CN114343153A - Freeze-dried royal jelly tremella soup - Google Patents
Freeze-dried royal jelly tremella soup Download PDFInfo
- Publication number
- CN114343153A CN114343153A CN202210017567.4A CN202210017567A CN114343153A CN 114343153 A CN114343153 A CN 114343153A CN 202210017567 A CN202210017567 A CN 202210017567A CN 114343153 A CN114343153 A CN 114343153A
- Authority
- CN
- China
- Prior art keywords
- tremella
- royal jelly
- jelly
- freeze
- parts
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Abstract
The invention discloses a freeze-dried royal jelly tremella custard, which comprises the following components: 10 parts of fresh tremella, 100 parts of boiling water, 5-10 parts of royal jelly, 12.5-18 parts of honey and 0.1-0.5 part of konjac fine powder, and the freeze-dried royal jelly tremella soup is prepared by selecting materials, soaking, cleaning, cutting, boiling, cooling, mixing pulp, freezing, vacuum drying and packaging. According to the royal jelly-tremella jelly soup, the royal jelly is added into the tremella jelly, the honey is added to blend the taste, and the konjac refined powder is added to adjust the tissue state, so that the nutritional value of the tremella jelly is improved, the convenience in eating, portability, convenience in storage and palatability of the royal jelly are realized, the royal jelly-tremella jelly soup which is convenient to carry, delicious in taste, instant and instant is provided, and the fast-paced life style is suitable.
Description
Technical Field
The invention relates to the technical field of royal jelly tremella soup. More specifically, the invention relates to freeze-dried royal jelly tremella custard.
Background
Tremella, also known as Tremella, is a gummy fungus growing on dead wood and is named because it is white like silver. Since tremella contains comprehensive nutrients and has certain medicinal value, it has been known as "mountain delicacies" and "pearl in fungus" with its reputation on ginseng and pilose antler. Tremella has effects in strengthening essence, invigorating kidney, moistening lung, promoting fluid production, relieving cough, clearing away heat, invigorating stomach, invigorating qi, regulating blood circulation, tonifying heart, strengthening body constitution, nourishing brain, and refreshing mind. As a nutritional tonic, it is suitable for all the elderly, women, children and the weak after illness, and has effects of strengthening body resistance and strengthening body constitution, and can be used for treating senile chronic tracheitis, especially for patients with hypertension and angiosclerosis. In recent years, medical research also proves that various saccharides separated from tremella have obvious inhibiting effect on malignant tumors. The tremella soup can be taken frequently, and has the effects of tendering skin and beautifying.
The royal jelly contains protein, fat, saccharide, vitamin A, vitamin B1, vitamin B2, folic acid, pantothenic acid, inositol, acetylcholine-like substances, and various amino acids and biological hormones required by human body. Superoxide dismutase (SOD) detected in royal jelly is a main component of antioxidation. The fresh royal jelly contains a certain amount of acetylcholine, and has health promotion effect on human nervous system. The royal jelly is generally confirmed by the public to have strong effects on repairing and regenerating cells, so the royal jelly has wide edible and medical values.
At present, no white fungus broth product combining royal jelly and white fungus exists, and people do not have extra time to boil the white fungus broth along with the acceleration of life pace.
Disclosure of Invention
An object of the present invention is to solve at least the above problems and to provide at least the advantages described later.
The invention also aims to provide the freeze-dried royal jelly tremella custard, which combines royal jelly with the tremella custard, not only enriches the nutrition of the tremella custard, but also has good taste and flavor, and is convenient to carry and eat.
The invention solves the problems of convenience, portability, convenience for storage and palatability of royal jelly.
To achieve these objects and other advantages in accordance with the present invention, there is provided a live lyophilized royal jelly tremella broth comprising the following components in parts by weight:
10 parts of fresh tremella, 100 parts of boiling water, 5-10 parts of royal jelly, 12.5-18 parts of honey and 0.1-0.5 part of konjac powder.
