CN113812503A - 一种五彩山楂多酚低糖软糖及其制备方法 - Google Patents
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Abstract
本发明公开了一种五彩山楂多酚低糖软糖,原料包括:山楂浆料58~62g、木糖醇6~8g、山楂多酚4‑5mg、明胶5.0±0.5g、琼脂0.3±0.1g和山楂果醋粉;山楂果醋粉加入后,使糖酸比达到(27~30):1;制备方法包括:称量,将山楂果肉和/或山楂皮搅碎、冷冻,解冻,加水煮沸9~21min,过滤,得山楂浆料;向山楂浆料中加入木糖醇,煮沸,加入明胶和琼脂,浓缩;降温后,加入山楂果醋粉,搅拌均匀;再次降温,加入山楂多酚,搅拌均匀,得汁液;将汁液浇模、凝结、冷藏定型、干燥,得五彩山楂糖。五彩山楂糖具有颜色美观(无色素添加)、抗氧化、低糖特性;弹性好,透明度高,风味酸甜,适合大众口味。
Description
技术领域
本发明涉及山楂糖技术领域,更具体地说是涉及一种五彩山楂多酚低糖软糖及其制备方法。
背景技术
明胶软糖是指使用明胶作为凝胶剂的凝胶类糖果,具有弹性好,透明度高,易消化等特点,一直受消费者的喜爱。现有软糖产品均采用蔗糖作为甜味剂,部分人群不适合食用,选择木糖醇作为蔗糖替代品,起到降血脂、预防智齿的作用。市面上很多软糖是含有人工色素、香精等添加剂,营养价值低并对人体健康有损害,所以软糖市场迫切需要品质好的低糖软糖来满足消费者的需要。
山楂是一种中药材和食材,作为食物,酸甜味道的山楂起补充多种营养元素、增进食欲的作用,作为药材已包含在中国药物学的长期发展中和欧洲很多国家的药物学研究中。山楂富含酚酸、多酚、黄酮和多糖等功能成分,具有抗氧化、降脂、抗肿瘤延缓衰老等多种生物活性。山楂多酚本身为棕红色,在软糖中起到抗氧化保鲜,固色增香的作用,可以使软糖的酸尾消失,口感更加甘甜。
因此,如何提供一种五彩山楂多酚低糖软糖以代替市面上的明胶软糖是本领域技术人员亟需解决的技术问题。
发明内容
有鉴于此,本发明提供了一种五彩山楂多酚低糖软糖及其制备方法,得到的五彩山楂多酚低糖软糖,具有颜色美观、抗氧化、低糖等特性;弹性好,透明度高,风味酸甜,适合大众口味。
为了实现上述目的,本发明采用如下技术方案:
一种五彩山楂多酚低糖软糖,包括下述原料:山楂浆料58~62g、木糖醇6~8g、山楂多酚4-5mg、明胶5.0±0.5g、琼脂0.3±0.1g和山楂果醋粉;其中,山楂果醋粉加入后,使糖酸比达到(27~30):1。
一种五彩山楂多酚低糖软糖的制备方法,包括下述步骤:
1)称量:按照质量比称取各原料:
2)制备山楂浆料:将山楂果肉和/或山楂皮搅碎、冷冻,解冻后,加水煮沸9~21min,过滤,得山楂浆料;
3)浓缩:向步骤1)所得山楂浆料中加入木糖醇,煮沸,再加入明胶和琼脂,浓缩,得浓缩汁;
4)抗氧化:待步骤2)所得浓缩汁降温后,向其中加入山楂果醋粉,搅拌均匀;再次降温,加入山楂多酚,搅拌均匀,得汁液;
5)浇模、干燥:将汁液浇模、凝结、冷藏定型、干燥,得五彩山楂糖。
作为本发明优选的技术方案,步骤2)中,所述冷冻为在-18~-22℃下冷冻4h。
作为本发明优选的技术方案,其特征在于,步骤2)中,所述加水量按照体积比为山楂果和/或山楂皮:水=1:2。
作为本发明优选的技术方案,步骤3)中,所述煮沸的时间为4~6min。
作为本发明优选的技术方案,步骤4)中,所述降温为降至45~50℃;所述加入山楂果醋粉为使糖酸比达到(27~30):1时停止加入;所述再次降温为降至38-40℃。
作为本发明优选的技术方案,步骤5)中,所述凝结为在室温下凝结;所述冷藏定型为在4℃下冷藏2.5~3.5h;所述干燥为在35~40℃下干燥2-3h,然后升温至60~65℃,保持1h。
