CN116369416A - Dendrobium officinale gel soft sweet with function of relieving visual fatigue and preparation method thereof - Google Patents
Dendrobium officinale gel soft sweet with function of relieving visual fatigue and preparation method thereof Download PDFInfo
- Publication number
- CN116369416A CN116369416A CN202310498386.2A CN202310498386A CN116369416A CN 116369416 A CN116369416 A CN 116369416A CN 202310498386 A CN202310498386 A CN 202310498386A CN 116369416 A CN116369416 A CN 116369416A
- Authority
- CN
- China
- Prior art keywords
- dendrobium candidum
- gel
- feed liquid
- preparation
- chrysanthemum
- 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
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 34
- 238000002360 preparation method Methods 0.000 title claims abstract description 30
- 208000003464 asthenopia Diseases 0.000 title claims abstract description 28
- 241001076416 Dendrobium tosaense Species 0.000 title claims description 13
- 241000026010 Dendrobium candidum Species 0.000 claims abstract description 70
- 239000007788 liquid Substances 0.000 claims description 46
- 239000000499 gel Substances 0.000 claims description 42
- 239000000284 extract Substances 0.000 claims description 38
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 33
- 235000007516 Chrysanthemum Nutrition 0.000 claims description 29
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 27
- 235000017784 Mespilus germanica Nutrition 0.000 claims description 21
- 244000182216 Mimusops elengi Species 0.000 claims description 21
- 235000000560 Mimusops elengi Nutrition 0.000 claims description 21
- 235000007837 Vangueria infausta Nutrition 0.000 claims description 21
- 239000008213 purified water Substances 0.000 claims description 21
- 238000010438 heat treatment Methods 0.000 claims description 14
- 239000003765 sweetening agent Substances 0.000 claims description 13
- 108010010803 Gelatin Proteins 0.000 claims description 12
- 235000003599 food sweetener Nutrition 0.000 claims description 12
- 239000008273 gelatin Substances 0.000 claims description 12
- 229920000159 gelatin Polymers 0.000 claims description 12
- 235000019322 gelatine Nutrition 0.000 claims description 12
- 235000011852 gelatine desserts Nutrition 0.000 claims description 12
- 239000000203 mixture Substances 0.000 claims description 12
- 238000003756 stirring Methods 0.000 claims description 12
- 238000002156 mixing Methods 0.000 claims description 11
- BJEPYKJPYRNKOW-UHFFFAOYSA-N malic acid Chemical compound OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 9
- 244000241838 Lycium barbarum Species 0.000 claims description 8
- 235000015459 Lycium barbarum Nutrition 0.000 claims description 8
- 235000013399 edible fruits Nutrition 0.000 claims description 8
- 238000000605 extraction Methods 0.000 claims description 8
- 239000000706 filtrate Substances 0.000 claims description 8
- 239000002994 raw material Substances 0.000 claims description 8
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 7
- 238000005266 casting Methods 0.000 claims description 7
- 238000001816 cooling Methods 0.000 claims description 7
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 7
- 238000000034 method Methods 0.000 claims description 7
- 239000000811 xylitol Substances 0.000 claims description 7
- 235000010447 xylitol Nutrition 0.000 claims description 7
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 7
- 229960002675 xylitol Drugs 0.000 claims description 7
- 238000001035 drying Methods 0.000 claims description 6
- 239000000845 maltitol Substances 0.000 claims description 6
- 235000010449 maltitol Nutrition 0.000 claims description 6
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 claims description 6
- 229940035436 maltitol Drugs 0.000 claims description 6
- 238000004806 packaging method and process Methods 0.000 claims description 6
- 238000005303 weighing Methods 0.000 claims description 6
- 239000003795 chemical substances by application Substances 0.000 claims description 5
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 claims 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 claims description 3
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 claims description 3
- 239000004386 Erythritol Substances 0.000 claims description 3
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 claims description 3
- 229920002752 Konjac Polymers 0.000 claims description 3
- 229930195725 Mannitol Natural products 0.000 claims description 3
- 239000000679 carrageenan Substances 0.000 claims description 3
- 229920001525 carrageenan Polymers 0.000 claims description 3
- 229940113118 carrageenan Drugs 0.000 claims description 3
- 238000007598 dipping method Methods 0.000 claims description 3
- 235000019414 erythritol Nutrition 0.000 claims description 3
- 229940009714 erythritol Drugs 0.000 claims description 3
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 claims description 3
- 239000003292 glue Substances 0.000 claims description 3
- 239000000252 konjac Substances 0.000 claims description 3
- 235000019823 konjac gum Nutrition 0.000 claims description 3
