CN112568317A - Enzyme ginseng polysaccharide powder tablet candy and preparation method thereof - Google Patents
Enzyme ginseng polysaccharide powder tablet candy and preparation method thereof Download PDFInfo
- Publication number
- CN112568317A CN112568317A CN202110039241.7A CN202110039241A CN112568317A CN 112568317 A CN112568317 A CN 112568317A CN 202110039241 A CN202110039241 A CN 202110039241A CN 112568317 A CN112568317 A CN 112568317A
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- ginseng
- powder
- enzyme
- candy
- ginseng polysaccharide
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- 241000208340 Araliaceae Species 0.000 title claims abstract description 85
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 title claims abstract description 85
- 235000003140 Panax quinquefolius Nutrition 0.000 title claims abstract description 85
- 235000008434 ginseng Nutrition 0.000 title claims abstract description 85
- 239000000843 powder Substances 0.000 title claims abstract description 69
- 102000004190 Enzymes Human genes 0.000 title claims abstract description 43
- 108090000790 Enzymes Proteins 0.000 title claims abstract description 43
- 150000004676 glycans Chemical class 0.000 title claims abstract description 41
- 229920001282 polysaccharide Polymers 0.000 title claims abstract description 41
- 239000005017 polysaccharide Substances 0.000 title claims abstract description 41
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 28
- 238000002360 preparation method Methods 0.000 title abstract description 8
- 238000000227 grinding Methods 0.000 claims abstract description 13
- 238000002156 mixing Methods 0.000 claims abstract description 11
- 238000007605 air drying Methods 0.000 claims abstract description 10
- DLRVVLDZNNYCBX-RTPHMHGBSA-N isomaltose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)C(O)O1 DLRVVLDZNNYCBX-RTPHMHGBSA-N 0.000 claims abstract description 10
- 238000002791 soaking Methods 0.000 claims abstract description 8
- 235000013373 food additive Nutrition 0.000 claims abstract description 6
- 239000002778 food additive Substances 0.000 claims abstract description 6
- 239000000463 material Substances 0.000 claims abstract description 5
- 238000003825 pressing Methods 0.000 claims abstract description 5
- 238000010411 cooking Methods 0.000 claims abstract description 3
- 238000001723 curing Methods 0.000 claims abstract description 3
- AYRXSINWFIIFAE-SCLMCMATSA-N Isomaltose Natural products OC[C@H]1O[C@H](OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C=O)[C@@H](O)[C@@H](O)[C@@H]1O AYRXSINWFIIFAE-SCLMCMATSA-N 0.000 claims description 5
- 238000007789 sealing Methods 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 4
- 238000000034 method Methods 0.000 claims description 4
- 238000010025 steaming Methods 0.000 claims description 4
- 235000012055 fruits and vegetables Nutrition 0.000 claims description 3
- 239000002131 composite material Substances 0.000 claims description 2
- 238000001035 drying Methods 0.000 claims description 2
- 230000002255 enzymatic effect Effects 0.000 claims 8
- 239000002245 particle Substances 0.000 claims 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 abstract description 9
- 230000035764 nutrition Effects 0.000 abstract description 9
- 235000013305 food Nutrition 0.000 abstract description 5
- 235000013402 health food Nutrition 0.000 abstract description 5
- 235000005911 diet Nutrition 0.000 abstract description 3
- 230000037213 diet Effects 0.000 abstract description 3
- 230000036039 immunity Effects 0.000 abstract description 3
- 230000002980 postoperative effect Effects 0.000 abstract description 3
- 238000011084 recovery Methods 0.000 abstract description 3
- 239000013589 supplement Substances 0.000 abstract description 3
- 238000012360 testing method Methods 0.000 description 5
- 239000000047 product Substances 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- 238000001514 detection method Methods 0.000 description 3
- 235000015097 nutrients Nutrition 0.000 description 3
- 108090000765 processed proteins & peptides Proteins 0.000 description 3
- FBPFZTCFMRRESA-KVTDHHQDSA-N D-Mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 230000000975 bioactive effect Effects 0.000 description 2
- 230000007547 defect Effects 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- HQKMJHAJHXVSDF-UHFFFAOYSA-L magnesium stearate Chemical compound [Mg+2].CCCCCCCCCCCCCCCCCC([O-])=O.CCCCCCCCCCCCCCCCCC([O-])=O HQKMJHAJHXVSDF-UHFFFAOYSA-L 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 241000186000 Bifidobacterium Species 0.000 description 1
- UDIPTWFVPPPURJ-UHFFFAOYSA-M Cyclamate Chemical compound [Na+].[O-]S(=O)(=O)NC1CCCCC1 UDIPTWFVPPPURJ-UHFFFAOYSA-M 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 229920002774 Maltodextrin Polymers 0.000 description 1
- 239000005913 Maltodextrin Substances 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000000625 cyclamic acid and its Na and Ca salt Substances 0.000 description 1
- 235000018927 edible plant Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 229930182494 ginsenoside Natural products 0.000 description 1
