CN104522797A - Royal jelly-fresh ginger-malt juice - Google Patents
Royal jelly-fresh ginger-malt juice Download PDFInfo
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- CN104522797A CN104522797A CN201410786717.3A CN201410786717A CN104522797A CN 104522797 A CN104522797 A CN 104522797A CN 201410786717 A CN201410786717 A CN 201410786717A CN 104522797 A CN104522797 A CN 104522797A
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- royal jelly
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- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 23
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 23
- 235000008397 ginger Nutrition 0.000 claims abstract description 23
- 229940109850 royal jelly Drugs 0.000 claims abstract description 17
- 240000007594 Oryza sativa Species 0.000 claims abstract description 15
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 15
- 235000009566 rice Nutrition 0.000 claims abstract description 15
- 239000000284 extract Substances 0.000 claims abstract description 11
- 244000036905 Benincasa cerifera Species 0.000 claims abstract description 10
- 235000011274 Benincasa cerifera Nutrition 0.000 claims abstract description 10
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 10
- 244000144730 Amygdalus persica Species 0.000 claims abstract description 7
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims abstract description 7
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims abstract description 7
- 235000009685 Crataegus X maligna Nutrition 0.000 claims abstract description 7
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims abstract description 7
- 235000009486 Crataegus bullatus Nutrition 0.000 claims abstract description 7
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims abstract description 7
- 235000009682 Crataegus limnophila Nutrition 0.000 claims abstract description 7
- 240000000171 Crataegus monogyna Species 0.000 claims abstract description 7
- 235000004423 Crataegus monogyna Nutrition 0.000 claims abstract description 7
- 235000002313 Crataegus paludosa Nutrition 0.000 claims abstract description 7
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims abstract description 7
- 241000287828 Gallus gallus Species 0.000 claims abstract description 7
- 235000006040 Prunus persica var persica Nutrition 0.000 claims abstract description 7
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 7
- 240000000111 Saccharum officinarum Species 0.000 claims abstract description 7
- 235000007201 Saccharum officinarum Nutrition 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 238000002156 mixing Methods 0.000 claims abstract description 4
- 244000273928 Zingiber officinale Species 0.000 claims abstract 6
- 235000010676 Ocimum basilicum Nutrition 0.000 claims description 24
- 240000007926 Ocimum gratissimum Species 0.000 claims description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 21
- 238000003756 stirring Methods 0.000 claims description 18
- 239000000796 flavoring agent Substances 0.000 claims description 17
- 235000013355 food flavoring agent Nutrition 0.000 claims description 15
- 239000000706 filtrate Substances 0.000 claims description 12
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 12
- 239000000203 mixture Substances 0.000 claims description 12
- 241001647745 Banksia Species 0.000 claims description 7
- 240000004307 Citrus medica Species 0.000 claims description 7
- 241000218378 Magnolia Species 0.000 claims description 7
- 241000220317 Rosa Species 0.000 claims description 7
- 238000002360 preparation method Methods 0.000 claims description 7
- 235000006667 Aleurites moluccana Nutrition 0.000 claims description 6
- 241000894006 Bacteria Species 0.000 claims description 6
- 240000004957 Castanea mollissima Species 0.000 claims description 6
- 235000018244 Castanea mollissima Nutrition 0.000 claims description 6
- 241000132521 Erigeron Species 0.000 claims description 6
- 241000628997 Flos Species 0.000 claims description 6
- 235000010254 Jasminum officinale Nutrition 0.000 claims description 6
- 240000005385 Jasminum sambac Species 0.000 claims description 6
- 244000062730 Melissa officinalis Species 0.000 claims description 6
- 235000010654 Melissa officinalis Nutrition 0.000 claims description 6
- 244000288157 Passiflora edulis Species 0.000 claims description 6
- 235000000370 Passiflora edulis Nutrition 0.000 claims description 6
- 244000294611 Punica granatum Species 0.000 claims description 6
- 235000014360 Punica granatum Nutrition 0.000 claims description 6
- 241000109365 Rosa arkansana Species 0.000 claims description 6
- 235000005066 Rosa arkansana Nutrition 0.000 claims description 6