经由上述的技术方案可知,与现有技术相比,本发明公开提供了一种五彩山楂多酚低糖软糖的制备方法,通过设定不同的山楂果皮或果肉原料配比和煮沸时间,来达到制备不同颜色山楂糖的效果,通过添加山楂果醋粉调节酸度口感,增加营养成分、抗氧化,制备到的山楂糖具有颜色美观、抗氧化、低糖,无色素、天然酸味等特性,弹性好,透明度高,风味酸甜,适合大众口味。
而且,本发明以山楂、明胶、琼脂为主要原料,木糖醇、山楂多酚为辅料,无添加防腐剂和色素,同时添加山楂果醋粉替代柠檬酸,即可增加软糖营养,又可解决柠檬酸的涩味,产品酸甜适中,咀嚼感好。选择木糖醇作为蔗糖替代品,起到降血脂、预防智齿的作用。添加多酚起到抗氧化保鲜,固色增香的作用,可以使软糖的酸尾消失,改善风味。产品具有山楂专有芳香和保健作用的山楂多酚低糖软糖,丰富了软糖品种和山楂的产品种类,满足消费者对低糖软糖的需求。与普通软糖相比该山楂多酚低糖软糖可以满足糖尿病患者和肥胖人群的使用,不添加色素,并且颜色多样。
附图说明
为了更清楚地说明本发明实施例或现有技术中的技术方案,下面将对实施例或现有技术描述中所需要使用的附图作简单地介绍,显而易见地,下面描述中的附图仅仅是本发明的实施例,对于本领域普通技术人员来讲,在不付出创造性劳动的前提下,还可以根据提供的附图获得其他的附图。
图1附图为本发明提供的制备得到的五彩山楂多酚低糖软糖的实物图;
图2附图为山楂果醋粉发酵过程中多酚含量变化图。
具体实施方式
下面将结合本发明实施例中的附图,对本发明实施例中的技术方案进行清楚、完整地描述,显然,所描述的实施例仅仅是本发明一部分实施例,而不是全部的实施例。基于本发明中的实施例,本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例,都属于本发明保护的范围。
本发明实施例公开了一种五彩山楂多酚低糖软糖的制备方法及五彩山楂多酚低糖软糖。
实施例1制备橙色山楂低糖软糖
1)制备山楂浆料
选择表皮光滑,颜色透亮,没有虫眼的红果山楂,用水洗干净,果皮与果肉分离。掰碎-18~-22℃冷冻4h,取出自然解冻,果肉与水体积比为1:2,煮沸9~11min,煮制浆料呈橙色,用网筛过滤,除去其中的残渣,得山楂浆料;
2)凝胶剂的制备
称取明胶5.0±0.5g,加入7倍水加热融化备用;并称取琼脂0.3±0.1g,在35±2℃温水中浸泡10±2min融化备用;
3)煮制与浓缩
称取58~62g的山楂浆料,加入木糖醇6~8g并煮沸4~6min,加入步骤2)制备的明胶剂和琼脂,待浓缩至可溶性固形物含量在58~62%时,停止加热,得浓缩物;
4)山楂果醋粉制备
山楂与水1:3打浆,添加0.07%果胶酶,40℃水浴酶解3h,过滤;90℃恒温水浴15min;酵母复水活化:将5g活性干酵母加入糖含量为5%的100mL糖水中,36-38℃的水浴中搅拌10min,20~30min后使用;按1:4的质量比向山楂汁中添加6%亚硫酸。25℃发酵18-20天;果醋酿造:调整pH值为3.3~3.7,装液量100mL、醋酸菌接种量6%、摇床转速155r/min,发酵至酸度为53-55g/L,95℃条件下灭菌5min,过滤;在165℃,通堵速率为快速,蠕动泵为5mL/min条件下进行喷雾干燥,得到山楂果醋粉;
5)山楂多酚粉制备
称取去核山楂果292~310g,-18~-22℃冷冻4h,取出自然解冻,反复冻融2次,打浆,按照1:6的比例加入70%酸化乙醇(0.1%盐酸),30℃搅拌提取1h。大孔树脂纯化,40-45℃真空浓缩。浓缩液-18~-22℃冷冻过夜,-35~-45℃冷冻干燥;
6)添加山楂果醋粉和多酚
待浓缩物温度降至45-50℃时加入山楂果醋粉搅拌均匀,使糖酸比达到(27~30):1,室温下降至38-40℃,加入4-5mg的山楂多酚,搅拌均匀;得浓缩浆料;