- 229940089161 ginsenoside Drugs 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 235000019359 magnesium stearate Nutrition 0.000 description 1
- 229940035034 maltodextrin Drugs 0.000 description 1
- 235000010355 mannitol Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000021049 nutrient content Nutrition 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 230000035755 proliferation Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 229930182490 saponin Natural products 0.000 description 1
- 150000007949 saponins Chemical class 0.000 description 1
- 235000017709 saponins Nutrition 0.000 description 1
- 229960001462 sodium cyclamate Drugs 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
-
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Food Science & Technology (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Botany (AREA)
- Microbiology (AREA)
- Nutrition Science (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a ferment ginseng polysaccharide powder tablet candy, which is prepared by selecting ginseng, cooking and curing, soaking and softening with ferment, air-drying and grinding to obtain ferment ginseng powder; mixing the enzyme ginseng powder with isomaltooligosaccharide to obtain enzyme ginseng polysaccharide powder; mixing the ferment ginseng polysaccharide powder, auxiliary materials and food additives, and pressing. The tablet candy is sour and sweet, tasty and rich in nutrition, is used as leisure and nutrition supplement food for part of people with diet, long-time working, low immunity, postoperative recovery and the like, can also be used as daily common leisure health food, is suitable for people of all ages, and can effectively improve the life quality of the people. The invention also discloses a preparation method of the enzyme ginseng polysaccharide powder tablet candy.
Description
Technical Field
The invention belongs to the field of food, and particularly relates to enzyme ginseng polysaccharide powder tablet candy and a preparation method thereof.
Background
The ginseng product is a health food which is rich in nutrition, high in protein and low in fat, contains special nutrient substances such as ginseng polysaccharide and ginsenoside, and is rich in nutrient components such as amino acids, minerals and vitamins which are necessary for human bodies. The enzyme softened ginseng has various bioactive substances such as enzyme, peptide, polysaccharide, etc. beneficial to human body. The ginseng product has the defects of slow nutrition release and absorption, high hardness and poor taste when being directly eaten. With the improvement of living standard of people and the enrichment of nutrition knowledge, the demand for directly and conveniently taking products containing ginseng polysaccharide nutrient components is increasingly urgent, and corresponding product research and development and sale are lacked in the current market.
Disclosure of Invention
The invention aims to overcome the defects of the prior art and provide the enzyme ginseng polysaccharide powder tablet candy which is sweet and sour, delicious, rich in nutrition and convenient to carry, is used as leisure and nutrition supplement food for some crowds such as diet, long-time working, low immunity, postoperative recovery and the like, and can also be used as daily common leisure health food for people of all ages.
The invention also aims to provide a preparation method of the enzyme ginseng polysaccharide powder pressed candy.
The purpose of the invention is realized by the following technical method:
the enzyme ginseng polysaccharide powder tablet candy is prepared by the following method:
a. selecting ginseng, cooking and curing, soaking and softening the ginseng by using enzyme, air-drying and grinding to obtain enzyme ginseng powder;
b. mixing the enzyme ginseng powder and the isomaltooligosaccharide powder to obtain enzyme ginseng polysaccharide powder;
c. mixing the enzyme ginseng polysaccharide powder, auxiliary materials and food additives, and pressing to obtain the tablet candy.
Further, the ginseng refers to artificially planted ginseng for less than 5 years.
Further, the ferment is mature fermented fruit and vegetable ferment.
Further, selecting dry ginseng, removing roots and stems, cleaning and slicing, steaming for 30 minutes at 80-100 ℃, air-drying at 70-80 ℃, and grinding into ginseng powder with the average granularity of 60 meshes; according to the ginseng powder: soaking the ginseng powder into the enzyme solution for 24-48 hours according to the weight ratio of the enzyme solution =1: 3-4, sealing, fermenting again at the constant temperature of 30-40 ℃, taking out, drying in air at the temperature of 70-80 ℃, grinding again into powder with the average granularity of 80 meshes, and obtaining the enzyme ginseng powder.
Further, 1 part of isomaltooligosaccharide and 6 parts of ferment ginseng powder are mixed according to a weight part ratio to obtain the composite ferment ginseng polysaccharide powder.