- 239000000594 mannitol Substances 0.000 claims description 3
- 235000010355 mannitol Nutrition 0.000 claims description 3
- 229960001855 mannitol Drugs 0.000 claims description 3
- 238000000465 moulding Methods 0.000 claims description 3
- 239000001814 pectin Substances 0.000 claims description 3
- 235000010987 pectin Nutrition 0.000 claims description 3
- 229920001277 pectin Polymers 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims description 3
- 239000000600 sorbitol Substances 0.000 claims description 3
- 235000010356 sorbitol Nutrition 0.000 claims description 3
- 229960002920 sorbitol Drugs 0.000 claims description 3
- 241000723353 Chrysanthemum Species 0.000 claims 7
- 239000003349 gelling agent Substances 0.000 claims 1
- 230000036541 health Effects 0.000 abstract description 3
- 235000005911 diet Nutrition 0.000 abstract description 2
- 230000037213 diet Effects 0.000 abstract description 2
- 230000003750 conditioning effect Effects 0.000 abstract 1
- 230000007547 defect Effects 0.000 abstract 1
- 230000002265 prevention Effects 0.000 abstract 1
- 244000189548 Chrysanthemum x morifolium Species 0.000 description 22
- 238000011156 evaluation Methods 0.000 description 15
- 230000001953 sensory effect Effects 0.000 description 11
- 230000006870 function Effects 0.000 description 9
- 238000012360 testing method Methods 0.000 description 9
- 235000015468 Lycium chinense Nutrition 0.000 description 7
- 235000013305 food Nutrition 0.000 description 7
- 238000004108 freeze drying Methods 0.000 description 6
- 238000007873 sieving Methods 0.000 description 6
- 230000000694 effects Effects 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 5
- 239000000047 product Substances 0.000 description 5
- 208000024891 symptom Diseases 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 4
- 150000004676 glycans Chemical class 0.000 description 4
- 230000007774 longterm Effects 0.000 description 4
- 229920001282 polysaccharide Polymers 0.000 description 4
- 239000005017 polysaccharide Substances 0.000 description 4
- 208000003556 Dry Eye Syndromes Diseases 0.000 description 3
- 206010013774 Dry eye Diseases 0.000 description 3
- 206010047513 Vision blurred Diseases 0.000 description 3
- 208000031971 Yin Deficiency Diseases 0.000 description 3
- 150000005846 sugar alcohols Chemical class 0.000 description 3
- 235000019640 taste Nutrition 0.000 description 3
- 206010023644 Lacrimation increased Diseases 0.000 description 2
- 229930006000 Sucrose Natural products 0.000 description 2
- 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 description 2
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 2
- 239000004480 active ingredient Substances 0.000 description 2
- 239000012496 blank sample Substances 0.000 description 2
- 238000000658 coextraction Methods 0.000 description 2
- 239000000084 colloidal system Substances 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 239000008157 edible vegetable oil Substances 0.000 description 2
- 229930003944 flavone Natural products 0.000 description 2
- 150000002212 flavone derivatives Chemical class 0.000 description 2
- 235000011949 flavones Nutrition 0.000 description 2
- 229930003935 flavonoid Natural products 0.000 description 2
- 150000002215 flavonoids Chemical class 0.000 description 2
- 235000017173 flavonoids Nutrition 0.000 description 2
- 230000004317 lacrimation Effects 0.000 description 2
- KBPHJBAIARWVSC-RGZFRNHPSA-N lutein Chemical compound C([C@H](O)CC=1C)C(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\[C@H]1C(C)=C[C@H](O)CC1(C)C KBPHJBAIARWVSC-RGZFRNHPSA-N 0.000 description 2
- 239000011159 matrix material Substances 0.000 description 2
- 238000010298 pulverizing process Methods 0.000 description 2
- 238000010992 reflux Methods 0.000 description 2
- 230000035807 sensation Effects 0.000 description 2
- 235000019615 sensations Nutrition 0.000 description 2
- 239000005720 sucrose Substances 0.000 description 2
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 2
- BNGXYYYYKUGPPF-UHFFFAOYSA-M (3-methylphenyl)methyl-triphenylphosphanium;chloride Chemical compound [Cl-].CC1=CC=CC(C[P+](C=2C=CC=CC=2)(C=2C=CC=CC=2)C=2C=CC=CC=2)=C1 BNGXYYYYKUGPPF-UHFFFAOYSA-M 0.000 description 1
- KZEVSDGEBAJOTK-UHFFFAOYSA-N 1-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)-2-[5-[2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidin-5-yl]-1,3,4-oxadiazol-2-yl]ethanone Chemical compound N1N=NC=2CN(CCC=21)C(CC=1OC(=NN=1)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)=O KZEVSDGEBAJOTK-UHFFFAOYSA-N 0.000 description 1
- 206010015958 Eye pain Diseases 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 240000000851 Vaccinium corymbosum Species 0.000 description 1
- 235000003095 Vaccinium corymbosum Nutrition 0.000 description 1
- 235000017537 Vaccinium myrtillus Nutrition 0.000 description 1
- 206010000059 abdominal discomfort Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000021014 blueberries Nutrition 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 208000002925 dental caries Diseases 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 206010013781 dry mouth Diseases 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 230000007160 gastrointestinal dysfunction Effects 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- OQUKIQWCVTZJAF-UHFFFAOYSA-N phenol;sulfuric acid Chemical compound OS(O)(=O)=O.OC1=CC=CC=C1 OQUKIQWCVTZJAF-UHFFFAOYSA-N 0.000 description 1
