CN110973433A - Perilla frutescens and almond particle solid beverage and preparation method thereof - Google Patents
Perilla frutescens and almond particle solid beverage and preparation method thereof Download PDFInfo
- Publication number
- CN110973433A CN110973433A CN201911107618.7A CN201911107618A CN110973433A CN 110973433 A CN110973433 A CN 110973433A CN 201911107618 A CN201911107618 A CN 201911107618A CN 110973433 A CN110973433 A CN 110973433A
- Authority
- CN
- China
- Prior art keywords
- almond
- perilla
- parts
- solid beverage
- drying
- 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.)
- Granted
Links
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
- A23L2/385—Concentrates of non-alcoholic beverages
- A23L2/39—Dry compositions
-
- 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
- A23L2/66—Proteins
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/045—Organic compounds containing nitrogen as heteroatom
-
- 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
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)
- Botany (AREA)
- Mycology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a perilla almond granule solid beverage and a preparation method thereof, wherein the perilla almond granule solid beverage comprises the following raw materials, by weight, 15-20 parts of perilla leaves, 15-20 parts of almonds, 1-2 parts of honeysuckle, 3-5 parts of Chinese dates, 4-8 parts of β -cyclodextrin, 0.5-1 part of trehalose, 0.1-0.2 part of vegetable proteins, 10-15 parts of milk powder and 5-10 parts of sweeteners.
Description
Technical Field
The invention relates to the technical field of solid beverages, and particularly relates to a perilla and almond particle solid beverage and a preparation method thereof.
Background
The solid beverage belongs to soft drinks, and is a solid beverage which is prepared by processing food raw materials, food additives and the like into powder, granules, blocks and the like for brewing and drinking. The solid beverage has various kinds and rich taste, and the solid beverage rich in vitamins, amino acids, natural plant extracts and other nutrients has good health care effect and is well received by consumers. The Perillae herba has effects in relieving exterior syndrome, dispelling cold, promoting qi circulation, regulating stomach function, clearing away heat and toxic materials, and inhibiting bacteria; the almond can relieve exterior syndrome, moisten intestine, relax bowels and improve human immunity. The perilla and almond are mixed to prepare the solid beverage, which has the health-care effects of enhancing immunity and preventing cold. However, the perilla leaf and the almond both contain high-content fat-soluble components, are easy to gather and float in a water phase system, and the volatile oil of the perilla leaf is easy to dissipate, thereby influencing the quality stability of the solid beverage produced by the perilla leaf and the almond. In addition, the perilla almond particles processed by the conventional process have poor dispersibility and reconstitution property, and although the content of auxiliary materials such as maltodextrin is increased, the dispersibility and the reconstitution property can be improved, the content of active ingredients is reduced, the health-care effect is influenced, in addition, the strong dextrin taste is generated, and the unique taste of the solid beverage is lightened.
Disclosure of Invention
Based on the technical problems in the background art, the invention provides the perilla and almond granule solid beverage and the preparation method thereof, and the prepared perilla and almond granule solid beverage has the advantages of high content of effective components, high health-care effect, good taste, quick and convenient brewing and high stability.
The invention provides a perilla and almond particle solid beverage which comprises the following raw materials in parts by weight:
15-20 parts of perilla leaf, 15-20 parts of almond, 1-2 parts of honeysuckle, 3-5 parts of Chinese date, β -4-8 parts of cyclodextrin, 0.5-1 part of trehalose, 0.1-0.2 part of vegetable protein, 10-15 parts of milk powder and 5-10 parts of sweetener.
Preferably, the vegetable protein is at least one of soybean protein, peanut protein and walnut protein.
Preferably, the sweetener is at least one of sorbitol, xylitol and white granulated sugar.
