CN107156581A - The preparation method of brush-cherry seed beverage - Google Patents
The preparation method of brush-cherry seed beverage Download PDFInfo
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- CN107156581A CN107156581A CN201710577143.2A CN201710577143A CN107156581A CN 107156581 A CN107156581 A CN 107156581A CN 201710577143 A CN201710577143 A CN 201710577143A CN 107156581 A CN107156581 A CN 107156581A
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- cherry seed
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- 235000016641 Syzygium paniculatum Nutrition 0.000 title claims abstract description 48
- 235000013361 beverage Nutrition 0.000 title claims abstract description 26
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 240000006971 Syzygium australe Species 0.000 title claims abstract 12
- 230000001954 sterilising effect Effects 0.000 claims abstract description 13
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 13
- 238000000034 method Methods 0.000 claims abstract description 8
- 238000005360 mashing Methods 0.000 claims abstract description 6
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 235000021433 fructose syrup Nutrition 0.000 claims abstract description 5
- 238000003860 storage Methods 0.000 claims abstract description 5
- 238000001914 filtration Methods 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 13
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 6
- 239000002002 slurry Substances 0.000 claims description 6
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims description 4
- 241000607479 Yersinia pestis Species 0.000 claims description 4
- 238000010009 beating Methods 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 4
- 201000010099 disease Diseases 0.000 claims description 4
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 4
- 238000000265 homogenisation Methods 0.000 claims description 4
- 235000012907 honey Nutrition 0.000 claims description 4
- 238000007689 inspection Methods 0.000 claims description 4
- 230000014759 maintenance of location Effects 0.000 claims description 4
- 239000011812 mixed powder Substances 0.000 claims description 4
- 229920001277 pectin Polymers 0.000 claims description 4
- 239000001814 pectin Substances 0.000 claims description 4
- 235000010987 pectin Nutrition 0.000 claims description 4
- 235000010241 potassium sorbate Nutrition 0.000 claims description 4
- 229940069338 potassium sorbate Drugs 0.000 claims description 4
- 239000004302 potassium sorbate Substances 0.000 claims description 4
- 238000003892 spreading Methods 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 239000002562 thickening agent Substances 0.000 claims description 4
- 229920002472 Starch Polymers 0.000 claims description 3
- 235000019698 starch Nutrition 0.000 claims description 3
- GDSOZVZXVXTJMI-SNAWJCMRSA-N (e)-1-methylbut-1-ene-1,2,4-tricarboxylic acid Chemical compound OC(=O)C(/C)=C(C(O)=O)\CCC(O)=O GDSOZVZXVXTJMI-SNAWJCMRSA-N 0.000 claims description 2
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 2
- 229910052708 sodium Inorganic materials 0.000 claims description 2
- 239000011734 sodium Substances 0.000 claims description 2
- 230000000694 effects Effects 0.000 abstract description 5
- 206010030113 Oedema Diseases 0.000 abstract description 4
- 235000008935 nutritious Nutrition 0.000 abstract description 3
- 230000017531 blood circulation Effects 0.000 abstract description 2
- 235000003599 food sweetener Nutrition 0.000 abstract description 2
- 201000001421 hyperglycemia Diseases 0.000 abstract description 2
- 230000001376 precipitating effect Effects 0.000 abstract description 2
- 230000001737 promoting effect Effects 0.000 abstract description 2
- 239000003765 sweetening agent Substances 0.000 abstract description 2
- 239000004615 ingredient Substances 0.000 abstract 1
- 244000223082 Syzygium paniculatum Species 0.000 description 36
- 240000000249 Morus alba Species 0.000 description 5
- 235000008708 Morus alba Nutrition 0.000 description 5
- 244000288157 Passiflora edulis Species 0.000 description 4
- 235000000370 Passiflora edulis Nutrition 0.000 description 4
- 235000013399 edible fruits Nutrition 0.000 description 4
- 244000131522 Citrus pyriformis Species 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- 244000182264 Lucuma nervosa Species 0.000 description 2
- 235000000564 Lucuma nervosa Nutrition 0.000 description 2
- 238000003672 processing method Methods 0.000 description 2
- 235000010378 sodium ascorbate Nutrition 0.000 description 2
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium ascorbate Substances [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 description 2
- 229960005055 sodium ascorbate Drugs 0.000 description 2
- PPASLZSBLFJQEF-RXSVEWSESA-M sodium-L-ascorbate Chemical compound [Na+].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RXSVEWSESA-M 0.000 description 2
- 244000144725 Amygdalus communis Species 0.000 description 1