- 241000698291 Rugosa Species 0.000 claims description 6
- 235000013532 brandy Nutrition 0.000 claims description 6
- 235000013312 flour Nutrition 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 6
- 235000012907 honey Nutrition 0.000 claims description 6
- 235000014655 lactic acid Nutrition 0.000 claims description 6
- 239000004310 lactic acid Substances 0.000 claims description 6
- 239000000865 liniment Substances 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 6
- 235000019991 rice wine Nutrition 0.000 claims description 6
- 239000006188 syrup Substances 0.000 claims description 6
- 235000020357 syrup Nutrition 0.000 claims description 6
- 238000003809 water extraction Methods 0.000 claims description 6
- 238000000855 fermentation Methods 0.000 claims description 4
- 230000004151 fermentation Effects 0.000 claims description 4
- 239000000463 material Substances 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 3
- 238000011049 filling Methods 0.000 claims description 3
- 239000003205 fragrance Substances 0.000 claims description 3
- 235000012771 pancakes Nutrition 0.000 claims description 3
- 239000002002 slurry Substances 0.000 claims description 3
- 235000013547 stew Nutrition 0.000 claims description 3
- 230000000694 effects Effects 0.000 abstract description 6
- 230000001737 promoting effect Effects 0.000 abstract description 3
- 210000000952 spleen Anatomy 0.000 abstract description 3
- 230000036528 appetite Effects 0.000 abstract description 2
- 235000019789 appetite Nutrition 0.000 abstract description 2
- 210000002784 stomach Anatomy 0.000 abstract description 2
- 241001070941 Castanea Species 0.000 abstract 1
- 235000014036 Castanea Nutrition 0.000 abstract 1
- 244000183685 Citrus aurantium Species 0.000 abstract 1
- 235000007716 Citrus aurantium Nutrition 0.000 abstract 1
- 241000675108 Citrus tangerina Species 0.000 abstract 1
- 241001673966 Magnolia officinalis Species 0.000 abstract 1
- 235000013305 food Nutrition 0.000 abstract 1
- 230000036449 good health Effects 0.000 abstract 1
- 230000014759 maintenance of location Effects 0.000 abstract 1
- 239000000126 substance Substances 0.000 abstract 1
- 235000014101 wine Nutrition 0.000 abstract 1
- 241000234314 Zingiber Species 0.000 description 17
- 235000019634 flavors Nutrition 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 230000007547 defect Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 235000020995 raw meat Nutrition 0.000 description 1
- 230000004936 stimulating effect Effects 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- 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
Abstract
The invention discloses royal jelly-fresh ginger-malt juice. The royal jelly-fresh ginger-malt juice is prepared from the following raw materials in parts by weight: 80-100 parts of fresh gingers, 20-25 parts of royal jelly, 200-220 parts of sugar cane juice, 50-60 parts of hawthorn fruits, 80-90 parts of juicy peaches, 20-30 parts of glutinous rice, 20-25 parts of malts, 3-4 parts of distiller's yeasts, 30-35 parts of fruit of Chinese waxgourd, 20-25 parts of yellow wines, 10-15 parts of chicken, 35-40 parts of chestnut kernels and the like. The royal jelly-fresh ginger-malt juice disclosed by the invention is prepared by adding substances which are manufactured by mixing and fermenting the malts, the glutinous rice, fruit pulp and the like, has very good taste, is pleasant in aroma, also has very good health effects, has certain effects of promoting qi and removing food retention, and invigorating the spleen and promoting appetite by matching with extracts such as medicated leaven, costustoot, immature bitter orange, dried tangerine peel, officinal magnolia bark and the like, and is suitable for people suffering spleen and stomach weakness to drink.
Description
Technical field
The present invention relates generally to ginger product and preparing technical field thereof, particularly relates to a kind of royal jelly ginger brewer's wort.
Background technology
The flavor enhancement that ginger often occurs in people's daily life, there is the mouthfeel of Xin Xiang, except raw meat is dispelled taste, and have warm body to warm up the effect of stomach, but people normally eat as flavor enhancement, do not consider its too much effect, thus do not notice its effect to human body yet, and along with people are day by day to the concern of health care, also particularly important to the exploitation of ginger health products.
Summary of the invention
The present invention, in order to make up the defect of prior art, provides a kind of royal jelly ginger brewer's wort and preparation method thereof.