Preferably, the composite material also comprises 10-15 parts of composite enhancing liquid by weight, and the composite enhancing liquid is prepared by the following steps: uniformly mixing first deionized water and degreased corn embryos, performing ultrasonic treatment at 55-65 ℃ for 45min, then leaching at 85-90 ℃ for 25-30 min, filtering, and freeze-drying filtrate to obtain a treated substance; respectively putting the treated substance and the carboxymethyl chitosan into second deionized water, and uniformly stirring to obtain a compound enhancing solution; wherein the mass ratio of the degreased corn to the first deionized water is 1: 15, the mass ratio of the treatment substance to the carboxymethyl chitosan to the second deionized water is 1: 5.5-6.0: 1000.
preferably, the defatted corn germ is a corn germ produced by CO2Extracting with supercritical fluid to obtain the final product.
Preferably, it is prepared by the following steps:
s1, selecting fresh tremella without mushroom stems, soaking the tremella in clear water for 20-30 min, then washing the tremella with running water, cutting the cleaned fresh tremella into slices, putting the slices into boiling water, boiling the tremella for 2-3 h at 90-100 ℃, and cooling the tremella to 30-50 ℃ to obtain an intermediate;
s2, adding royal jelly, honey, konjac powder and compound enhancing liquid into the intermediate, uniformly stirring, pre-freezing for 10-15 hours at-18 ℃, then vacuum drying for 20-24 hours at 65-105 ℃ to obtain a dried substance, and filling nitrogen into the dried substance for packaging to obtain the freeze-dried royal jelly tremella jelly soup; wherein the vacuum degree of the vacuum drying is 80-100 Pa.
Preferably, in the step S1, the fresh tremella is cut into pieces with the length of 0.5-1.0 cm and the width of 0.5-1.0 cm.
The invention at least comprises the following beneficial effects:
according to the royal jelly tremella jelly soup, the royal jelly is added into the tremella jelly, the honey is added to blend the taste, and the konjac fine powder is added to adjust the tissue state, so that the nutritional value of the tremella jelly is improved, the royal jelly tremella jelly soup is convenient to carry, delicious in taste and instant to wash, the convenience in eating, portability, convenience in storage and palatability of the royal jelly are achieved, and the royal jelly tremella jelly soup is suitable for fast-paced life.
Additional advantages, objects, and features of the invention will be set forth in part in the description which follows and in part will become apparent to those having ordinary skill in the art upon examination of the following or may be learned from practice of the invention.
Detailed Description
The present invention is further described in detail below with reference to examples so that those skilled in the art can practice the invention with reference to the description.
< example 1>
The invention provides freeze-dried royal jelly tremella soup which comprises the following components in parts by weight:
10 parts of fresh tremella, 100 parts of boiling water, 5 parts of royal jelly, 12.5 parts of honey and 0.1 part of konjac powder;
the freeze-dried royal jelly tremella soup is prepared by the following steps:
s1, selecting fresh tremella without mushroom stems, soaking the tremella in clear water for 20min, washing the tremella with running water, cutting the washed fresh tremella into slices, putting the slices into water for decoction, decocting the tremella for 2h at 90 ℃, and cooling the tremella to 30 ℃ to obtain an intermediate; selecting fresh tremella which is fresh, complete in lug, smooth and bright in surface, free of mechanical damage and free of diseases and insect pests as a raw material; cutting the cleaned tremella into pieces with the length of 0.5-1.0 cm and the width of 0.5-1.0 cm;
s2, adding royal jelly, honey and konjac powder into the intermediate, uniformly stirring, pre-freezing for 10 hours at-18 ℃, then vacuum drying for 20 hours at 65 ℃ to obtain a dried substance, and filling nitrogen into the dried substance for packaging to obtain the freeze-dried royal jelly tremella jelly custard; wherein the vacuum degree of vacuum drying is 80Pa, and the water content of the lyophilized royal jelly tremella custard is less than 5%;
the rehydrated freeze-dried royal jelly tremella soup comprises the following components: mixing the lyophilized royal jelly tremella jelly soup with warm boiled water of 50-60 ℃, and uniformly stirring to obtain a rehydrated lyophilized royal jelly tremella jelly soup; wherein the mass ratio of the freeze-dried royal jelly tremella custard to warm boiled water is 1: 60.
