CN104939233A - Oat beverage with red wine fragrance and preparation method of oat beverage - Google Patents
Oat beverage with red wine fragrance and preparation method of oat beverage Download PDFInfo
- Publication number
- CN104939233A CN104939233A CN201510318191.0A CN201510318191A CN104939233A CN 104939233 A CN104939233 A CN 104939233A CN 201510318191 A CN201510318191 A CN 201510318191A CN 104939233 A CN104939233 A CN 104939233A
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- red wine
- oatmeal
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- oat beverage
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- 235000020095 red wine Nutrition 0.000 title claims abstract description 22
- 235000013361 beverage Nutrition 0.000 title claims abstract description 14
- 239000003205 fragrance Substances 0.000 title claims abstract description 12
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 238000002156 mixing Methods 0.000 claims abstract description 23
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 15
- 229930006000 Sucrose Natural products 0.000 claims abstract description 14
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 14
- 239000000843 powder Substances 0.000 claims abstract description 14
- 239000005720 sucrose Substances 0.000 claims abstract description 14
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims abstract description 7
- 235000000832 Ayote Nutrition 0.000 claims abstract description 7
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims abstract description 7
- 235000017491 Bambusa tulda Nutrition 0.000 claims abstract description 7
- 240000004244 Cucurbita moschata Species 0.000 claims abstract description 7
- 235000009854 Cucurbita moschata Nutrition 0.000 claims abstract description 7
- 244000068988 Glycine max Species 0.000 claims abstract description 7
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 7
- 235000004347 Perilla Nutrition 0.000 claims abstract description 7
- 244000124853 Perilla frutescens Species 0.000 claims abstract description 7
- 244000082204 Phyllostachys viridis Species 0.000 claims abstract description 7
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims abstract description 7
- 244000000231 Sesamum indicum Species 0.000 claims abstract description 7
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 7
- 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 claims abstract description 7
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims abstract description 7
- 239000011425 bamboo Substances 0.000 claims abstract description 7
- 239000001768 carboxy methyl cellulose Substances 0.000 claims abstract description 7
- 235000020379 cucumber juice Nutrition 0.000 claims abstract description 7
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 7
- 239000004310 lactic acid Substances 0.000 claims abstract description 7
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims abstract description 7
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims abstract description 7
- -1 sucrose ester Chemical class 0.000 claims abstract description 7
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 239000000203 mixture Substances 0.000 claims abstract description 3
- 240000002834 Paulownia tomentosa Species 0.000 claims abstract 3
- 241000208467 Macadamia Species 0.000 claims description 8
- 235000021282 Sterculia Nutrition 0.000 claims description 8
- 240000001058 Sterculia urens Species 0.000 claims description 8
- 210000002966 serum Anatomy 0.000 claims description 8
- 229940059107 sterculia Drugs 0.000 claims description 8
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 claims description 6
- 241000405414 Rehmannia Species 0.000 claims description 6
- 150000001875 compounds Chemical class 0.000 claims description 6
- 239000000706 filtrate Substances 0.000 claims description 6
- 235000015136 pumpkin Nutrition 0.000 claims description 6
- 239000003381 stabilizer Substances 0.000 claims description 6
- 235000013305 food Nutrition 0.000 claims description 4
- 239000002002 slurry Substances 0.000 claims description 4
- 238000005507 spraying Methods 0.000 claims description 4
- 238000004090 dissolution Methods 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 238000001802 infusion Methods 0.000 claims description 3
- 238000002386 leaching Methods 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 3
- 238000010025 steaming Methods 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 230000035764 nutrition Effects 0.000 abstract description 5
- 238000000034 method Methods 0.000 abstract description 2
- 235000018330 Macadamia integrifolia Nutrition 0.000 abstract 3
- 240000000912 Macadamia tetraphylla Species 0.000 abstract 3