- 206010036067 polydipsia Diseases 0.000 description 1
- 229910052573 porcelain Inorganic materials 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 235000019204 saccharin Nutrition 0.000 description 1
- CVHZOJJKTDOEJC-UHFFFAOYSA-N saccharin Chemical compound C1=CC=C2C(=O)NS(=O)(=O)C2=C1 CVHZOJJKTDOEJC-UHFFFAOYSA-N 0.000 description 1
- 229940081974 saccharin Drugs 0.000 description 1
- 239000000901 saccharin and its Na,K and Ca salt Substances 0.000 description 1
- 239000000523 sample Substances 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 235000021092 sugar substitutes Nutrition 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 229940126585 therapeutic drug Drugs 0.000 description 1
- 229940126680 traditional chinese medicines Drugs 0.000 description 1
- 238000004383 yellowing Methods 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
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/44—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing peptides or proteins
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Botany (AREA)
- Microbiology (AREA)
- Nutrition Science (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a dendrobium candidum gel soft sweet with a visual fatigue relieving function and a preparation method thereof. Compared with the defects of single added component and limited treatment function of the health care product for relieving the asthenopia in the market at present, the invention has the advantages of overall conditioning, prevention and cure and the combination of the treatment of the asthenopia, has zero 0 sugar burden, has definite function of relieving the asthenopia, is more in line with the concept of low sugar diet of modern people, and fills the gap of the health care product for relieving the asthenopia in the market.
Description
Technical Field
The invention belongs to the technical field of health-care foods, and particularly relates to dendrobium candidum gel soft sweets with a visual fatigue relieving function and a preparation method thereof.
Background
In recent years, network technology is rapidly developed, various video display terminals such as mobile phones and computers continuously cover work, life and study of people, more and more people, especially young people generate a series of asthenopia symptoms such as dry eyes, eye ache, blurred vision, foreign body sensation, lacrimation and the like due to long-term use of video terminal equipment, and the life quality and the working efficiency of people are seriously influenced.
The need to alleviate asthenopia covers almost all age groups of people, but treatment of asthenopia is a long-term process. The existing therapeutic drugs can cause a certain liver burden after being taken for a long time, most of health-care foods with the effect of relieving visual fatigue in the market are simple in components, most of the health-care foods only contain two components of blueberry and lutein ester, only aim at single visual fatigue generation cause, and the lutein ester can cause skin yellowing and a series of gastrointestinal discomfort symptoms after being taken for a long time, so that the health-care foods have certain limitation on visual fatigue patients with gastrointestinal dysfunction. In addition, many products on the market are added with sucrose, fructose, saccharin and other components, so that the problems of dental caries, obesity and the like are more likely to be caused, even the risk of diabetes is caused for the old, and the health care products for preventing and treating asthenopia with definite curative effect and healthy formula are still lacking in the market at present.
Dendrobium officinale has the effects of nourishing yin, improving eyesight, clearing heat, promoting the production of body fluid and the like, has better treatment effects on yin deficiency, dry mouth, polydipsia, stomach yin deficiency, fire excess due to yin deficiency and dark eyes, and is also taken as a good product for maintaining eyes by traditional Chinese medicine doctors; the addition of a plurality of medicinal and edible traditional Chinese medicinal materials such as medlar, chrysanthemum and the like can also play a good role in relieving visual fatigue.
Disclosure of Invention
Aiming at the problems, the invention aims to provide the dendrobium candidum gel soft sweets with the function of relieving visual fatigue and the preparation method thereof.
The specific technical scheme is as follows:
the invention provides dendrobium candidum gel soft sweet with a visual fatigue relieving function, which comprises the following raw materials in percentage by mass: 1 to 15 percent of dendrobium candidum, medlar and chrysanthemum mixed extract, 1 to 15 percent of gel, 20 to 50 percent of sweetener, 0.2 to 2 percent of sour agent and the balance of purified water.
