CN114081084A - Preparation method of coix seed-red bean tea - Google Patents
Preparation method of coix seed-red bean tea Download PDFInfo
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- CN114081084A CN114081084A CN202010861314.6A CN202010861314A CN114081084A CN 114081084 A CN114081084 A CN 114081084A CN 202010861314 A CN202010861314 A CN 202010861314A CN 114081084 A CN114081084 A CN 114081084A
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- coix seed
- coix
- oysters
- red bean
- oyster
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- Pending
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- 238000002360 preparation method Methods 0.000 title claims abstract description 21
- 244000046052 Phaseolus vulgaris Species 0.000 title claims abstract description 16
- 235000010627 Phaseolus vulgaris Nutrition 0.000 title claims abstract description 16
- 244000269722 Thea sinensis Species 0.000 title claims abstract 10
- 241000209205 Coix Species 0.000 title claims description 14
- 240000001417 Vigna umbellata Species 0.000 claims abstract description 55
- 235000011453 Vigna umbellata Nutrition 0.000 claims abstract description 55
- 244000077995 Coix lacryma jobi Species 0.000 claims abstract description 54
- 241000237502 Ostreidae Species 0.000 claims abstract description 40
- 235000020636 oyster Nutrition 0.000 claims abstract description 40
- 239000000463 material Substances 0.000 claims abstract description 23
- 238000004806 packaging method and process Methods 0.000 claims abstract description 22
- 235000016709 nutrition Nutrition 0.000 claims abstract description 17
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims abstract description 15
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 15
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 15
- 235000012874 Phaseolus calcaratus Nutrition 0.000 claims abstract description 15
- 239000003623 enhancer Substances 0.000 claims abstract description 15
- 235000013305 food Nutrition 0.000 claims abstract description 15
- 235000013373 food additive Nutrition 0.000 claims abstract description 15
- 239000002778 food additive Substances 0.000 claims abstract description 15
- 239000008101 lactose Substances 0.000 claims abstract description 15
- 229940035034 maltodextrin Drugs 0.000 claims abstract description 15
- 230000035764 nutrition Effects 0.000 claims abstract description 15
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 238000012545 processing Methods 0.000 claims abstract description 7
- 238000004140 cleaning Methods 0.000 claims abstract description 6
- 238000000197 pyrolysis Methods 0.000 claims abstract description 6
- 238000012216 screening Methods 0.000 claims abstract description 6
- 238000003809 water extraction Methods 0.000 claims abstract description 6
- 235000013399 edible fruits Nutrition 0.000 claims description 25
- 238000002156 mixing Methods 0.000 claims description 18
- 238000003756 stirring Methods 0.000 claims description 18
- 238000001035 drying Methods 0.000 claims description 10
- XOAAWQZATWQOTB-UHFFFAOYSA-N taurine Chemical group NCCS(O)(=O)=O XOAAWQZATWQOTB-UHFFFAOYSA-N 0.000 claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 238000005469 granulation Methods 0.000 claims description 5
- 230000003179 granulation Effects 0.000 claims description 5
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 4
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 4
- 229960003080 taurine Drugs 0.000 claims description 4
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical group OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 4
- 229960002675 xylitol Drugs 0.000 claims description 4
- 235000010447 xylitol Nutrition 0.000 claims description 4
- 239000000811 xylitol Substances 0.000 claims description 4
- 239000000919 ceramic Substances 0.000 claims description 2
- 239000011521 glass Substances 0.000 claims description 2
- 239000007921 spray Substances 0.000 claims description 2
- 238000000034 method Methods 0.000 claims 5
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 claims 1
- 235000006089 Phaseolus angularis Nutrition 0.000 claims 1
- 240000007098 Vigna angularis Species 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 235000015097 nutrients Nutrition 0.000 abstract description 2
- 235000014571 nuts Nutrition 0.000 abstract 5
- 241001122767 Theaceae Species 0.000 description 21