The present invention is achieved by the following technical solutions: a kind of royal jelly ginger brewer's wort, is made up of following raw material: ginger 80-100, royal jelly 20-25, sugar-cane juice 200-220, hawthorn 50-60, honey peach 80-90, glutinous rice 20-30, Fructus Hordei Germinatus 20-25, distiller's yeast 3-4, wax gourd 30-35, yellow rice wine 20-25, chicken 10-15, Chinese chestnut Seed 35-40, flour 30-35, Divine Comedy 5-6, banksia rose 6-7, dried immature fruit of citron orange 5-6, dried orange peel 6-8, bark of official magnolia 4-5, white skin 2-3, fleabane flower 1-2, sweet basil flavouring agent 10-11, pure water 650-660, water are appropriate:
Sweet basil flavouring agent, be made up of following raw material: Wild rose hip 15-20, passion fruit 50-60, pomegranate 60-65, lactic acid bacteria 1-2, sweet basil leaf 5-7, balm 4-5, brandy 50-55, Jasmine 4-6, Flos Rosae Rugosas pollen 4-5, water are appropriate:
The preparation method of sweet basil flavouring agent: Wild rose hip, passion fruit, pomegranate are cleaned by (1), gets its pulp, mixes with lactic acid bacteria, puts the 2-3 days that ferments in a reservoir, gained fermentate is worn into slurries, filter, obtain filtrate for subsequent use after stirring;
(2) sweet basil leaf, balm are cleaned, mix with brandy after blending, pour in container, put into pot, in pot, pour suitable quantity of water into, when being heated to sweet basil fragrance spilling, stop heating, material in container has been filtered, obtains filtrate for subsequent use;
(3) water extraction of Jasmine, Flos Rosae Rugosas pollen 5-7 times amount is got, filter, mix extract obtained with the filtrate in step 1, the filtrate in step 2, stir and obtain sweet basil flavouring agent.
A preparation method for royal jelly brewer's wort, comprises the following steps:
(1) ginger is cleaned, after cutting into slices, put into pot, add royal jelly, sugar-cane juice, stir, mix rear heating, stew after boiling 55-60 minute, filter, obtain ginger syrup for subsequent use;
(2) glutinous rice is cleaned, put into pot, pour suitable quantity of water into, cook, scatter after obtaining rice for subsequent use; Hawthorn, honey peach are cleaned, get its pulp, mix with glutinous rice, Fructus Hordei Germinatus, distiller's yeast, stir after fermentation 10-12 hour, and gained fermentate is put into juice extractor, adds ginger syrup, pure water, be squeezed into juice, crosses twice, obtain juice for subsequent use;
(3) cleaned by wax gourd, be cut into block, cleaned by chicken after removing seed, stripping and slicing is put into pulper and is blended together with Chinese chestnut, wax gourd, mixes with flour, yellow rice wine, suitable quantity of water, make after stirring into dough pancake put bake in an oven after to make Ultramicro-powder for subsequent use;
(4) water extraction of Divine Comedy, the banksia rose, the dried immature fruit of citron orange, dried orange peel, the bark of official magnolia, white skin, fleabane flower 5-8 times amount is got, filter, obtain extract for subsequent use;
(5) juice in step 2, the Ultramicro-powder in step 3, extract, sweet basil flavouring agent are merged, fully stir, refilter filling.
Invention advantage: the invention discloses a kind of royal jelly ginger brewer's wort, the material adding the mixed culture fermentation one-tenth such as Fructus Hordei Germinatus, glutinous rice, pulp is made, there is good mouthfeel, pleasant aroma, and have good health-care efficacy, coordinate the extracts such as Divine Comedy, the banksia rose, the dried immature fruit of citron orange, dried orange peel, the bark of official magnolia, have certain promote qi circulation digestion promoting, effect of spleen benefiting and stimulating the appetite, the people being applicable to taste bad drinks.