The invention also provides a preparation method of the dendrobium candidum gel soft sweet with the function of relieving visual fatigue, which comprises the following steps:
s1, pre-dissolving gel: weighing the gel according to the mass ratio, uniformly mixing the gel with purified water, heating and stirring the mixture, keeping the temperature at 60-80 ℃ until the gel fully absorbs water and swells, dissolving the gel into transparent glue solution, and keeping the temperature at 60-80 ℃ to obtain a feed liquid A for later use;
s2, preparing a sugar solution: weighing sweetener according to the mass ratio, heating to 100-110 ℃ until sugar powder is completely melted, dipping the sugar liquid by using a stirring rod for observation after the sugar liquid is light yellow, clear and transparent, and stopping heating when the sugar liquid can flow down along the rod to form a thin strip shape, and keeping the temperature of the sugar liquid at 80-90 ℃ to obtain a feed liquid B for later use;
s3, blending: stirring and mixing the feed liquid A and the feed liquid B uniformly under a constant-temperature water bath at 75-85 ℃ to obtain feed liquid C, adding a dendrobium candidum, medlar and chrysanthemum mixed extract and an acidulant in a certain mass ratio into the feed liquid C, and mixing and stirring uniformly to obtain feed liquid D for later use;
s4, casting and molding: smearing a layer of edible oil on the mould before casting, and casting the uniform and stable feed liquid D in the prepared mould when the feed liquid D is hot;
s5, cooling and demolding: cooling the poured mold in a refrigerator at-5 deg.c for 1-2 hr to separate from the mold;
s6, airing and packaging: and (3) placing the demolded dendrobium candidum in a constant temperature and humidity environment for drying and dewatering at the temperature of 20-25 ℃ and the humidity of 40-60%, drying for 24-48 hours, and packaging the dried dendrobium candidum gel soft candy to obtain the dendrobium candidum gel soft candy.
Preferably, in step S3, the preparation method of the dendrobium candidum mixed extract includes: pulverizing Dendrobium officinale, wolfberry fruit and chrysanthemum, adding purified water, boiling at 100-120 ℃ for extraction, concentrating the filtrate under reduced pressure, freeze-drying, pulverizing, and sieving with a 60-120 mesh sieve to obtain the dendrobium officinale, wolfberry fruit and chrysanthemum mixed extract.
Preferably, the ratio of the dendrobium candidum to the medlar to the chrysanthemum is 1-10:2-8:1-6.
Preferably, the feed liquid ratio of the dendrobium candidum, medlar and chrysanthemum mixed extract to purified water is 1-5 g:10-50 mL.
Preferably, the extraction times are 1-5 times, and the extraction time is 1-5 hours.
Preferably, the gel is one or more of gelatin, pectin, k-carrageenan and konjac gum; the sweetener is one or more of sorbitol, erythritol, maltitol, xylitol and mannitol; the sour agent is one or more of citric acid and DL-malic acid.
Compared with the prior art, the invention has the beneficial effects that:
(1) According to the invention, dendrobium candidum, medlar and chrysanthemum are subjected to co-extraction, and compared with the extraction of equivalent single components, the co-extraction can obviously extract the contents of polysaccharide and flavonoid active ingredients, so that the asthenopia relieving function of the soft sweet is further improved; the konjac gum, k-carrageenan, pectin and gelatin are used as the gel, so that the stability and the taste of the soft sweet product are enhanced; because the dendrobium candidum mixed extract is added in the soft sweet, the soft sweet contains various polysaccharide and flavonoid components, and has special flavor; and sugar-free sugar substitutes such as sorbitol, erythritol, maltitol, xylitol and mannitol are used as flavoring agents, so that the addition of '0 sucrose' is realized, and the concept of healthy and low-sugar diet of modern people is more met.
(2) The dendrobium candidum gel soft sweet has excellent anti-asthenopia function, can remarkably relieve a series of asthenopia symptoms such as dry eyes, eye soreness, blurred vision, foreign body sensation, lacrimation and the like caused by long-term eye use, and has rich nutrition, definite curative effect and good market development prospect.
Detailed Description
In order that those skilled in the art will better understand the technical scheme of the present invention, the present invention will be further described with reference to specific examples and clinical data, but the examples are not intended to limit the present invention.
Example 1
A preparation method of dendrobium candidum gel soft sweet with the function of relieving visual fatigue comprises the following raw materials in percentage by mass: dendrobium officinale, wolfberry fruit and chrysanthemum mixed extract 10%, gelatin 12%, sweetener 30%, acidulant 0.4% of citric acid and DL-malic acid (1:1), and the balance of purified water.
