CN112931862A - Rock candy cubilose and preparation method thereof - Google Patents
Rock candy cubilose and preparation method thereof Download PDFInfo
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- CN112931862A CN112931862A CN202110289637.7A CN202110289637A CN112931862A CN 112931862 A CN112931862 A CN 112931862A CN 202110289637 A CN202110289637 A CN 202110289637A CN 112931862 A CN112931862 A CN 112931862A
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- cubilose
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- rock
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- 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 title claims abstract description 50
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 38
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 12
- 244000000626 Daucus carota Species 0.000 claims description 43
- 235000005770 birds nest Nutrition 0.000 claims description 43
- 235000005765 wild carrot Nutrition 0.000 claims description 43
- 235000000346 sugar Nutrition 0.000 claims description 37
- 239000011435 rock Substances 0.000 claims description 19
- 239000011265 semifinished product Substances 0.000 claims description 16
- 239000011521 glass Substances 0.000 claims description 9
- 239000000843 powder Substances 0.000 claims description 9
- 238000001816 cooling Methods 0.000 claims description 7
- 238000002791 soaking Methods 0.000 claims description 7
- 238000010025 steaming Methods 0.000 claims description 7
- 238000005303 weighing Methods 0.000 claims description 7
- 240000002853 Nelumbo nucifera Species 0.000 claims description 5
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims description 5
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims description 5
- 241000220317 Rosa Species 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 2
- 235000021551 crystal sugar Nutrition 0.000 claims 4
- 238000000034 method Methods 0.000 claims 4
- 235000016709 nutrition Nutrition 0.000 abstract description 11
- SQVRNKJHWKZAKO-UHFFFAOYSA-N beta-N-Acetyl-D-neuraminic acid Natural products CC(=O)NC1C(O)CC(O)(C(O)=O)OC1C(O)C(O)CO SQVRNKJHWKZAKO-UHFFFAOYSA-N 0.000 abstract description 10
- SQVRNKJHWKZAKO-OQPLDHBCSA-N sialic acid Chemical compound CC(=O)N[C@@H]1[C@@H](O)C[C@@](O)(C(O)=O)OC1[C@H](O)[C@H](O)CO SQVRNKJHWKZAKO-OQPLDHBCSA-N 0.000 abstract description 10
- 238000010521 absorption reaction Methods 0.000 abstract description 5
- 230000009286 beneficial effect Effects 0.000 abstract description 5
- 239000004615 ingredient Substances 0.000 abstract description 4
- 239000002994 raw material Substances 0.000 abstract description 4
- 230000014759 maintenance of location Effects 0.000 abstract description 2
- 235000015097 nutrients Nutrition 0.000 description 5
- 238000011156 evaluation Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 230000000717 retained effect Effects 0.000 description 2
- 238000006467 substitution reaction Methods 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- CERZMXAJYMMUDR-QBTAGHCHSA-N 5-amino-3,5-dideoxy-D-glycero-D-galacto-non-2-ulopyranosonic acid Chemical compound N[C@@H]1[C@@H](O)CC(O)(C(O)=O)O[C@H]1[C@H](O)[C@H](O)CO CERZMXAJYMMUDR-QBTAGHCHSA-N 0.000 description 1
- 208000024827 Alzheimer disease Diseases 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 241000202296 Delphinium Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 241000751065 Monotropa hypopitys Species 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 206010039966 Senile dementia Diseases 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 241000700605 Viruses Species 0.000 description 1
- 238000010923 batch production Methods 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 230000001413 cellular effect Effects 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 210000002808 connective tissue Anatomy 0.000 description 1
- 210000000805 cytoplasm Anatomy 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- CERZMXAJYMMUDR-UHFFFAOYSA-N neuraminic acid Natural products NC1C(O)CC(O)(C(O)=O)OC1C(O)C(O)CO CERZMXAJYMMUDR-UHFFFAOYSA-N 0.000 description 1
- 235000021049 nutrient content Nutrition 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 210000003296 saliva Anatomy 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- 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
- A23L33/14—Yeasts or derivatives 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/28—Removal of unwanted matter, e.g. deodorisation or detoxification using microorganisms
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention relates to rock candy cubilose and a preparation method thereof, and the rock candy cubilose comprises 4-5 parts of polycrystalline yellow rock candy, 28-35 parts of wet cubilose and 50-200 parts of water in parts by weight. According to the rock candy cubilose disclosed by the invention, through control of various preparation conditions, the obtained cubilose has better retention of nutritional ingredients and good taste, is more beneficial to absorption by a human body, keeps the freshness of the cubilose, and simultaneously, the addition of the yeast can improve the content of sialic acid in the cubilose, improve the taste of the cubilose, reduce fishy smell, furthest retain the nutritional structure of the cubilose, and further, through the mutual promotion of the ingredients of the cubilose through the action of various raw materials, the nutritional value of the cubilose is fully exerted.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to rock candy cubilose and a preparation method thereof.
