CN107668612A - A kind of health care chrysanthemum sauce for alleviating visual fatigue - Google Patents
A kind of health care chrysanthemum sauce for alleviating visual fatigue Download PDFInfo
- Publication number
- CN107668612A CN107668612A CN201711015284.1A CN201711015284A CN107668612A CN 107668612 A CN107668612 A CN 107668612A CN 201711015284 A CN201711015284 A CN 201711015284A CN 107668612 A CN107668612 A CN 107668612A
- Authority
- CN
- China
- Prior art keywords
- chrysanthemum
- parts
- health care
- sauce
- lemon
- 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.)
- Pending
Links
- 235000007516 Chrysanthemum Nutrition 0.000 title claims abstract description 35
- 235000015067 sauces Nutrition 0.000 title claims abstract description 21
- 230000036541 health Effects 0.000 title claims abstract description 18
- 208000003464 asthenopia Diseases 0.000 title claims abstract description 9
- 244000189548 Chrysanthemum x morifolium Species 0.000 title description 17
- 244000241838 Lycium barbarum Species 0.000 claims abstract description 19
- 235000015459 Lycium barbarum Nutrition 0.000 claims abstract description 19
- 235000003095 Vaccinium corymbosum Nutrition 0.000 claims abstract description 16
- 235000017537 Vaccinium myrtillus Nutrition 0.000 claims abstract description 16
- 235000021014 blueberries Nutrition 0.000 claims abstract description 16
- 240000000851 Vaccinium corymbosum Species 0.000 claims abstract description 15
- 239000002994 raw material Substances 0.000 claims abstract description 13
- 229930014669 anthocyanidin Natural products 0.000 claims abstract description 12
- 150000001452 anthocyanidin derivatives Chemical class 0.000 claims abstract description 12
- 235000008758 anthocyanidins Nutrition 0.000 claims abstract description 12
- 235000012907 honey Nutrition 0.000 claims abstract description 12
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 11
- 244000131522 Citrus pyriformis Species 0.000 claims abstract description 11
- 239000011435 rock Substances 0.000 claims abstract description 11
- 235000000346 sugar Nutrition 0.000 claims abstract description 11
- 244000299784 Pereskia aculeata Species 0.000 claims abstract description 6
- 235000009395 Pereskia aculeata Nutrition 0.000 claims abstract description 6
- 238000005360 mashing Methods 0.000 claims abstract description 6
- 238000002360 preparation method Methods 0.000 claims abstract description 6
- 241000723353 Chrysanthemum Species 0.000 claims abstract 10
- 239000000203 mixture Substances 0.000 claims description 32
- OENHQHLEOONYIE-UKMVMLAPSA-N all-trans beta-carotene Natural products CC=1CCCC(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C OENHQHLEOONYIE-UKMVMLAPSA-N 0.000 claims description 11
- 235000013734 beta-carotene Nutrition 0.000 claims description 11
- TUPZEYHYWIEDIH-WAIFQNFQSA-N beta-carotene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2=CCCCC2(C)C TUPZEYHYWIEDIH-WAIFQNFQSA-N 0.000 claims description 11
- 239000011648 beta-carotene Substances 0.000 claims description 11
- 229960002747 betacarotene Drugs 0.000 claims description 11
- OENHQHLEOONYIE-JLTXGRSLSA-N β-Carotene Chemical compound CC=1CCCC(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C OENHQHLEOONYIE-JLTXGRSLSA-N 0.000 claims description 11
- 239000002002 slurry Substances 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 2
- ANRHNWWPFJCPAZ-UHFFFAOYSA-M thionine Chemical compound [Cl-].C1=CC(N)=CC2=[S+]C3=CC(N)=CC=C3N=C21 ANRHNWWPFJCPAZ-UHFFFAOYSA-M 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 230000035764 nutrition Effects 0.000 abstract description 5
- 230000004438 eyesight Effects 0.000 abstract description 3
- 239000003963 antioxidant agent Substances 0.000 abstract description 2
- 230000003078 antioxidant effect Effects 0.000 abstract description 2
- 235000006708 antioxidants Nutrition 0.000 abstract description 2
- 230000002279 cholagogic effect Effects 0.000 abstract description 2
- 230000002440 hepatic effect Effects 0.000 abstract description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 abstract description 2
- 239000011707 mineral Substances 0.000 abstract description 2
- 230000000694 effects Effects 0.000 description 9
- 240000005250 Chrysanthemum indicum Species 0.000 description 8
- 230000006870 function Effects 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 235000014101 wine Nutrition 0.000 description 3
