CN102178306A - Method for producing kudzuvine root plant drink - Google Patents
Method for producing kudzuvine root plant drink Download PDFInfo
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Abstract
The invention relates to a method for producing a kudzuvine root plant drink, in particular to a method for producing a kudzuvine root drink, and belongs to the field of drink processing. The method comprises the following steps of: 1) sorting; 2) preprocessing; 3) extracting; 4) precipitating, and filtering; 5) batching, and grinding into thick liquid; 6) emulsifying and saccharify; 7) sterilizing instantly at high temperature; 8) performing heat canning, and sealing; 9) performing secondary sterilizing. The kudzuvine root plant drink produced by the method has good color and luster and mouthfeel, high stability and abundant nutrients.
Description
Technical field
The invention belongs to the beverage processing field, particularly a kind of production method of kudzu root beverage.
Background technology
The root of kudzu vine is the root of legume pueraria lobata or the dry root of sweet kudzu, is grown in hill thick grass and soil deep more.Fresh and sweet tasty and refreshing, peculiar because of absorbing the earth elite taste.The root of kudzu vine is distributed widely in all parts of the country, the existing artificial plantation in part provinces such as Guangxi, Guangdong, Yunnan, and begin to develop root of kudzu vine industry.In ancient times, the root of kudzu vine is put into " official's medicine ".The root of kudzu vine is the plant that the medicine food of China Ministry of Public Health approval has both, and have the title of " Asia genseng ", and the effect of its mystery is contained about 12% Flavonoid substances.These compounds mainly surplus soybean (soya bean) glucoside, daidzein, Puerarin etc. 10 kind of an effective component form.The root of kudzu vine sweet suffering of distinguishing the flavor of, property is put down, return the taste warp, in China's medicine monograph Shennong's Herbal the earliest detailed record is just arranged, the Han dynasty is cured and is listed " root of kudzu vine soup " famous prescription in the holy Zhang Zhongjing treatise on Febrile Diseases, so far still extensively continued to use as the important side of inducing sweat, wash the Meng Tang Dynasty and in " dietetic materia medica ", described the root of kudzu vine deinebriating effect, nowadays the root of kudzu vine is still regarded as relieve the effect of alcohol " holy product ", modern medicine proves, the root of kudzu vine has hemangiectasis and effect coronarius, can effectively increase brain and coronary artery blood flow, to hypertension, cardiovascula arteriosclerosis, cardiac arrhythmia, the angina that coronary heart disease causes etc. has unique curative effect.
Tradition generally is directly edible or medicinal to the utilization of the root of kudzu vine, and its beneficiating ingredient can not effectively utilize, and is edible also inconvenient.Raising along with people's living standard, extremely consumer's favor of kudzu root foods with alimentary health-care function, some documents are also reported the development and utilization of root of kudzu vine resource, but existing kudzu root beverage technology is immature, can't carry out large-scale industrialization production.As publication number CN101284856A(was on October 15th, 2008 in open day) patent of invention of a kind of Puerarin extractive technique and kudzu root beverage technology disclosed, disclose and adopted root of kudzu vine extract to prepare the technology of kudzu root beverage, comprise select materials, preliminary treatment, precook, extraction, centrifugal, allotment, tinning, sterilization, the concrete steps of described technology are: select materials (1): selecting the fresh root of kudzu vine is raw material; (2) preliminary treatment: comprise cleaning, section, oven dry, wherein, slice thickness is 0.5-1.0cm, smokes 14～18h in 55～65 ℃, makes dry product moisture content≤15%; (3) precook: the raw material of handling well is precooked, when making surface temperature reach 70 ℃ till; (4) extract: adopt the auxiliary 3 grades of advection contact methods of ultrasonic wave to extract, and carry out centrifugal extract; (5) centrifugal: it is centrifugal to remove impurity to adopt supercentrifuge that the root of kudzu vine is extracted, and the rotating speed of centrifuge is 8000rpm; (6) allotment:, make kudzu root beverage with adding flavoring in the root of kudzu vine filtrate; (7) deployed kudzu root beverage is carried out tinning, seal, sterilization, adopt 116～121 ℃ of constant temperature sterilization 25～50 min, be cooled to below 40 ℃ through 20 min.This art production process complexity is had relatively high expectations to equipment, and the kudzu root beverage color and luster that makes is bad, and mouthfeel is fineless and smooth, and stability is bad, and nutrition is simple.