A preparation method of the perilla and almond particle solid beverage comprises the following steps:
s1, extracting volatile oil from the perilla leaves, and collecting the volatile oil and the perilla leaf residues;
s2, extracting almond oil, and collecting the almond oil and almond meal;
s3, uniformly mixing the perilla leaf volatile oil and the almond oil, adding the mixture into an inclusion aqueous solution of β -cyclodextrin for stirring and inclusion, filtering, washing and drying a precipitate to obtain inclusion powder;
s4, adding trehalose and vegetable protein into water to prepare an impregnation liquid with a solid content of 0.6-1.2 wt%, drying the almond meal until the water content is less than or equal to 5%, then adding the almond meal and the impregnation liquid into a vacuum impregnator together for vacuum impregnation treatment, taking out the almond meal, drying and crushing the almond meal to obtain almond meal powder;
s5, drying and crushing the perilla leaf residues, the honeysuckle and the Chinese date to obtain mixed powder;
s6, uniformly mixing the clathrate powder, the almond meal powder and the mixed powder with milk powder and a sweetening agent, and then carrying out wet granulation and drying to obtain the perilla and almond granule solid beverage.
Preferably, in step S1, the extraction method of the perilla leaf volatile oil includes: pulverizing folium Perillae, adding 12-16 times of water, leaching at 55-60 deg.C for 50-60min, steam distilling for 85-95min, and collecting volatile oil and residue.
Preferably, the water content of the perilla leaf as the raw material is 4-5%.
Preferably, in step S2, the method for extracting almond oil includes: pulverizing semen Armeniacae amarum, extracting at 40-45 deg.C under 30-35MPa with CO2CO is carried out at a flow rate of 8-12L/min2Extracting with supercritical fluid for 90-120min, and separating to obtain oleum Armeniacae amarum and semen Armeniacae amarum dregs.
Preferably, the water content of the almond as a raw material is 3-5%.
Preferably, in step S3, the conditions for stirring and inclusion are as follows: the temperature is 46-52 ℃, the rotating speed is 300-.
Preferably, in step S4, the vacuum impregnation conditions are as follows: the vacuum degree is 0.06-0.08MPa, the temperature is 50-60 ℃, and the time is 100-120 min.
Preferably, in the step S6, the wet granulation is to make a soft material with 75-80% ethanol solution as a wetting agent, and granulate on a 15-20 mesh screen.
Preferably, in the step S6, the drying temperature is 70-80 ℃, and the drying is performed until the moisture content is 2-4%.
The invention has the following beneficial effects:
the perilla leaf and almond are used as main raw materials, the perilla has the functions of relieving exterior syndrome, dispelling cold, promoting qi circulation and harmonizing stomach, and can clear away heat and toxic materials and resist bacteria, and the almond can relieve exterior syndrome, nourish the lung, moisten the intestines, relax the bowels and improve the immunity of a human body; the honeysuckle flower and the Chinese date are matched, the honeysuckle flower can disperse wind heat and clear away blood toxin, the Chinese date can nourish yin and tonify qi, and the Chinese date also has unique sweet taste and can play a role in seasoning. Through the matching of the raw materials and the auxiliary materials, the prepared perilla and almond particle solid beverage has the health-care effects of resisting cold and enhancing immunity and has good taste. In the preparation method, the perilla leaf volatile oil and perilla leaf residues are separated by combining an extraction method and a steam distillation method, the almond oil and almond meal are separated by a supercritical fluid extraction method, the perilla leaf volatile oil and the almond oil are mixed and are included by cyclodextrin, so that the loss of deterioration, volatilization and the like of fat-soluble active ingredients in the processing process can be effectively reduced, the health-care effect is improved, and the phenomenon that the fat-soluble active ingredients are aggregated and floated after being dissolved out in a large amount in a beverage to influence the stability of the beverage can be avoided; the almond meal obtained by separation is subjected to vacuum impregnation treatment by using impregnation liquid compounded by trehalose and soybean protein, wherein the trehalose has excellent wettability, the soybean protein has emulsifying property and film-forming property, the hydrophilicity in the almond meal powder can be improved, the speed of water diffusing from the surface of the powder to the inside during dissolution is further increased, and the almond meal powder can be quickly wetted and dispersed, so that the dispersibility and the instant solubility of the perilla frutescens almond granule solid beverage obtained by processing in water are improved, and the beverage after dispersion and dissolution has more uniform appearance, better color and taste. The perilla and almond particle solid beverage prepared by the invention has the advantages of high content of effective components, high health-care effect, good taste, quick and convenient brewing and high stability.