- 235000003800 Macadamia tetraphylla Nutrition 0.000 abstract 3
- 241001412228 Scaphium lychnophorum Species 0.000 abstract 3
- 235000003949 Cucurbita mixta Nutrition 0.000 abstract 1
- 235000010678 Paulownia tomentosa Nutrition 0.000 abstract 1
- 241000405911 Rehmannia glutinosa Species 0.000 abstract 1
- 235000019568 aromas Nutrition 0.000 abstract 1
- 238000000227 grinding Methods 0.000 abstract 1
- 238000001694 spray drying Methods 0.000 abstract 1
- 239000000230 xanthan gum Substances 0.000 abstract 1
- 229940082509 xanthan gum Drugs 0.000 abstract 1
- 235000010493 xanthan gum Nutrition 0.000 abstract 1
- 244000055346 Paulownia Species 0.000 description 4
- 210000004369 blood Anatomy 0.000 description 3
- 239000008280 blood Substances 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- 235000013325 dietary fiber Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 210000000952 spleen Anatomy 0.000 description 2
- FYGDTMLNYKFZSV-URKRLVJHSA-N (2s,3r,4s,5s,6r)-2-[(2r,4r,5r,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5r,6s)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1[C@@H](CO)O[C@@H](OC2[C@H](O[C@H](O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-URKRLVJHSA-N 0.000 description 1
- 229920002498 Beta-glucan Polymers 0.000 description 1
- 101100279441 Caenorhabditis elegans egg-5 gene Proteins 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 125000004122 cyclic group Chemical group 0.000 description 1
- 230000013872 defecation Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 230000002641 glycemic effect Effects 0.000 description 1
- 235000019680 high-energy food Nutrition 0.000 description 1
- 238000003801 milling Methods 0.000 description 1
- 230000036565 night sweats Effects 0.000 description 1
- 206010029410 night sweats Diseases 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 208000008128 pulmonary tuberculosis Diseases 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 230000002269 spontaneous effect Effects 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 230000035900 sweating Effects 0.000 description 1
- 230000001256 tonic 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
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses an oat beverage with red wine fragrance and a preparation method of the oat beverage. The oat beverage is prepared from the following raw materials in parts by weight: 200-210 parts of raw oatmeal, 0.4-0.5 part of sodium carboxymethylcellulose, 0.15-0.16 part of xanthan gum, 0.2-0.3 part of monoglyceride, 0.15-0.16 part of sucrose ester, 5-6 parts of sucrose, 3-4 parts of lactic acid, 4-5 parts of unhatched egg, 2-3 parts of sterculia lychnophora, 1-2 parts of ground coffee, 2-3 parts of macadamia nut, 12-15 parts of red wine, 1-2 parts of roasted sesame seed, 4-5 parts of pea sprout, 3-4 parts of dried tung bamboo shoot powder, 2-3 parts of cucumber juice, 1-2 parts of perilla leaf, 1-2 parts of cushaw flower, 1-2 parts of pericarpium citri reticulatae, 1-1.5 parts of rehmannia glutinosa, 1-1.5 parts of soybean and a proper amount of water. The preparation method comprises the steps of putting sterculia lychnophora into the boiled red wine to be soaked, then adding the ground coffee and the macadamia nut, and mixing and grinding the mixture into paste so as to obtain powder through spray drying; the obtained powder has the aromas of the sterculia lychnophora and the red wine and the nutrition of the ground coffee and the macadamia nut, and is unique in process and good in taste.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to a kind of red wine fragrance oat beverage and preparation method thereof.
Background technology
Oat is a kind of low sugar, high nutrition, high energy food.Oat nature and flavor are sweet flat.The beneficial spleen of energy nourishes heart, arrest sweating.There is higher nutritive value.Can be used for body empty spontaneous perspiration, night sweat or pulmonary tuberculosis patient.Oat is rich in dietary fiber, and can promote enterogastric peristalsis, be beneficial to defecation, heat is low, and glycemic index is low, blood lipid-reducing blood sugar-decreasing, is also one of high-grade tonic.
Grain eats for flour milling, or makes feed, and nutritive value is very high.In 9 kinds of grain such as the daily edible wheat of Chinese, rice, corn, the highest with the economic worth of oat, it is all high that it is mainly manifested in nutrition, health care and feeding value.Beta glucan in oat can slow down the increase of Glucose in Blood by Cyclic, prevention and corntrol obesity, diabetes and angiocardiopathy.The dietary fiber that oat is rich in has the effect of cleaning enteron aisle rubbish.