< example 2>
The invention provides freeze-dried royal jelly tremella soup which comprises the following components in parts by weight:
10 parts of fresh tremella, 100 parts of decoction water, 10 parts of royal jelly, 18 parts of honey and 0.5 part of konjac powder;
the freeze-dried royal jelly tremella soup is prepared by the following steps:
s1, selecting fresh tremella without mushroom stems, soaking the tremella in clear water for 30min, washing the tremella with running water, cutting the washed fresh tremella into slices, putting the slices into water for decoction, decocting the tremella for 3h at 100 ℃, and cooling the tremella to 50 ℃ to obtain an intermediate; selecting fresh tremella which is fresh, complete in lug, smooth and bright in surface, free of mechanical damage and free of diseases and insect pests as a raw material; cutting the cleaned tremella into pieces with the length of 0.5-1.0 cm and the width of 0.5-1.0 cm;
s2, adding royal jelly, honey and konjac powder into the intermediate, uniformly stirring, pre-freezing for 15h at-18 ℃, then vacuum drying for 24h at 105 ℃ to obtain a dried substance, and filling nitrogen into the dried substance for packaging to obtain the freeze-dried royal jelly tremella jelly custard; wherein the vacuum degree of vacuum drying is 100Pa, and the water content of the lyophilized royal jelly tremella custard is less than 5%;
the rehydrated freeze-dried royal jelly tremella soup comprises the following components: mixing the lyophilized royal jelly tremella jelly soup with warm boiled water of 50-60 ℃, and uniformly stirring to obtain a rehydrated lyophilized royal jelly tremella jelly soup; wherein the mass ratio of the freeze-dried royal jelly tremella custard to warm boiled water is 1: 60.
< example 3>
The invention provides freeze-dried royal jelly tremella soup which comprises the following components in parts by weight:
10 parts of fresh tremella, 100 parts of decoction water, 7.5 parts of royal jelly, 15 parts of honey and 0.3 part of konjac powder;
the freeze-dried royal jelly tremella soup is prepared by the following steps:
s1, selecting fresh tremella without mushroom stems, soaking the tremella in clear water for 25min, washing the tremella with running water, cutting the washed fresh tremella into slices, putting the slices into water for decoction, decocting the tremella at 90 ℃ for 2.5h, and cooling the tremella to 40 ℃ to obtain an intermediate; selecting fresh tremella which is fresh, complete in lug, smooth and bright in surface, free of mechanical damage and free of diseases and insect pests as a raw material; cutting the cleaned tremella into pieces with the length of 0.5-1.0 cm and the width of 0.5-1.0 cm;
s2, adding royal jelly, honey and konjac powder into the intermediate, uniformly stirring, pre-freezing for 13h at-18 ℃, then vacuum drying for 22h at 85 ℃ to obtain a dried substance, and filling nitrogen into the dried substance for packaging to obtain the freeze-dried royal jelly tremella jelly custard; wherein the vacuum degree of vacuum drying is 90Pa, and the water content of the lyophilized royal jelly tremella custard is less than 5%;
the rehydrated freeze-dried royal jelly tremella soup comprises the following components: mixing the lyophilized royal jelly tremella jelly soup with warm boiled water of 50-60 ℃, and uniformly stirring to obtain a rehydrated lyophilized royal jelly tremella jelly soup; wherein the mass ratio of the freeze-dried royal jelly tremella custard to warm boiled water is 1: 60.
< example 4>
The invention provides freeze-dried royal jelly tremella soup which comprises the following components in parts by weight:
10 parts of fresh tremella, 100 parts of decoction water, 7.5 parts of royal jelly, 15 parts of honey, 0.3 part of konjac powder and compound enhancing liquid;
wherein, the preparation of the compound enhancing liquid is as follows:
uniformly mixing first deionized water and defatted corn germ, performing ultrasonic treatment at 60 deg.C for 45min, leaching at 85 deg.C for 25min, filtering, and freeze drying the filtrate to obtain treated product; respectively putting the treated substance and the carboxymethyl chitosan into second deionized water, and uniformly stirring to obtain a compound enhancing solution; wherein the mass ratio of the degreased corn to the first deionized water is 1: 15, the mass ratio of the treatment substance to the carboxymethyl chitosan to the second deionized water is 1: 5.7: 1000, parts by weight; the defatted corn germ is obtained by passing CO through corn germ2The defatted corn germ is obtained after supercritical fluid extraction and defatting, so that the prepared defatted corn germ has convenient operation, good selectivity, high defatting rate, the functions of decoloring and removing foreign flavor, and can furthest retain bioactive substances in the raw materials;
the freeze-dried royal jelly tremella soup is prepared by the following steps:
s1, selecting fresh tremella without mushroom stems, soaking the tremella in clear water for 25min, washing the tremella with running water, cutting the washed fresh tremella into slices, putting the slices into water for decoction, decocting the tremella at 90 ℃ for 2.5h, and cooling the tremella to 40 ℃ to obtain an intermediate; selecting fresh tremella which is fresh, complete in lug, smooth and bright in surface, free of mechanical damage and free of diseases and insect pests as a raw material; cutting the cleaned tremella into pieces with the length of 0.5-1.0 cm and the width of 0.5-1.0 cm;
s2, adding royal jelly, honey, konjac powder and compound enhancing liquid into the intermediate, uniformly stirring, pre-freezing for 13h at-18 ℃, then vacuum drying for 22h at 85 ℃ to obtain a dried substance, and filling nitrogen into the dried substance for packaging to obtain the freeze-dried royal jelly tremella jelly thick soup; wherein the vacuum degree of vacuum drying is 90Pa, and the water content of the lyophilized royal jelly tremella custard is less than 5%.