7)浇模
将浓缩浆料浇模,待浓缩浆料在室温下凝结时,及时放入4℃左右冰箱中进行冷藏16-18h定型;冷却成型的软糖脱模,放到干净的托盘中,放入干燥箱内,温度35-40℃,2-3h。升温60-65℃,保持1h使软糖表面形成硬壳。
实施例2制备黄色山楂低糖软糖
1)制备山楂浆料
选择表皮光滑,颜色透亮,没有虫眼的红果山楂,用水洗干净,果皮与果肉分离,掰碎,-18~-22℃冷冻4h,取出自然解冻,果肉与水体积比为1:2,煮沸19~21min,煮制浆料呈黄色,用网筛过滤,除去其中的残渣,得山楂浆料;
2)凝胶剂的制备
称取明胶5.0±0.5g,加入7倍水加热融化备用;并称取琼脂0.3±0.1g,在35±2℃温水中浸泡10±2min融化备用;
3)煮制与浓缩
称取58~62g的山楂浆料,加入木糖醇6~8g并煮沸4~6min,加入步骤2)制备的明胶剂和琼脂,待浓缩至可溶性固形物含量在58~62%时,停止加热,得浓缩物;
4)山楂果醋粉制备
山楂与水1:3打浆,添加0.07%果胶酶,40℃水浴酶解3h,过滤;90℃恒温水浴15min;酵母复水活化:将5g活性干酵母加入糖含量为5%的100mL糖水中,36-38℃的水浴中搅拌10min,20~30min后使用;按1:4的质量比向山楂汁中添加6%亚硫酸。25℃发酵18-20天;果醋酿造:调整pH值为3.3~3.7,装液量100mL、醋酸菌接种量6%、摇床转速155r/min,发酵至酸度为53-55g/L,95℃条件下灭菌5min,过滤;在165℃,通堵速率为快速,蠕动泵为5mL/min条件下进行喷雾干燥,得到山楂果醋粉;
5)山楂多酚粉制备
称取去核山楂果292~310g,-18~-22℃冷冻4h,取出自然解冻,反复冻融2次,打浆,按照1:6的比例加入70%酸化乙醇(0.1%盐酸),30℃搅拌提取1h。大孔树脂纯化,40-45℃真空浓缩。浓缩液-18~-22℃冷冻过夜,-35~-45℃冷冻干燥;
6)添加山楂果醋粉和多酚
待浓缩物温度降至45-50℃时加入山楂果醋粉搅拌均匀,使糖酸比达到(27~30):1,室温下降至38-40℃,加入4-5mg的山楂多酚,搅拌均匀;得浓缩浆料;
7)浇模
将浓缩浆料浇模,待浓缩浆料在室温下凝结时,及时放入4℃左右冰箱中进行冷藏16-18h定型;冷却成型的软糖脱模,放到干净的托盘中,放入干燥箱内,温度35-40℃,2-3h。升温60-65℃,保持1h使软糖表面形成硬壳。
实施例3制备粉色山楂低糖软糖
1)制备山楂浆料
选择表皮光滑,颜色透亮,没有虫眼的红果山楂,用水洗干净,果皮与果肉分离,掰碎,-18~-22℃冷冻4h,取出自然解冻,果皮与水体积比为1:2,煮沸9~11min,煮制浆料呈粉色,用网筛过滤,除去其中的残渣,得山楂浆料;
2)凝胶剂的制备
称取明胶5.0±0.5g,加入7倍水加热融化备用;并称取琼脂0.3±0.1g,在35±2℃温水中浸泡10±2min融化备用;
3)煮制与浓缩
称取58~62g的山楂浆料,加入木糖醇6~8g并煮沸4~6min,加入步骤2)制备的明胶剂和琼脂,待浓缩至可溶性固形物含量在58~62%时,停止加热,得浓缩物;
4)山楂果醋粉制备
山楂与水1:3打浆,添加0.07%果胶酶,40℃水浴酶解3h,过滤;90℃恒温水浴15min;酵母复水活化:将5g活性干酵母加入糖含量为5%的100mL糖水中,36-38℃的水浴中搅拌10min,20~30min后使用;按1:4的质量比向山楂汁中添加6%亚硫酸。25℃发酵18-20天;果醋酿造:调整pH值为3.3~3.7,装液量100mL、醋酸菌接种量6%、摇床转速155r/min,发酵至酸度为53-55g/L,95℃条件下灭菌5min,过滤;在165℃,通堵速率为快速,蠕动泵为5mL/min条件下进行喷雾干燥,得到山楂果醋粉;