Summary of the invention
At the above-mentioned defective that exists in the prior art, the purpose of this invention is to provide a kind of emulsification fully, the production method of good stability, nutritious root of kudzu vine plant beverage.
For achieving the above object, technical scheme of the present invention is: a kind of production method of root of kudzu vine plant beverage, and this method may further comprise the steps:
1) select materials: selecting moisture is raw material greater than the 60% fresh root of kudzu vine;
2) preliminary treatment: comprise cleaning, section, oven dry, wherein, slice thickness is 0.4～0.8cm, in 45～50 ℃ of baking 20～24h;
3) extract: get step 2) pretreated root of kudzu vine sheet, be that the ratio of material: water=1:2 adds water boil with the weight part ratio, collect root of kudzu vine extract after boiling 20～25 min, repeat to boil 2-4 time, heat-treat;
4) precipitation, filtration:, get root of kudzu vine plant extraction liquid after the filtration with the precipitation of the root of kudzu vine extract after the heat treatment 30～40 min;
5) batching, defibrination: prepare burden for the auxiliary material of the root of kudzu vine extract of 35-56%, 0.76-0.928% and the water of surplus by weight percentage, earlier with root of kudzu vine extract and auxiliary material colloid paste mill grinding, get root of kudzu vine plant beverage stoste, auxiliary material is licorice extract, honey, albumen sugar, xanthans and sucrose fatty acid ester;
6) the prepared root of kudzu vine plant beverage of step 5) stoste is carried out emulsification and change sugar: root of kudzu vine plant beverage is sent into carried out high shear forces 5 min in the emulsion tank, after deliver in the saccharifying tank, add 10-25 Kg white granulated sugar, and the water of adding surplus, after adding water to gross weight 1000Kg, be heated to 55 ℃ and change sugared 20 min, get root of kudzu vine plant beverage;
7) high-temperature short-time sterilization: root of kudzu vine plant beverage is carried out ultra high temperature short time sterilization, sterilization temperature: 110-130 ℃, time 1～5s;
8) hot canning, seal: the beverage after the sterilization is carried out hot filling and sealing;
9) re-pasteurization: sterilization temperature 110-120 ℃, the time: 10～20 min.
The percentage by weight of the described auxiliary material of step 5) is licorice extract 0.5-0.6%, honey 0.18-0.2%, albumen sugar 0.02-0.028%, xanthans 0.01-0.02%, sucrose fatty acid ester 0.05-0.08%.
Describedly root of kudzu vine plant beverage stoste is carried out emulsification and change sugar back homogeneous: root of kudzu vine plant beverage stoste is sent into homogenizer carry out the pressurization homogeneous three times, add the one-level homogenization pressure earlier to 0.1-0.5Mpa, after add double-stage homogenization pressure to 15-20MPa, add three grades of homogenization pressures again to 38-60Mpa;
The described high-temperature short-time sterilization of step 7) is root of kudzu vine plant beverage to be carried out high-temperature short-time sterilization, sterilization temperature: 110-130 ℃, and time 1～5s, 60～80 ℃ of outlet temperatures.
The root of kudzu vine plant beverage of using method production of the present invention has the following advantages: 1, color and luster and mouthfeel, good stability, processing by the defibrination of colloid mill pulp grinder, high-shear emulsifying in the emulsion tank and three pressurizations of homogenizer homogeneous, make that the size particles of different molecular is decomposed into uniformity in the kudzu root beverage, the beverage suspension of final production is few, color and luster is limpid, delicate mouthfeel, product is not easy to take place muddiness and lamination, emulsibility and good stability, the shelf-life can reach 15 months at normal temperatures; 2, product is nutritious, owing to adopt high-temperature instantaneous sterilization and hot canning, the product nutritional labeling is destructive few, nutrition leak is few, product secondary pollution rate reduces, and has only 10～20 min at 110-120 ℃ of sterilizing time, and outlet temperature remains on 60～80 ℃, obviously shorten than 25～50 min in the existing technology, kept the nutritional labeling of product to a greater degree.
The specific embodiment
The present invention is further illustrated below in conjunction with specific embodiment, but be not limited to described embodiment:
Embodiment 1
A kind of production method of root of kudzu vine plant beverage, this method may further comprise the steps:
1) select materials: selecting moisture is raw material greater than the 60% fresh root of kudzu vine;
2) preliminary treatment: comprise cleaning, section, oven dry, wherein, slice thickness is 0.4cm, in 45 ℃ of baking 24h;
3) extract: get step 2) pretreated root of kudzu vine sheet, be that the ratio of material: water=1:2 adds water boil with the weight part ratio, collect root of kudzu vine extract after boiling 20 min, repeat to boil 4 times, heat-treat;
4) precipitation, filtration: the root of kudzu vine extract after the heat treatment is precipitated 40 min, get root of kudzu vine plant extraction liquid after the filtration;
5) batching, defibrination: be that 35% root of kudzu vine extract, 0.76% auxiliary material and the water of surplus are prepared burden by weight percentage, during batching, earlier with root of kudzu vine extract and auxiliary material colloid paste mill grinding, get root of kudzu vine plant beverage, auxiliary material is licorice extract, honey, albumen sugar, xanthans and sucrose fatty acid ester, and the percentage by weight of auxiliary material is a licorice extract 0.5%, honey 0.18%, albumen sugar 0.02%, xanthans 0.01%, sucrose fatty acid ester 0.05%;
6) the prepared root of kudzu vine plant beverage of step 5) stoste is carried out emulsification and change sugar: root of kudzu vine plant beverage stoste is sent into carried out high shear forces 5 min in the emulsion tank, after deliver in the saccharifying tank, add 25 Kg white granulated sugars, the water that adds surplus, to the gross weight 1000Kg of grass roots plant beverage, be heated to 55 ℃ and change sugared 20 min, root of kudzu vine plant beverage homogeneous after will carrying out emulsification and changing sugar: root of kudzu vine plant beverage is sent into homogenizer carry out the pressurization homogeneous three times, add the one-level homogenization pressure earlier to 0.1-0.5Mpa, after add double-stage homogenization pressure to 15-20MPa, add three grades of homogenization pressures again to 38-60Mpa;
7) high-temperature short-time sterilization: root of kudzu vine plant beverage is carried out ultra high temperature short time sterilization, sterilization temperature: 110-130 ℃, time 1～5s, 60～80 ℃ of outlet temperatures;
8) hot canning, seal: the beverage after the sterilization is carried out hot filling and sealing;
9) re-pasteurization: sterilization temperature 110-120 ℃, the time: 10～20 min.
The grass roots plant beverage that gets by method preparation of the present invention, color and luster is shallow gold, and delicate mouthfeel has the distinctive fragrance of root of kudzu vine method, and the figure is limpid, does not have obvious suspension, and not stratified.
Embodiment 2
A kind of production method of root of kudzu vine plant beverage, this method may further comprise the steps:
1) select materials: selecting moisture is raw material greater than the 60% fresh root of kudzu vine;
2) preliminary treatment: comprise cleaning, section, oven dry, wherein, slice thickness is 0.8cm, in 50 ℃ of baking 20h;
3) extract: get step 2) pretreated root of kudzu vine sheet, be that the ratio of material: water=1:2 adds water boil with the weight part ratio, collect root of kudzu vine extract after boiling 25 min, repeat to boil 3 times, heat-treat;
4) precipitation, filtration: the root of kudzu vine extract after the heat treatment is precipitated 35 min, get root of kudzu vine plant extraction liquid after the filtration;
5) batching, defibrination: be that 56% root of kudzu vine extract, 0.928% auxiliary material and the water of surplus are prepared burden by weight percentage, elder generation is with root of kudzu vine extract and auxiliary material colloid paste mill grinding during batching, get root of kudzu vine plant beverage stoste, auxiliary material is licorice extract, honey, albumen sugar, xanthans and sucrose fatty acid ester, the percentage by weight of auxiliary material is a licorice extract 0.6%, honey 0.2%, albumen sugar 0.028%, xanthans 0.02%, sucrose fatty acid ester 0.08%;
6) the prepared root of kudzu vine plant beverage of step 5) stoste is carried out emulsification and change sugar: root of kudzu vine plant beverage stoste is sent into carried out high shear forces 5 min in the emulsion tank, after deliver in the saccharifying tank, add 10 Kg white granulated sugars, surplus adds water, to 1000Kg, be heated to 55 ℃ and change sugared 20 min, root of kudzu vine plant beverage homogeneous after will carrying out emulsification and changing sugar: root of kudzu vine plant beverage is sent into homogenizer carry out the pressurization homogeneous three times, add the one-level homogenization pressure earlier to 0.1-0.5Mpa, after add double-stage homogenization pressure to 15-20MPa, add three grades of homogenization pressures again to 38-60Mpa;
7) high-temperature short-time sterilization: root of kudzu vine plant beverage is carried out ultra high temperature short time sterilization, sterilization temperature: 110-130 ℃, time 1～5s, 60～80 ℃ of outlet temperatures;
8) hot canning, seal: the beverage after the sterilization is carried out hot filling and sealing;
9) re-pasteurization: sterilization temperature 110-120 ℃, the time: 10～20 min.
Embodiment 3
A kind of production method of root of kudzu vine plant beverage, this method may further comprise the steps:
1) select materials: selecting moisture is raw material greater than the 60% fresh root of kudzu vine;
2) preliminary treatment: comprise cleaning, section, oven dry, wherein, slice thickness is 0.6cm, in 45～50 ℃ of baking 22h;
3) extract: get step 2) pretreated root of kudzu vine sheet, be that the ratio of material: water=1:2 adds water boil with the weight part ratio, collect root of kudzu vine extract after boiling 22 min, repeat to boil 2 times, heat-treat;
4) precipitation, filtration:, get root of kudzu vine plant extraction liquid after the filtration with the precipitation of the root of kudzu vine extract after the heat treatment 30～40 min;
5) batching, defibrination: be that 46% root of kudzu vine extract, 0.789% auxiliary material and the water of surplus are prepared burden by weight percentage, elder generation is with root of kudzu vine extract and auxiliary material colloid paste mill grinding during batching, get root of kudzu vine plant beverage stoste, auxiliary material is licorice extract, honey, albumen sugar, xanthans and sucrose fatty acid ester, the percentage by weight of auxiliary material is a licorice extract 0.55%, honey 0.19%, albumen sugar 0.024%, xanthans 0.015%, sucrose fatty acid ester 0.07%;
6) the prepared root of kudzu vine plant beverage of step 5) stoste is carried out emulsification and change sugar: root of kudzu vine plant beverage stoste is sent into carried out high shear forces 5 min in the emulsion tank, after deliver in the saccharifying tank, add 18 Kg white granulated sugars, surplus adds water, to 1000Kg, be heated to 55 ℃ and change sugared 20 min, root of kudzu vine plant beverage homogeneous after will carrying out emulsification and changing sugar: root of kudzu vine plant beverage is sent into homogenizer carry out the pressurization homogeneous three times, add the one-level homogenization pressure earlier to 0.1-0.5Mpa, after add double-stage homogenization pressure to 15-20MPa, add three grades of homogenization pressures again to 38-60Mpa;
7) high-temperature short-time sterilization: root of kudzu vine plant beverage is carried out ultra high temperature short time sterilization, sterilization temperature: 110-130 ℃, time 1～5s, 60～80 ℃ of outlet temperatures;
8) hot canning, seal: the beverage after the sterilization is carried out hot filling and sealing;
9) re-pasteurization: sterilization temperature 110-120 ℃, the time: 10～20 min.
Embodiment 4
A kind of production method of root of kudzu vine plant beverage, this method may further comprise the steps:
1) select materials: select for use maturation, high-quality, section to be milky white or the yellowish fresh root of kudzu vine, require the root of kudzu vine full, moisture is more than 60%;
2) preliminary treatment: comprise cleaning, section, oven dry, wherein, slice thickness is 0.4 cm, in 45 ℃ of baking 24h;
3) extract: the step 2 of learning from else's experience) root of kudzu vine sheet 80kg after the preliminary treatment, add 80 ℃ hot water 160kg, material: water=1:2 boils 20 min, collect root of kudzu vine extract, the root of kudzu vine after boiling is pulled out, add 90 ℃ water 160kg once more, boil 20～25 min,, collect root of kudzu vine extract until root of kudzu vine sheet insipidness;
4) precipitation, filtration:, make root of kudzu vine plant extraction liquid after the filtration with the precipitation of the root of kudzu vine extract after the heat treatment 30～40 min.
5) batching, defibrination: extract liquorice liquid with conventional method, after extracting liquorice extract 5kg, 1.9kg honey, 0.22kg albumen sugar, 0.15kg xanthans, 0.65kg sucrose fatty acid ester mix, with the 350 kg root of kudzu vine plant extraction liquids that make, by the colloid mill pulp grinder, mix behind the defibrination together;
6) emulsification and change sugar: the root of kudzu vine plant beverage after will preparing burden is sent in the emulsion tank, high shear forces 5 min, rotor speed is 2890r/min, after deliver in the saccharifying tank, add the white granulated sugar of 10 kg, add water to 1000kg, be heated to 55 ℃ of sugared 20 min of stirringization, rotor speed is 1390r/min, makes white granulated sugar evenly dissolve;
7) homogeneous: with root of kudzu vine plant beverage send into homogenizer carry out three times the pressurization homogeneous, add the one-level homogenization pressure earlier to 0.1-0.5Mpa, after add double-stage homogenization pressure to 15-20MPa, add three grades of homogenization pressures again to 38-60Mpa;
8) high-temperature short-time sterilization: the root of kudzu vine plant beverage that homogeneous is good carries out ultra high temperature short time sterilization, sterilization temperature: 110-130 ℃, and time 1～5s, 60～80 ℃ of outlet temperatures,
9) hot canning, seal: the beverage after the sterilization carries out hot filling and sealing;
10) re-pasteurization: sterilization temperature 110-120 ℃, the time: 10～20 min, 40～50 ℃ of outlet temperatures;
11) cool off: root of kudzu vine plant beverage is delivered to carried out the secondary cooling in the cooling bay, be cooled to normal temperature, transport to constant temperature workshop and carry out the constant temperature processing.
Embodiment 5:
1) select materials: select for use maturation, high-quality, section to be milky white or the yellowish fresh root of kudzu vine, require the root of kudzu vine full, moisture is more than 60%;
2) preliminary treatment: comprise cleaning, section, oven dry, wherein, slice thickness is 0.8 cm, in 50 ℃ of baking 20h;
3) extract: the step 2 of learning from else's experience) root of kudzu vine sheet 100kg after the preliminary treatment, add 90 ℃ water 270kg, boil 25 min, material: water=1:3, collect root of kudzu vine extract, the root of kudzu vine after boiling is pulled out, add 90 ℃ water 270kg once more, boil 20～25 min,, collect root of kudzu vine extract until root of kudzu vine sheet insipidness;
4) precipitation, filtration:, make root of kudzu vine plant extraction liquid after the filtration with the precipitation of the root of kudzu vine extract after the heat treatment 30～40 min;
5) batching, defibrination: extract liquorice liquid with conventional method, after extracting liquorice extract 6kg, 2kg honey, 0.28kg albumen sugar, 0.2g xanthans, 0.8g sucrose fatty acid ester mix, with the 560 kg root of kudzu vine plant extraction liquids that make, by the colloid mill pulp grinder, mix behind the defibrination together;
6) all the other steps are with embodiment 1.
Claims (4)
1. the production method of a root of kudzu vine plant beverage is characterized in that, this method may further comprise the steps:
1) select materials: selecting moisture is raw material greater than the 60% fresh root of kudzu vine;
2) preliminary treatment: comprise cleaning, section, oven dry, wherein, slice thickness is 0.4～0.8cm, in 45～50 ℃ of baking 20～24h;
3) extract: get step 2) pretreated root of kudzu vine sheet, be that the ratio of material: water=1:2 adds water boil with the weight part ratio, collect root of kudzu vine extract after boiling 20～25 min, repeat to boil 2-4 time, heat-treat;
4) precipitation, filtration:, get root of kudzu vine plant extraction liquid after the filtration with the precipitation of the root of kudzu vine extract after the heat treatment 30～40 min;
5) batching, defibrination: prepare burden for the auxiliary material of the root of kudzu vine extract of 35-56%, 0.76-0.928% and the water of surplus by weight percentage, root of kudzu vine extract and auxiliary material are used earlier the colloid paste mill grinding, get root of kudzu vine plant beverage stoste, auxiliary material is licorice extract, honey, albumen sugar, xanthans and sucrose fatty acid ester;
6) the prepared root of kudzu vine plant beverage of step 5) stoste is carried out emulsification and change sugar: root of kudzu vine plant beverage stoste is sent into carried out high shear forces 5 min in the emulsion tank, after deliver in the saccharifying tank, add 10-25 Kg white granulated sugar, and the water of adding surplus, add water to gross weight 1000Kg, be heated to 55 ℃ and change sugared 20 min, get root of kudzu vine plant beverage;
7) high-temperature short-time sterilization: root of kudzu vine plant beverage is carried out ultra high temperature short time sterilization, sterilization temperature: 110-130 ℃, time 1～5s;
8) hot canning, seal: the beverage after the sterilization is carried out hot filling and sealing;
9) re-pasteurization: sterilization temperature 110-120 ℃, the time: 10～20 min.