The rehydrated freeze-dried royal jelly tremella soup comprises the following components: mixing the lyophilized royal jelly tremella jelly soup with warm boiled water of 50-60 ℃, and uniformly stirring to obtain a rehydrated lyophilized royal jelly tremella jelly soup; wherein the mass ratio of the freeze-dried royal jelly tremella custard to warm boiled water is 1: 60.
< comparative example 1>
This comparative example is different from example 4 in that royal jelly was not added.
< comparative example 2>
This comparative example differs from example 4 in that no treatment was added.
< comparative example 3>
This comparative example differs from example 4 in that carboxymethyl chitosan was not added.
< test example >
1. Sensory evaluation
The test method comprises the following steps: selecting 10 food professionals for sensory evaluation, and scoring the three aspects of color, taste, smell and tissue form of the freeze-dried royal jelly tremella broth, wherein the total sensory score is 100 points; the scoring criteria are shown in table 1;
TABLE 1 sensory evaluation Table
Sample preparation: the reconstituted lyophilized royal jelly tremella broth of examples 1-4 was subjected to sensory evaluation, and the specific data are shown in Table 2.
TABLE 2 EXAMPLES 1-3 sensory evaluation points Table
| Examples | Sensory scoring |
| Example 1 | 89.3 |
| Example 2 | 89.1 |
| Example 3 | 90.2 |
| Example 4 | 90.4 |
As can be seen from Table 2, the white fungus broth obtained by adding royal jelly to the white fungus broth has good sensory scores in color, taste, smell and tissue morphology.
2. Detection of superoxide dismutase Activity
The test method comprises the following steps:
(1) freeze-drying royal jelly tremella custard sample liquid: uniformly crushing the rehydrated freeze-dried royal jelly tremella custard to obtain a sample solution;
(2) preparing SOD crude extract: weighing a certain amount of sample solution, diluting with 50mmol/L Tris-HCl buffer solution (pH 8.2) by 3 times, centrifuging at 6000r/min for 20min, and collecting supernatant as SOD crude extract;
(3) and (3) enzyme activity determination: the total superoxide dismutase (SOD) activity kit purchased from Nanjing institute of bioengineering is adopted for determination.
Sample preparation: the activity of superoxide dismutase was determined after storing the rehydrated freeze-dried royal jelly tremella broth obtained in examples 1-4 and comparative examples 1-3 at 4 deg.C and 25 deg.C for 7 days, 30 days, and 60 days, respectively, as shown in Table 3.
TABLE 3 SOD activity change table (unit: U/g) in storage of lyophilized royal jelly tremella broth in each experimental example
As can be seen from Table 3, according to the data of examples 3-4 and comparative examples 2-3, the storage stability of superoxide dismutase in the freeze-dried royal jelly tremella broth can be improved by adding the compound enhancing solution consisting of the water extract of the defatted corn germ and the carboxymethyl chitosan, the water extract of the defatted corn germ contains glutathione, and the glutathione and the carboxymethyl chitosan can protect the superoxide dismutase, so that the structure of the superoxide dismutase is prevented from being damaged by the outside, and the storage stability of the superoxide dismutase is further improved.