5)山楂多酚粉制备
称取去核山楂果292~310g,-18~-22℃冷冻4h,取出自然解冻,反复冻融2次,打浆,按照1:6的比例加入70%酸化乙醇(0.1%盐酸),30℃搅拌提取1h。大孔树脂纯化,40-45℃真空浓缩。浓缩液-18~-22℃冷冻过夜,-35~-45℃冷冻干燥;
6)添加山楂果醋粉和多酚
待浓缩物温度降至45-50℃时加入山楂果醋粉搅拌均匀,使糖酸比达到(27~30):1,室温下降至38-40℃,加入4-5mg的山楂多酚,搅拌均匀;得浓缩浆料;
7)浇模
将浓缩浆料浇模,待浓缩浆料在室温下凝结时,及时放入4℃左右冰箱中进行冷藏16-18h定型;冷却成型的软糖脱模,放到干净的托盘中,放入干燥箱内,温度35-40℃,2-3h。升温60-65℃,保持1h使软糖表面形成硬壳。
实施例4制备红色山楂低糖软糖
1)制备山楂浆料
选择表皮光滑,颜色透亮,没有虫眼的红果山楂,用水洗干净,果皮与果肉分离,掰碎,-18~-22℃冷冻4h,取出自然解冻,果皮与水体积比为1:2,煮沸19~21min,煮制浆料呈红色,用网筛过滤,除去其中的残渣,得山楂浆料;
2)凝胶剂的制备
称取明胶5.0±0.5g,加入7倍水加热融化备用;并称取琼脂0.3±0.1g,在35±2℃温水中浸泡10±2min融化备用;
3)煮制与浓缩
称取58~62g的山楂浆料,加入木糖醇6~8g并煮沸4~6min,加入步骤2)制备的明胶剂和琼脂,待浓缩至可溶性固形物含量在58~62%时,停止加热,得浓缩物;
4)山楂果醋粉制备
山楂与水1:3打浆,添加0.07%果胶酶,40℃水浴酶解3h,过滤;90℃恒温水浴15min;酵母复水活化:将5g活性干酵母加入糖含量为5%的100mL糖水中,36-38℃的水浴中搅拌10min,20~30min后使用;按1:4的质量比向山楂汁中添加6%亚硫酸。25℃发酵18-20天;果醋酿造:调整pH值为3.3~3.7,装液量100mL、醋酸菌接种量6%、摇床转速155r/min,发酵至酸度为53-55g/L,95℃条件下灭菌5min,过滤;在165℃,通堵速率为快速,蠕动泵为5mL/min条件下进行喷雾干燥,得到山楂果醋粉;
5)山楂多酚粉制备
称取去核山楂果292~310g,-18~-22℃冷冻4h,取出自然解冻,反复冻融2次,打浆,按照1:6的比例加入70%酸化乙醇(0.1%盐酸),30℃搅拌提取1h。大孔树脂纯化,40-45℃真空浓缩。浓缩液-18~-22℃冷冻过夜,-35~-45℃冷冻干燥;
6)添加山楂果醋粉和多酚
待浓缩物温度降至45-50℃时加入山楂果醋粉搅拌均匀,使糖酸比达到(27~30):1,室温下降至38-40℃,加入4-5mg的山楂多酚,搅拌均匀;得浓缩浆料;
7)浇模
将浓缩浆料浇模,待浓缩浆料在室温下凝结时,及时放入4℃左右冰箱中进行冷藏16-18h定型;冷却成型的软糖脱模,放到干净的托盘中,放入干燥箱内,温度35-40℃,2-3h。升温60-65℃,保持1h使软糖表面形成硬壳。
实施例5制备褐色山楂低糖软糖
1)制备山楂浆料
选择表皮光滑,颜色透亮,没有虫眼的红果山楂,用水洗干净,掰碎,-18~-22℃冷冻4h,取出自然解冻,红果山楂与水体积比为1:1,煮沸19~21min,煮制浆料呈褐色,用网筛过滤,除去其中的残渣,得山楂浆料;
2)凝胶剂的制备
称取明胶5.0±0.5g,加入7倍水加热融化备用;并称取琼脂0.3±0.1g,在35±2℃温水中浸泡10±2min融化备用;
3)煮制与浓缩
称取58~62g的山楂浆料,加入木糖醇6~8g并煮沸4~6min,加入步骤2)制备的明胶剂和琼脂,待浓缩至可溶性固形物含量在58~62%时,停止加热,得浓缩物;
4)山楂果醋粉制备