Detailed description of the invention
A kind of royal jelly ginger brewer's wort, be made up of following weight portion (Kg) raw material: ginger 80, royal jelly 20, sugar-cane juice 200, hawthorn 50, honey peach 80, glutinous rice 20, Fructus Hordei Germinatus 20, distiller's yeast 3, wax gourd 30, yellow rice wine 20, chicken 10, Chinese chestnut Seed 35, flour 30, Divine Comedy 5, the banksia rose 6, the dried immature fruit of citron orange 5, dried orange peel 6, the bark of official magnolia 4, white skin 2, fleabane flower 1, sweet basil flavouring agent 10, pure water 650, water are appropriate:
Sweet basil flavouring agent, be made up of following weight portion (Kg) raw material: Wild rose hip 15, passion fruit 50, pomegranate 60, lactic acid bacteria 1, sweet basil leaf 5, balm 4, brandy 50, Jasmine 4, Flos Rosae Rugosas pollen 4, water are appropriate:
The preparation method of sweet basil flavouring agent: Wild rose hip, passion fruit, pomegranate are cleaned by (1), gets its pulp, mixes with lactic acid bacteria, puts the 2-3 days that ferments in a reservoir, gained fermentate is worn into slurries, filter, obtain filtrate for subsequent use after stirring;
(2) sweet basil leaf, balm are cleaned, mix with brandy after blending, pour in container, put into pot, in pot, pour suitable quantity of water into, when being heated to sweet basil fragrance spilling, stop heating, material in container has been filtered, obtains filtrate for subsequent use;
(3) Jasmine, the Flos Rosae Rugosas pollen water extraction of 5 times amount are got, filter, mix extract obtained with the filtrate in step 1, the filtrate in step 2, stir and obtain sweet basil flavouring agent.
A preparation method for royal jelly brewer's wort, comprises the following steps:
(1) ginger is cleaned, after cutting into slices, put into pot, add royal jelly, sugar-cane juice, stir, mix rear heating, stew after boiling 55 minutes, filter, obtain ginger syrup for subsequent use;
(2) glutinous rice is cleaned, put into pot, pour suitable quantity of water into, cook, scatter after obtaining rice for subsequent use; Hawthorn, honey peach are cleaned, get its pulp, mix with glutinous rice, Fructus Hordei Germinatus, distiller's yeast, stir after fermentation 10 hours, gained fermentate put into juice extractor, adds ginger syrup, pure water, be squeezed into juice, crosses twice, obtain juice for subsequent use;
(3) cleaned by wax gourd, be cut into block, cleaned by chicken after removing seed, stripping and slicing is put into pulper and is blended together with Chinese chestnut, wax gourd, mixes with flour, yellow rice wine, suitable quantity of water, make after stirring into dough pancake put bake in an oven after to make Ultramicro-powder for subsequent use;
(4) Divine Comedy, the banksia rose, the dried immature fruit of citron orange, dried orange peel, the bark of official magnolia, white skin, the fleabane flower water extraction of 5 times amount are got, filter, obtain extract for subsequent use;
(5) juice in step 2, the Ultramicro-powder in step 3, extract, sweet basil flavouring agent are merged, fully stir, refilter filling.
Claims (2)
1. a royal jelly ginger brewer's wort, it is characterized in that, be made up of following raw material: ginger 80-100, royal jelly 20-25, sugar-cane juice 200-220, hawthorn 50-60, honey peach 80-90, glutinous rice 20-30, Fructus Hordei Germinatus 20-25, distiller's yeast 3-4, wax gourd 30-35, yellow rice wine 20-25, chicken 10-15, Chinese chestnut Seed 35-40, flour 30-35, Divine Comedy 5-6, banksia rose 6-7, dried immature fruit of citron orange 5-6, dried orange peel 6-8, bark of official magnolia 4-5, white skin 2-3, fleabane flower 1-2, sweet basil flavouring agent 10-11, pure water 650-660, water are appropriate:
Described sweet basil flavouring agent, be made up of following raw material: Wild rose hip 15-20, passion fruit 50-60, pomegranate 60-65, lactic acid bacteria 1-2, sweet basil leaf 5-7, balm 4-5, brandy 50-55, Jasmine 4-6, Flos Rosae Rugosas pollen 4-5, water are appropriate:
The preparation method of described sweet basil flavouring agent: Wild rose hip, passion fruit, pomegranate are cleaned by (1), gets its pulp, mixes with lactic acid bacteria, puts the 2-3 days that ferments in a reservoir, gained fermentate is worn into slurries, filter, obtain filtrate for subsequent use after stirring;
(2) sweet basil leaf, balm are cleaned, mix with brandy after blending, pour in container, put into pot, in pot, pour suitable quantity of water into, when being heated to sweet basil fragrance spilling, stop heating, material in container has been filtered, obtains filtrate for subsequent use;
(3) water extraction of Jasmine, Flos Rosae Rugosas pollen 5-7 times amount is got, filter, mix extract obtained with the filtrate in step 1, the filtrate in step 2, stir and obtain sweet basil flavouring agent.