Detailed Description
The technical solution of the present invention will be described in detail below with reference to specific examples.
Example 1
(1) Weighing the following raw materials, by weight, 15 parts of perilla leaf, 15 parts of almond, 1 part of honeysuckle, 3 parts of Chinese date, 4 parts of β -cyclodextrin, 0.5 part of trehalose, 0.1 part of soybean protein, 10 parts of milk powder and 5 parts of sorbitol;
(2) pulverizing folium Perillae with water content of 4.2%, adding 12 times of water, leaching at 55 deg.C for 50min, steam distilling for 85min, and collecting volatile oil and residue;
(3) pulverizing semen Armeniacae amarum containing 3.5% water, extracting at 40 deg.C under 30MPa with CO2CO was carried out at a flow rate of 8L/min2Extracting with supercritical fluid for 90min, and separating to obtain oleum Armeniacae amarum and semen Armeniacae amarum dregs;
(4) uniformly mixing the perilla leaf volatile oil and the almond oil, adding β -cyclodextrin inclusion water solution, stirring for inclusion, wherein the stirring inclusion temperature is 46 ℃, the rotating speed is 300r/min, and the time is 70min, then filtering, washing and drying the precipitate to obtain inclusion compound powder;
(5) adding trehalose and soybean protein into water to prepare an impregnation liquid with a solid content of 0.6 wt%, drying the almond meal until the water content is 4.8%, then adding the dried almond meal and the impregnation liquid into a vacuum impregnator together, carrying out vacuum impregnation treatment for 100min under the conditions of a vacuum degree of 0.06MPa and a temperature of 50 ℃, taking out, drying and crushing to obtain almond meal powder;
(6) drying and crushing perilla leaf residues, honeysuckle and Chinese date to obtain mixed powder;
(7) mixing the clathrate powder, almond meal powder, mixed powder, milk powder and sweetener uniformly, then performing wet granulation, preparing a soft material by taking 75% ethanol solution as a wetting agent, performing size stabilization on a 15-mesh sieve, and drying at 70 ℃ until the water content is 3.5% to obtain the perilla and almond granule solid beverage.
Example 2
(1) Weighing the following raw materials, by weight, 18 parts of perilla leaf, 16 parts of almond, 1.4 parts of honeysuckle, 4.2 parts of Chinese date, 6.5 parts of β -cyclodextrin, 0.84 part of trehalose, 0.14 part of peanut protein, 12 parts of milk powder and 8 parts of xylitol;
(2) pulverizing folium Perillae with water content of 4.4%, adding 15 times of water, leaching at 58 deg.C for 55min, steam distilling for 90min, and collecting volatile oil and residue;
(3) pulverizing semen Armeniacae amarum containing 4.2% water, extracting at 43.5 deg.C under 32MPa with CO2CO was carried out at a flow rate of 10.5L/min2Performing supercritical fluid extraction for 110min, and separating to obtain almond oil and almond meal;
(4) uniformly mixing the perilla leaf volatile oil and the almond oil, adding β -cyclodextrin inclusion water solution, stirring for inclusion, wherein the stirring inclusion temperature is 48 ℃, the rotating speed is 360r/min, and the time is 85min, then filtering, washing and drying the precipitate to obtain inclusion compound powder;
(5) adding trehalose and peanut protein into water to prepare an impregnation liquid with a solid content of 1 wt%, drying the almond meal to a water content of 4.5%, then adding the almond meal and the impregnation liquid into a vacuum impregnator together, carrying out vacuum impregnation treatment for 115min under the conditions of a vacuum degree of 0.065MPa and a temperature of 55 ℃, taking out, drying and crushing to obtain almond meal powder;
(6) drying and crushing perilla leaf residues, honeysuckle and Chinese date to obtain mixed powder;
(7) mixing the clathrate powder, almond meal powder, mixed powder, milk powder and sweetener uniformly, then performing wet granulation, preparing a soft material by taking 80% ethanol solution as a wetting agent, performing size stabilization on a 15-mesh sieve, and drying at 75 ℃ until the water content is 3.2% to obtain the perilla and almond granule solid beverage.