While embodiments of the invention have been described above, it is not limited to the applications set forth in the description and the embodiments, which are fully applicable to various fields of endeavor for which the invention may be embodied with additional modifications as would be readily apparent to those skilled in the art, and the invention is therefore not limited to the details given herein and to the embodiments shown and described without departing from the generic concept as defined by the claims and their equivalents.
Claims (5)
1. The freeze-dried royal jelly tremella jelly soup is characterized by comprising the following components in parts by weight:
10 parts of fresh tremella, 100 parts of boiling water, 5-10 parts of royal jelly, 12.5-18 parts of honey and 0.1-0.5 part of konjac powder.
2. The freeze-dried royal jelly tremella jelly according to claim 1, further comprising 10-15 parts by weight of a compound enhancing liquid, wherein the compound enhancing liquid is prepared by the following steps: uniformly mixing first deionized water and degreased corn embryos, performing ultrasonic treatment at 55-65 ℃ for 45min, then leaching at 85-90 ℃ for 25-30 min, filtering, and freeze-drying filtrate to obtain a treated substance; respectively putting the treated substance and the carboxymethyl chitosan into second deionized water, and uniformly stirring to obtain a compound enhancing solution; wherein the mass ratio of the degreased corn to the first deionized water is 1: 15, the mass ratio of the treatment substance to the carboxymethyl chitosan to the second deionized water is 1: 5.5-6.0: 1000.
3. the lyophilized royal jelly tremella broth of claim 2, wherein the defatted corn germ is corn germ processed by CO2Extracting with supercritical fluid to obtain the final product.
4. The freeze-dried royal jelly tremella broth according to claim 2, which is prepared by the following steps:
s1, selecting fresh tremella without mushroom stems, soaking the tremella in clear water for 20-30 min, then washing the tremella with running water, cutting the cleaned fresh tremella into slices, putting the slices into boiling water, boiling the tremella for 2-3 h at 90-100 ℃, and cooling the tremella to 30-50 ℃ to obtain an intermediate;
s2, adding royal jelly, honey, konjac powder and compound enhancing liquid into the intermediate, uniformly stirring, pre-freezing for 10-15 hours at-18 ℃, then vacuum drying for 20-24 hours at 65-105 ℃ to obtain a dried substance, and filling nitrogen into the dried substance for packaging to obtain the freeze-dried royal jelly tremella jelly soup; wherein the vacuum degree of the vacuum drying is 80-100 Pa.
5. The freeze-dried royal jelly tremella jelly according to claim 4, wherein the fresh tremella is cut into a sheet having a length of 0.5 to 1.0cm and a width of 0.5 to 1.0cm in the step of S1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210017567.4A CN114343153A (en) | 2022-01-07 | 2022-01-07 | Freeze-dried royal jelly tremella soup |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210017567.4A CN114343153A (en) | 2022-01-07 | 2022-01-07 | Freeze-dried royal jelly tremella soup |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN114343153A true CN114343153A (en) | 2022-04-15 |
Family
ID=81108186
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202210017567.4A Pending CN114343153A (en) | 2022-01-07 | 2022-01-07 | Freeze-dried royal jelly tremella soup |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN114343153A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115428938A (en) * | 2022-09-06 | 2022-12-06 | 福州三合元生物科技有限公司 | Production method of instant freeze-dried white fungus soup |
Citations (16)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4495207A (en) * | 1982-10-25 | 1985-01-22 | The United States Of America As Represented By The Secretary Of Agriculture | Production of food-grade corn germ product by supercritical fluid extraction |