山楂与水1:3打浆,添加0.07%果胶酶,40℃水浴酶解3h,过滤;90℃恒温水浴15min;酵母复水活化:将5g活性干酵母加入糖含量为5%的100mL糖水中,36-38℃的水浴中搅拌10min,20~30min后使用;按1:4的质量比向山楂汁中添加6%亚硫酸。25℃发酵18-20天;果醋酿造:调整pH值为3.3~3.7,装液量100mL、醋酸菌接种量6%、摇床转速155r/min,发酵至酸度为53-55g/L,95℃条件下灭菌5min,过滤;在165℃,通堵速率为快速,蠕动泵为5mL/min条件下进行喷雾干燥,得到山楂果醋粉;
5)山楂多酚粉制备
称取去核山楂果292~310g,-18~-22℃冷冻4h,取出自然解冻,反复冻融2次,打浆,按照1:6的比例加入70%酸化乙醇(0.1%盐酸),30℃搅拌提取1h。大孔树脂纯化,40-45℃真空浓缩。浓缩液-18~-22℃冷冻过夜,-35~-45℃冷冻干燥;
6)添加山楂果醋粉和多酚
待浓缩物温度降至45-50℃时加入山楂果醋粉搅拌均匀,使糖酸比达到(27~30):1,室温下降至38-40℃,加入4-5mg的山楂多酚,搅拌均匀;得浓缩浆料;
7)浇模
将浓缩浆料浇模,待浓缩浆料在室温下凝结时,及时放入4℃左右冰箱中进行冷藏16-18h定型;冷却成型的软糖脱模,放到干净的托盘中,放入干燥箱内,温度35-40℃,2-3h。升温60-65℃,保持1h使软糖表面形成硬壳。
实施例1-5制备的软糖的性能如表1所示;制备得到的软糖如图1所示,山楂果醋粉发酵过程中多酚含量变化如图2所示。
表1 软糖质构测定结果
经检测,货架期加速试验表明,在有包装条件下产品在室温放置6个月后,各项指标如:色泽、滋味、口感,质地等均无明显变化;微生物指标检测符合国家行业标准。
本说明书中各个实施例采用递进的方式描述,每个实施例重点说明的都是与其他实施例的不同之处,各个实施例之间相同相似部分互相参见即可。
对所公开的实施例的上述说明,使本领域专业技术人员能够实现或使用本发明。对这些实施例的多种修改对本领域的专业技术人员来说将是显而易见的,本文中所定义的一般原理可以在不脱离本发明的精神或范围的情况下,在其它实施例中实现。因此,本发明将不会被限制于本文所示的这些实施例,而是要符合与本文所公开的原理和新颖特点相一致的最宽的范围。
Claims (7)
1.一种五彩山楂多酚低糖软糖,其特征在于,包括下述质量分数的原料:山楂浆料58~62g、木糖醇6~8g、山楂多酚4-5mg、明胶5.0±0.5g、琼脂0.3±0.1g和山楂果醋粉;其中,山楂果醋粉加入后,使糖酸比达到(27~30):1。
2.根据权利要求1所述的一种五彩山楂多酚低糖软糖的制备方法,其特征在于,包括下述步骤:
1)称量:按照质量比称取各原料:
2)制备山楂浆料:将山楂果肉和/或山楂皮搅碎、冷冻,解冻后,加水煮沸9~21min,过滤,得山楂浆料;
3)浓缩:向步骤1)所得山楂浆料中加入木糖醇,煮沸,再加入明胶和琼脂,浓缩,得浓缩汁;
4)抗氧化:待步骤2)所得浓缩汁降温后,向其中加入山楂果醋粉,搅拌均匀;再次降温,加入山楂多酚,搅拌均匀,得汁液;
5)浇模、干燥:将汁液浇模、凝结、冷藏定型、干燥,得五彩山楂糖。
3.根据权利要求2所述的一种五彩山楂多酚低糖软糖的制备方法,其特征在于,步骤2)中,所述冷冻为在-18~-22℃下冷冻4h。
4.根据权利要求2所述的一种五彩山楂多酚低糖软糖的制备方法,其特征在于,步骤2)中,所述加水量按照体积比为山楂果和/或山楂皮:水=1:2或1:1。
5.根据权利要求2所述的一种五彩山楂多酚低糖软糖的制备方法,其特征在于,步骤3)中,所述煮沸的时间为4~6min。