- 239000004615 ingredient Substances 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 238000012856 packing Methods 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 210000000952 spleen Anatomy 0.000 description 3
- 208000006820 Arthralgia Diseases 0.000 description 2
- 240000005979 Hordeum vulgare Species 0.000 description 2
- 235000007340 Hordeum vulgare Nutrition 0.000 description 2
- 208000004880 Polyuria Diseases 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 230000035619 diuresis Effects 0.000 description 2
- 229960001375 lactose Drugs 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- YGSDEFSMJLZEOE-UHFFFAOYSA-N salicylic acid Chemical compound OC(=O)C1=CC=CC=C1O YGSDEFSMJLZEOE-UHFFFAOYSA-N 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- QAIPRVGONGVQAS-DUXPYHPUSA-N trans-caffeic acid Chemical compound OC(=O)\C=C\C1=CC=C(O)C(O)=C1 QAIPRVGONGVQAS-DUXPYHPUSA-N 0.000 description 2
- 238000001291 vacuum drying Methods 0.000 description 2
- ACEAELOMUCBPJP-UHFFFAOYSA-N (E)-3,4,5-trihydroxycinnamic acid Natural products OC(=O)C=CC1=CC(O)=C(O)C(O)=C1 ACEAELOMUCBPJP-UHFFFAOYSA-N 0.000 description 1
- 241000205585 Aquilegia canadensis Species 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 244000299790 Rheum rhabarbarum Species 0.000 description 1
- 235000009411 Rheum rhabarbarum Nutrition 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 229940074360 caffeic acid Drugs 0.000 description 1
- 235000004883 caffeic acid Nutrition 0.000 description 1
- QAIPRVGONGVQAS-UHFFFAOYSA-N cis-caffeic acid Natural products OC(=O)C=CC1=CC=C(O)C(O)=C1 QAIPRVGONGVQAS-UHFFFAOYSA-N 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 230000001939 inductive effect Effects 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- FJKROLUGYXJWQN-UHFFFAOYSA-N papa-hydroxy-benzoic acid Natural products OC(=O)C1=CC=C(O)C=C1 FJKROLUGYXJWQN-UHFFFAOYSA-N 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 229930183946 pseudolaric acid Natural products 0.000 description 1
- GOHMRMDXUXWCDQ-MPVZDDSSSA-N pseudolaric acid a Chemical compound C([C@@]12OC(=O)C)CC(C)=CC[C@@]11C(=O)O[C@](C)(\C=C\C=C(/C)C(O)=O)[C@@H]2CC1 GOHMRMDXUXWCDQ-MPVZDDSSSA-N 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 229960004889 salicylic acid Drugs 0.000 description 1
- 230000036299 sexual function Effects 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/34—Tea substitutes, e.g. matè; Extracts or infusions thereof
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a preparation method of pearl barley-adzuki bean tea, which is characterized by comprising the following raw materials in parts by weight: 30-50 g of coix seed, 30-50 g of phaseolus calcaratus, 80-100 g of oyster, 30-50 g of nut, 60-80 g of lactose, 30-50 g of maltodextrin, 40-70 g of food additive and 20-50 g of food nutrition enhancer, screening fresh coix seed, phaseolus calcaratus, oyster and nut, cleaning the fresh coix seed, phaseolus calcaratus, oyster and nut, shredding the cleaned coix seed, phaseolus calcaratus, oyster and nut, placing the shredded coix seed, phaseolus calcaratus, oyster and nut into a rotary evaporator, performing dry distillation and water extraction, disclosing the coix seed and phaseolus calcaratus tea processing material and the preparation method, packaging the prepared coix seed and phaseolus calcaratus tea in a split charging way, and being convenient for users to carry and drink, and disclosing the processing materials of the coix seed and red bean tea, not only ensures the storage time, but also ensures the nutrient components and the flavor of the coix seed and red bean tea.
Description
Technical Field
The invention relates to the technical field of pearl barley and red bean tea, and particularly relates to a preparation method of pearl barley and red bean tea.
Background
The coix seed and red bean tea is tea made by using red beans and coix seeds as main materials, has the effects of tonifying spleen and nourishing stomach, inducing diuresis, removing arthralgia, clearing heat and expelling pus, and is very suitable for people with heavy moisture in vivo to drink.
Disclosure of Invention
Technical problem to be solved
Aiming at the defects of the prior art, the invention provides the preparation method of the coix seed-red bean tea, which has the advantages of maintaining the nutrient components and the flavor and being convenient to carry.
(II) technical scheme
In order to achieve the purpose, the invention provides the following technical scheme: the preparation method of the coix seed-red bean tea is characterized by comprising the following raw materials in parts by weight: 30-50 g of coix seeds, 30-50 g of phaseolus calcaratus, 80-100 g of oysters, 30-50 g of stones, 60-80 g of lactose, 30-50 g of maltodextrin, 40-70 g of food additives and 20-50 g of food nutrition enhancers;
the preparation method of the coix seed-red bean tea comprises the following steps:
s1, coix seed, red bean, oyster and fruit pretreatment
Screening fresh coix seeds, red beans, oysters and fruits, cleaning the fresh coix seeds, the red beans, the oysters and the fruits, shredding the cleaned coix seeds, the cleaned red beans, the cleaned oysters and the fruits, placing the shredded coix seeds, red beans, oysters and fruits into a rotary evaporator, and performing dry distillation and water extraction;
s2, mixing
Mixing the extracted water obtained in the step S1 with lactose, maltodextrin, food additives and food nutrition enhancers, pouring the mixed materials into a container, and then stirring and mixing uniformly by using stirring equipment;
s3, granulating
Putting the material mixed in the step S2 into a granulator for granulation, wherein the diameter of a screen of the granulator is 10-12 meshes;
s4, drying
Putting the mixed material granulated in the step S3 into a dryer, and drying in vacuum at a vacuum degree of 87-89 kPa and a temperature of about 55 ℃ for 30-50 min;
s5, subpackaging and processing
And (4) placing the dried mixed material obtained in the step (S5) into a packaging bottle, and then packaging the packaging bottle in a packaging box.
Preferably, the weight of the raw materials is as follows: 30 g of coix seeds, 30 g of phaseolus calcaratus, 80 g of oysters, 30 g of stones, 60 g of lactose, 30 g of maltodextrin, 40 g of food additives and 20 g of food nutrition enhancers.
Preferably, the food additive adopts xylitol and glycyrrhizic acid-potassium salt, and the food nutrition enhancer adopts taurine.
Preferably, the cut pieces of the selected coix seeds, phaseolus calcaratus, oysters and in the step S1 are preferably shredding devices.
Preferably, the stirring speed of the stirring device in the step S2 is 300-500r/min, and the stirring time is 20-40 min.
Preferably, the container in step S2 is a ceramic or glass container, and the spray type packing bottle in step S5 is a plastic bottle.
(III) advantageous effects
Compared with the prior art, the invention provides a preparation method of the pearl barley-adzuki bean tea, which has the following beneficial effects:
1. the preparation method of the coix seed and red bean tea comprises the steps of selecting coix seed, red bean, oyster and seeds as raw materials, extracting with water, stirring and mixing lactose, maltodextrin, xylitol, glycyrrhizic acid-potassium salt and taurine, granulating the mixture after the ingredients by a granulator, and keeping nutritional ingredients and flavor by vacuum drying, so that the prepared coix seed and red bean tea is forced to have the effects of tonifying spleen and stomach, promoting diuresis, removing arthralgia, clearing heat and expelling pus, tonifying kidney and securing essence, tonifying spleen and stopping diarrhea, removing dampness and stopping leucorrhea, improving sexual function, strengthening liver and detoxifying, purifying blood stasis, recovering fatigue, nourishing appearance and beautifying and improving immunity.
2. According to the preparation method of the coix seed and red bean tea, the dried finished product is immediately packaged after being sterilized and cooled by ultraviolet rays, and the coix seed and red bean tea is bottled and filled, so that the coix seed and red bean tea is convenient to use and carry.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The first embodiment is as follows:
the preparation method of the coix seed-red bean tea is characterized by comprising the following raw materials in parts by weight: 30-50 g of coix seeds, 30 g of phaseolus calcaratus, 80 g of oysters, 30 g of stones, 60 g of lactose, 30 g of maltodextrin, 40 g of food additives and 20 g of food nutrition enhancers;
the preparation method of the coix seed-red bean tea comprises the following steps:
s1, coix seed, red bean, oyster and fruit pretreatment
Screening fresh coix seeds, red beans, oysters and fruits, cleaning the fresh coix seeds, the red beans, the oysters and the fruits, shredding the cleaned coix seeds, the cleaned red beans, the cleaned oysters and the fruits, placing the shredded coix seeds, red beans, oysters and fruits into a rotary evaporator, and performing dry distillation and water extraction;
s2, mixing
Mixing the extracted water obtained in the step S1 with lactose, maltodextrin, food additives and food nutrition enhancers, pouring the mixed materials into a container, and then stirring and mixing uniformly by using stirring equipment;
s3, granulating
Putting the material mixed in the step S2 into a granulator for granulation, wherein the diameter of a screen of the granulator is 10 meshes;
s4, drying
Putting the mixed material granulated in the step S3 into a dryer, and drying in vacuum at a vacuum degree of 87 kPa and a temperature of about 55 ℃ for 30 min;
s5, subpackaging and processing
And (4) placing the dried mixed material obtained in the step (S5) into a packaging bottle, and then packaging the packaging bottle in a packaging box.
Example two:
the preparation method of the coix seed-red bean tea is characterized by comprising the following raw materials in parts by weight: 40 g of coix seeds, 40 g of phaseolus calcaratus, 90 g of oysters, 40 g of stones, 70 g of lactose, 40 g of maltodextrin, 55 g of food additives and 35 g of food nutrition enhancers;
the preparation method of the coix seed-red bean tea comprises the following steps:
s1, coix seed, red bean, oyster and fruit pretreatment
Screening fresh coix seeds, red beans, oysters and fruits, cleaning the fresh coix seeds, the red beans, the oysters and the fruits, shredding the cleaned coix seeds, the cleaned red beans, the cleaned oysters and the fruits, placing the shredded coix seeds, red beans, oysters and fruits into a rotary evaporator, and performing dry distillation and water extraction;
s2, mixing
Mixing the extracted water obtained in the step S1 with lactose, maltodextrin, food additives and food nutrition enhancers, pouring the mixed materials into a container, and then stirring and mixing uniformly by using stirring equipment;
s3, granulating
Putting the material mixed in the step S2 into a granulator for granulation, wherein the diameter of a screen of the granulator is 11 meshes;
s4, drying
Putting the mixed material granulated in the step S3 into a dryer, and drying in vacuum at a vacuum degree of 88 kPa and a temperature of about 55 ℃ for 40 min;
s5, subpackaging and processing
And (4) placing the dried mixed material obtained in the step (S5) into a packaging bottle, and then packaging the packaging bottle in a packaging box.
Example three:
the preparation method of the coix seed-red bean tea is characterized by comprising the following raw materials in parts by weight: 50 g of coix seeds, 50 g of phaseolus calcaratus, 100 g of oysters, 50 g of stones, 80 g of lactose, 50 g of maltodextrin, 70 g of food additives and 50 g of food nutrition enhancers;
the preparation method of the coix seed and red bean tea comprises the following steps:
s1, coix seed, red bean, oyster and fruit pretreatment
Screening fresh coix seeds, red beans, oysters and fruits, cleaning the fresh coix seeds, the red beans, the oysters and the fruits, shredding the cleaned coix seeds, the cleaned red beans, the cleaned oysters and the fruits, placing the shredded coix seeds, red beans, oysters and fruits into a rotary evaporator, and performing dry distillation and water extraction;
s2, mixing
Mixing the extracted water obtained in the step S1 with lactose, maltodextrin, food additives and food nutrition enhancers, pouring the mixed materials into a container, and then stirring and mixing uniformly by using stirring equipment;
s3, granulating
Putting the material mixed in the step S2 into a granulator for granulation, wherein the diameter of a screen of the granulator is 12 meshes;
s4, drying
Putting the mixed material granulated in the step S3 into a dryer, and drying in vacuum at the vacuum degree of 89 kPa and the temperature of about 55 ℃ for 50 min;
s5, subpackaging and processing
And (4) placing the dried mixed material obtained in the step (S5) into a packaging bottle, and then packaging the packaging bottle in a packaging box.
The invention has the beneficial effects that: the preparation method of the coix seed and red bean tea comprises the steps of selecting coix seed, red bean, oyster and seeds as raw materials, extracting with water, stirring and mixing lactose, maltodextrin, xylitol, glycyrrhizic acid-potassium salt and taurine, granulating the mixture after the ingredients are mixed through a granulator, and keeping nutritional ingredients and flavor through vacuum drying.