| US20120329131A1 (en) * | 2011-06-22 | 2012-12-27 | Pao-Chuan Hsieh | Method for increasing the activity of superoxide dismutase |
| CN103404842A (en) * | 2013-07-29 | 2013-11-27 | 福建永生活力生物工程有限公司 | Fast white fungus combination and preparation method thereof |
| CN104231040A (en) * | 2014-09-30 | 2014-12-24 | 南京飞马食品有限公司 | Method for extracting reduced glutathione in corn germs |
| CN105076986A (en) * | 2015-09-21 | 2015-11-25 | 湖北神农蜂语生物产业有限公司 | Lilium brownii-honey instant porridge powder and processing method thereof |
| CN107136460A (en) * | 2017-05-18 | 2017-09-08 | 福建立兴食品有限公司 | A kind of preparation method of the fresh dried tremella soup product of vacuum freeze drying |
| CN107467596A (en) * | 2017-10-19 | 2017-12-15 | 安徽蜂献蜂业有限公司 | A kind of health-care honey of beautifying face and moistering lotion and preparation method thereof |
| CN108617659A (en) * | 2018-04-19 | 2018-10-09 | 浦江县欧立生物技术有限公司 | Promote the conditioning agent of plant failure cell fast-growth |
| JP2018203628A (en) * | 2017-05-30 | 2018-12-27 | 一丸ファルコス株式会社 | Cosmetic composition or food and drink composition |
| CN109548596A (en) * | 2018-12-27 | 2019-04-02 | 长沙谷奥生物科技有限公司 | A kind of high SOD activity corn and its breeding method |
| CN110150633A (en) * | 2017-12-25 | 2019-08-23 | 江南大学（如皋）食品生物技术研究所 | Compound anti-oxidation functional food additive and preparation method thereof |
| CN111150053A (en) * | 2019-10-31 | 2020-05-15 | 成都青衣美人科技有限公司 | Freeze-dried polygonatum sibiricum, polygonatum odoratum and tremella soup and preparation method thereof |
| CN111657390A (en) * | 2020-07-01 | 2020-09-15 | 宋星睿 | Easily-formed low-calorie dessert slurry composition and preparation method thereof |
| JP2020189816A (en) * | 2019-05-23 | 2020-11-26 | 株式会社Ｉｔｏ Ｐｒｏ | Vitamin C derivative composition |
| CN112890176A (en) * | 2021-02-23 | 2021-06-04 | 山东承锦海洋生物科技有限公司 | Sea cucumber enzyme containing cordyceps militaris saussurea involucrata culture and preparation method thereof |
| US20220184106A1 (en) * | 2019-03-21 | 2022-06-16 | Hewei Li | Freeze-dried formulation, preparation method and application thereof |
-
2022
- 2022-01-07 CN CN202210017567.4A patent/CN114343153A/en active Pending
Patent Citations (16)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4495207A (en) * | 1982-10-25 | 1985-01-22 | The United States Of America As Represented By The Secretary Of Agriculture | Production of food-grade corn germ product by supercritical fluid extraction |
| US20120329131A1 (en) * | 2011-06-22 | 2012-12-27 | Pao-Chuan Hsieh | Method for increasing the activity of superoxide dismutase |
| CN103404842A (en) * | 2013-07-29 | 2013-11-27 | 福建永生活力生物工程有限公司 | Fast white fungus combination and preparation method thereof |
| CN104231040A (en) * | 2014-09-30 | 2014-12-24 | 南京飞马食品有限公司 | Method for extracting reduced glutathione in corn germs |
| CN105076986A (en) * | 2015-09-21 | 2015-11-25 | 湖北神农蜂语生物产业有限公司 | Lilium brownii-honey instant porridge powder and processing method thereof |
| CN107136460A (en) * | 2017-05-18 | 2017-09-08 | 福建立兴食品有限公司 | A kind of preparation method of the fresh dried tremella soup product of vacuum freeze drying |
| JP2018203628A (en) * | 2017-05-30 | 2018-12-27 | 一丸ファルコス株式会社 | Cosmetic composition or food and drink composition |
| CN107467596A (en) * | 2017-10-19 | 2017-12-15 | 安徽蜂献蜂业有限公司 | A kind of health-care honey of beautifying face and moistering lotion and preparation method thereof |
| CN110150633A (en) * | 2017-12-25 | 2019-08-23 | 江南大学（如皋）食品生物技术研究所 | Compound anti-oxidation functional food additive and preparation method thereof |
| CN108617659A (en) * | 2018-04-19 | 2018-10-09 | 浦江县欧立生物技术有限公司 | Promote the conditioning agent of plant failure cell fast-growth |
| CN109548596A (en) * | 2018-12-27 | 2019-04-02 | 长沙谷奥生物科技有限公司 | A kind of high SOD activity corn and its breeding method |
| US20220184106A1 (en) * | 2019-03-21 | 2022-06-16 | Hewei Li | Freeze-dried formulation, preparation method and application thereof |