Background
The nidus Collocaliae refers to a nidus Vespae formed by mixing saliva secreted by part of delphinium of delphinidaceae and several kinds of swiftlets of swiftlet genus of Delphiniales. The edible bird's nest is divided into two types of house bird's nest and hole bird's nest according to the nesting place, the hole bird's nest has different colors caused by mineral substances, and the hole bird's nest has the color of white bird's nest, yellow bird's nest and red bird's nest, and the house bird's nest has one color of ivory white. The bird's nest is one of the traditional and famous food which is eaten since the Ming dynasty in China. The edible bird's nest contains rich natural nutrients such as mucin, protein, sialic acid, calcium, phosphorus, vitamins and the like. Among them, mucin is a component of cellular protoplasm, connective tissue and some enzymes, and is very important for the physiological action of the human body; sialic acid is also called neuraminic acid, and has physiological effects of improving intelligence and memory of infants, resisting senile dementia, resisting recognition and virus, and improving the absorption of vitamins and minerals by intestinal tract.
The components of the rock candy cubilose in the market at present are insufficient in nutrition, bad in taste and not beneficial to absorption, the freshness is reduced after batch production, direct nutrition of all raw materials in the rock candy cubilose cannot be mutually promoted, and the nutritional value of the cubilose cannot be fully exerted.
The present invention has been made in view of the above circumstances.
Disclosure of Invention
In order to solve the problems in the prior art, the invention provides the rock candy cubilose and the preparation method thereof, the nutrient components of the rock candy cubilose prepared by the invention can be better reserved, the mouth feel is good, the rock candy cubilose is more beneficial to absorption, the freshness of the rock cubilose is kept, the rock candy cubilose has higher content of sialic acid, the components of the rock cubilose are mutually promoted through the action of all raw materials, and the nutrient value of the rock cubilose is fully exerted.
The invention provides a rock candy cubilose which comprises, by weight, 4-5 parts of polycrystalline yellow rock candy, 28-35 parts of wet cubilose and 50-200 parts of water.
Further, the rock candy cubilose comprises 4.5 parts of polycrystalline yellow rock candy, 32 parts of wet cubilose and 67.5 parts of water according to parts by weight.
The polycrystalline yellow rock sugar adopted in the invention has high sucrose content, so from the perspective of traditional Chinese medicine, the yellow rock sugar has mild property and sweet taste, and can effectively tonify middle-jiao and Qi, warm lung and reduce phlegm, relieve cough, promote the production of body fluid and beautify the face.
Further, the rock candy cubilose also comprises rose powder, red date or lotus seed powder.
Further, the wet bird's nest is white bird's nest.
Further, the rock candy cubilose also comprises 3-4 parts of yeast.