Example 3
(1) Weighing the following raw materials of 20 parts of perilla leaf, 20 parts of almond, 2 parts of honeysuckle, 5 parts of Chinese date, 8 parts of β -cyclodextrin, 1 part of trehalose, 0.2 part of soybean protein, 15 parts of milk powder and 10 parts of sorbitol by weight;
(2) pulverizing folium Perillae with water content of 4.8%, adding 16 times of water, leaching at 60 deg.C for 60min, steam distilling for 95min, and collecting volatile oil and residue;
(3) pulverizing semen Armeniacae amarum containing 4.5% of water, extracting at 45 deg.C under 35MPa with CO2CO is carried out at a flow rate of 12L/min2Performing supercritical fluid extraction for 120min, and separating to obtain almond oil and almond meal;
(4) uniformly mixing the perilla leaf volatile oil and the almond oil, adding β -cyclodextrin inclusion water solution, stirring for inclusion, wherein the stirring inclusion temperature is 52 ℃, the rotating speed is 400r/min, and the time is 90min, then filtering, washing and drying the precipitate to obtain inclusion compound powder;
(5) adding trehalose and soybean protein into water to prepare an impregnation liquid with a solid content of 1.2 wt%, drying the almond meal until the water content is 4.7%, then adding the almond meal and the impregnation liquid into a vacuum impregnator together, carrying out vacuum impregnation treatment for 120min under the conditions of a vacuum degree of 0.08MPa and a temperature of 60 ℃, taking out, drying and crushing to obtain almond meal powder;
(6) drying and crushing perilla leaf residues, honeysuckle and Chinese date to obtain mixed powder;
(7) mixing the clathrate powder, almond meal powder, mixed powder, milk powder and sweetener uniformly, then performing wet granulation, preparing a soft material by taking 80% ethanol solution as a wetting agent, performing size stabilization on a 20-mesh sieve, and drying at 80 ℃ until the water content is 4% to obtain the perilla and almond granule solid beverage.
Comparative example 1
(1) Weighing the following raw materials in parts by weight: 20 parts of perilla leaf, 20 parts of almond, 2 parts of honeysuckle, 5 parts of Chinese date, 15 parts of milk powder and 10 parts of sorbitol;
(2) drying and pulverizing folium Perillae with water content of 4.8%, semen Armeniacae amarum with water content of 4.5%, flos Lonicerae, and fructus Jujubae to obtain mixed powder;
(3) and (3) performing wet granulation on the mixed powder, preparing a soft material by taking 80% ethanol solution as a wetting agent, granulating on a 20-mesh sieve, and drying at 80 ℃ until the water content is 4% to obtain the perilla and almond granule solid beverage.
Please 8 experts respectively perform sensory evaluation on the perilla and almond granule solid beverages prepared in examples 1-3 and comparative example 1, and the specific method comprises the following steps: 1g of solid beverage is brewed by 100mL of hot water, and color, aroma and taste are taken as scoring items for scoring, wherein the color is full of 2 points, the aroma is full of 3 points, and the taste is full of 5 points. The scoring results are shown in table 1:
TABLE 1 sensory evaluation results
| Example 1 | Example 2 | Example 3 | Comparative example 1 | |
| Sensory scoring | 9.0 | 8.8 | 8.5 | 7.2 |
As can be seen from Table 1, the perilla almond granule solid beverage of the present invention has excellent flavor and taste.
5g of the perilla/almond granule solid beverages prepared in examples 1 to 3 and comparative example 1 were weighed, 50mL of distilled water was added, the mixture was stirred at room temperature at a rotation speed of 100r/min with a magnetic stirrer, and the time for which the powder pieces were completely dispersed was recorded, and the results are shown in Table 2:
TABLE 2 dispersancy test results
| Example 1 | Example 2 | Example 3 | Comparative example 1 | |
| Dispersion time(s) | 107 | 98 | 112 | 204 |
As can be seen from Table 2, the perilla and almond particle solid beverage of the invention has excellent dispersibility and good instant solubility.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered to be within the technical scope of the present invention, and the technical solutions and the inventive concepts thereof according to the present invention should be equivalent or changed within the scope of the present invention.