The preparation method of the dendrobium candidum gel soft sweet comprises the following steps:
s1, pre-dissolving gel: weighing gelatin according to mass percent, uniformly mixing the gelatin with the rest of purified water, heating and stirring the mixture, keeping the temperature at 60-80 ℃ until the colloid fully absorbs water and swells, dissolving the colloid into transparent glue solution, and keeping the temperature at 60-80 ℃ to obtain a feed liquid A for later use;
s2, preparing a sugar solution: weighing xylitol according to mass percent, heating to 100-110 ℃ until sugar powder is completely melted, dipping the sugar liquid by using a stirring rod for observation after the sugar liquid is light yellow, clear and transparent, and stopping heating when the sugar liquid can flow down along the rod to form a thin strip shape, and keeping the temperature of the sugar liquid at 80-90 ℃ to obtain a feed liquid B for later use;
s3, blending: stirring and mixing the feed liquid A and the feed liquid B uniformly under a constant-temperature water bath at 75 ℃ to obtain feed liquid C, adding dendrobium candidum, medlar and chrysanthemum mixed extract, citric acid and DL-malic acid into the feed liquid C according to mass percent, and stirring uniformly to obtain feed liquid D for later use;
s4, casting and molding: smearing a layer of edible oil on the mould before casting, and casting the uniform and stable feed liquid D in the prepared mould when the feed liquid D is hot;
s5, cooling and demolding: cooling the cast mold in refrigerator at the temperature of
Cooling for 1-2 h at 5-5 ℃ and then separating from the die;
s6, airing and packaging: and (3) placing the demolded soft sweet in a constant temperature and humidity environment for drying and dewatering at the temperature of 20 ℃ and the humidity of 40%, drying for 48 hours, and packaging the dried dendrobium candidum composition gel soft sweet to obtain the dendrobium candidum gel soft sweet.
S3, the preparation method of the dendrobium candidum mixed extract comprises the following steps: after 20g of dendrobium candidum, 40g of medlar and 60g of chrysanthemum are crushed, adding purified water according to the feed liquid ratio of the mixed extract of dendrobium candidum, medlar and chrysanthemum to 1g to 15mL of water, heating and reflux-extracting for 1 time at 100 ℃ for 1.5h each time, concentrating the filtrate under reduced pressure, freeze-drying, crushing and sieving with a 60-mesh sieve to obtain the mixed extract of dendrobium candidum.
Example 2
A preparation method of dendrobium candidum gel soft sweet with the function of relieving visual fatigue comprises the following raw materials in percentage by mass: dendrobium officinale, wolfberry fruit and chrysanthemum mixed extract 10%, gelatin 10%, sweetener 30%, acidulant 0.2% of citric acid and DL-malic acid (1:1), and the balance of purified water.
The preparation method is the same as in example 1, except that: s3, the preparation method of the dendrobium candidum mixed extract comprises the following steps: after 30g of dendrobium candidum, 40g of medlar and 50g of chrysanthemum are crushed, adding purified water according to the feed liquid ratio of a dendrobium candidum mixture to water of 1g to 15mL, heating and refluxing for extraction for 2 times at 100 ℃ for 2 hours each time, concentrating filtrate under reduced pressure, freeze-drying, crushing and sieving with a 60-mesh sieve to obtain the dendrobium candidum mixed extract.
Example 3
A preparation method of dendrobium candidum gel soft sweets comprises the following raw materials in percentage by mass: dendrobium officinale, wolfberry fruit and chrysanthemum mixed extract 12%, gelatin 8%, sweetener 25% maltitol and xylitol mixed sugar alcohol (1:1), acidulant 0.4% citric acid and DL-malic acid (1:1) and the balance of purified water.
The preparation method is the same as in example 1, except that in S3, the preparation method of the dendrobium candidum mixed extract is as follows: after 40g of dendrobium candidum, 20g of medlar and 60g of chrysanthemum are crushed, adding purified water according to the feed liquid ratio of a dendrobium candidum mixture to 1g of water to 20mL, heating and reflux-extracting for 2 times at 100 ℃ for 1.5h each time, concentrating filtrate under reduced pressure, freeze-drying, crushing and sieving with a 60-mesh sieve to obtain the dendrobium candidum mixed extract.
Example 4
A preparation method of dendrobium candidum gel soft sweets comprises the following raw materials in percentage by mass: 14% of dendrobium candidum, medlar and chrysanthemum mixed extract, 6% of gelatin, 30% of sweetener, 0.4% of citric acid and DL-malic acid (1:1) of acidulant and the balance of purified water.
The preparation method is the same as in example 1, except that in S3, the preparation method of the dendrobium candidum mixed extract is as follows: after 20g of dendrobium candidum, 60g of medlar and 40g of chrysanthemum are crushed, adding purified water according to the feed liquid ratio of the dendrobium candidum mixture to 1g of water to 20mL, heating and reflux-extracting for 3 times at 100 ℃ for 2 hours each time, concentrating filtrate under reduced pressure, freeze-drying, crushing and sieving with a 60-mesh sieve to obtain the dendrobium candidum mixed extract.