Through a large number of experiments, the inventor finds that the content of sialic acid in the cubilose can be increased, the taste of the cubilose can be improved, the fishy smell can be reduced, and the nutritional structure of the cubilose is retained to the greatest extent after the yeast is added.
The second purpose of the invention is to provide a preparation method of the rock candy cubilose, which comprises the following steps:
(1) fully soaking dry edible bird's nest until the weight is not increased after draining to obtain wet edible bird's nest, weighing 28-35 parts of the wet edible bird's nest, and steaming to medium ripeness;
(2) dissolving 4-5 parts of polycrystalline yellow rock sugar in water to obtain sugar water;
(3) filling the cubilose steamed to eight ripens and the sugar water into a glass bottle to obtain a semi-finished product;
(4) stewing and boiling the semi-finished product, and cooling to obtain the rock candy cubilose.
Further, the content of the polycrystal yellow rock sugar in the sugar water in the step (2) is 4-5%.
Further, rose powder, red date or lotus seed powder can be added into the glass bottle in the step (3).
Further, 3-4 parts of yeast are added before stewing the semi-finished product in the step (4).
Further, the stewing temperature in the step (4) is 90-105 ℃, the stewing time is 15-40min, and the temperature is cooled to 0-4 ℃.
Compared with the prior art, the invention has the beneficial effects that:
according to the rock candy cubilose disclosed by the invention, through control of various preparation conditions, the obtained cubilose has better retention of nutritional ingredients and good taste, is more beneficial to absorption by a human body, keeps the freshness of the cubilose, and simultaneously, the addition of the yeast can improve the content of sialic acid in the cubilose, improve the taste of the cubilose, reduce fishy smell, furthest retain the nutritional structure of the cubilose, and further, through the mutual promotion of the ingredients of the cubilose through the action of various raw materials, the nutritional value of the cubilose is fully exerted.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the technical solutions of the present invention will be described in detail below. It is to be understood that the described embodiments are merely exemplary of the invention, and not restrictive of the full scope of the invention. All other embodiments, which can be derived by a person skilled in the art from the examples given herein without any inventive step, are within the scope of the present invention.
Example 1
The rock candy cubilose is prepared by the following steps:
(1) fully soaking dry edible bird's nest until the weight is not increased after draining to obtain wet edible bird's nest, weighing 28kg of wet edible bird's nest, and steaming to medium ripeness;
(2) dissolving 4kg of polycrystalline yellow rock sugar in water to obtain sugar water, wherein the content of the polycrystalline yellow rock sugar in the sugar water is 4%;
(3) filling the cubilose steamed to eight ripens and the sugar water into a glass bottle to obtain a semi-finished product;
(4) stewing the semi-finished product at 90 ℃ for 40min, and cooling to 0-4 ℃ to obtain the rock candy cubilose, wherein the water content in the rock candy cubilose is 50 kg.
Example 2
The rock candy cubilose is prepared by the following steps:
(1) fully soaking dry edible bird's nest until the weight is not increased after draining to obtain wet edible bird's nest, weighing 32kg of wet edible bird's nest, and steaming to medium maturity;
(2) dissolving 4.5kg of polycrystal yellow rock sugar in water to obtain sugar water, wherein the content of the polycrystal yellow rock sugar in the sugar water is 4.5%;
(3) filling the eight-ripe cubilose steamed to be eight-ripe, the sugar water and the lotus seed powder into a glass bottle to obtain a semi-finished product;
(4) stewing the semi-finished product at 95 ℃ for 27.5min, and cooling to 0-4 ℃ to obtain the rock candy cubilose, wherein the water content in the rock candy cubilose is 67.5 kg.
