000 description 2
- 210000004072 lung Anatomy 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 241000233866 Fungi Species 0.000 description 1
- 206010049565 Muscle fatigue Diseases 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000003213 activating effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 210000003296 saliva Anatomy 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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 relates to the technical field of tremella beverage, and discloses tremella beverage and a production process thereof, wherein the tremella beverage is prepared from the following raw materials in parts by mass: 2-5 parts of red dates, 5-10 parts of tremella, 70-90 parts of water, 2-5 parts of medlar, 0.2-0.6 part of composite stabilizer, 3-5 parts of white granulated sugar and 1-2 parts of honey. The invention provides a tremella beverage and a production process thereof, and the tremella beverage has the advantages of good taste, nourishing stomach, strengthening spleen, benefiting blood, nourishing liver and nourishing kidney.
Description
Technical Field
The invention relates to the field of tremella beverage, and particularly relates to tremella beverage and a production process thereof.
Background
Tremella is one of the famous and precious edible fungi in China, is one of famous "mountain delicacies", is sweet and neutral, has the effects of moistening lung and promoting the secretion of saliva or body fluid, nourishing yin and stomach, tonifying qi and activating blood circulation, and tonifying brain and heart, and also has the effects of refreshing and tonifying qi, nourishing skin, recovering muscle fatigue, resisting tumors and the like.
Along with social development, the quality of life of people is continuously improved, tremella is taken as a relatively good article, and tremella beverage enters every family, so that the tremella beverage and the production process thereof are provided.
Disclosure of Invention
Objects of the invention
In order to solve the technical problems in the background art, the invention provides the tremella beverage and the production process thereof.
(II) technical scheme
In order to solve the problems, the invention provides a tremella beverage which is prepared from the following raw materials in parts by mass:
2-5 parts of red dates, 5-10 parts of tremella, 70-90 parts of water, 2-5 parts of medlar, 0.2-0.6 part of composite stabilizer, 3-5 parts of white granulated sugar and 1-2 parts of honey.
Preferably, the feed additive comprises the following raw materials in percentage by mass:
2-3 parts of red dates, 5-7 parts of tremella, 70-80 parts of water, 2-4 parts of medlar, 0.2-0.4 part of composite stabilizer, 3-4 parts of white granulated sugar and 1-1.5 parts of honey.
Preferably, the feed additive comprises the following raw materials in percentage by mass:
3-5 parts of red dates, 7-10 parts of tremella, 85-90 parts of water, 3-5 parts of medlar, 0.2-0.5 part of composite stabilizer, 3-4 parts of white granulated sugar and 1-2 parts of honey.
Preferably, the composite stabilizer can be selected from CMC: agar-1: 1 and CMC: sodium alginate is 1: 1.
A tremella beverage is prepared by the following steps:
s1, cleaning the medlar with clear water to remove silt impurities, adding filtered water with the dry weight of 7-9 times, adding citric acid and isoascorbic acid, heating to 90 ℃, preserving heat for 10min, and feeding into a pulping machine for pulping; cleaning Tremella with clear water, soaking in 25 times of hot water of 55 deg.C until swelling, cutting ear pedicle, draining, heating to 100 deg.C, and pulping.
S2, dissolving the compound stabilizer, white granulated sugar and honey in hot water of 80 ℃, and starting a stirrer until the mixture is uniform and jelly does not exist;
s3, mixing the pulped medlar, tremella, white granulated sugar, honey, water and a composite stabilizer according to the weight part ratio;
s4, homogenizing the mixed solution;
s5, filling and sealing;
and S6, sterilizing and cooling.
Preferably, in S2, the white granulated sugar and honey are mixed and filtered through 100 mesh silk cloth.
Preferably, in S4, the mixture is cooled to 64-66 ℃ by a plate heat exchanger, treated by a colloid mill, homogenized for 2 times in a homogenizer at a homogenization pressure of 25MPa, and then degassed in a vacuum degasser at a vacuum condition of 0.05 MPa.
Preferably, in S6, the sterilizing basket is put into a prepared sterilizing pool, the sterilizing water temperature is 81-83 ℃, and the sterilizing time is 25 min.
The technical scheme of the invention has the following beneficial technical effects:
under the action of the medlar, the red jujube wine has the effects of nourishing the liver, nourishing the kidney and moistening the lung, has the effects of nourishing the stomach, strengthening the spleen, benefiting the blood, nourishing and building the body by adding the red jujube, and nourishes the human body by matching with the efficacy of the tremella.
Drawings
Fig. 1 is a flow chart of a tremella beverage and a production process thereof provided by the invention.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention will be described in further detail with reference to the accompanying drawings 1 in conjunction with the following detailed description. It should be understood that the description is intended to be exemplary only, and is not intended to limit the scope of the present invention. Moreover, in the following description, descriptions of well-known structures and techniques are omitted so as to not unnecessarily obscure the concepts of the present invention.
Example 1
A tremella beverage is composed of the following raw materials in parts by mass:
4 parts of red dates, 8 parts of tremella, 80 parts of water, 4 parts of medlar, 0.5 part of composite stabilizer, 4 parts of white granulated sugar and 1.5 parts of honey.