Example 5
A preparation method of dendrobium candidum gel soft sweets comprises the following raw materials in percentage by mass: dendrobium officinale, wolfberry fruit and chrysanthemum mixed extract 12%, gelatin 6%, sweetener 35% maltitol and xylitol mixed sugar alcohol (1:1), acidulant 0.3% citric acid and DL-malic acid (1:1) and the balance of purified water.
The preparation method is the same as in example 1, except that in S3, the preparation method of the dendrobium candidum mixed extract is as follows: after 50g of dendrobium candidum, 50g of medlar and 20g of chrysanthemum are crushed, adding purified water according to the feed liquid ratio of a dendrobium candidum mixture to 1g of water to 25mL, heating and refluxing for extraction for 3 times at 100 ℃ for 1.5h each time, concentrating filtrate under reduced pressure, freeze-drying, crushing and sieving with a 60-mesh sieve to obtain the dendrobium candidum mixed extract.
Example 6
A preparation method of dendrobium candidum gel soft sweets comprises the following raw materials in percentage by mass: dendrobium officinale, wolfberry fruit and chrysanthemum mixed extract 12%, gelatin 8%, sweetener 30% maltitol and xylitol mixed sugar alcohol (1:1), acidulant 0.4% citric acid and DL-malic acid (1:1) and the balance of purified water.
The preparation method is the same as in example 1, except that in S3, the preparation method of the dendrobium candidum mixed extract is as follows: after 40g of dendrobium candidum, 40g of medlar and 40g of chrysanthemum are added with purified water according to the feed liquid ratio of the dendrobium candidum mixture to 1g of water to 20mL, the mixture is heated and refluxed for 2 times at 100 ℃ and each time for 2.5 hours, the filtrate is concentrated under reduced pressure, freeze-dried, crushed and then screened by a 60-mesh sieve, and the dendrobium candidum mixed extract is obtained.
Sensory evaluation of Dendrobium officinale gel soft sweets
Performing sensory evaluation on the dendrobium candidum gel soft sweets prepared in the embodiments 1-6 according to the general principle and method established by a food sensory evaluation index system, placing the samples in a clean and dry white porcelain plate, and visually inspecting the shape and color of the samples; then cutting by a knife according to a quartering method, and observing tissues and impurities; taste and mouthfeel were tasted and evaluated. The gel candy is comprehensively scored by adopting a sensory fuzzy evaluation method, and the total number of the evaluators is 10. And collecting five evaluation indexes of 10 evaluation staff on the appearance color, texture, structure, viscosity, chewiness, taste, flavor and flavor of different gel candies, performing human sense evaluation on the five evaluation indexes, wherein the weight coefficient of each evaluation index is 0.2, dividing the score obtained in each score threshold of each index by the total number of the evaluation staff (10), and multiplying the score by the weight coefficient to obtain a sense fuzzy evaluation matrix. The sensory blurring evaluation matrix is multiplied by the corresponding scores (the scores of the extreme difference, the middle, the good and the excellent are respectively 50, 60, 70, 80 and 90), and the sum is carried out to obtain the comprehensive score. The sensory blurring score criteria and the results are shown in tables 1 and 2.
TABLE 1 sensory blur scoring criteria
TABLE 2 sensory blur scoring results
As can be seen from table 2, example 6 has the highest overall sensory score, followed by example 2; the overall sensory scores are in sequence from high to low, namely, example 6> example 2> example 3> example 1> example 5> example 4, and the added amount of gelatin has a great influence on the texture structure, viscosity, chewiness and mouthfeel of the product; example 6 has good sensory evaluation, and the prepared dendrobium candidum gel candy has uniform color, sweet and sour taste, good chewing property and special flavor of traditional Chinese medicines.
Detection of content of active ingredients of dendrobium candidum mixed extract for relieving visual fatigue
And (3) measuring the total polysaccharide content: determining the total polysaccharide content in the dendrobium candidum mixed extract according to a phenol sulfuric acid method; determination of total flavone content: and determining the total flavone content in the dendrobium candidum mixed extract according to an aluminum nitrate color development method. The content measurement results are shown in Table 3.
TABLE 3 determination of the content of Dendrobium officinale Mixed extracts
Test for crowd to test food
40 persons with ages of 25-35 years old are selected, and a small group of evaluation persons is formed by using a computer for a long time and excessively using eyes (40 persons are all used for a long time, working for more than 8 hours before a computer screen every day) and is divided into a test feeding group and a control group, wherein 20 persons are respectively in the test feeding group and the control group. Test panel personnel orally administer the sample of example 6 2 times per day, 1 at a time; the control group personnel orally take blank samples prepared by the dendrobium candidum mixed extract, the blank samples are taken 2 times a day and 1 time each time, feedback information of 40 evaluation personnel is collected after the dendrobium candidum mixed extract is eaten for 7 days, and the crowd test results are shown in Table 4.