- 206010013911 Dysgeusia Diseases 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 230000035622 drinking Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000008216 herbs Nutrition 0.000 description 2
- 230000010354 integration Effects 0.000 description 2
- 241000894007 species Species 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 235000020097 white wine Nutrition 0.000 description 2
- 206010010144 Completed suicide Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 241000288105 Grus Species 0.000 description 1
- 208000001953 Hypotension Diseases 0.000 description 1
- 235000002710 Ilex cornuta Nutrition 0.000 description 1
- 241001310146 Ilex cornuta Species 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 244000213382 Nymphaea lotus Species 0.000 description 1
- 235000010710 Nymphaea lotus Nutrition 0.000 description 1
- 235000010326 Osmanthus heterophyllus Nutrition 0.000 description 1
- 235000014443 Pyrus communis Nutrition 0.000 description 1
- 240000000260 Typha latifolia Species 0.000 description 1
- 244000077233 Vaccinium uliginosum Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000001476 alcoholic effect Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 210000004351 coronary vessel Anatomy 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 208000021822 hypotensive Diseases 0.000 description 1
- 230000001077 hypotensive effect Effects 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 239000002398 materia medica Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000008204 material by function Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 230000010016 myocardial function Effects 0.000 description 1
- 230000004297 night vision Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/12—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable solids
-
- 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
-
- 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)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a kind of health care chrysanthemum sauce for alleviating visual fatigue, belong to edible health sauce technical field, including raw material：Chrysanthemum, matrimony vine, blueberry, rock sugar, lemon, honey, brewing spirit, anthocyanidin, bata-carotene；Preparation method：Take chrysanthemum to crush, blueberry, lemon and matrimony vine mashing, stand at low temperature after mixing, mix standing with brewing spirit afterwards, reheat and add honey, anthocyanidin, bata-carotene；The health care flower sauce that the present invention obtains combines closely the healthcare function of chrysanthemum, matrimony vine, blueberry, rich in nutriments such as multivitamin, mineral matters, it is the health care fresh flower sauce for integrating nutrition and health care with heat-clearing improving eyesight, anti-oxidant, hepatic cholagogic remarkable efficacy.
Description
Technical field
The invention belongs to edible health sauce technical field, and in particular to a kind of health care chrysanthemum sauce for alleviating visual fatigue.
Background technology
China's edible fresh flowers have long history.Early in the Western Han Dynastry be the monograph on materia medica of earliest extant the last years of a dynasty or reign Eastern Han Dynasty first years of a historical period
《Sheng Nong's herbal classic》Just have in one book cattail, preserved egg pollen, white lotus pistil, must and the pistil such as plum, Li Tao, pear flower supply the note of dietotherapy
Carry, food one can be played with fresh flower preserves youthful looks resistance to old, and macrobiosis of making light of one's life by commiting suicide is said.Flower is the nutrition elite of plant, is determined through scientific analysis, flower
In it is necessary containing amino acid, each biostearin, trace element, enzyme, carbohydrate necessary to abundant human body, this five anthropoid institute
Nutrient be focused among fresh flower petal, pistil, powder, as many as its amount, be other any natural materials it is incomparable,
So fresh flower is described as " miniature nutrition treasure-house " again.By the fresh flower with certain health care functions and other integration of drinking and medicinal herbs, function thing
Matter, which is combined, is made edible health food, can make full use of nutriment and functional component in fresh flower, and people's physical efficiency is risen
To certain health-care effect.
Also there are many fresh flower sauces of species in the prior art, and after such fresh flower sauce is processed into slurry by fresh flower, not
The natural gray of fresh flower can be preserved, has lacked the genuineness of fresh flower, and such fresh flower sauce is single there is also nutrition, mouth
The shortcomings that taste is undesirable.
The content of the invention
Overcome the deficiencies in the prior art of the present invention, there is provided a kind of that there is the functional health chrysanthemum for alleviating visual fatigue effect
Sauce, it is combined by the food with other integration of drinking and medicinal herbs, and adds certain functional components, with reference to stand at low temperature, wine
Technique has been sufficiently reserved active component therein, improves the health-care effect of final products, while taste sour and sweet palatability, is adapted to each
Class crowd eats.
The technical solution adopted in the present invention is：A kind of health care chrysanthemum sauce for alleviating visual fatigue, including following parts by weight
Raw material：Chrysanthemum 20-30 parts, matrimony vine 10-15 parts, blueberry 10-15 parts, rock sugar 30-35 parts, lemon 5-10 parts, honey 5-10 parts, wine
Make white wine 3-9 parts, anthocyanidin 0.05-0.1 parts, beta carotene 0.01-0.06 parts；Preparation method includes step：
a）Pretreatment of raw material：Chrysanthemum is taken to crush, blueberry, lemon and matrimony vine add up the water mashing of 0.5-1 times of weight, by the chrysanthemum of crushing
Flower mixes to obtain mixture 1 with the slurries made；
b）Mixture 1 and rock sugar are stirred to obtain mixture 2,12-24h is stood at 0-4 DEG C；
c）Mixture 2 after standing and brewing spirit are stirred to obtain mixture 3, and 6-16h is stood at 20-25 DEG C；
d）Mixture 3 after standing is heated into 5-8min at 80-90 DEG C, is sufficiently stirred in heating process；
e）40-55 DEG C is cooled to afterwards, is added honey, anthocyanidin, beta carotene, is stirred, obtain finished product.
Described lemon is green lemon, is used after squeezing the juice.
The alcoholic strength of described brewing spirit is 50-52 °.
Chrysanthemum has hypotensive, eliminates cancer cell, coronary artery dilator and antibacterial, drink for a long time can increase human body it is calcareous,
Adjust myocardial function, reduce cholesterol, be adapted to drink when the elderly and prevention epidemic conjunctivities.To it is hot-tempered, with eye mistake
Eyes caused by degree are dry and astringent also the effect of preferable.
Matrimony vine has nourishing the liver, nourshing kidney, moistening lung, the effect of improving eyesight.
The VMA of Blueberry（Anthocyani pigment）There is good health-care effect to eyes, the fatigue of eye can be mitigated and carried
High night vision.
Compared with prior art the invention has the advantages that：
1）Usual chrysanthemum and matrimony vine are for soaked, and chrysanthemum and matrimony vine are discarded after by immersion, and the present invention uses chrysanthemum, Chinese holly
Qi the chrysanthemum sauce suitable by the way that taste is made, can improve daily amount, improve human body to chrysanthemum as primary raw material
Flower, the intake and absorption of matrimony vine beneficiating ingredient, extend the species of sauce based article.Fresh flower and fruit are combined, on sense organ
More novelty, improve mouthfeel.
2）By low temperature it is long when soak, the functionality active component in raw material is slowly oozed out release, while retain itself
Activity without destroyed, be that the functional materials of final products are farthest retained, improve the health-care effect of product.
3）By taking the special technique of wine, the Alcohol soluble composition in chrysanthemum, matrimony vine, blueberry is set fully to be proposed,
Active component is more abundant.
4）The present invention modulates taste using lemon, while is also a kind of natural preservative substance, reduces chemical addition
The addition of agent；Meanwhile functional components anthocyanidin, beta carotene are with the addition of, under the low temperature sauce technique of the present invention, it is not easy
It is destroyed, improve the health-care effect of product.
