CN111955693A - Peanut leaf loquat dried fruit capable of soothing nerves and preparation method thereof - Google Patents

Peanut leaf loquat dried fruit capable of soothing nerves and preparation method thereof Download PDF

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Publication number
CN111955693A
CN111955693A CN202010925345.3A CN202010925345A CN111955693A CN 111955693 A CN111955693 A CN 111955693A CN 202010925345 A CN202010925345 A CN 202010925345A CN 111955693 A CN111955693 A CN 111955693A
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loquat
dried
parts
fruits
fruit
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李俊宏
阳金娥
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Green Garden Hengyang Agricultural Development Co ltd
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Green Garden Hengyang Agricultural Development Co ltd
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    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
    • A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
    • A23B7/154—Organic compounds; Microorganisms; Enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
    • A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
    • A23B7/157—Inorganic compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/16—Coating with a protective layer; Compositions or apparatus therefor
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/40—Colouring or decolouring of foods
    • A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
    • 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

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • General Chemical & Material Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Microbiology (AREA)
  • Botany (AREA)
  • Mycology (AREA)
  • Inorganic Chemistry (AREA)
  • Medicines Containing Plant Substances (AREA)

Abstract

The invention provides dried loquat with peanut leaves and nerve soothing functions, which comprises the following raw materials in parts by weight: 20-30 parts of wild jujube, 2-6 parts of cortex albiziae, 3-5 parts of peanut leaves, 60-100 parts of loquat fruits and 4-6 parts of schisandra chinensis, and the invention also provides a preparation method of the dried loquat fruits with peanut leaves for soothing the nerves, which comprises the following steps: the method comprises the following steps: s1): raw material treatment: selecting fresh loquat fruits, soaking the fresh loquat fruits in disinfectant for 10-12min, fishing out, washing the loquat fruits by using clear water, peeling and removing kernels, uniformly cutting each loquat fruit into 4-6 blocks by using a blade, soaking the loquat fruits in color protection liquid for 3-5h, and airing for later use; s2): extracting liquid medicine: the cortex albiziae, the wild jujube, the peanut leaf and the schisandra chinensis are placed in a marmite to obtain a mixture, and distilled water with the mass 10-20 times of that of the mixture is added into the marmite.

Description

Peanut leaf loquat dried fruit capable of soothing nerves and preparation method thereof
Technical Field
The invention relates to the technical field of dried loquat fruits, in particular to dried loquat fruits containing peanut leaves for soothing the nerves and a preparation method thereof.
Background
Along with the rapid development of the society, the pressure of people is getting bigger and bigger, more and more people are in an insomnia state, and need to be controlled by virtue of medicines, which seriously affects the life quality of people, and the medicines can damage the human body, and psychologically can generate a dependence feeling, and can harm the health after long-term eating, so that a dried fruit product which is rich in Chinese herbal medicine components and has good taste is loved by people.
Disclosure of Invention
The technical problem to be solved by the invention is to overcome the defects in the prior art, and provide the dried loquat with peanut leaf tranquilizing effect and the preparation method thereof.
In order to achieve the above object, the present invention proposes: the nerve-soothing dried loquat containing peanut leaves comprises the following raw materials in parts by weight: 20-30 parts of wild jujube, 2-6 parts of cortex albiziae, 3-5 parts of peanut leaves, 60-100 parts of loquat fruits and 4-6 parts of schisandra chinensis.
The invention also provides a preparation method of the dried loquat containing peanut leaves for soothing nerves, which comprises the following steps: the method comprises the following steps:
s1): raw material treatment: selecting fresh loquat fruits, soaking the fresh loquat fruits in disinfectant for 10-12min, fishing out, washing the loquat fruits by using clear water, peeling and removing kernels, uniformly cutting each loquat fruit into 4-6 blocks by using a blade, soaking the loquat fruits in color protection liquid for 3-5h, and airing for later use;
s2): extracting liquid medicine: placing cortex Albizziae, Ziziphi Spinosae, semen Arachidis Hypogaeae and fructus Schisandrae in casserole to obtain mixture, adding 10-20 times of distilled water, boiling with strong fire for 10-15min, and collecting Chinese medicinal liquid;
s3): dipping: putting the dried loquat fruit into the traditional Chinese medicine liquid, turning the loquat fruit once every 1 hour during soaking for 3-5 hours, then fishing out the loquat fruit, placing the loquat fruit on a screen plate, and draining;
s4): pre-cooling: quickly freezing the soaked loquat fruit by using liquid nitrogen at the temperature of 190-200 ℃ below zero for 3-4min, then placing the loquat fruit in a refrigerating chamber, adjusting the temperature to 70-100 ℃ below zero, and continuously quickly freezing for 25-35 min;
s5): and (3) vacuum drying: putting the dried loquat fruits into a vacuum freeze-drying cabin for drying, keeping the pressure at 30-100Pa, controlling the drying temperature at 50-60 ℃ below zero, and drying for 12-24h to obtain dried loquat fruit products with the water content of 3-5%;
s6): packaging: and carrying out vacuum packaging on the obtained dried loquat product.
As a preferred technical scheme of the invention: the color protection solution is a sodium alginate solution with the concentration of 0.03% -0.1%, and the sodium alginate solution can form a protective layer on the surface of the cut block, so that oxygen is effectively isolated, and the problems of surface browning of loquat fruits and the like are solved.
As a preferred technical scheme of the invention: the color protection liquid is prepared by mixing 0.05-0.2% of wild jujube solution and 1-3% of citric acid solution, and the wild jujube solution and the citric acid solution are rich in vitamin C and can play a role in inhibiting browning.
As a preferred technical scheme of the invention: the use amount of the color protection liquid is 4-6 times of the quality of the loquat fruits, and the loquat fruits are completely soaked in the color protection liquid, so that the surfaces of the cut blocks of the loquat fruits are completely soaked in the color protection liquid.
As a preferred technical scheme of the invention: the disinfectant is a sodium hypochlorite solution with the concentration of 200 plus 300ppm, and can kill bacteria on the surface of the loquat fruit and avoid mildew during processing.
Compared with the prior art, the invention has the beneficial effects that: according to the invention, the color protection liquid is used for soaking the loquat fruit blocks, a protection layer can be formed on the surfaces of the blocks to isolate air and inhibit browning, meanwhile, a large number of traditional Chinese medicine components are soaked on the surfaces of the dried loquat fruits, and the wild jujube, the cortex albiziae, the peanut leaves and the schisandra chinensis all have the effects of soothing the nerves and helping sleep.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The invention provides the following technical scheme:
the first embodiment is as follows:
the nerve-soothing dried loquat containing peanut leaves comprises the following raw materials in parts by weight: 20 parts of wild jujube, 2 parts of cortex albiziae, 3 parts of peanut leaves, 60 parts of loquat fruits and 4 parts of schisandra chinensis.
A preparation method of dried loquat fruits containing peanut leaves and capable of soothing nerves comprises the following steps:
s1): raw material treatment: selecting fresh loquat fruits, soaking the loquat fruits in a disinfectant for 10min, wherein the disinfectant is a sodium hypochlorite solution with the concentration of 200ppm, fishing out the loquat fruits, washing the loquat fruits by clear water, peeling and removing kernels, uniformly cutting each loquat fruit into 4 blocks by a blade, soaking the loquat fruits in a color protection solution for 3h, and airing for later use, wherein the color protection solution is a sodium alginate solution with the concentration of 0.03 percent, or the color protection solution is prepared by mixing a 0.05 percent wild jujube solution and a 1 percent citric acid solution, the using amount of the color protection solution is 4 times of the quality of the loquat fruits, and the loquat fruits are completely soaked in the color protection solution for disinfection and color protection treatment, so that the quality, the color and the taste of the prepared dried loquat fruits are improved;
s2): extracting liquid medicine: placing cortex albiziae, wild jujube, peanut leaf and schisandra chinensis in a marmite to obtain a mixture, adding distilled water with the mass 10 times of that of the mixture into the marmite, boiling the mixture with strong fire for 10min, and then obtaining a traditional Chinese medicine liquid for later use, wherein the liquid is rich in a large amount of nutritional ingredients, has the effects of soothing nerves and helping sleep, and can solve the insomnia problem of people;
s3): dipping: putting the dried loquat fruit into the traditional Chinese medicine liquid, turning the loquat fruit once every 1 hour during soaking for 3 hours, fishing out the loquat fruit, placing the loquat fruit on a screen plate, and draining to ensure that the traditional Chinese medicine liquid can be fully absorbed by the dried loquat fruit;
s4): pre-cooling: quickly freezing the soaked loquat fruit by using liquid nitrogen at minus 190 ℃ for 3min, then placing the loquat fruit in a refrigerating chamber, adjusting the temperature to minus 70 ℃, and continuously quickly freezing for 25min, wherein the pre-cooling step can reduce the damage to a cell structure and avoid the loss of nutrient components;
s5): and (3) vacuum drying: putting the dried loquat fruits into a vacuum freeze-drying chamber for drying, keeping the pressure at 30Pa, controlling the drying temperature at-50 ℃, and drying for 12h to obtain dried loquat fruit products with the water content of 3 percent, wherein the vacuum drying can better keep the inherent color, aroma and nutrient components of the raw materials and reduce the loss of the nutrient components;
s6): packaging: and carrying out vacuum packaging on the obtained dried loquat product.
Example two:
the nerve-soothing dried loquat containing peanut leaves comprises the following raw materials in parts by weight: 25 parts of wild jujube, 4 parts of cortex albiziae, 4 parts of peanut leaves, 80 parts of loquat fruits and 5 parts of schisandra chinensis.
A preparation method of dried loquat fruits containing peanut leaves and capable of soothing nerves comprises the following steps:
s1): raw material treatment: selecting fresh loquat fruits, soaking the fresh loquat fruits in a disinfectant for 11min, wherein the disinfectant is a sodium hypochlorite solution with the concentration of 250ppm, fishing out and washing the loquat fruits by clear water, then peeling and removing kernels, uniformly cutting each loquat fruit into 5 blocks by a blade, soaking the loquat fruits in a color protection solution for 4h, and then airing for later use, wherein the color protection solution is a sodium alginate solution with the concentration of 0.05 percent, or the color protection solution is prepared by mixing a 0.1 percent wild jujube solution and a 2 percent citric acid solution, the using amount of the color protection solution is 5 times of the quality of the loquat fruits, and the loquat fruits are completely soaked in the color protection solution for disinfection and color protection treatment, so that the quality, the color and the taste of the prepared dried loquat fruits are improved;
s2): extracting liquid medicine: placing cortex albiziae, wild jujube, peanut leaf and schisandra chinensis in a marmite to obtain a mixture, adding distilled water with the mass 15 times of that of the mixture into the marmite, boiling the mixture with strong fire for 13min, and then obtaining a traditional Chinese medicine liquid for later use, wherein the liquid is rich in a large amount of nutritional ingredients, has the effects of soothing nerves and helping sleep, and can solve the insomnia problem of people;
s3): dipping: putting the dried loquat fruit into the traditional Chinese medicine liquid, turning the loquat fruit once every 1 hour during soaking for 4 hours, fishing out the loquat fruit, placing the loquat fruit on a screen plate, and draining to ensure that the traditional Chinese medicine liquid can be fully absorbed by the dried loquat fruit;
s4): pre-cooling: quick-freezing the soaked loquat fruit by using liquid nitrogen at the temperature of-195 ℃ for 3.5min, then placing the loquat fruit in a refrigerating chamber, adjusting the temperature to-90 ℃, and continuously quick-freezing for 30min, wherein the pre-cooling step can reduce the damage to a cell structure and avoid the loss of nutrient components;
s5): and (3) vacuum drying: putting the dried loquat fruits into a vacuum freeze-drying chamber for drying, keeping the pressure at 70Pa, controlling the drying temperature at-55 ℃, and drying for 18h to obtain dried loquat fruit products with the water content of 4 percent, wherein the vacuum drying can better keep the inherent color, aroma and nutrient components of the raw materials and reduce the loss of the nutrient components;
s6): packaging: and carrying out vacuum packaging on the obtained dried loquat product.
Example three:
the nerve-soothing dried loquat containing peanut leaves comprises the following raw materials in parts by weight: 30 parts of wild jujube, 6 parts of cortex albiziae, 5 parts of peanut leaves, 100 parts of loquat fruits and 6 parts of schisandra chinensis.
A preparation method of dried loquat fruits containing peanut leaves and capable of soothing nerves comprises the following steps:
s1): raw material treatment: selecting fresh loquat fruits, soaking the loquat fruits in disinfectant for 12min, wherein the disinfectant is a sodium hypochlorite solution with the concentration of 300ppm, fishing out the loquat fruits, washing the loquat fruits clean with clear water, peeling and removing kernels, uniformly cutting each loquat fruit into 6 blocks by using a blade, soaking the loquat fruits in a color protection solution for 5h, and airing for later use, wherein the color protection solution is a sodium alginate solution with the concentration of 0.1%, or the color protection solution is prepared by mixing a 0.2% wild jujube solution and a 3% citric acid solution, the using amount of the color protection solution is 6 times of the quality of the loquat fruits, and the loquat fruits are completely soaked in the color protection solution for disinfection and color protection treatment, so that the quality, the color and the taste of the prepared dried loquat fruits are improved;
s2): extracting liquid medicine: placing cortex albiziae, wild jujube, peanut leaf and schisandra chinensis in a marmite to obtain a mixture, adding distilled water with the mass being 20 times of that of the mixture into the marmite, boiling the mixture for 15min with strong fire, and then obtaining a traditional Chinese medicine liquid for later use, wherein the liquid is rich in a large amount of nutritional ingredients, has the effects of soothing nerves and helping sleep, and can solve the insomnia problem of people;
s3): dipping: putting the dried loquat fruit into the traditional Chinese medicine liquid, turning the loquat fruit once every 1 hour during soaking for 5 hours, fishing out the loquat fruit, placing the loquat fruit on a screen plate, and draining to ensure that the traditional Chinese medicine liquid can be fully absorbed by the dried loquat fruit;
s4): pre-cooling: quickly freezing the soaked loquat fruit by using liquid nitrogen at 200 ℃ below zero for 4min, then placing the loquat fruit in a refrigerating chamber, adjusting the temperature to 100 ℃ below zero, and continuously quickly freezing for 35min, wherein the pre-cooling step can reduce the damage to a cell structure and avoid the loss of nutrient components;
s5): and (3) vacuum drying: putting the dried loquat fruits into a vacuum freeze-drying chamber for drying, keeping the pressure at 100Pa, controlling the drying temperature at-60 ℃, and drying for 24h to obtain dried loquat fruit products with the water content of 5 percent, wherein the vacuum drying can better keep the inherent color, aroma and nutrient components of the raw materials and reduce the loss of the nutrient components;
s6): packaging: and carrying out vacuum packaging on the obtained dried loquat product.
The invention has the advantages that: in the processing steps of the invention, the color protection treatment is carried out on the loquat fruit blocks by the color protection liquid, a protective layer can be formed, oxygen is effectively isolated, the problem of nutrition loss of the product is improved, the taste and the contained nutrient substances of the dried loquat fruit can be improved by adding the traditional Chinese medicine components, the medicinal value of the dried loquat fruit is improved, the cortex albiziae, the wild jujube, the peanut leaf and the Chinese magnoliavine fruit have the effects of soothing the nerves and helping sleep, and the sleep quality of an insomniac patient is improved and the mental stress is relieved by regularly eating the dried loquat fruit every day.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.