Table 4 results of population test feeding
From the test results of the test food in example 6, it can be seen that: the dendrobium candidum gel candy is a health food capable of effectively relieving asthenopia symptoms, and can relieve a series of symptoms such as dry eyes, unsmooth eyes, blurred vision and the like which occur in long-term use.
The technical features of the above-described embodiments may be arbitrarily combined, and all possible combinations of the technical features are not described for brevity of description, however, as long as there is no contradiction between the combinations of the technical features, they should be considered as the scope of the description.
The above examples illustrate only a few embodiments of the invention, which are described in detail and are not to be construed as limiting the scope of the invention. It should be noted that it will be apparent to those skilled in the art that several variations and modifications can be made without departing from the spirit of the invention, which are all within the scope of the invention. Accordingly, the scope of protection of the present invention is to be determined by the appended claims.
Claims (7)
1. The dendrobium candidum gel soft sweet with the function of relieving visual fatigue is characterized by comprising the following raw materials in percentage by mass: 1 to 15 percent of dendrobium candidum, medlar and chrysanthemum mixed extract, 1 to 15 percent of gel, 20 to 50 percent of sweetener, 0.2 to 2 percent of sour agent and the balance of purified water.
2. A method for preparing the dendrobium candidum gel soft sweets with the function of relieving visual fatigue according to claim 1, which is characterized by comprising the following steps:
s1, pre-dissolving gel: weighing the gel according to the mass ratio, uniformly mixing the gel with purified water, heating and stirring the mixture, keeping the temperature at 60-80 ℃ until the gel fully absorbs water and swells, dissolving the gel into transparent glue solution, and keeping the temperature at 60-80 ℃ to obtain a feed liquid A for later use;
s2, preparing a sugar solution: weighing sweetener according to the mass ratio, heating to 100-110 ℃ until sugar powder is completely melted, dipping the sugar liquid by using a stirring rod for observation after the sugar liquid is light yellow, clear and transparent, and stopping heating when the sugar liquid can flow down along the rod to form a thin strip shape, and keeping the temperature of the sugar liquid at 80-90 ℃ to obtain a feed liquid B for later use;
s3, blending: stirring and mixing the feed liquid A and the feed liquid B uniformly under a constant-temperature water bath at 75-85 ℃ to obtain feed liquid C, adding the dendrobium candidum, the medlar and chrysanthemum mixed extract and the sour agent into the feed liquid C, and mixing and stirring uniformly to obtain feed liquid D for later use;
s4, casting and molding: pouring the uniform and stable feed liquid D into a prepared mould while the feed liquid D is hot;
s5, cooling and demolding: cooling the poured mold in a refrigerator for 1-2 h, and demolding;
s6, airing and packaging: and (3) placing the demolded dendrobium candidum in a constant temperature and humidity environment for drying and dewatering at the temperature of 20-25 ℃ and the humidity of 40-60%, drying for 24-48 hours, and packaging the dried dendrobium candidum gel soft candy to obtain the dendrobium candidum gel soft candy.
3. The preparation method of the dendrobium candidum, medlar and chrysanthemum mixed extract according to claim 2, wherein the preparation method is that after the dendrobium candidum, medlar and chrysanthemum are crushed, purified water is added, the mixture is boiled and extracted at 100-120 ℃, the filtrate is decompressed, concentrated, freeze-dried and crushed and then is sieved by a 60-120 mesh sieve, and the dendrobium candidum, medlar and chrysanthemum mixed extract is obtained.
4. The preparation method of claim 3, wherein the ratio of Dendrobium officinale, lycium barbarum fruit and chrysanthemum is 1-10:2-8:1-6.
5. The preparation method of claim 4, wherein the ratio of the mixed extract of dendrobium candidum, medlar and chrysanthemum to purified water is 1-5 g/10-50 mL.