5）The health care flower sauce that the present invention obtains combines closely the healthcare function of chrysanthemum, matrimony vine, blueberry, rich in a variety of dimension lifes
The nutriments such as element, mineral matter, there is heat-clearing improving eyesight, anti-oxidant, hepatic cholagogic remarkable efficacy, be to collect nutrition and health care in one
The health care fresh flower sauce of body.
Embodiment
Technical scheme is described in detail with reference to embodiment, but protection domain is not limited by this.
Embodiment 1
Weigh following raw material：Chrysanthemum 20kg, matrimony vine 10kg, blueberry 10kg, rock sugar 30kg, lemon 5kg, honey 5kg, 50 ° brewage
White wine 3kg, anthocyanidin 0.05kg, beta carotene 0.01kg；Preparation method includes step：
a）Pretreatment of raw material：Chrysanthemum is taken to crush, blueberry, lemon and matrimony vine add up the water mashing of 0.5 times of weight, by the chrysanthemum of crushing
Mixture 1 is mixed to obtain with the slurries made；
b）Mixture 1 and rock sugar are stirred to obtain mixture 2,12h is stood at 0 DEG C；
c）Mixture 2 after standing and brewing spirit are stirred to obtain mixture 3, and 6h is stood at 20 DEG C；
d）Mixture 3 after standing is heated into 5min at 80 DEG C, is sufficiently stirred in heating process；
e）40 DEG C are cooled to afterwards, are added honey, anthocyanidin, beta carotene, are stirred, obtain finished product.
Embodiment 2
Weigh following raw material：Chrysanthemum 30kg, matrimony vine 15kg, blueberry 15kg, rock sugar 35kg, green lemon 10kg, honey 10kg, 52 °
Brewing spirit 9kg, anthocyanidin 0.1kg, beta carotene 0.06kg；Preparation method includes step：
a）Pretreatment of raw material：Take chrysanthemum to crush, blueberry, lemon and matrimony vine add up the water mashing of 1 times of weight, by the chrysanthemum of crushing with
The slurries made mix to obtain mixture 1；
b）Mixture 1 and rock sugar are stirred to obtain mixture 2,24h is stood at 4 DEG C；
c）Mixture 2 after standing and brewing spirit are stirred to obtain mixture 3, and 16h is stood at 25 DEG C；
d）Mixture 3 after standing is heated into 8min at 90 DEG C, is sufficiently stirred in heating process；
e）55 DEG C are cooled to afterwards, are added honey, anthocyanidin, beta carotene, are stirred, obtain finished product.
Embodiment 3
Weigh following raw material：Chrysanthemum 25kg, matrimony vine 12.5kg, blueberry 12.5kg, rock sugar 32kg, green lemon 7.5kg, honey
7.5kg, 52 ° of brewing spirit 6kg, anthocyanidin 0.075kg, beta carotene 0.035kg；Preparation method includes step：
a）Pretreatment of raw material：Chrysanthemum is taken to crush, blueberry, lemon and matrimony vine add up the water mashing of 0.75 times of weight, by the chrysanthemum of crushing
Flower mixes to obtain mixture 1 with the slurries made；
b）Mixture 1 and rock sugar are stirred to obtain mixture 2,18h is stood at 2 DEG C；
c）Mixture 2 after standing and brewing spirit are stirred to obtain mixture 3, and 11h is stood at 23 DEG C；
d）Mixture 3 after standing is heated into 6min at 85 DEG C, is sufficiently stirred in heating process；
e）50 DEG C are cooled to afterwards, are added honey, anthocyanidin, beta carotene, are stirred, obtain finished product.
Above content is to combine the further description that specific preferred embodiment is done to the present invention, it is impossible to is assert
The embodiment of the present invention is only limitted to this, for general technical staff of the technical field of the invention, is not taking off
On the premise of from the present invention, some simple deduction or replace can also be made, should all be considered as belonging to the present invention by being submitted
Claims determine scope of patent protection.