Summary of the invention
The object of the invention is exactly the defect in order to make up prior art, provides a kind of red wine fragrance oat beverage and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of red wine fragrance oat beverage is made up of the raw material of following weight parts: raw oatmeal 200-210, sodium carboxymethylcellulose 0.4-0.5, xanthans 0.15-0.16, monoglyceride 0.2-0.3, sucrose ester 0.15-0.16, sucrose 5-6, lactic acid 3-4, hair egg 4-5, sterculia seed 2-3, ground coffee 1-2, macadamia 2-3, red wine 12-15, roasted sesame 1-2, pea sprouting 4-5, paulownia dried bamboo shoots powder 3-4, Fresh Cucumber Juice 2-3, perilla leaf 1-2, pumpkin flower 1-2, dried orange peel 1-2, glutinous rehmannia 1-1.5, soya bean 1-1.5, water are appropriate;
A preparation method for red wine fragrance oat beverage, comprises the following steps: perilla leaf, pumpkin flower, dried orange peel, glutinous rehmannia, soya bean mixing are added 15-20 water infusion 30-40 minute doubly by (1), filter to obtain liquid;
(2) be put into by the sterculia seed in the red wine boiled to steep after 1-1.5 hour and cross leaching filtrate, be put in filtrate by hair egg and soak 10-15 minute, then add ground coffee and macadamia mixing breaks into slurry, spraying dry obtains powder;
(3) by pea sprouting and Fresh Cucumber Juice, paulownia dried bamboo shoots powder and roasted sesame Homogeneous phase mixing, and be put into steaming 15-20 minute in food steamer, then dry grinds;
(4) by after sodium carboxymethylcellulose, xanthans, monoglyceride, sucrose ester, sucrose, lactic acid dissolution again Homogeneous phase mixing obtain stabilizing agent, raw oatmeal is put in baking box, first at 140 DEG C of temperature, toast 4-5 minute, at 160 DEG C of temperature, toast 4-5 minute again, then oatmeal is put in clear water soak 3-4 hour after pull out;
(5) gains Homogeneous phase mixing in (1) (2) (3) is obtained compound, in compound, add the 15-18 water doubly equaling oatmeal amount again mix to obtain mixed serum, oatmeal in (4) is put in mixed serum and soaks 3-4 hour, underflow is worn in mixing again, filter cleaner, again by stabilizing agent in (4) and underflow Homogeneous phase mixing, more filling, seal, sterilizing, to obtain final product.
Advantage of the present invention is: the sterculia seed is put in the red wine that boils and steeps by the present invention, add again ground coffee and macadamia mixing break into slurry, spraying dry obtains powder, the powder obtained has the giving off a strong fragrance of the sterculia seed and red wine, and have the nutrition of ground coffee and macadamia, technique is unique, mouthfeel is good, first for oatmeal clear water is soaked, put in mixed serum again and soak, the nutrition of mixed serum and taste are well immersed in oatmeal, mouthfeel is unique, the Chinese medicine added has regulating qi-flowing for strengthening spleen, eliminating dampness and eliminating phlegm, moisturize the water that disappears, clearing heat and detoxicating, effect of benefit gas, by the first 140 degree of bakings of raw oatmeal, 160 degree of bakings again, prevent overbaking, make the color of baking bright orange, aromatic flavour, crisp taste.
Detailed description of the invention
A kind of red wine fragrance oat beverage is made up of the raw material of following weight parts: raw oatmeal 210, sodium carboxymethylcellulose 0.5, xanthans 0.16, monoglyceride 0.3, sucrose ester 0.16, sucrose 6, lactic acid 4, hair egg 5, the sterculia seed 3, ground coffee 2, macadamia 3, red wine 15, roasted sesame 2, pea sprouting 5, paulownia dried bamboo shoots powder 4, Fresh Cucumber Juice 3, perilla leaf 2, pumpkin spend 2, dried orange peel 2, glutinous rehmannia 1.5, soya bean 1.5, water are appropriate;
A preparation method for red wine fragrance oat beverage, comprises the following steps: perilla leaf, pumpkin flower, dried orange peel, glutinous rehmannia, soya bean mixing are added the water infusion 40 minutes of 20 times by (1), filter to obtain liquid;
(2) be put into by the sterculia seed in the red wine boiled to steep after 1.5 hours and cross leaching filtrate, be put into by hair egg in filtrate and soak 15 minutes, then add ground coffee and macadamia mixing breaks into slurry, spraying dry obtains powder;
(3) by pea sprouting and Fresh Cucumber Juice, paulownia dried bamboo shoots powder and roasted sesame Homogeneous phase mixing, and be put into the interior steaming of food steamer 20 minutes, then dry grinds;
(4) by after sodium carboxymethylcellulose, xanthans, monoglyceride, sucrose ester, sucrose, lactic acid dissolution again Homogeneous phase mixing obtain stabilizing agent, raw oatmeal is put in baking box, first toast 5 minutes at 140 DEG C of temperature, toast 5 minutes at 160 DEG C of temperature again, then oatmeal is put in clear water to soak after 4 hours and pulls out;
(5) gains Homogeneous phase mixing in (1) (2) (3) is obtained compound, the water adding 18 times that equal oatmeal amount again in compound mixes to obtain mixed serum, oatmeal in (4) is put in mixed serum and soaks 4 hours, underflow is worn in mixing again, filter cleaner, again by stabilizing agent in (4) and underflow Homogeneous phase mixing, more filling, seal, sterilizing, to obtain final product.
Claims (2)
1. a red wine fragrance oat beverage, it is characterized in that being made up of the raw material of following weight parts: raw oatmeal 200-210, sodium carboxymethylcellulose 0.4-0.5, xanthans 0.15-0.16, monoglyceride 0.2-0.3, sucrose ester 0.15-0.16, sucrose 5-6, lactic acid 3-4, hair egg 4-5, sterculia seed 2-3, ground coffee 1-2, macadamia 2-3, red wine 12-15, roasted sesame 1-2, pea sprouting 4-5, paulownia dried bamboo shoots powder 3-4, Fresh Cucumber Juice 2-3, perilla leaf 1-2, pumpkin flower 1-2, dried orange peel 1-2, glutinous rehmannia 1-1.5, soya bean 1-1.5, water are appropriate.