Example 3
The rock candy cubilose is prepared by the following steps:
(1) fully soaking dry edible bird's nest until the weight is not increased after draining to obtain wet edible bird's nest, weighing 35kg of the wet edible bird's nest, and steaming to medium maturity;
(2) dissolving 5kg of polycrystalline yellow rock sugar in water to obtain sugar water, wherein the content of the polycrystalline yellow rock sugar in the sugar water is 5%;
(3) filling the cubilose steamed to eight ripens, the sugar water and 3kg of yeast into a glass bottle to obtain a semi-finished product;
(4) stewing the semi-finished product at 105 ℃ for 15min, and cooling to 0-4 ℃ to obtain the rock candy cubilose, wherein the water content in the rock candy cubilose is 200 kg.
Example 4
The rock candy cubilose is prepared by the following steps:
(1) fully soaking dry edible bird's nest until the weight is not increased after draining to obtain wet edible bird's nest, weighing 30kg of wet edible bird's nest, and steaming to medium maturity;
(2) dissolving 4.8kg of polycrystalline yellow rock sugar in water to obtain sugar water, wherein the content of the polycrystalline yellow rock sugar in the sugar water is 5%;
(3) filling the cubilose steamed to eight ripens, the sugar water and 3.5kg of yeast into a glass bottle to obtain a semi-finished product;
(4) stewing the semi-finished product at 100 ℃ for 25min, and cooling to 0-4 ℃ to obtain the rock candy cubilose, wherein the water content in the rock candy cubilose is 150 kg.
Example 5
The rock candy cubilose is prepared by the following steps:
(1) fully soaking dry edible bird's nest until the weight is not increased after draining to obtain wet edible bird's nest, weighing 33kg of wet edible bird's nest, and steaming to medium maturity;
(2) dissolving 4.3kg of polycrystalline yellow rock sugar in water to obtain sugar water, wherein the content of the polycrystalline yellow rock sugar in the sugar water is 4.2%;
(3) filling the cubilose steamed to eight ripens, the sugar water and 4kg of yeast into a glass bottle to obtain a semi-finished product;
(4) stewing the semi-finished product at 95 ℃ for 35min, and cooling to 0-4 ℃ to obtain the rock candy cubilose, wherein the water content in the rock candy cubilose is 180 kg.
Test example 1
Sialic acid content and taste elasticity evaluations were performed on each of the bird's nests prepared in examples 1 to 5, and the taste evaluations were performed by using 50 persons for tasting and scoring, with 1 being the worst and 10 being the best, and the results are shown in table 1.
TABLE 1
| Group of | Sialic acid (%) | Mouthfeel scoring |
| Example 1 | 12.52 | 8.5 |
| Example 2 | 12.69 | 8.9 |
| Example 3 | 13.87 | 9.6 |
| Example 4 | 13.99 | 9.8 |
| Examples5 | 13.92 | 9.7 |
As can be seen from the data in Table 1, the bird's nest prepared in examples 3-5 has high sialic acid content and high taste score, because the addition of yeast not only can increase the sialic acid content in the bird's nest, but also can improve the taste of the bird's nest, reduce the fishy smell and maximally retain the nutritional structure of the bird's nest.
Test example 2 nutrient composition
The bird's nest prepared in examples 1 to 5 was taken and its nutritional components were measured, respectively, and the results are shown in Table 2.
TABLE 2
As can be seen from Table 2, the bird's nest prepared in examples 3-5 has more nutrient content than the bird's nest prepared in examples 1-2, which shows that the nutrient structure of the bird's nest can be retained to the maximum extent by adding yeast according to the present invention.
The above description is only for the specific embodiments of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art can easily conceive of the changes or substitutions within the technical scope of the present invention, and all the changes or substitutions should be covered within the scope of the present invention. Therefore, the protection scope of the present invention shall be subject to the protection scope of the appended claims.
Claims (10)
1. The rock candy cubilose is characterized by comprising 4-5 parts of polycrystalline yellow rock candy, 28-35 parts of wet cubilose and 50-200 parts of water in parts by weight.
2. The rock candy cubilose according to claim 1, characterized in that the rock candy cubilose comprises 4.5 parts of polycrystal yellow rock sugar, 32 parts of wet cubilose and 67.5 parts of water according to parts by weight.