| JP2020189816A (en) * | 2019-05-23 | 2020-11-26 | 株式会社Ｉｔｏ Ｐｒｏ | Vitamin C derivative composition |
| CN111150053A (en) * | 2019-10-31 | 2020-05-15 | 成都青衣美人科技有限公司 | Freeze-dried polygonatum sibiricum, polygonatum odoratum and tremella soup and preparation method thereof |
| CN111657390A (en) * | 2020-07-01 | 2020-09-15 | 宋星睿 | Easily-formed low-calorie dessert slurry composition and preparation method thereof |
| CN112890176A (en) * | 2021-02-23 | 2021-06-04 | 山东承锦海洋生物科技有限公司 | Sea cucumber enzyme containing cordyceps militaris saussurea involucrata culture and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 冯玄;杨绍伟;和丽全;杨梅菊;赵芳;李剑美;赵锋;: "蜂产品抗氧化活性的研究进展", 普洱学院学报, no. 06 * |
| 闫丹丹;韩玉坤;李娜;张玉影;齐玲;王玮瑶;: "玉米胚的多种生物学功用", 吉林医药学院学报, no. 03, pages 147 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115428938A (en) * | 2022-09-06 | 2022-12-06 | 福州三合元生物科技有限公司 | Production method of instant freeze-dried white fungus soup |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR102273213B1 (en) | Samgyetang manufacturing method using herbal medicine | |
| CN109329834A (en) | A kind of fructus lycii fatigue resistant health food and preparation method thereof | |
| CN114343153A (en) | Freeze-dried royal jelly tremella soup | |
| KR101716297B1 (en) | Method drinks for prevent a metabolic syndrome that made by Hericium erinaceus extracts containing crude drugs extracts. | |
| CN103960453A (en) | Preserved jackfruit and processing method thereof | |
| KR102115622B1 (en) | Pharmaceutical composition comprising the fermentation extract of medicinal or edible natural products as an effective component for prevention or treatment of thrombosis and health functional food comprising the same | |
| KR102182827B1 (en) | manufacturing method of a jujube using lactic acid bacteria | |
| CN116138315A (en) | Polygonatum sibiricum composite fermentation functional soybean milk and preparation method thereof | |
| KR20200023053A (en) | Powder type multiple food supplement comprising beta glucan powder, chitosan powder, acerola extract powder, ganoderma lucidum fruit body powder, grifola frondosa powder, lentinus edodes mycelium powder, lycium chinense powder, aloe powder, angelica gigas extract powder and ginseng extract powder | |
| KR102279890B1 (en) | Manufacturing method of Chicken Broth using Curing agent | |
| CN114831304A (en) | Hericium erinaceus-gordon euryale bird's nest porridge and preparation method thereof | |
| CN106174085A (en) | A kind of health-care nutritive Rhizoma Nelumbinis pig feet jelly and preparation method thereof | |
| CN113068824A (en) | High-protein composite nutritional coarse cereal edible fungus powder food and preparation method thereof | |
| CN106490534A (en) | A kind of Argentinian butter Fructus Cucurbitae moschatae powder and preparation method thereof | |
| CN107136358B (en) | Spinach sports beverage and preparation method thereof | |
| CN112841605A (en) | Chinese chestnut chicken flavor sauce containing peach gum polysaccharide and preparation method thereof | |
| KR101111288B1 (en) | Functional red pepper paste and manufacturing method thereof | |
| KR101089389B1 (en) | The method for making a skate ray in effect using Phellinus linteus and product thereof | |
| KR101777018B1 (en) | Manufacturing Process Of Honeyed Red Ginseng | |
| CN1079011C (en) | Amti-sanility health-care food and its preparing technology | |
| KR101662147B1 (en) | Chokanjang using mulberry vinegar | |
| KR102616727B1 (en) | Method of manufacturing high-protein phellinus linteus alcoholic drinks and phellinus linteus alcoholic drinks manufactured by the same | |
| CN110810880B (en) | Passion fruit, rose and sea buckthorn pastry and preparation method thereof | |
| CN108477575A (en) | A kind of formula and preparation method of compounding Hericium erinaceus walnut powder | |
| CN112970918B (en) | Big fruit hawthorn vinegar fruitcake rich in dietary fiber and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination |