CN104286825B - 木耳润肺营养粉及其制法 - Google Patents
木耳润肺营养粉及其制法 Download PDFInfo
- Publication number
- CN104286825B CN104286825B CN201410466054.7A CN201410466054A CN104286825B CN 104286825 B CN104286825 B CN 104286825B CN 201410466054 A CN201410466054 A CN 201410466054A CN 104286825 B CN104286825 B CN 104286825B
- Authority
- CN
- China
- Prior art keywords
- powder
- parts
- auricularia
- agaric
- granularity
- 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.)
- Active
Links
- 239000000843 powder Substances 0.000 title claims abstract description 78
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 235000016709 nutrition Nutrition 0.000 title abstract description 9
- 230000035764 nutrition Effects 0.000 title abstract description 7
- 210000004072 lung Anatomy 0.000 claims abstract description 19
- 239000000203 mixture Substances 0.000 claims abstract description 9
- 235000013376 functional food Nutrition 0.000 claims abstract description 5
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 240000007049 Juglans regia Species 0.000 claims abstract description 3
- 235000009496 Juglans regia Nutrition 0.000 claims abstract description 3
- 241001506047 Tremella Species 0.000 claims abstract description 3
- 235000011453 Vigna umbellata Nutrition 0.000 claims abstract description 3
- 240000001417 Vigna umbellata Species 0.000 claims abstract description 3
- 235000020234 walnut Nutrition 0.000 claims abstract description 3
- 229920001353 Dextrin Polymers 0.000 claims abstract 2
- 239000004375 Dextrin Substances 0.000 claims abstract 2
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims abstract 2
- 229930091371 Fructose Natural products 0.000 claims abstract 2
- 239000005715 Fructose Substances 0.000 claims abstract 2
- 235000019425 dextrin Nutrition 0.000 claims abstract 2
- 241000221377 Auricularia Species 0.000 claims description 45
- 244000028550 Auricularia auricula Species 0.000 claims description 19
- 235000000023 Auricularia auricula Nutrition 0.000 claims description 19
- 230000000050 nutritive effect Effects 0.000 claims description 14
- 210000000582 semen Anatomy 0.000 claims description 5
- 239000003651 drinking water Substances 0.000 claims description 2
- 235000020188 drinking water Nutrition 0.000 claims description 2
- 238000005453 pelletization Methods 0.000 claims description 2
- 238000010025 steaming Methods 0.000 claims description 2
- 238000000034 method Methods 0.000 abstract description 7
- 230000006870 function Effects 0.000 abstract description 5
- 230000008569 process Effects 0.000 abstract description 5
- 239000008267 milk Substances 0.000 abstract description 4
- 235000013336 milk Nutrition 0.000 abstract description 4
- 210000004080 milk Anatomy 0.000 abstract description 4
- 102000004169 proteins and genes Human genes 0.000 abstract description 2
- 108090000623 proteins and genes Proteins 0.000 abstract description 2
- 235000019580 granularity Nutrition 0.000 abstract 4
- 238000002156 mixing Methods 0.000 abstract 2
- 244000144725 Amygdalus communis Species 0.000 abstract 1
- 235000011437 Amygdalus communis Nutrition 0.000 abstract 1
- 241000234435 Lilium Species 0.000 abstract 1
- 235000006679 Mentha X verticillata Nutrition 0.000 abstract 1
- 235000002899 Mentha suaveolens Nutrition 0.000 abstract 1
- 235000001636 Mentha x rotundifolia Nutrition 0.000 abstract 1
- 238000005054 agglomeration Methods 0.000 abstract 1
- 230000002776 aggregation Effects 0.000 abstract 1
- 235000020224 almond Nutrition 0.000 abstract 1
- 230000001055 chewing effect Effects 0.000 abstract 1
- 230000035622 drinking Effects 0.000 abstract 1
- 244000013123 dwarf bean Species 0.000 abstract 1
- 239000008187 granular material Substances 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 9
- 238000005516 engineering process Methods 0.000 description 7
- 239000004615 ingredient Substances 0.000 description 6
- 230000006378 damage Effects 0.000 description 5
- 230000003834 intracellular effect Effects 0.000 description 4
- 239000002245 particle Substances 0.000 description 4
- 238000013456 study Methods 0.000 description 4
- 206010061218 Inflammation Diseases 0.000 description 3
- 239000000443 aerosol Substances 0.000 description 3
- 230000008901 benefit Effects 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- 230000004054 inflammatory process Effects 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 238000011160 research Methods 0.000 description 3
- 210000002345 respiratory system Anatomy 0.000 description 3
- 238000002835 absorbance Methods 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 230000003078 antioxidant effect Effects 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 239000000084 colloidal system Substances 0.000 description 2
- 239000000428 dust Substances 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 238000000605 extraction Methods 0.000 description 2
- 150000004676 glycans Chemical class 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 230000000968 intestinal effect Effects 0.000 description 2
- 238000002372 labelling Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 239000005017 polysaccharide Substances 0.000 description 2
- 229920001282 polysaccharide Polymers 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 238000007789 sealing Methods 0.000 description 2
- 230000035807 sensation Effects 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 210000001519 tissue Anatomy 0.000 description 2
- 239000003053 toxin Substances 0.000 description 2
- 231100000765 toxin Toxicity 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 102000008186 Collagen Human genes 0.000 description 1
- 108010035532 Collagen Proteins 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 208000019693 Lung disease Diseases 0.000 description 1
- 238000012356 Product development Methods 0.000 description 1
- 208000027418 Wounds and injury Diseases 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 239000002671 adjuvant Substances 0.000 description 1
- 230000008485 antagonism Effects 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 230000004888 barrier function Effects 0.000 description 1
- 230000004071 biological effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 206010061592 cardiac fibrillation Diseases 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 210000002421 cell wall Anatomy 0.000 description 1
- 230000001413 cellular effect Effects 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 230000001684 chronic effect Effects 0.000 description 1
- 229920001436 collagen Polymers 0.000 description 1
- 238000004891 communication Methods 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 230000007850 degeneration Effects 0.000 description 1
- 238000004332 deodorization Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 230000002600 fibrillogenic effect Effects 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 230000008821 health effect Effects 0.000 description 1
- 210000002216 heart Anatomy 0.000 description 1
- 208000019622 heart disease Diseases 0.000 description 1
- 229910001385 heavy metal Inorganic materials 0.000 description 1
- 235000015243 ice cream Nutrition 0.000 description 1
- 230000002519 immonomodulatory effect Effects 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 208000014674 injury Diseases 0.000 description 1
- 229910017053 inorganic salt Inorganic materials 0.000 description 1
- 230000000302 ischemic effect Effects 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 230000003859 lipid peroxidation Effects 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 206010025482 malaise Diseases 0.000 description 1
- 230000000116 mitigating effect Effects 0.000 description 1
- 230000002107 myocardial effect Effects 0.000 description 1
- 208000031225 myocardial ischemia Diseases 0.000 description 1
- 210000004165 myocardium Anatomy 0.000 description 1
- 230000017074 necrotic cell death Effects 0.000 description 1
- 239000013618 particulate matter Substances 0.000 description 1
- 210000001539 phagocyte Anatomy 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 238000009700 powder processing Methods 0.000 description 1
- 150000003254 radicals Chemical class 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 238000001179 sorption measurement Methods 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 238000002560 therapeutic procedure Methods 0.000 description 1
- 239000011882 ultra-fine particle Substances 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
本发明涉及一种含有至少1种非乳成分作为脂肪或蛋白质来源的代乳品，具体是一种木耳润肺营养粉及其制法，其特征是，包括如下重量份数的粉状原料混合而成：粒度为600‑1200目的木耳粉18‑20份，粒度为600‑1200目的银耳粉10‑15份，粒度为14‑16目的木耳粉6‑8份，功能食品粉18份，果糖或禾田糖3‑28份，绿豆粉10份，百合粉5份，糊精5份，薄荷粉0.2份；其中，功能食品粉为山杏仁粉、核桃粉、红豆粉中的一种或其混合物。本发明具有润肺清火功能，其采用不同粒度的木耳粉组合，克服了超微木耳粉冲调时，容易聚团结块的问题，且大颗粒木耳粉赋予了营养粉冲饮过程中咀嚼的快感。
Description
技术领域
本发明涉及一种含有至少1种非乳成分作为脂肪或蛋白质来源的代乳品，具体是一种木耳润肺营养粉及其制法。
背景技术
雾霾严重影响人的呼吸***和心肺健康。雾霾对人体的健康影响主要是气溶胶的影响。气溶胶中含有的矿物颗粒、无机盐、有机气溶胶粒子以及重金属等化学成分能直接进人并粘附在人体上、下呼吸道和肺叶中。流行病学研究表明，雾霾颗粒物的浓度水平与人的呼吸***和心肺疾病的发病率、死亡率存在着正相关关系。
木耳有排毒清肺功效。木耳含有丰富的纤维素、胶质、多糖、矿物质和维生素等活性成分，具有抗氧化损伤、抗炎、抗肿瘤、免疫调节、阻止组织纤维性变等多种功效。临床资料和动物实验已证实，黑木耳具有清除自由基、抗氧化损伤和保护生物膜等多种生物活性，能够防止吞噬细胞变性和坏死等功能。叶挺梅实验证明黑木耳多糖能改善慢性缺血性损伤心肌的结构与生理功能，具有抗心肌纤维化的作用，其改善心肌缺血症状相对于丹参效果更为明显。高艳荣等研究证明黑木耳粉能降低染粉尘大鼠肺内胶原纤维含量、提高氧化物酶活性，减少脂质过氧化水平，从而拮抗脂质过氧化造成的肺损伤和炎症反应，起到减轻肺组织纤维化的作用。
作为木耳生产大国，开发、利用木耳资源具有重要的现实意义，而且具有得天独厚的优势。自90年代初开始有多种木耳加工产品开发成功，也陆续有木耳深加工技术进入研究阶段。黑木耳果酱加工技术、黑木耳果冻加工技术、木耳冰淇淋加工技术、木耳膨化片加工技术等相关研究已取得专利。东北林业大学的马岩教授开发了高档绿色纸状即食木耳。木耳正从传统的做菜原料或者配料改变成天然保健食品。
在日本、朝鲜、美国、加拿大、越南等国家，木耳产品开发主要集中在保健功能、菌丝体发酵、多搪提取、超微粉制备以及保鲜加工等方面。国内外木耳深加工产品正朝着营养化、功能保健化、功能食疗化、成分绿色化、成分有机化、包装优雅化、携带方便化的方向发展。
超微粉碎技术可以提高木耳生物有效成分的利用率。木耳中的有效成分主要是多糖，多糖通常分布于细胞内和细胞间质中，而且以细胞内为主。经过超微粉碎加工后可以使得部分细胞破壁，细胞内有效成分充分暴露出来，进入人体后，可溶性成分迅速溶解。由于木耳粉碎为超细颗粒，其不溶性成分易附着在肠壁上，有效成分会很快的通过肠壁吸收进入血液。目前，国内对木耳进行超微粉碎的研究多集中于对木耳中各类营养成分的提取率提高、营养损失减少或生物利用率提高等方面。
木耳超微粉碎的最佳粒度选择是研究黑木耳营养成分被直接吸收的关键因素。目前，纳米级黑木耳粉体加工技术已有报道，研究表明纳米级黑木耳理化性质和疗效发生了惊人的变化。木耳制成超微粉后，吸收率可达98％左右，比不粉碎直接食用提高吸收率2倍以上。但是由于超微粉碎后，粉体粒子表面结合能明显提高，同时由于小尺寸效应的存在，超微木耳粉作为冲调食品时，粉体容易聚团结块，影响产品的感官和冲调性。超微木耳粉冲调时，容易聚团结块的问题如何解决尚没有文献报道。
发明内容
本发明提供一种木耳润肺营养粉，具有润肺清火功能，其采用不同粒度的木耳粉组合，克服了超微木耳粉冲调时，容易聚团结块的问题，且大颗粒木耳粉赋予了营养粉冲饮过程中咀嚼的快感。
本发明的另一个目的是提供了木耳润肺营养粉的制法。
本发明具体采用的技术方案是：
一种木耳润肺营养粉，其特征是，包括如下重量份数的粉状原料混合而成：
其中，功能食品粉为山杏仁粉、核桃粉、红豆粉中的一种或其混合物。
一种木耳润肺营养粉的制法，其特征是，木耳粉的制法包括如下步骤：
1)在100重量份饮用水中加入1～2重量份生姜，蒸煮10-15分钟，获得姜水；2)在70～95℃姜水中煮泡3-5分钟，然后清洗至无明显腥味；3)木耳去根并脱水干燥；4)木耳切粒，经筛选得粒度为14-16目的木耳粉；或者木耳经高频振动棒超微粉碎，然后喷雾干燥获得粒度为600-1200目的木耳粉。
按照本发明方法获得的不同粒度的木耳粉与其他辅料充分混匀、装袋密封然后经辐照灭菌即得本发明的木耳润肺营养粉。
其中，所述高频振动棒超微粉碎是在-30℃条件下，振动棒高频振动，封闭式超微粉碎。其具有粉体粒径细，粒径分布均匀，对物料的活性和营养特性破坏小等优点。600-1200目的细度可使木耳细胞达到95％以上破壁的细度，使细胞内的有效成分充分地暴露出来，从而能大大提高有效成分的溶出和释放。而且超细粒子的在胃肠道壁上吸附能力很强，因而被排出体外的时间也相对延长，可提高活性有效成分的释放、消化及吸收。
现有技术的木耳被加工成木耳微粉后，粉体的分散度、溶解度、吸附性和表面自由能等发生改变，在被冲调时，容易结块。经申请人验证，在加入大粒度木耳粉(或称为木耳颗粒)后，在大颗粒木耳粉阻挡作用下，超微粉迅速分散，不易聚团。
本发明的另一个优点是，木耳经过姜水去腥，且添加薄荷粉作为矫味剂，大大改善了木耳粉的口感，且大颗粒木耳粉赋予了营养粉冲饮过程中咀嚼的快感。
本发明主要利用木耳粉所含有的植物胶质，通过吸附作用，可将残留在人体消化***得灰尘杂质集中吸附，排出体外，起到排毒作用，同时配合银耳、绿豆粉、百合、山杏仁粉，起到润肺清火功能。
具体实施方式
实施例1：通用型配方
上述原料充分混匀、装袋密封然后经辐照灭菌即得本发明的木耳润肺营养粉。
实施例2：润肺益智粉
实施例3：适用于老年人的配方
Claims (2)
1.一种木耳润肺营养粉，其特征是，由如下重量份数的粉状原料混合而成：
粒度为600-1200目的木耳粉 18-20份
粒度为600-1200目的银耳粉 10-15份
粒度为14-16目的木耳粉 6-8份
功能食品粉 18份
果糖或禾田糖 3-28份
绿豆粉 10份
百合粉 5份
糊精 5份
薄荷粉 0.2份；
其中，功能食品粉为山杏仁粉、核桃粉、红豆粉中的一种或其混合物；
所述的木耳粉的制法包括如下步骤：
1) 在100 重量份饮用水中加入1-2 重量份生姜，蒸煮10-15 分钟，获得姜水；
2) 在70-95℃姜水中煮泡3-5分钟，然后清洗至无明显腥味；
3) 木耳去根并脱水干燥；
4) 木耳切粒，经筛选得粒度为14-16 目的木耳粉；
木耳经高频振动棒超微粉碎，然后喷雾干燥获得粒度为600-1200 目的木耳粉。
2.根据权利要求1所述的木耳润肺营养粉，其特征是，所述高频振动棒超微粉碎是在-30℃条件下，振动棒高频振动，封闭式超微粉碎。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410466054.7A CN104286825B (zh) | 2014-09-15 | 2014-09-15 | 木耳润肺营养粉及其制法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410466054.7A CN104286825B (zh) | 2014-09-15 | 2014-09-15 | 木耳润肺营养粉及其制法 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN104286825A CN104286825A (zh) | 2015-01-21 |
| CN104286825B true CN104286825B (zh) | 2017-04-26 |
Family
ID=52306993
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410466054.7A Active CN104286825B (zh) | 2014-09-15 | 2014-09-15 | 木耳润肺营养粉及其制法 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104286825B (zh) |
Families Citing this family (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105614884A (zh) * | 2016-04-01 | 2016-06-01 | 刘婧 | 一种有效调节身体机能的营养粉 |
| CN106387862A (zh) * | 2016-09-28 | 2017-02-15 | 淄博玉清企业管理咨询有限公司 | 一种有效减肥的木耳杏仁代餐粉配方及其制造方法 |
| CN106418521A (zh) * | 2016-09-28 | 2017-02-22 | 淄博玉清企业管理咨询有限公司 | 一种有效减肥的木耳红豆代餐粉配方及其制造方法 |
| CN106418476A (zh) * | 2016-09-28 | 2017-02-22 | 淄博玉清企业管理咨询有限公司 | 一种有效减肥的木耳核桃代餐粉配方及其制造方法 |
| CN107897896A (zh) * | 2017-11-23 | 2018-04-13 | 成都大学 | 一种红曲银耳木耳保健片剂及其制备方法 |
| CN107951003A (zh) * | 2017-11-23 | 2018-04-24 | 成都大学 | 一种红曲银耳木耳保健胶囊及其制备方法 |
| CN109463444A (zh) * | 2018-12-12 | 2019-03-15 | 黑龙江省农业科学院食品加工研究所 | 一种黑木耳凝固型酸奶及其制备方法 |
| CN112006271A (zh) * | 2020-08-21 | 2020-12-01 | 杭州市农业科学研究院 | 一种超微黑木耳膳食粉及其加工工艺 |
| CN115886106A (zh) * | 2022-12-26 | 2023-04-04 | 东北农业大学 | 一种速溶黑木耳奶茶及其制备方法 |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102613467A (zh) * | 2012-03-28 | 2012-08-01 | 邱湘君 | 含有绿豆木耳银耳莲藕马蹄的营养粉 |
| CN103478849A (zh) * | 2013-09-10 | 2014-01-01 | 宋新华 | 一种木耳超微粉补铁冲调饮料及生产工艺 |
| CN103783378A (zh) * | 2014-01-02 | 2014-05-14 | 陆开云 | 一种皂角米银耳莲子粥 |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101279603B1 (ko) * | 2012-03-26 | 2013-06-27 | 최순희 | 흑임자 영양죽 분말의 제조방법 |
-
2014
- 2014-09-15 CN CN201410466054.7A patent/CN104286825B/zh active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102613467A (zh) * | 2012-03-28 | 2012-08-01 | 邱湘君 | 含有绿豆木耳银耳莲藕马蹄的营养粉 |
| CN103478849A (zh) * | 2013-09-10 | 2014-01-01 | 宋新华 | 一种木耳超微粉补铁冲调饮料及生产工艺 |
| CN103783378A (zh) * | 2014-01-02 | 2014-05-14 | 陆开云 | 一种皂角米银耳莲子粥 |
Non-Patent Citations (1)
| Title |
|---|
| 保健型黑木耳粉的研制;白宝兰，等;《食品科学》;20071231;第28卷(第9期);第648-651页 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN104286825A (zh) | 2015-01-21 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104286825B (zh) | 木耳润肺营养粉及其制法 | |
| CN100493376C (zh) | 一种含羊奶果的食品或保健食品的加工及用途 | |
| CN103784482B (zh) | 牛樟芝泡腾片及其制备方法 | |
| CN105901715A (zh) | 一种鹿胶糕及其制备方法 | |
| CN104286287A (zh) | 一种解酒茶及其制备方法 | |
| CN105494844A (zh) | 一种枸杞压片糖果生产方法 | |
| CN106804752A (zh) | 一种红豆薏米固体饮料及其制备方法 | |
| CN105495570B (zh) | 一种铁皮石斛悬浮凝胶的制造方法 | |
| CN106070813A (zh) | 绿茶粉营养冲剂 | |
| KR20100082689A (ko) | 월드 인삼 조성물과 그 제조방법 | |
| JP4688555B2 (ja) | アシタバとキトサンまたはその誘導体とを含有する血中低密度リポ蛋白低下剤 | |
| CN103431378A (zh) | 包含水溶性美藤果蛋白粉的组合物及其制备方法 | |
| KR100840639B1 (ko) | 귤피를 주원료로 한 음료용 차 및 그 제조방법 | |
| CN108887624A (zh) | 一种高品质浆果果渣代餐粉及其加工方法 | |
| CN110477249A (zh) | 一种适合航天员排毒养胃的营养制剂 | |
| CN108936183A (zh) | 一种复合鸡内金固体饮料 | |
| CN107347997A (zh) | 一种含高钙养心菜的牛奶及其制备方法 | |
| CN101530227A (zh) | 鱼腥草刺梨饮料 | |
| CN104172154A (zh) | 一种山野菜茶粉及其制备方法 | |
| CN106306258A (zh) | 一种降血压茶及其制备方法 | |
| CN102872181A (zh) | 一种治疗痛风药物口服液的制备方法 | |
| CN105166902A (zh) | 一种速溶型黄秋葵超微粉的制备方法及其制得的黄秋葵超微粉 | |
| CN102524877A (zh) | 一种蜜汁金银花红枣汤饮料及其制备方法 | |
| CN104719542A (zh) | 一种柠檬红茶及其加工方法 | |
| CN104647881A (zh) | 一种解酒护肝养胃的果汁奶茶及其制备方法 |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| ASS | Succession or assignment of patent right |
Owner name: SONG XINHUA Effective date: 20150522 Owner name: YAN JIANHUA Free format text: FORMER OWNER: SHANDONG ZIZAITIAN FOOD CO., LTD. Effective date: 20150522 |
|
| C41 | Transfer of patent application or patent right or utility model | ||
| TA01 | Transfer of patent application right |
Effective date of registration: 20150522 Address after: 255000 Shandong, Zhangdian District, Zhang Zhou road, No. 12, Shandong University of Technology, west campus, No. 1 civilization Road Applicant after: Yan Jianhua Applicant after: Song Xinhua Address before: 255000, Shandong Province, Zhangdian District, Zibo Chang 115 Road, No. 15-12 rural produce market Applicant before: SHANDONG ZIZAITIAN FOOD CO., LTD. |
|
| EXSB | Decision made by sipo to initiate substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| TA01 | Transfer of patent application right | ||
| TA01 | Transfer of patent application right |
Effective date of registration: 20170327 Address after: 255086 Zibo high tech Industrial Development Zone, Shandong high Chong Park, block A, room 313 Applicant after: Shandong University of Technology Address before: 255000 Shandong, Zhangdian District, Zhang Zhou road, No. 12, Shandong University of Technology, west campus, No. 1 civilization Road Applicant before: Yan Jianhua Applicant before: Song Xinhua |
|
| GR01 | Patent grant | ||
| GR01 | Patent grant |