Claims (6)

1. The dried loquat containing peanut leaves and capable of soothing nerves is characterized in that: the dried loquat is prepared from the following raw materials in parts by weight: 20-30 parts of wild jujube, 2-6 parts of cortex albiziae, 3-5 parts of peanut leaves, 60-100 parts of loquat fruits and 4-6 parts of schisandra chinensis.
2. A preparation method of dried loquat fruits containing peanut leaves and capable of soothing nerves is characterized by comprising the following steps: the method comprises the following steps:
s1): raw material treatment: selecting fresh loquat fruits, soaking the fresh loquat fruits in disinfectant for 10-12min, fishing out, washing the loquat fruits by using clear water, peeling and removing kernels, uniformly cutting each loquat fruit into 4-6 blocks by using a blade, soaking the loquat fruits in color protection liquid for 3-5h, and airing for later use;
s2): extracting liquid medicine: placing cortex Albizziae, Ziziphi Spinosae, semen Arachidis Hypogaeae and fructus Schisandrae in casserole to obtain mixture, adding 10-20 times of distilled water, boiling with strong fire for 10-15min, and collecting Chinese medicinal liquid;
s3): dipping: putting the dried loquat fruit into the traditional Chinese medicine liquid, turning the loquat fruit once every 1 hour during soaking for 3-5 hours, then fishing out the loquat fruit, placing the loquat fruit on a screen plate, and draining;
s4): pre-cooling: quickly freezing the soaked loquat fruit by using liquid nitrogen at the temperature of 190-200 ℃ below zero for 3-4min, then placing the loquat fruit in a refrigerating chamber, adjusting the temperature to 70-100 ℃ below zero, and continuously quickly freezing for 25-35 min;
s5): and (3) vacuum drying: putting the dried loquat fruits into a vacuum freeze-drying cabin for drying, keeping the pressure at 30-100Pa, controlling the drying temperature at 50-60 ℃ below zero, and drying for 12-24h to obtain dried loquat fruit products with the water content of 3-5%;
s6): packaging: and carrying out vacuum packaging on the obtained dried loquat product.
3. The preparation method of the dried loquat leaves with peanut leaf tranquilizing effect according to claim 2, characterized by comprising the following steps: the color protection liquid is a sodium alginate solution with the concentration of 0.03-0.1%.
4. The preparation method of the dried loquat leaves with peanut leaf tranquilizing effect according to claim 2, characterized by comprising the following steps: the color protection liquid is prepared by mixing 0.05-0.2% of wild jujube solution and 1-3% of citric acid solution.
5. The preparation method of the dried loquat leaves with peanut leaf tranquilizing effect according to claim 2, characterized by comprising the following steps: the dosage of the color protection liquid is 4-6 times of the mass of the loquat fruit, and the loquat fruit is completely soaked in the color protection liquid.
6. The preparation method of the dried loquat leaves with peanut leaf tranquilizing effect according to claim 2, characterized by comprising the following steps: the disinfectant is a sodium hypochlorite solution with the concentration of 200-300 ppm.
CN202010925345.3A 2020-09-06 2020-09-06 Peanut leaf loquat dried fruit capable of soothing nerves and preparation method thereof Pending CN111955693A (en)

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Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106260444A (en) * 2016-08-23 2017-01-04 安徽华健生物科技有限公司 A kind of Folium Arachidis hypogaeae is calmed the nerves Folium Eriobotryae dried fruits and preparation method thereof

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106260444A (en) * 2016-08-23 2017-01-04 安徽华健生物科技有限公司 A kind of Folium Arachidis hypogaeae is calmed the nerves Folium Eriobotryae dried fruits and preparation method thereof

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
孙君社: "《现代食品加工学》", 28 February 2001, 中国农业出版社 *

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Application publication date: 20201120