- 235000011437 Amygdalus communis Nutrition 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- 235000014931 Prunus triloba Nutrition 0.000 description 1
- 241000481932 Prunus triloba Species 0.000 description 1
- 230000003187 abdominal effect Effects 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 235000020224 almond Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 210000003414 extremity Anatomy 0.000 description 1
- 210000002429 large intestine Anatomy 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 201000004647 tinea pedis Diseases 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
- A23L2/38—Other non-alcoholic beverages
-
- 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
- A23L2/60—Sweeteners
-
- 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
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- 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)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Botany (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a kind of preparation method of brush-cherry seed beverage, brush-cherry seed is used for major ingredient, using pretreatment of raw material, mashing, filtering, allotment, homogeneous, sterilization, it is canned, examine, the steps such as storage are processed, the beverage produced using this method, the nutriment of brush-cherry seed can be sufficiently reserved, sweetener is used as using fructose syrup, not only make drinks taste tasty, and hyperglycaemia consumer drinks, make the color stability of beverage by multiple homogeneous, avoid layering and precipitating, this method is simple to operate, it is easy to grasp, beverage is nutritious, drink conveniently, with consumer edema, the health-care effects such as promoting blood circulation and breaking stagnation.
Description
Technical field
The present invention relates to a kind of processing method of beverage, more particularly, to a kind of preparation method of brush-cherry seed beverage.
Background technology
Brush-cherry seed, brush-cherry seed is the benevolence of strongly fragrant Lee of rosaceous plant, Ou Li, flowering plum, long stalk almond etc..Also known as Yu Zi,
Yu Liren, Lee's kernel,.Brush-cherry seed was plucked in the season of summer and autumn two, is dried and is obtained.Its is mild-natured, bitter, sweet, there is moistening lung laxation, lower gas profit
Effect of water, can treat qi stagnation of large intestine, dry puckery obstructed, extensive abdominal edema, four limbs edema, the symptom such as tinea pedis.Effect of brush-cherry seed is very
It is obvious, but nowadays the utilization ratio and effect of market are not fine.And without the relevant report of brush-cherry seed beverage.
The content of the invention
It is to develop not comprehensive, utilization rate not high defect for existing brush-cherry seed the mesh of the present invention, is solved
Technical problem be that brush-cherry seed is made into raw material, there is provided one for the brush-cherry seed beverage being processed into by steps such as mashing, allotment, homogeneous
The processing method for plant nutritious, delicious taste, drinking convenient brush-cherry seed beverage.
The technical scheme adopted by the invention to solve the technical problem is that：
A kind of preparation method of brush-cherry seed beverage, it is characterised in that use following steps：
A, pretreatment of raw material：No disease and pests harm, the brush-cherry seed of fresh mature are taken, it is the anti-of 0.1-0.3% that concentration is put into after cleaning up
20-40min is soaked in bad hematic acid sodium solution, taking-up is filtered dry moisture；
B, fixing：Brush-cherry seed after color retention is finished with steam, steam beating temperature is 120-130 DEG C, during fixing
Between be 3-5s, after fixing spreading for cooling immediately radiate；
C, mashing：The water of 2-3 times of its weight is added into brush-cherry seed, is fully beaten, 120-140 mesh sieve net filtrations, institute is crossed
Filter residue adds the water of 1-2 times of filter residue and continues to be beaten, brush-cherry seed will be made and starches after slurries is well mixed twice；
D, allotment：Take brush-cherry seed juice 15-25 parts by weight, fructose syrup 10-15 parts by weight, honey 2-4 parts by weight, citric acid 0.5-
0.7 parts by weight, essence 0.2-0.4 parts by weight, pectin 0.1-0.2 parts by weight, thickener 0.06-0.08 parts by weight, potassium sorbate
0.03-0.05 parts by weight, add water to 100 parts by weight, stir, mixed liquor is made；
E, homogeneous：By the mixed powder homogenization stirred, temperature is 70-80 DEG C, and pressure is 20-30 Mpa, repeats homogeneous
2-4 times；
F, sterilization：Using instantaneous sterilization method, 120-125 DEG C of temperature, brush-cherry seed beverage is made in time 5-7s；
It is G, canned：Brush-cherry seed beverage after sterilization is cooled to canned under 30-40 DEG C, sterile vacuum environment；
H, inspection, storage：Whether canned qualified, preserved under normal temperature if examining.