2. the preparation method of a kind of royal jelly brewer's wort as claimed in claim 1, is characterized in that, comprise the following steps:
(1) ginger is cleaned, after cutting into slices, put into pot, add royal jelly, sugar-cane juice, stir, mix rear heating, stew after boiling 55-60 minute, filter, obtain ginger syrup for subsequent use;
(2) glutinous rice is cleaned, put into pot, pour suitable quantity of water into, cook, scatter after obtaining rice for subsequent use; Hawthorn, honey peach are cleaned, get its pulp, mix with glutinous rice, Fructus Hordei Germinatus, distiller's yeast, stir after fermentation 10-12 hour, and gained fermentate is put into juice extractor, adds ginger syrup, pure water, be squeezed into juice, crosses twice, obtain juice for subsequent use;
(3) cleaned by wax gourd, be cut into block, cleaned by chicken after removing seed, stripping and slicing is put into pulper and is blended together with Chinese chestnut, wax gourd, mixes with flour, yellow rice wine, suitable quantity of water, make after stirring into dough pancake put bake in an oven after to make Ultramicro-powder for subsequent use;
(4) water extraction of Divine Comedy, the banksia rose, the dried immature fruit of citron orange, dried orange peel, the bark of official magnolia, white skin, fleabane flower 5-8 times amount is got, filter, obtain extract for subsequent use;
(5) juice in step 2, the Ultramicro-powder in step 3, extract, sweet basil flavouring agent are merged, fully stir, refilter filling.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410786717.3A CN104522797A (en) | 2014-12-18 | 2014-12-18 | Royal jelly-fresh ginger-malt juice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410786717.3A CN104522797A (en) | 2014-12-18 | 2014-12-18 | Royal jelly-fresh ginger-malt juice |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104522797A true CN104522797A (en) | 2015-04-22 |
Family
ID=52838574
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410786717.3A Pending CN104522797A (en) | 2014-12-18 | 2014-12-18 | Royal jelly-fresh ginger-malt juice |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104522797A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105852106A (en) * | 2016-04-26 | 2016-08-17 | 铜陵市佘家贡姜厂 | Ginger capsules for relieving lumbago and back pain and preparation method thereof |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1276997A (en) * | 2000-04-26 | 2000-12-20 | 河南蓝牌集团商丘啤酒有限公司 | Natural malt juice beverage and its production process |
| WO2001005253A1 (en) * | 1999-07-19 | 2001-01-25 | The Procter & Gamble Company | Compositions, kits, and methods for providing and maintaining energy and mental alertness |
| CN1366847A (en) * | 2001-09-01 | 2002-09-04 | 吉林克菲尔饮品股份有限公司 | Malt wort milk beverage |
| CN101015372A (en) * | 2007-02-15 | 2007-08-15 | 宋煜 | Malt juice as health drink and production thereof |
| CN102772757A (en) * | 2012-06-14 | 2012-11-14 | 司玲 | Traditional Chinese medicine fruit and vegetable oral liquid for treating superficial gastritis |
| CN103535486A (en) * | 2013-10-24 | 2014-01-29 | 哈尔滨浩拓生物科技开发有限公司 | Formula and production method of ginger stomach nourishing tea |
-
2014
- 2014-12-18 CN CN201410786717.3A patent/CN104522797A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2001005253A1 (en) * | 1999-07-19 | 2001-01-25 | The Procter & Gamble Company | Compositions, kits, and methods for providing and maintaining energy and mental alertness |
| CN1276997A (en) * | 2000-04-26 | 2000-12-20 | 河南蓝牌集团商丘啤酒有限公司 | Natural malt juice beverage and its production process |
| CN1366847A (en) * | 2001-09-01 | 2002-09-04 | 吉林克菲尔饮品股份有限公司 | Malt wort milk beverage |
| CN101015372A (en) * | 2007-02-15 | 2007-08-15 | 宋煜 | Malt juice as health drink and production thereof |
| CN102772757A (en) * | 2012-06-14 | 2012-11-14 | 司玲 | Traditional Chinese medicine fruit and vegetable oral liquid for treating superficial gastritis |
| CN103535486A (en) * | 2013-10-24 | 2014-01-29 | 哈尔滨浩拓生物科技开发有限公司 | Formula and production method of ginger stomach nourishing tea |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105852106A (en) * | 2016-04-26 | 2016-08-17 | 铜陵市佘家贡姜厂 | Ginger capsules for relieving lumbago and back pain and preparation method thereof |
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| RJ01 | Rejection of invention patent application after publication | ||
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Application publication date: 20150422 |