Claims (10)
1. The perilla and almond particle solid beverage is characterized by comprising the following raw materials in parts by weight:
15-20 parts of perilla leaf, 15-20 parts of almond, 1-2 parts of honeysuckle, 3-5 parts of Chinese date, β -4-8 parts of cyclodextrin, 0.5-1 part of trehalose, 0.1-0.2 part of vegetable protein, 10-15 parts of milk powder and 5-10 parts of sweetener.
2. The perilla almond granule solid beverage of claim 1, wherein the vegetable protein is at least one of soy protein, peanut protein, walnut protein.
3. The perilla almond granule solid beverage as claimed in claim 1 or 2, wherein the sweetener is at least one of sorbitol, xylitol and white granulated sugar.
4. A method for preparing a perilla almond granule solid beverage as claimed in any one of claims 1 to 3, comprising the steps of:
s1, extracting volatile oil from the perilla leaves, and collecting the volatile oil and the perilla leaf residues;
s2, extracting almond oil, and collecting the almond oil and almond meal;
s3, uniformly mixing the perilla leaf volatile oil and the almond oil, adding the mixture into an inclusion aqueous solution of β -cyclodextrin for stirring and inclusion, filtering, washing and drying a precipitate to obtain inclusion powder;
s4, adding trehalose and vegetable protein into water to prepare an impregnation liquid with a solid content of 0.6-1.2 wt%, drying the almond meal until the water content is less than or equal to 5%, then adding the almond meal and the impregnation liquid into a vacuum impregnator together for vacuum impregnation treatment, taking out the almond meal, drying and crushing the almond meal to obtain almond meal powder;
s5, drying and crushing the perilla leaf residues, the honeysuckle and the Chinese date to obtain mixed powder;
s6, uniformly mixing the clathrate powder, the almond meal powder and the mixed powder with milk powder and a sweetening agent, and then carrying out wet granulation and drying to obtain the perilla and almond granule solid beverage.
5. The method for preparing a perilla almond granule solid beverage according to claim 4, wherein in the step S1, the extraction method of perilla leaf volatile oil comprises the following steps: pulverizing folium Perillae, adding 12-16 times of water, leaching at 55-60 deg.C for 50-60min, steam distilling for 85-95min, and collecting volatile oil and residue.
6. The preparation method of the perilla almond granule solid beverage as claimed in claim 4 or 5, wherein in the step S2, the extraction method of the almond oil comprises the following steps: pulverizing semen Armeniacae amarum, extracting at 40-45 deg.C under 30-35MPa with CO2CO is carried out at a flow rate of 8-12L/min2Extracting with supercritical fluid for 90-120min, and separating to obtain oleum Armeniacae amarum and semen Armeniacae amarum dregs.
7. The method for preparing a perilla almond granule solid beverage according to any one of claims 4 to 6, wherein in the step S3, the conditions of stirring and inclusion are as follows: the temperature is 46-52 ℃, the rotating speed is 300-.
8. The method of preparing a perilla almond granule solid beverage according to any one of claims 4 to 7, wherein the vacuum impregnation in step S4 is performed under the following conditions: the vacuum degree is 0.06-0.08MPa, the temperature is 50-60 ℃, and the time is 100-120 min.
9. The method of preparing a perilla almond granule solid beverage as claimed in any one of claims 4 to 8, wherein the wet granulation is to make a soft mass with 75 to 80% ethanol solution as a wetting agent and granulate on a 15 to 20 mesh sieve in step S6.