Beneficial effect：The beverage produced using this method, can be sufficiently reserved the nutriment of brush-cherry seed, using fructose sugar
Slurry not only makes drinks taste tasty but also hyperglycaemia consumer drinks, the color and luster of beverage is made by multiple homogeneous as sweetener
Stable, it is to avoid layering and precipitating, this method is simple to operate, be easy to grasp, beverage is nutritious, drink conveniently, with consumer edema,
The health-care effects such as promoting blood circulation and breaking stagnation.
Embodiment
Embodiment 1：A kind of preparation method of brush-cherry seed beverage, it is characterised in that use following steps：
A, pretreatment of raw material：No disease and pests harm, the brush-cherry seed of fresh mature, mulberry fruit are taken, concentration is put into after cleaning up for 0.1-
20-40min is soaked in 0.3% sodium ascorbate solution, taking-up is filtered dry moisture；
B, fixing：Brush-cherry seed after color retention, mulberry fruit are finished with steam, steam beating temperature is 120-130 DEG C, is killed
The blue or green time is 3-5s, and spreading for cooling immediately is radiated after fixing；
C, mashing：The water of 2-3 times of its weight is added into brush-cherry seed, mulberry fruit, is fully beaten, 120-140 eye mesh screen mistakes are crossed
Filter, the water that gained filter residue adds 1-2 times of filter residue continues to be beaten, and brush-cherry seed, mulberry fruit will be made and starches after slurries are well mixed twice；
D, allotment：Take brush-cherry seed, mulberry juice 15-25 parts by weight, fructose syrup 10-15 parts by weight, honey 2-4 parts by weight, lemon
Sour 0.5-0.7 parts by weight, essence 0.2-0.4 parts by weight, pectin 0.1-0.2 parts by weight, thickener 0.06-0.08 parts by weight, mountain
Potassium sorbate 0.03-0.05 parts by weight, add water to 100 parts by weight, stir, mixed liquor is made；
E, homogeneous：By the mixed powder homogenization stirred, temperature is 70-80 DEG C, and pressure is 20-30 Mpa, repeats homogeneous
2-4 times；
F, sterilization：Using instantaneous sterilization method, 120-125 DEG C of temperature, brush-cherry seed beverage is made in time 5-7s；
It is G, canned：Brush-cherry seed beverage after sterilization is cooled to canned under 30-40 DEG C, sterile vacuum environment；
H, inspection, storage：Whether canned qualified, preserved under normal temperature if examining.
Embodiment 2：A kind of preparation method of brush-cherry seed beverage, using following steps：
A, pretreatment of raw material：No disease and pests harm, the brush-cherry seed of fresh mature, passion fruit are taken, concentration is put into after cleaning up for 0.1-
20-40min is soaked in 0.3% sodium ascorbate solution, taking-up is filtered dry moisture；
B, fixing：Brush-cherry seed after color retention, passion fruit are finished with steam, steam beating temperature is 120-130 DEG C,
Fixation time is 3-5s, and spreading for cooling immediately is radiated after fixing；
C, mashing：The water of 2-3 times of its weight is added into brush-cherry seed, passion fruit, is fully beaten, 120-140 eye mesh screens are crossed
Filtering, the water that gained filter residue adds 1-2 times of filter residue continues to be beaten, will be after slurries are well mixed twice, obtained brush-cherry seed, passion fruit
Slurry；
D, allotment：Take brush-cherry seed, egg fruit juice 15-25 parts by weight, fructose syrup 10-15 parts by weight, honey 2-4 parts by weight, lemon
Lemon acid 0.5-0.7 parts by weight, essence 0.2-0.4 parts by weight, pectin 0.1-0.2 parts by weight, thickener 0.06-0.08 parts by weight,
Potassium sorbate 0.03-0.05 parts by weight, add water to 100 parts by weight, stir, mixed liquor is made；
E, homogeneous：By the mixed powder homogenization stirred, temperature is 70-80 DEG C, and pressure is 20-30 Mpa, repeats homogeneous
2-4 times；
F, sterilization：Using instantaneous sterilization method, 120-125 DEG C of temperature, brush-cherry seed beverage is made in time 5-7s；
It is G, canned：Brush-cherry seed after sterilization, egg fruit beverage are cooled to canned under 30-40 DEG C, sterile vacuum environment；
H, inspection, storage：Whether canned qualified, preserved under normal temperature if examining.