In an alternative embodiment, the composite stabilizer is selected from the group consisting of CMC: agar-1: 1.
A tremella beverage is prepared by the following steps:
s1, cleaning the medlar with clear water to remove silt impurities, adding filtered water with the dry weight being 8 times of that of the medlar, adding citric acid and isoascorbic acid, heating to 90 ℃, preserving heat for 10min, and feeding the mixture into a pulping machine for pulping; cleaning Tremella with clear water, soaking in 25 times of hot water of 55 deg.C until swelling, cutting ear pedicle, draining, heating to 100 deg.C, and pulping.
S2, dissolving the compound stabilizer, white granulated sugar and honey in hot water of 80 ℃, and starting a stirrer until the mixture is uniform and jelly does not exist;
s3, mixing the pulped medlar, tremella, white granulated sugar, honey, water and a composite stabilizer according to the weight part ratio;
s4, homogenizing the mixed solution;
s5, filling and sealing;
and S6, sterilizing and cooling.
In an alternative embodiment, in S2, the white granulated sugar and honey are mixed and filtered through a 100 mesh silk cloth.
In an alternative embodiment, in S4, the mixture is cooled to 64-66 ℃ by a plate heat exchanger, treated by a colloid mill, homogenized for 2 times in a homogenizer with a homogenization pressure of 25MPa, and degassed in a vacuum degasser with a vacuum of 0.05 MPa.
In an alternative embodiment, in S6, the sterilization basket is put into a prepared sterilization pool, the sterilization water temperature is 82 ℃, and the sterilization time is 25 min.
Example 2
A tremella beverage is composed of the following raw materials in parts by mass:
2 parts of red date, 6 parts of tremella, 75 parts of water, 3 parts of medlar, 0.3 part of composite stabilizer, 3 parts of white granulated sugar and 1.3 parts of honey.
In an alternative embodiment, the composite stabilizer is selected from the group consisting of CMC: sodium alginate is 1: 1.
A tremella beverage is prepared by the following steps:
s1, cleaning the medlar with clear water to remove silt impurities, adding filtered water with the weight 7 times of the dry weight, adding citric acid and isoascorbic acid, heating to 90 ℃, preserving heat for 10min, and feeding into a pulping machine for pulping; cleaning Tremella with clear water, soaking in 25 times of hot water of 55 deg.C until swelling, cutting ear pedicle, draining, heating to 100 deg.C, and pulping.
S2, dissolving the compound stabilizer, white granulated sugar and honey in hot water of 80 ℃, and starting a stirrer until the mixture is uniform and jelly does not exist;
s3, mixing the pulped medlar, tremella, white granulated sugar, honey, water and a composite stabilizer according to the weight part ratio;
s4, homogenizing the mixed solution;
s5, filling and sealing;
and S6, sterilizing and cooling.
In an alternative embodiment, in S2, the white granulated sugar and honey are mixed and filtered through a 100 mesh silk cloth.
In an alternative embodiment, in S4, the mixture is cooled to 66 ℃ by a plate heat exchanger, treated by a colloid mill, homogenized for 2 times in a homogenizer at a homogenization pressure of 25MPa, and then degassed in a vacuum degasser at a vacuum of 0.05 MPa.
In an alternative embodiment, in S6, the sterilization basket is put into a prepared sterilization pool, the sterilization water temperature is 83 ℃, and the sterilization time is 25 min.
Example 3
A tremella beverage is composed of the following raw materials in parts by mass:
4 parts of red dates, 8 parts of tremella, 88 parts of water, 4 parts of medlar, 0.4 part of composite stabilizer, 4 parts of white granulated sugar and 1.5 parts of honey.
In an alternative embodiment, the composite stabilizer may be selected from the group consisting of CMC: agar-1: 1.
A tremella beverage is prepared by the following steps:
s1, cleaning the medlar with clear water to remove silt impurities, adding filtered water with the dry weight being 7.5 times of that of the medlar, adding citric acid and isoascorbic acid, heating to 90 ℃, preserving heat for 10min, and feeding the mixture into a pulping machine for pulping; cleaning Tremella with clear water, soaking in 25 times of hot water of 55 deg.C until swelling, cutting ear pedicle, draining, heating to 100 deg.C, and pulping.
S2, dissolving the compound stabilizer, white granulated sugar and honey in hot water of 80 ℃, and starting a stirrer until the mixture is uniform and jelly does not exist;
s3, mixing the pulped medlar, tremella, white granulated sugar, honey, water and a composite stabilizer according to the weight part ratio;
s4, homogenizing the mixed solution;
s5, filling and sealing;
and S6, sterilizing and cooling.
In an alternative embodiment, in S2, the white granulated sugar and honey are mixed and filtered through a 100 mesh silk cloth.
In an alternative embodiment, in S4, the mixture is cooled to 64 ℃ by a plate heat exchanger, treated by a colloid mill, homogenized for 2 times in a homogenizer at a homogenization pressure of 25MPa, and then degassed in a vacuum degasser at a vacuum of 0.05 MPa.