2. the preparation method of a kind of red wine fragrance oat beverage according to claim 1, it is characterized in that comprising the following steps: perilla leaf, pumpkin flower, dried orange peel, glutinous rehmannia, soya bean mixing are added 15-20 water infusion 30-40 minute doubly by (1), filter to obtain liquid;
(2) be put into by the sterculia seed in the red wine boiled to steep after 1-1.5 hour and cross leaching filtrate, be put in filtrate by hair egg and soak 10-15 minute, then add ground coffee and macadamia mixing breaks into slurry, spraying dry obtains powder;
(3) by pea sprouting and Fresh Cucumber Juice, paulownia dried bamboo shoots powder and roasted sesame Homogeneous phase mixing, and be put into steaming 15-20 minute in food steamer, then dry grinds;
(4) by after sodium carboxymethylcellulose, xanthans, monoglyceride, sucrose ester, sucrose, lactic acid dissolution again Homogeneous phase mixing obtain stabilizing agent, raw oatmeal is put in baking box, first at 140 DEG C of temperature, toast 4-5 minute, at 160 DEG C of temperature, toast 4-5 minute again, then oatmeal is put in clear water soak 3-4 hour after pull out;
(5) gains Homogeneous phase mixing in (1) (2) (3) is obtained compound, in compound, add the 15-18 water doubly equaling oatmeal amount again mix to obtain mixed serum, oatmeal in (4) is put in mixed serum and soaks 3-4 hour, underflow is worn in mixing again, filter cleaner, again by stabilizing agent in (4) and underflow Homogeneous phase mixing, more filling, seal, sterilizing, to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510318191.0A CN104939233A (en) | 2015-06-11 | 2015-06-11 | Oat beverage with red wine fragrance and preparation method of oat beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510318191.0A CN104939233A (en) | 2015-06-11 | 2015-06-11 | Oat beverage with red wine fragrance and preparation method of oat beverage |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104939233A true CN104939233A (en) | 2015-09-30 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510318191.0A Pending CN104939233A (en) | 2015-06-11 | 2015-06-11 | Oat beverage with red wine fragrance and preparation method of oat beverage |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104939233A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105876031A (en) * | 2016-06-13 | 2016-08-24 | 安徽省天旭茶业有限公司 | Skin-beautifying macadamia nut and peony healthcare scented tea and preparing method thereof |
| CN105901243A (en) * | 2016-06-13 | 2016-08-31 | 安徽省天旭茶业有限公司 | Watermelon summer-heat clearing peony healthcare scented tea and preparation method thereof |
| CN106360334A (en) * | 2016-09-13 | 2017-02-01 | 宜垦(天津)农业制品有限公司 | Wine oat noodles and making method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103704802A (en) * | 2013-12-10 | 2014-04-09 | 马鞍山市安康菌业有限公司 | Oat lucid ganoderma beverage and manufacturing method thereof |
| CN103750442A (en) * | 2013-12-17 | 2014-04-30 | 马鞍山市安康菌业有限公司 | Oat alga beverage and preparation method thereof |
| CN103767003A (en) * | 2013-12-16 | 2014-05-07 | 马鞍山市安康菌业有限公司 | Oat and lucid ganoderma beverage and production method thereof |
-
2015
- 2015-06-11 CN CN201510318191.0A patent/CN104939233A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103704802A (en) * | 2013-12-10 | 2014-04-09 | 马鞍山市安康菌业有限公司 | Oat lucid ganoderma beverage and manufacturing method thereof |
| CN103767003A (en) * | 2013-12-16 | 2014-05-07 | 马鞍山市安康菌业有限公司 | Oat and lucid ganoderma beverage and production method thereof |
| CN103750442A (en) * | 2013-12-17 | 2014-04-30 | 马鞍山市安康菌业有限公司 | Oat alga beverage and preparation method thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105876031A (en) * | 2016-06-13 | 2016-08-24 | 安徽省天旭茶业有限公司 | Skin-beautifying macadamia nut and peony healthcare scented tea and preparing method thereof |
| CN105901243A (en) * | 2016-06-13 | 2016-08-31 | 安徽省天旭茶业有限公司 | Watermelon summer-heat clearing peony healthcare scented tea and preparation method thereof |
| CN106360334A (en) * | 2016-09-13 | 2017-02-01 | 宜垦(天津)农业制品有限公司 | Wine oat noodles and making method thereof |
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Application publication date: 20150930 |