10. The method of preparing a perilla almond granule solid beverage according to any one of claims 4 to 9, wherein the drying temperature is 70 to 80 ℃ and the drying is performed until the water content is 2 to 4% in the step S6.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911107618.7A CN110973433B (en) | 2019-11-13 | 2019-11-13 | Perilla frutescens and almond particle solid beverage and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911107618.7A CN110973433B (en) | 2019-11-13 | 2019-11-13 | Perilla frutescens and almond particle solid beverage and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN110973433A true CN110973433A (en) | 2020-04-10 |
| CN110973433B CN110973433B (en) | 2022-07-19 |
Family
ID=70084148
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201911107618.7A Active CN110973433B (en) | 2019-11-13 | 2019-11-13 | Perilla frutescens and almond particle solid beverage and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110973433B (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US12122273B2 (en) | 2021-05-14 | 2024-10-22 | Alfmeier Präzision SE | Air cushion arrangement |
Citations (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1415652A (en) * | 2002-11-28 | 2003-05-07 | 中国科学院广州化学研究所 | Modified clathrate of Beta-cyclodextrin/cassia oil and its producing method |
| WO2004107883A1 (en) * | 2003-06-05 | 2004-12-16 | Cargill, Incorporated | Beverage additive mixture of trehalose and protein |
| CN1709489A (en) * | 2005-06-09 | 2005-12-21 | 北京四环科宝制药有限公司 | Chinese medicine composition for treating cold anemopyretic syndrome, and its preparing method |
| CN1947779A (en) * | 2005-10-14 | 2007-04-18 | 王玫 | Traditional Chinese medicine granules for treating infantile cough and its prepn. method |
| CN101641118A (en) * | 2006-12-27 | 2010-02-03 | 嘉吉公司 | Cyclodextrin inclusion complexes and methods of preparing same |
| CN101999728A (en) * | 2010-10-15 | 2011-04-06 | 陕西科技大学 | Microwave drying instant red date powder and production method thereof |
| CN102640821A (en) * | 2012-05-13 | 2012-08-22 | 聊城大学 | Solid instant health care tea and preparation method of solid instant health care tea |
| CN102894124A (en) * | 2011-07-24 | 2013-01-30 | 江西食方食坊中药食品有限公司 | Female brown sugar tea for dysmenorrheal prevention and treatment, and preparation method thereof |
| CN102988872A (en) * | 2012-12-18 | 2013-03-27 | 福州海王金象中药制药有限公司 | Wanyingganhe Tea (used for treating colds, fever, abdominal pain, vomiting and diarrhea and summer diarrhea) preparation process |
| CN104872773A (en) * | 2015-06-14 | 2015-09-02 | 杜沛雨 | Functional beverage capable of preventing and treating cold and cough |
| CN105815646A (en) * | 2016-05-17 | 2016-08-03 | 安徽恋尚你食品有限公司 | 158 vegetarian diet full meal solid beverage and making method thereof |
| CN106387584A (en) * | 2015-07-27 | 2017-02-15 | 梁伟池 | Crocus sativus solid beverage and preparation method thereof |
| CN107156313A (en) * | 2017-05-27 | 2017-09-15 | 桦南仙紫食品科技有限公司 | Purple perilla pumpkin seeds vegetable protein beverage and processing method |
| CN109939075A (en) * | 2019-03-06 | 2019-06-28 | 澳门大学 | A kind of Chinese medicine effervescent tablet and preparation method thereof |
-
2019
- 2019-11-13 CN CN201911107618.7A patent/CN110973433B/en active Active
Patent Citations (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1415652A (en) * | 2002-11-28 | 2003-05-07 | 中国科学院广州化学研究所 | Modified clathrate of Beta-cyclodextrin/cassia oil and its producing method |
| WO2004107883A1 (en) * | 2003-06-05 | 2004-12-16 | Cargill, Incorporated | Beverage additive mixture of trehalose and protein |
| CN1709489A (en) * | 2005-06-09 | 2005-12-21 | 北京四环科宝制药有限公司 | Chinese medicine composition for treating cold anemopyretic syndrome, and its preparing method |
| CN1947779A (en) * | 2005-10-14 | 2007-04-18 | 王玫 | Traditional Chinese medicine granules for treating infantile cough and its prepn. method |
| CN101641118A (en) * | 2006-12-27 | 2010-02-03 | 嘉吉公司 | Cyclodextrin inclusion complexes and methods of preparing same |
| CN101999728A (en) * | 2010-10-15 | 2011-04-06 | 陕西科技大学 | Microwave drying instant red date powder and production method thereof |