In conclusion, the preparation method of the antibacterial compound can effectively improve the sterilization rate and can be used for a long time by mixing the honeysuckle powder, the rhubarb powder, the salicylic acid, the caffeic acid and the pseudolaric acid powder, adding water, filtering, and then rectifying and purifying. Through packing the purification liquid with the atomizing packing bottle, convenient to use on the one hand, on the other hand make portable.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (6)
1. The preparation method of the coix seed-red bean tea is characterized by comprising the following raw materials in parts by weight: 30-50 g of coix seeds, 30-50 g of phaseolus calcaratus, 80-100 g of oysters, 30-50 g of stones, 60-80 g of lactose, 30-50 g of maltodextrin, 40-70 g of food additives and 20-50 g of food nutrition enhancers;
the preparation method of the coix seed-red bean tea comprises the following steps:
s1, coix seed, red bean, oyster and fruit pretreatment
Screening fresh coix seeds, red beans, oysters and fruits, cleaning the fresh coix seeds, the red beans, the oysters and the fruits, shredding the cleaned coix seeds, the cleaned red beans, the cleaned oysters and the fruits, placing the shredded coix seeds, red beans, oysters and fruits into a rotary evaporator, and performing dry distillation and water extraction;
s2, mixing
Mixing the extracted water obtained in the step S1 with lactose, maltodextrin, food additives and food nutrition enhancers, pouring the mixed materials into a container, and then stirring and mixing uniformly by using stirring equipment;
s3, granulating
Putting the material mixed in the step S2 into a granulator for granulation, wherein the diameter of a screen of the granulator is 10-12 meshes;
s4, drying
Putting the mixed material granulated in the step S3 into a dryer, and drying in vacuum at a vacuum degree of 87-89 kPa and a temperature of about 55 ℃ for 30-50 min;
s5, subpackaging and processing
And (4) placing the dried mixed material obtained in the step (S5) into a packaging bottle, and then packaging the packaging bottle in a packaging box.
2. The method for preparing the coix seed-red bean tea as claimed in claim 1, wherein the raw materials are preferably selected from the following raw materials by weight: 30 g of coix seeds, 30 g of phaseolus calcaratus, 80 g of oysters, 30 g of stones, 60 g of lactose, 30 g of maltodextrin, 40 g of food additives and 20 g of food nutrition enhancers.
3. The method for preparing the coix seed-red bean tea as claimed in claim 2, wherein the food additive is xylitol and glycyrrhizic acid-potassium salt, and the food nutrition enhancer is taurine.
4. The method of claim 1, wherein the coix seed, phaseolus angularis, oyster shell and threads selected in step S1 are preferably threads.
5. The method as claimed in claim 1, wherein the stirring speed of the stirring device in step S2 is 300-500r/min, and the stirring time is 20-40 min.
6. The method of claim 1, wherein the container in step S2 is a ceramic or glass container, and the spray packaging bottle in step S5 is a plastic bottle.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010861314.6A CN114081084A (en) | 2020-08-25 | 2020-08-25 | Preparation method of coix seed-red bean tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010861314.6A CN114081084A (en) | 2020-08-25 | 2020-08-25 | Preparation method of coix seed-red bean tea |
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| Publication Number | Publication Date |
|---|---|
| CN114081084A true CN114081084A (en) | 2022-02-25 |
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| CN202010861314.6A Pending CN114081084A (en) | 2020-08-25 | 2020-08-25 | Preparation method of coix seed-red bean tea |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106387158A (en) * | 2016-08-19 | 2017-02-15 | 江西汇仁药业股份有限公司 | Health-care tea and preparation method thereof |
| CN107951025A (en) * | 2018-01-04 | 2018-04-24 | 甘肃大整健康管理股份有限公司 | A kind of Chinese medicine health-care composition for health of losing weight |
| CN110301500A (en) * | 2019-07-05 | 2019-10-08 | 安徽茯济国药有限公司 | A kind of preparation method of potent clearing damp tea |
| CN110393246A (en) * | 2018-04-24 | 2019-11-01 | 威海宏寿堂生物科技有限公司 | A kind of oyster drink production method facilitating men's health |
| CN111227246A (en) * | 2020-01-22 | 2020-06-05 | 大闽食品（漳州）有限公司 | Production method of coix seed extract |
-
2020
- 2020-08-25 CN CN202010861314.6A patent/CN114081084A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106387158A (en) * | 2016-08-19 | 2017-02-15 | 江西汇仁药业股份有限公司 | Health-care tea and preparation method thereof |
| CN107951025A (en) * | 2018-01-04 | 2018-04-24 | 甘肃大整健康管理股份有限公司 | A kind of Chinese medicine health-care composition for health of losing weight |
| CN110393246A (en) * | 2018-04-24 | 2019-11-01 | 威海宏寿堂生物科技有限公司 | A kind of oyster drink production method facilitating men's health |
| CN110301500A (en) * | 2019-07-05 | 2019-10-08 | 安徽茯济国药有限公司 | A kind of preparation method of potent clearing damp tea |
| CN111227246A (en) * | 2020-01-22 | 2020-06-05 | 大闽食品（漳州）有限公司 | Production method of coix seed extract |
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