In an alternative embodiment, in S6, the sterilization basket is put into a prepared sterilization pool, the sterilization water temperature is 82 ℃, and the sterilization time is 25 min.
It is to be understood that the above-described embodiments of the present invention are merely illustrative of or explaining the principles of the invention and are not to be construed as limiting the invention. Therefore, any modification, equivalent replacement, improvement and the like made without departing from the spirit and scope of the present invention should be included in the protection scope of the present invention. Further, it is intended that the appended claims cover all such variations and modifications as fall within the scope and boundaries of the appended claims or the equivalents of such scope and boundaries.
Claims (8)
1. The tremella beverage is characterized by comprising the following raw materials in parts by mass:
2-5 parts of red dates, 5-10 parts of tremella, 70-90 parts of water, 2-5 parts of medlar, 0.2-0.6 part of composite stabilizer, 3-5 parts of white granulated sugar and 1-2 parts of honey.
2. The tremella beverage as claimed in claim 1, which is prepared from the following raw materials in parts by mass:
2-3 parts of red dates, 5-7 parts of tremella, 70-80 parts of water, 2-4 parts of medlar, 0.2-0.4 part of composite stabilizer, 3-4 parts of white granulated sugar and 1-1.5 parts of honey.
3. The tremella beverage as claimed in claim 1, which is prepared from the following raw materials in parts by mass:
3-5 parts of red dates, 7-10 parts of tremella, 85-90 parts of water, 3-5 parts of medlar, 0.2-0.5 part of composite stabilizer, 3-4 parts of white granulated sugar and 1-2 parts of honey.
4. The tremella beverage as claimed in any one of claims 1 to 3, wherein the composite stabilizer is selected from the group consisting of CMC: agar-1: 1 and CMC: sodium alginate is 1: 1.
5. The tremella beverage according to any one of claims 1 to 4, wherein the production process comprises the following steps:
s1, cleaning the medlar with clear water to remove silt impurities, adding filtered water with the dry weight of 7-9 times, adding citric acid and isoascorbic acid, heating to 90 ℃, preserving heat for 10min, and feeding into a pulping machine for pulping; cleaning Tremella with clear water, soaking in 25 times of hot water of 55 deg.C until swelling, cutting ear pedicle, draining, heating to 100 deg.C, and pulping.
S2, dissolving the compound stabilizer, white granulated sugar and honey in hot water of 80 ℃, and starting a stirrer until the mixture is uniform and jelly does not exist;
s3, mixing the pulped medlar, tremella, white granulated sugar, honey, water and a composite stabilizer according to the weight part ratio;
s4, homogenizing the mixed solution;
s5, filling and sealing;
and S6, sterilizing and cooling.
6. The tremella beverage as claimed in claim 1, wherein in S2, the white sugar and honey are mixed and filtered through 100 mesh silk cloth.
7. The tremella beverage and the production process thereof as claimed in claim 1, wherein in S4, the mixture is cooled to 64-66 ℃ by a plate heat exchanger, and is processed by a colloid mill, and then is sent to a homogenizer for homogenizing for 2 times, wherein the homogenizing pressure is 25MPa, and then is sent to a vacuum degasser for degassing, and the vacuum condition is 0.05 MPa.
8. The tremella beverage and the production process thereof as claimed in claim 1, wherein in S6, the sterilizing basket is put into a prepared sterilizing tank, the sterilizing water temperature is 81-83 ℃, and the sterilizing time is 25 min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010633164.3A CN111743060A (en) | 2020-07-02 | 2020-07-02 | Tremella beverage and production process thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010633164.3A CN111743060A (en) | 2020-07-02 | 2020-07-02 | Tremella beverage and production process thereof |
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| Publication Number | Publication Date |
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| CN111743060A true CN111743060A (en) | 2020-10-09 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN202010633164.3A Pending CN111743060A (en) | 2020-07-02 | 2020-07-02 | Tremella beverage and production process thereof |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1109300A (en) * | 1994-03-27 | 1995-10-04 | 张智勇 | Tremella drink and its producing technology |
| CN1961758A (en) * | 2006-12-06 | 2007-05-16 | 杜建 | Method for preparing white fungus beverage |
| CN105614585A (en) * | 2014-12-01 | 2016-06-01 | 哈尔滨墨医生物技术有限公司 | White fungus drink and production method thereof |
| CN106071492A (en) * | 2016-06-30 | 2016-11-09 | 余林岚 | A kind of manufacture method of Fructus Lycii tremella health drink |
-
2020
- 2020-07-02 CN CN202010633164.3A patent/CN111743060A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1109300A (en) * | 1994-03-27 | 1995-10-04 | 张智勇 | Tremella drink and its producing technology |
| CN1961758A (en) * | 2006-12-06 | 2007-05-16 | 杜建 | Method for preparing white fungus beverage |
| CN105614585A (en) * | 2014-12-01 | 2016-06-01 | 哈尔滨墨医生物技术有限公司 | White fungus drink and production method thereof |
| CN106071492A (en) * | 2016-06-30 | 2016-11-09 | 余林岚 | A kind of manufacture method of Fructus Lycii tremella health drink |
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Application publication date: 20201009 |
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