The preparation method of the enzyme ginseng polysaccharide powder pressed candy comprises the following steps:
a. selecting dry ginseng, removing roots and stems, cleaning, slicing, steaming for 30 minutes at 80-100 ℃, air-drying at 70-80 ℃, and grinding into ginseng powder with the average granularity of 60 meshes; according to the ginseng powder: soaking the ginseng powder into the enzyme solution for 24-48 hours according to the weight ratio of the enzyme solution =1: 3-4, sealing, fermenting again at constant temperature of 30-40 ℃, taking out, air-drying at 70-80 ℃, grinding again into powder with the average granularity of 80 meshes to obtain the enzyme ginseng powder;
b. mixing 1 part of isomaltose hypgather and 6 parts of ferment ginseng polysaccharide powder in parts by weight to obtain ferment ginseng polysaccharide powder;
c. mixing the enzyme ginseng polysaccharide powder, auxiliary materials and food additives, and pressing to obtain the tablet candy.
The ginseng softened by the ferment disclosed by the invention has multiple bioactive substances such as enzymes, peptides and polysaccharides beneficial to human bodies, and the isomaltooligosaccharide can be used as a flavoring agent of food or a seasoning, has the effects of promoting the super-strong proliferation of bifidobacteria, inhibiting the generation of harmful bacteria and putrefactive substances in intestinal tracts and resisting decayed teeth, is generally applied at present, and is suitable for being eaten by combining the ginseng. According to the processing method for processing and grinding the ginseng into powder, the natural health food which is sour, sweet, delicious and rich in nutrition is prepared by adding no preservative, no sodium cyclamate or artificial pigment, is used as leisure and nutrition supplement food for some crowds such as diet, long-time labor, low immunity, postoperative recovery and the like, can also be used as daily common leisure health food, is suitable for people of all ages, and has important significance for improving the life quality of the crowds.
The isomaltose hypgather powder in the invention is IMO-900; directly purchasing the edible plant ferment meeting the T/CBFIA08003-2017 standard.
After CMA detection, the test report is as follows:
table one: nutrient content detection table/SGS test report
Table two: crude polysaccharide test Table/SGS test report
Table three: total saponins detection table/SGS test report
Detailed Description
The following examples are intended to illustrate the invention, making it more clear, but in no way intended to limit the scope of the invention.
A preparation method of a tabletted candy containing enzyme softened ginseng and functional polysaccharide comprises the following steps:
a. selecting dry ginseng, removing roots and stems, cleaning and slicing, steaming at 80-100 ℃ for about 30 minutes, air-drying at 70-80 ℃, and grinding into powder with the average granularity of 60 meshes; according to the ginseng powder: soaking ginseng powder into the ferment liquid for 24-48 hours according to the proportion of the ferment liquid =1: 3-4, sealing, fermenting again at the constant temperature of 30-40 ℃, taking out, air-drying at 70-80 ℃, grinding again into powder with the average granularity of 80 meshes to obtain the ferment ginseng powder, wherein the ferment is mature fruit and vegetable ferment;
b. mixing 1 part of isomaltose hypgather and 6 parts of ferment ginseng polysaccharide powder in parts by weight to obtain ferment ginseng polysaccharide powder;
c. 45-50% of ferment ginseng polysaccharide powder and 25-30% of maltodextrin, 15-20% of soybean peptide and a proper amount of food additives such as 4-6% of D-mannitol, 4-6% of magnesium stearate and the like are mixed and pressed to form the tablet candy.
The tablet candy containing the enzyme softened ginseng and the functional polysaccharide, namely the enzyme ginseng polysaccharide powder tablet candy, is finally prepared by the preparation method.
Claims (6)
1. The enzyme ginseng polysaccharide powder tablet candy is prepared by the following method:
a. selecting ginseng, cooking and curing, soaking and softening the ginseng by using enzyme, air-drying and grinding to obtain enzyme ginseng powder;
b. mixing the enzyme ginseng powder and the isomaltooligosaccharide powder to obtain enzyme ginseng polysaccharide powder;
c. mixing the enzyme ginseng polysaccharide powder, auxiliary materials and food additives, and pressing to obtain the tablet candy.
2. The enzymatic ginseng polysaccharide powder candy as claimed in claim 1, wherein the ginseng is artificially cultivated ginseng for 5 years or less.
3. The enzymatic ginseng polysaccharide pressed candy of claim 1, wherein the enzymatic ginseng polysaccharide pressed candy is a mature fermented fruit and vegetable enzymatic enzyme.
