TH11233U -
This fermented drink recipe uses the microorganisms Saccharomyces unisporus and Lactobacillus casei, along with Houttuynia cordata and 10 other herbs.
- Google Patents
This fermented drink recipe uses the microorganisms Saccharomyces unisporus and Lactobacillus casei, along with Houttuynia cordata and 10 other herbs.
บทสรุป คำขอใหม่ปรับปรุง การประดิษฐ์นี้เป็น เครื่องดื่มจากพลูคาวและพืชสมุนไพร 10 ชนิด โดยกระบวนการหมักของจุลินทรีย์ S. unisporus และ L. casei โดยผลิตภัณฑ์มีสูตรดังนี้ -พลูคาว(ใบและยอดอ่อน) 20% -เห็ดหลินจือ 2% -มะรุม(ใบอ่อน) 10% -โสม(ราก) 2% -มะขามป้อม(ผล) 5% -ตังกุย(ราก) 2% -ลูกยอ 5% -สมอไทย(ผล) 2% -กระชายดำ(เหง้า) 5% -น้ำตาลทรายแดง 2% -เก๋ากี๋(ผล) 5% -น้ำ 35% -เจียวกู้หลาน(ใบ) 5%Summary of the new improved invention: This invention is a beverage made from Houttuynia cordata and 10 other medicinal plants through fermentation by the microorganisms S. unisporus and L. casei. The product has the following formula: - Houttuynia cordata (leaves and young shoots) 20% - Reishi mushroom 2% - Moringa (young leaves) 10% - Ginseng (root) 2% - Emblica officinalis (fruit) 5% - Angelica sinensis (root) 2% - Noni fruit 5% - Terminalia chebula (fruit) 2% - Galingale (rhizome) 5% - Brown sugar 2% - Goji berry (fruit) 5% - Water 35% - Gynostemma pentaphyllum (leaves) 5%
Claims (1)
คำขอใหม่ปรับปรุง สูตร เครื่องดื่มจากพลูคาวและพืชสมุนไพร 10 ชนิดที่หมักโดยเชื้อจุลินทรีย์ Saccharomyces unisporusและ Lactobacillus casei ประกอบด้วย -พลูคาว(ใบและยอดอ่อน) 20% -เห็ดหลินจือ 2% -มะรุม(ใบอ่อน) 10% -โสม(ราก) 2% -มะขามป้อม(ผล) 5% -ตังกุย(ราก) 2% -ลูกยอ 5% -สมอไทย(ผล) 2% -กระชายดำ(เหง้า) 5% -น้ำตาลทรายแดง 2% -เก๋ากี๋(ผล) 5% -น้ำ 35% -เจียวกู้หลาน(ใบ) 5%New request, updated recipe: A drink made from Houttuynia cordata and 10 other herbs fermented by the microorganisms Saccharomyces unisporus and Lactobacillus casei, containing: - Houttuynia cordata (leaves and young shoots) 20% - Reishi mushroom 2% - Moringa (young leaves) 10% - Ginseng (root) 2% - Emblica officinalis (fruit) 5% - Angelica sinensis (root) 2% - Noni fruit 5% - Terminalia chebula (fruit) 2% - Galingale (rhizome) 5% - Brown sugar 2% - Goji berry (fruit) 5% - Water 35% - Gynostemma pentaphyllum (leaves) 5%
TH1503000842U2015-05-25
Microbial fermentation drink recipe Saccharomyces unisporus and Lactobacillus casei from Plucao, plus 10 other herbs.
TH11233C3
(en)
A herbal powder blend of Houttuynia cordata and other herbs, fermented with the microorganisms Saccharomyces unisporus and Lactobacillus casei, packaged in sachets.
A herbal powder blend of Houttuynia cordata and other herbs, fermented with the microorganisms Saccharomyces unisporus and Lactobacillus casei, packaged in sachets.
Plu Kao herbal powder mixed with other herbs that have been fermented by microorganisms. Saccharomyces unisporus and Lactobacillus casei are packaged in sachets.
Plu Kao herbal powder mixed with other herbs that have been fermented by microorganisms. Saccharomyces unisporus and Lactobacillus casei are packaged in sachets.
The use of a consortium of lactic acid bacteria Lactobacillus for the uncomplicated conifer extracts, a method for producing a fermented drink from a coniferous extract and a fermented drink
The use of a consortium of lactic acid bacteria Lactobacillus for the uncomplicated conifer extracts, a method for producing a fermented drink from a coniferous extract and a fermented drink
The use of a consortium of lactic acid bacteria Lactobacillus for the uncomplicated conifer extracts, a method for producing a fermented drink from a coniferous extract and a fermented drink
The use of a consortium of lactic acid bacteria Lactobacillus for the uncomplicated conifer extracts, a method for producing a fermented drink from a coniferous extract and a fermented drink
The use of a consortium of lactic acid bacteria Lactobacillus for the uncomplicated conifer extracts, a method for producing a fermented drink from a coniferous extract and a fermented drink