Claims (3)
1. a kind of health care chrysanthemum sauce for alleviating visual fatigue, it is characterised in that include the raw material of following parts by weight：Chrysanthemum 20-30 parts,
Matrimony vine 10-15 parts, blueberry 10-15 parts, rock sugar 30-35 parts, lemon 5-10 parts, honey 5-10 parts, brewing spirit 3-9 parts, cyanine
Plain 0.05-0.1 parts, beta carotene 0.01-0.06 parts；Preparation method includes step：
a）Pretreatment of raw material：Chrysanthemum is taken to crush, blueberry, lemon and matrimony vine add up the water mashing of 0.5-1 times of weight, by the chrysanthemum of crushing
Flower mixes to obtain mixture 1 with the slurries made；
b）Mixture 1 and rock sugar are stirred to obtain mixture 2,12-24h is stood at 0-4 DEG C；
c）Mixture 2 after standing and brewing spirit are stirred to obtain mixture 3, and 6-16h is stood at 20-25 DEG C；
d）Mixture 3 after standing is heated into 5-8min at 80-90 DEG C, is sufficiently stirred in heating process；
e）40-55 DEG C is cooled to afterwards, is added honey, anthocyanidin, beta carotene, is stirred, obtain finished product.
2. a kind of health care chrysanthemum sauce for alleviating visual fatigue according to claim 1, it is characterised in that lemon is green lemon, is squeezed
Used after juice.
A kind of 3. health care chrysanthemum sauce for alleviating visual fatigue according to claim 1, it is characterised in that the alcohol of brewing spirit
Spend for 50-52 °.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711015284.1A CN107668612A (en) | 2017-10-26 | 2017-10-26 | A kind of health care chrysanthemum sauce for alleviating visual fatigue |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711015284.1A CN107668612A (en) | 2017-10-26 | 2017-10-26 | A kind of health care chrysanthemum sauce for alleviating visual fatigue |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107668612A true CN107668612A (en) | 2018-02-09 |
Family
ID=61141799
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711015284.1A Pending CN107668612A (en) | 2017-10-26 | 2017-10-26 | A kind of health care chrysanthemum sauce for alleviating visual fatigue |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107668612A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109105613A (en) * | 2018-08-20 | 2019-01-01 | 广州初品信息科技有限公司 | A kind of formula and preparation method thereof of blueberry cream |
| CN109329823A (en) * | 2018-11-23 | 2019-02-15 | 徐京平 | A kind of fruit and vegetable jam and its processing technology rich in the anti-visual fatigue of anthocyanidin |
Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS60118162A (en) * | 1983-11-29 | 1985-06-25 | Q P Corp | Fruit sauce |
| CN101461478A (en) * | 2009-01-21 | 2009-06-24 | 洛阳市全福食品有限公司 | Technique for producing peony sauce |
| US20100136168A1 (en) * | 2008-12-03 | 2010-06-03 | Mchaney Blair C | Supplemented fruit or vegetable product |
| CN102266041A (en) * | 2010-06-01 | 2011-12-07 | 李林军 | Preparation method of rose paste |
| CN102423031A (en) * | 2011-11-18 | 2012-04-25 | 大连兆阳软件科技有限公司 | Wild chrysanthemum flower jam and preparation method thereof |
| CN102697027A (en) * | 2012-06-26 | 2012-10-03 | 杭州博多工贸有限公司 | Fresh flower paste and preparation method thereof |
| CN103027281A (en) * | 2013-01-15 | 2013-04-10 | 郑海鸿 | Wolfberry fruit jam and preparation method thereof |
| CN104000201A (en) * | 2014-06-17 | 2014-08-27 | 史克勇 | Heath-care food capable of relieving visual fatigue |
| CN106360532A (en) * | 2016-08-31 | 2017-02-01 | 安徽国丰农业科技发展有限公司 | Sleep quality improving chrysanthemum sauce |
| CN106616704A (en) * | 2016-12-09 | 2017-05-10 | 宁夏沃福百瑞枸杞产业股份有限公司 | Preparation method of Chinese wolfberry fruit jam |
-
2017
- 2017-10-26 CN CN201711015284.1A patent/CN107668612A/en active Pending
Patent Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS60118162A (en) * | 1983-11-29 | 1985-06-25 | Q P Corp | Fruit sauce |
| US20100136168A1 (en) * | 2008-12-03 | 2010-06-03 | Mchaney Blair C | Supplemented fruit or vegetable product |
| CN101461478A (en) * | 2009-01-21 | 2009-06-24 | 洛阳市全福食品有限公司 | Technique for producing peony sauce |
| CN102266041A (en) * | 2010-06-01 | 2011-12-07 | 李林军 | Preparation method of rose paste |
| CN102423031A (en) * | 2011-11-18 | 2012-04-25 | 大连兆阳软件科技有限公司 | Wild chrysanthemum flower jam and preparation method thereof |
| CN102697027A (en) * | 2012-06-26 | 2012-10-03 | 杭州博多工贸有限公司 | Fresh flower paste and preparation method thereof |
| CN103027281A (en) * | 2013-01-15 | 2013-04-10 | 郑海鸿 | Wolfberry fruit jam and preparation method thereof |
| CN104000201A (en) * | 2014-06-17 | 2014-08-27 | 史克勇 | Heath-care food capable of relieving visual fatigue |
| CN106360532A (en) * | 2016-08-31 | 2017-02-01 | 安徽国丰农业科技发展有限公司 | Sleep quality improving chrysanthemum sauce |
| CN106616704A (en) * | 2016-12-09 | 2017-05-10 | 宁夏沃福百瑞枸杞产业股份有限公司 | Preparation method of Chinese wolfberry fruit jam |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109105613A (en) * | 2018-08-20 | 2019-01-01 | 广州初品信息科技有限公司 | A kind of formula and preparation method thereof of blueberry cream |
| CN109329823A (en) * | 2018-11-23 | 2019-02-15 | 徐京平 | A kind of fruit and vegetable jam and its processing technology rich in the anti-visual fatigue of anthocyanidin |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103734474B (en) | Beautifying health-care tea and preparation method thereof | |
| CN103555487B (en) | Making process of compound red wine | |
| CN105166194A (en) | Corn and honey tea cream and production method thereof | |
| CN103719648B (en) | Jelly and preparation method thereof | |
| CN103005110B (en) | Combined lemon and flower dry tea | |
| CN103349104A (en) | Green and environment-friendly bamboo juice tea and preparation method | |
| CN107668612A (en) | A kind of health care chrysanthemum sauce for alleviating visual fatigue | |
| CN103190676B (en) | Production technology of honeysuckle vegetable drink | |
| CN103005345A (en) | Blood enriching dried radish | |
| CN103598381A (en) | Tea product with cordyceps militaris as main raw material | |
| CN104921018B (en) | A kind of rose pachyrhizus ball | |
| CN106923171A (en) | A kind of Zhuang characteristic snack purple potato glycan glutinous rice cake and preparation method thereof | |
| CN103518877A (en) | Health-keeping honey and fermented tea beverage and preparation method thereof | |
| CN107744122A (en) | One kind promoting blood circulation beauty treatment peach blossom sauce | |
| CN106010865A (en) | Muntingia colabura flavor fructus lonicera standishii wine and brewing method thereof | |
| CN101366422A (en) | Cordyceps sinensis bag tea and method of preparing the same | |
| CN103238782A (en) | Eucommia ulmoides health-care fine dried noodle and production method thereof | |
| CN103689592B (en) | A kind of foie gras nutrient health-care powder and preparation method thereof | |
| CN106306258A (en) | Tea capable of lowering blood pressure and preparation method of tea | |
| CN101485455A (en) | Method for making pine mushroom wine | |
| CN104798899A (en) | Dendrobium officinale health care bean milk capable of promoting secretion of saliva or body fluid and relieving sore throat and manufacturing method thereof | |
| CN104789419A (en) | Maca wine and production method thereof | |
| CN103005342A (en) | Beautifying and face nourishing sauced asparagus lettuce | |
| CN103642625A (en) | Composite fermentation type angelica sinensis health-care wine and production technology thereof | |
| CN107594438A (en) | A kind of health care flower sauce with assistant lipid-lowering antihypertensive effect |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20180209 |