Part that the present invention does not relate to is same as the prior art or can be realized using prior art.
Claims (1)
1. a kind of preparation method of brush-cherry seed beverage, it is characterised in that use following steps：
A, pretreatment of raw material：No disease and pests harm, the brush-cherry seed of fresh mature are taken, it is the anti-of 0.1-0.3% that concentration is put into after cleaning up
20-40min is soaked in bad hematic acid sodium solution, taking-up is filtered dry moisture；
B, fixing：Brush-cherry seed after color retention is finished with steam, steam beating temperature is 120-130 DEG C, during fixing
Between be 3-5s, after fixing spreading for cooling immediately radiate；
C, mashing：The water of 2-3 times of its weight is added into brush-cherry seed, is fully beaten, 120-140 mesh sieve net filtrations, institute is crossed
Filter residue adds the water of 1-2 times of filter residue and continues to be beaten, brush-cherry seed will be made and starches after slurries is well mixed twice；
D, allotment：Take brush-cherry seed juice 15-25 parts by weight, fructose syrup 10-15 parts by weight, honey 2-4 parts by weight, citric acid 0.5-
0.7 parts by weight, essence 0.2-0.4 parts by weight, pectin 0.1-0.2 parts by weight, thickener 0.06-0.08 parts by weight, potassium sorbate
0.03-0.05 parts by weight, add water to 100 parts by weight, stir, mixed liquor is made；
E, homogeneous：By the mixed powder homogenization stirred, temperature is 70-80 DEG C, and pressure is 20-30 Mpa, repeats homogeneous
2-4 times；
F, sterilization：Using instantaneous sterilization method, 120-125 DEG C of temperature, brush-cherry seed beverage is made in time 5-7s；
It is G, canned：Brush-cherry seed beverage after sterilization is cooled to canned under 30-40 DEG C, sterile vacuum environment；
H, inspection, storage：Whether canned qualified, preserved under normal temperature if examining.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710577143.2A CN107156581A (en) | 2017-07-14 | 2017-07-14 | The preparation method of brush-cherry seed beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710577143.2A CN107156581A (en) | 2017-07-14 | 2017-07-14 | The preparation method of brush-cherry seed beverage |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107156581A true CN107156581A (en) | 2017-09-15 |
Family
ID=59816895
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710577143.2A Withdrawn CN107156581A (en) | 2017-07-14 | 2017-07-14 | The preparation method of brush-cherry seed beverage |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107156581A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114343088A (en) * | 2021-12-27 | 2022-04-15 | 北京康比特体育科技股份有限公司 | Lotus leaf-cassia tora xylose excretion promoting compound beverage and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104585820A (en) * | 2015-03-01 | 2015-05-06 | 彭常安 | Preparing method of nostoc commune beverage |
-
2017
- 2017-07-14 CN CN201710577143.2A patent/CN107156581A/en not_active Withdrawn
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104585820A (en) * | 2015-03-01 | 2015-05-06 | 彭常安 | Preparing method of nostoc commune beverage |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114343088A (en) * | 2021-12-27 | 2022-04-15 | 北京康比特体育科技股份有限公司 | Lotus leaf-cassia tora xylose excretion promoting compound beverage and preparation method thereof |
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Application publication date: 20170915 |