6.根据权利要求2所述的一种五彩山楂多酚低糖软糖的制备方法,其特征在于,步骤4)中,所述降温为降至45~50℃;所述加入山楂果醋粉为使糖酸比达到(27~30):1时停止加入;所述再次降温为降至38-40℃。
7.根据权利要求2所述的一种五彩山楂多酚低糖软糖的制备方法,其特征在于,步骤5)中,所述凝结为在室温下凝结;所述冷藏定型为在4℃下冷藏2.5~3.5h;所述干燥为先在35~40℃下干燥2-3h,然后升温至60~65℃,保持1h。
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PCT/CN2022/121255 WO2023046148A1 (zh) | 2021-09-26 | 2022-09-26 | 一种五彩山楂多酚低糖软糖及其制备方法 |
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CN114917280A (zh) * | 2022-05-31 | 2022-08-19 | 山东润德生物科技有限公司 | 一种氨基葡萄糖口服制品及其制备方法与应用 |
WO2023046148A1 (zh) * | 2021-09-26 | 2023-03-30 | 河北科技师范学院 | 一种五彩山楂多酚低糖软糖及其制备方法 |
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CN107156419A (zh) * | 2017-07-13 | 2017-09-15 | 衡阳周福记食品有限公司 | 一种山楂软糖及其制备方法 |
CN110063398A (zh) * | 2019-04-24 | 2019-07-30 | 河北科技师范学院 | 一种抗uvb辐射的山楂多酚压片及其制备方法 |
CN111543536A (zh) * | 2020-06-29 | 2020-08-18 | 成都中医药大学 | 一种玫瑰山楂软糖及其制备方法 |
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CN112410162B (zh) * | 2020-11-09 | 2023-01-13 | 河北科技师范学院 | 一种山楂多酚发酵果醋饮料及其制备工艺 |
CN113812503A (zh) * | 2021-09-26 | 2021-12-21 | 河北科技师范学院 | 一种五彩山楂多酚低糖软糖及其制备方法 |
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CN107156419A (zh) * | 2017-07-13 | 2017-09-15 | 衡阳周福记食品有限公司 | 一种山楂软糖及其制备方法 |
CN110063398A (zh) * | 2019-04-24 | 2019-07-30 | 河北科技师范学院 | 一种抗uvb辐射的山楂多酚压片及其制备方法 |
CN111543536A (zh) * | 2020-06-29 | 2020-08-18 | 成都中医药大学 | 一种玫瑰山楂软糖及其制备方法 |
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WO2023046148A1 (zh) * | 2021-09-26 | 2023-03-30 | 河北科技师范学院 | 一种五彩山楂多酚低糖软糖及其制备方法 |
CN114917280A (zh) * | 2022-05-31 | 2022-08-19 | 山东润德生物科技有限公司 | 一种氨基葡萄糖口服制品及其制备方法与应用 |
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