| CN102894124A (en) * | 2011-07-24 | 2013-01-30 | 江西食方食坊中药食品有限公司 | Female brown sugar tea for dysmenorrheal prevention and treatment, and preparation method thereof |
| CN102640821A (en) * | 2012-05-13 | 2012-08-22 | 聊城大学 | Solid instant health care tea and preparation method of solid instant health care tea |
| CN102988872A (en) * | 2012-12-18 | 2013-03-27 | 福州海王金象中药制药有限公司 | Wanyingganhe Tea (used for treating colds, fever, abdominal pain, vomiting and diarrhea and summer diarrhea) preparation process |
| CN104872773A (en) * | 2015-06-14 | 2015-09-02 | 杜沛雨 | Functional beverage capable of preventing and treating cold and cough |
| CN106387584A (en) * | 2015-07-27 | 2017-02-15 | 梁伟池 | Crocus sativus solid beverage and preparation method thereof |
| CN105815646A (en) * | 2016-05-17 | 2016-08-03 | 安徽恋尚你食品有限公司 | 158 vegetarian diet full meal solid beverage and making method thereof |
| CN107156313A (en) * | 2017-05-27 | 2017-09-15 | 桦南仙紫食品科技有限公司 | Purple perilla pumpkin seeds vegetable protein beverage and processing method |
| CN109939075A (en) * | 2019-03-06 | 2019-06-28 | 澳门大学 | A kind of Chinese medicine effervescent tablet and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US12122273B2 (en) | 2021-05-14 | 2024-10-22 | Alfmeier Präzision SE | Air cushion arrangement |
Also Published As
| Publication number | Publication date |
|---|---|
| CN110973433B (en) | 2022-07-19 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN106343090A (en) | Fructus siraitiae, prebiotic and chrysanthemum flower tea instant beverage and preparation method thereof | |
| CN112155077A (en) | Instant ultramicro green tea powder and preparation method thereof | |
| CN110973433B (en) | Perilla frutescens and almond particle solid beverage and preparation method thereof | |
| CN106070863A (en) | A kind of Pseudobulbus Bletillae (Rhizoma Bletillae) scented tea and preparation method thereof | |
| CN109169934A (en) | A kind of bean powder and preparation method thereof | |
| JP4679362B2 (en) | Preparation method of tea extract | |
| CN105341839A (en) | Preparation method of snakegourd fruit kernel refined powder capable of clearing heat | |
| KR102402177B1 (en) | Method of manufacturing a bokbunja coffee | |
| CN113519669A (en) | Instant radix pseudostellariae coffee and preparation process thereof | |
| CN112544717A (en) | Low-sugar fat-reducing milk tea and preparation method thereof | |
| CN106721696A (en) | A kind of preparation method of low sugar Momordica grosvenori drink made from flower | |
| CN106359715A (en) | Green tea | |
| CN106617042A (en) | Preparation method of syzygium samarangense extract | |
| CN113693204B (en) | High-utilization-rate red bean beverage and packaging container and preparation process thereof | |
| KR102699382B1 (en) | Hemp seed beverage composition and method for manufacturing the same | |
| CN109315566A (en) | A kind of compound solid beverage and its production technology | |
| CN113455550B (en) | Momordica grosvenori bean curd and preparation method thereof | |
| CN109953165B (en) | Resveratrol-containing tea bag and preparation method thereof | |
| CN108850361B (en) | Preparation method of mint instant tea | |
| CN105941733A (en) | Lycium ruthenicm murr solid fruit tea | |
| CN107981130A (en) | Include fruit drink of jasmine petal and preparation method thereof | |
| CN108740628B (en) | Pawpaw cool drink | |
| CN104970139A (en) | Instant beverage and preparation method thereof | |
| CN117837659A (en) | Heart-protecting liver-nourishing kidney-tonifying tea and preparation method thereof | |
| CN105941726A (en) | Preparation method and products of cold-water-made lemon-honey-black tea powder |
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 | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant | ||
| CP02 | Change in the address of a patent holder |
Address after: 236000 21 Xinhua Road, economic development zone, Yingdong District, Fuyang City, Anhui Province Patentee after: ANHUI QUANKANG PHARMACEUTICAL CO.,LTD. Address before: 236000 Anhui Quankang Pharmaceutical Co., Ltd., West Zone, Chengguan Town Industrial Park, Taihe County, Fuyang City, Anhui Province Patentee before: ANHUI QUANKANG PHARMACEUTICAL CO.,LTD. |
|
| CP02 | Change in the address of a patent holder |