6. The method of claim 5, wherein the number of extraction steps is 1 to 5 and the extraction time is 1 to 5 hours.
7. The preparation method according to claim 2, wherein the gelling agent is one or a mixture of a plurality of gelatin, pectin, k-carrageenan and konjac gum; the sweetener is one or more of sorbitol, erythritol, maltitol, xylitol and mannitol; the sour agent is one or more of citric acid and DL-malic acid.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202310498386.2A CN116369416A (en) | 2023-05-06 | 2023-05-06 | Dendrobium officinale gel soft sweet with function of relieving visual fatigue and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202310498386.2A CN116369416A (en) | 2023-05-06 | 2023-05-06 | Dendrobium officinale gel soft sweet with function of relieving visual fatigue and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN116369416A true CN116369416A (en) | 2023-07-04 |
Family
ID=86961759
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202310498386.2A Pending CN116369416A (en) | 2023-05-06 | 2023-05-06 | Dendrobium officinale gel soft sweet with function of relieving visual fatigue and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN116369416A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104147380A (en) * | 2014-08-21 | 2014-11-19 | 漳州片仔癀药业股份有限公司 | Pharmaceutical composition for relieving asthenopia, preparation method and applications thereof |
| CN104225265A (en) * | 2014-09-12 | 2014-12-24 | 上海焦点生物技术有限公司 | Traditional Chinese medicine composition for alleviating asthenopia |
| CN108403954A (en) * | 2018-06-07 | 2018-08-17 | 贵州赤水国礼金钗石斛发展有限公司 | A kind of HERBA DENDROBII alleviates visual fatigue health products and preparation method thereof |
| CN109198138A (en) * | 2017-07-05 | 2019-01-15 | 云南天士力帝泊洱生物茶集团有限公司 | A kind of gel soft candy and preparation method thereof containing dendrobium candidum |
-
2023
- 2023-05-06 CN CN202310498386.2A patent/CN116369416A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104147380A (en) * | 2014-08-21 | 2014-11-19 | 漳州片仔癀药业股份有限公司 | Pharmaceutical composition for relieving asthenopia, preparation method and applications thereof |
| CN104225265A (en) * | 2014-09-12 | 2014-12-24 | 上海焦点生物技术有限公司 | Traditional Chinese medicine composition for alleviating asthenopia |
| CN109198138A (en) * | 2017-07-05 | 2019-01-15 | 云南天士力帝泊洱生物茶集团有限公司 | A kind of gel soft candy and preparation method thereof containing dendrobium candidum |
| CN108403954A (en) * | 2018-06-07 | 2018-08-17 | 贵州赤水国礼金钗石斛发展有限公司 | A kind of HERBA DENDROBII alleviates visual fatigue health products and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 王元川，等: "响应面法优化铁皮石斛软糖配方及其抗氧化活性分析", 食品工业科技, pages 127 - 128 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP6060087B2 (en) | Jelly confectionery product with stabilizer / fiber blend | |
| CN102669377A (en) | Lutein ester soft candy and production method thereof | |
| CN103704548B (en) | A kind of xylitol root of kudzu vine jelly and preparation method thereof | |
| CN107410648B (en) | Milk mineral salt gel candy and preparation method thereof | |
| CN108402269A (en) | Cranberry taste lutein ester sugar-free soft sweet and preparation method thereof | |
| CN108294305A (en) | Alleviation visual fatigue composition containing procyanidine | |
| CN111543536A (en) | Rose and hawthorn soft sweets and preparation method thereof | |
| EP3747453A1 (en) | <smallcaps/> aucuba composition for preventing or treating dry eye syndrome, containing <ns1:i>japonica</ns1:i> extract | |
| CN111357854A (en) | Application of fish gelatin and carrageenan in soft sweets, fish gelatin composite nutritional soft sweets and preparation method thereof | |
| CN109170730A (en) | A kind of preparation method of ginger juice coral jelly | |
| CN104782858A (en) | Formula and preparation method for L-Arab sugar candy | |
| CN116369416A (en) | Dendrobium officinale gel soft sweet with function of relieving visual fatigue and preparation method thereof | |
| CN109875010A (en) | Celery peach gum composite jelly and preparation method thereof | |
| CN108338364A (en) | Composition for relieving asthenopia containing theanine and astaxanthin | |
| CN108210640A (en) | Alleviation visual fatigue composition containing tea extract | |
| KR20230109936A (en) | Diet jelly composition containing cissus extract and manufacturing method thereof | |
| JP4669077B1 (en) | Autonomic nerve regulator containing asparagus pseudo-leaf as active ingredient | |
| KR101741171B1 (en) | Water jelly type food comprising Allium hookeri extract and red ginseng extracts, and the production thereof | |
| KR102574775B1 (en) | A method for fabricating orally disintegrating film containing extract pupae of male bees | |
| RU2670173C1 (en) | Marmelade with lamifaren | |
| RU2743794C1 (en) | Method for production of apple marmalade enriched with biologically active substances of rhodiola rosea and eleutherococcus senticosus | |
| RU2537902C2 (en) | Rock candy | |
| RU2694970C1 (en) | Method for production of jelly marmalade of functional purpose | |
| CN105394312A (en) | Dried tangerine peel and dark plum lozenge and preparation method thereof | |
| CN115316482A (en) | Fructus amomi snowflake crisp 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 |