2. the preparation method of root of kudzu vine plant beverage according to claim 1, it is characterized in that the percentage by weight of the described auxiliary material of step 5) is licorice extract 0.5-0.6%, honey 0.18-0.2%, albumen sugar 0.02-0.028%, xanthans 0.01-0.02%, sucrose fatty acid ester 0.05-0.08%.
3. the preparation method of root of kudzu vine plant beverage according to claim 1, it is characterized in that, describedly root of kudzu vine plant beverage stoste is carried out emulsification and change sugar back homogeneous: root of kudzu vine plant beverage stoste is sent into homogenizer carry out the pressurization homogeneous three times, add the one-level homogenization pressure earlier to 0.1-0.5Mpa, after add double-stage homogenization pressure to 15-20MPa, add three grades of homogenization pressures again to 38-60Mpa.
4. the preparation method of root of kudzu vine plant beverage according to claim 1, it is characterized in that, the described high-temperature short-time sterilization of step 7) is that root of kudzu vine plant beverage is carried out high-temperature short-time sterilization, sterilization temperature: 110-130 ℃, time 1～5s, 60～80 ℃ of described high-temperature short-time sterilization of step 7) of outlet temperature are root of kudzu vine plant beverage to be carried out high-temperature short-time sterilization, sterilization temperature: 110-130 ℃, time 1～5s, 60～80 ℃ of outlet temperatures.
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102871181A (en) * | 2012-08-03 | 2013-01-16 | 云南大理洱宝实业有限公司 | Sugar-free kudzuvine root juice beverage and method for making same |
| CN103141905A (en) * | 2013-04-03 | 2013-06-12 | 重庆市万州区食品工业研究所 | Kudzuvine root nutritive drinks and manufacture method thereof |
| CN103371342A (en) * | 2012-04-28 | 2013-10-30 | 殷庆章 | Method for extracting kudzu root |
| CN103444964A (en) * | 2013-10-01 | 2013-12-18 | 汪盛明 | Kudzu root bao beverage |
| CN105285119A (en) * | 2015-10-29 | 2016-02-03 | 浙江优嘿嘿食品有限公司 | Health-care radix puerariae milk |
| CN105285097A (en) * | 2015-10-29 | 2016-02-03 | 浙江优嘿嘿食品有限公司 | Compound health-care milk capable of treating chronic gastritis |
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| CN106262143A (en) * | 2016-08-16 | 2017-01-04 | 李政熠 | A kind of production method of Radix Puerariae granule and products thereof |
| CN106261257A (en) * | 2016-08-16 | 2017-01-04 | 李政熠 | A kind of production method of raw pueraria juice and products thereof |
| CN107960572A (en) * | 2017-12-31 | 2018-04-27 | 安徽鑫乐源食品有限公司 | A kind of processing method of fatigue-alleviating beverage |
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| CN101284856A (en) * | 2008-06-02 | 2008-10-15 | 陈明兴 | Puerarin extractive technique and kudzuvine root beverage process |
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| CN101284856A (en) * | 2008-06-02 | 2008-10-15 | 陈明兴 | Puerarin extractive technique and kudzuvine root beverage process |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103371342A (en) * | 2012-04-28 | 2013-10-30 | 殷庆章 | Method for extracting kudzu root |
| CN102871181A (en) * | 2012-08-03 | 2013-01-16 | 云南大理洱宝实业有限公司 | Sugar-free kudzuvine root juice beverage and method for making same |
| CN102871181B (en) * | 2012-08-03 | 2014-04-16 | 云南大理洱宝实业有限公司 | Sugar-free kudzuvine root juice beverage and method for making same |
| CN103141905A (en) * | 2013-04-03 | 2013-06-12 | 重庆市万州区食品工业研究所 | Kudzuvine root nutritive drinks and manufacture method thereof |
| CN103444964A (en) * | 2013-10-01 | 2013-12-18 | 汪盛明 | Kudzu root bao beverage |
| CN105285119A (en) * | 2015-10-29 | 2016-02-03 | 浙江优嘿嘿食品有限公司 | Health-care radix puerariae milk |
| CN105285097A (en) * | 2015-10-29 | 2016-02-03 | 浙江优嘿嘿食品有限公司 | Compound health-care milk capable of treating chronic gastritis |
| CN105285110A (en) * | 2015-10-29 | 2016-02-03 | 浙江优嘿嘿食品有限公司 | Health-care carrot milk |
| CN106262143A (en) * | 2016-08-16 | 2017-01-04 | 李政熠 | A kind of production method of Radix Puerariae granule and products thereof |
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Application publication date: 20110914 |