4. The enzyme ginseng polysaccharide powder candy as claimed in claim 1, wherein the dried ginseng is selected to remove roots and stems, washed, sliced, steamed in water at 80-100 ℃ for 30 minutes, air-dried at 70-80 ℃, ground into ginseng powder with an average particle size of 60 mesh; according to the ginseng powder: soaking the ginseng powder into the enzyme solution for 24-48 hours according to the weight ratio of the enzyme solution =1: 3-4, sealing, fermenting again at the constant temperature of 30-40 ℃, taking out, drying in air at the temperature of 70-80 ℃, grinding again into powder with the average granularity of 80 meshes, and obtaining the enzyme ginseng powder.
5. The enzymatic ginseng polysaccharide powder compressed candy according to claim 1, wherein 1 part of isomaltose hypgather and 6 parts of enzymatic ginseng powder are proportionally mixed by weight to obtain the composite enzymatic ginseng polysaccharide powder.
6. A method of preparing the enzymatic ginseng polysaccharide powder tabletted candy as claimed in claim 1, comprising the steps of:
a. selecting dry ginseng, removing roots and stems, cleaning, slicing, steaming for 30 minutes at 80-100 ℃, air-drying at 70-80 ℃, and grinding into ginseng powder with the average granularity of 60 meshes; according to the ginseng powder: soaking the ginseng powder into the enzyme solution for 24-48 hours according to the weight ratio of the enzyme solution =1: 3-4, sealing, fermenting again at constant temperature of 30-40 ℃, taking out, air-drying at 70-80 ℃, grinding again into powder with the average granularity of 80 meshes to obtain the enzyme ginseng powder;
b. mixing 1 part of isomaltose hypgather and 6 parts of ferment ginseng polysaccharide powder in parts by weight to obtain ferment ginseng polysaccharide powder;
c. mixing the enzyme ginseng polysaccharide powder, auxiliary materials and food additives, and pressing to obtain the tablet candy.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110039241.7A CN112568317A (en) | 2021-01-13 | 2021-01-13 | Enzyme ginseng polysaccharide powder tablet candy and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110039241.7A CN112568317A (en) | 2021-01-13 | 2021-01-13 | Enzyme ginseng polysaccharide powder tablet candy and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112568317A true CN112568317A (en) | 2021-03-30 |
Family
ID=75145409
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202110039241.7A Pending CN112568317A (en) | 2021-01-13 | 2021-01-13 | Enzyme ginseng polysaccharide powder tablet candy and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112568317A (en) |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2015030702A2 (en) * | 2013-08-26 | 2015-03-05 | Keith Desanto | High purity rhamnolipid cosmetic application |
| CN105231163A (en) * | 2015-09-24 | 2016-01-13 | 上海韬鸿化工科技有限公司 | Ginseng ferment and preparation method thereof |
| CN107343556A (en) * | 2016-12-10 | 2017-11-14 | 浏阳津兰药业有限公司 | A kind of ginseng Chinese yam pressed candy and preparation method thereof |
| CN109221566A (en) * | 2018-08-02 | 2019-01-18 | 吉林菌籽健康产业有限公司 | A kind of pressed candy and preparation method comprising ferment softening mushroom and function polysaccharide |
| CN109588524A (en) * | 2018-11-14 | 2019-04-09 | 吉林大学 | A kind of invigorating qi and refreshing pressed candy and preparation method thereof |
| CN110810829A (en) * | 2019-11-27 | 2020-02-21 | 黑龙江惊哲森林食品集团有限公司 | Ginseng anti-fatigue enzyme and preparation method thereof |
| CN112106877A (en) * | 2019-06-19 | 2020-12-22 | 泰州医药城国科化物生物医药科技有限公司 | Preparation method of fresh ginseng tablet candy |
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2021
- 2021-01-13 CN CN202110039241.7A patent/CN112568317A/en active Pending
Patent Citations (7)
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|---|---|---|---|---|
| WO2015030702A2 (en) * | 2013-08-26 | 2015-03-05 | Keith Desanto | High purity rhamnolipid cosmetic application |
| CN105231163A (en) * | 2015-09-24 | 2016-01-13 | 上海韬鸿化工科技有限公司 | Ginseng ferment and preparation method thereof |
| CN107343556A (en) * | 2016-12-10 | 2017-11-14 | 浏阳津兰药业有限公司 | A kind of ginseng Chinese yam pressed candy and preparation method thereof |
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| CN109588524A (en) * | 2018-11-14 | 2019-04-09 | 吉林大学 | A kind of invigorating qi and refreshing pressed candy and preparation method thereof |
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Application publication date: 20210330 |