3. The rock candy cubilose according to claim 1 or 2, characterized in that the rock candy cubilose further comprises rose powder, red date or lotus seed powder.
4. Rock candy cubilose according to claim 1 or 2, characterised in that the wet cubilose is white cubilose.
5. The rock candy cubilose according to claim 1, characterized in that the rock candy cubilose further comprises 3-4 parts of yeast.
6. The preparation method of the rock candy cubilose is characterized by comprising the following steps:
(1) fully soaking dry edible bird's nest until the weight is not increased after draining to obtain wet edible bird's nest, weighing 28-35 parts of the wet edible bird's nest, and steaming to medium ripeness;
(2) dissolving 4-5 parts of polycrystalline yellow rock sugar in water to obtain sugar water;
(3) filling the cubilose steamed to eight ripens and the sugar water into a glass bottle to obtain a semi-finished product;
(4) stewing and boiling the semi-finished product, and cooling to obtain the rock candy cubilose.
7. The method for preparing crystal sugar bird's nest according to claim 6, characterized in that the content of polycrystal yellow crystal sugar in the sugar water in the step (2) is 4-5%.
8. The method for preparing rock candy cubilose according to claim 6, wherein rose powder, red date or lotus seed powder can be added into the glass bottle in the step (3).
9. The method for preparing crystal sugar cubilose according to claim 6, characterized in that 3-4 parts of yeast are added before stewing the semi-finished product in the step (4).
10. The method for preparing crystal sugar cubilose according to claim 6, wherein the stewing in the step (4) is carried out at the temperature of 90-105 ℃ for 15-40min and is cooled to 0-4 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110289637.7A CN112931862A (en) | 2021-03-15 | 2021-03-15 | Rock candy cubilose and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110289637.7A CN112931862A (en) | 2021-03-15 | 2021-03-15 | Rock candy cubilose and preparation method thereof |
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| Publication Number | Publication Date |
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| CN112931862A true CN112931862A (en) | 2021-06-11 |
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| CN202110289637.7A Pending CN112931862A (en) | 2021-03-15 | 2021-03-15 | Rock candy cubilose and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN117223850A (en) * | 2023-09-26 | 2023-12-15 | 广东旺合生物科技有限公司 | Bird's nest product and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2017004903A1 (en) * | 2015-07-08 | 2017-01-12 | 周川 | Edible bird's nest product and preparation method thereof |
| CN107405365A (en) * | 2015-02-03 | 2017-11-28 | 森田敦子 | The preparation method of the material, component and the material that are made using esculent swift bird's nest as raw material |
| CN108157948A (en) * | 2017-12-26 | 2018-06-15 | 深圳市榕树堂生物科技有限公司 | A kind of processing method of birds nest extract and bird's nest soup with white funguses |
| CN111838654A (en) * | 2020-06-11 | 2020-10-30 | 谢嘉源 | An instant nidus Collocaliae with nourishing effect and its preparation method |
-
2021
- 2021-03-15 CN CN202110289637.7A patent/CN112931862A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107405365A (en) * | 2015-02-03 | 2017-11-28 | 森田敦子 | The preparation method of the material, component and the material that are made using esculent swift bird's nest as raw material |
| WO2017004903A1 (en) * | 2015-07-08 | 2017-01-12 | 周川 | Edible bird's nest product and preparation method thereof |
| CN108157948A (en) * | 2017-12-26 | 2018-06-15 | 深圳市榕树堂生物科技有限公司 | A kind of processing method of birds nest extract and bird's nest soup with white funguses |
| CN111838654A (en) * | 2020-06-11 | 2020-10-30 | 谢嘉源 | An instant nidus Collocaliae with nourishing effect and its preparation method |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN117223850A (en) * | 2023-09-26 | 2023-12-15 | 广东旺合生物科技有限公司 | Bird's nest product and preparation method thereof |
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