CN103202481A - Lycium ruthenicum health protection food and preparation method thereof - Google Patents
Lycium ruthenicum health protection food and preparation method thereof Download PDFInfo
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- 230000036541 health Effects 0.000 title claims abstract description 31
- 235000013305 food Nutrition 0.000 title claims abstract description 30
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 241000169546 Lycium ruthenicum Species 0.000 title abstract 4
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 39
- 239000007788 liquid Substances 0.000 claims abstract description 28
- 238000000855 fermentation Methods 0.000 claims abstract description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 14
- 150000003839 salts Chemical class 0.000 claims abstract description 13
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium ascorbate Substances [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 claims abstract description 13
- 235000010378 sodium ascorbate Nutrition 0.000 claims abstract description 13
- 229960005055 sodium ascorbate Drugs 0.000 claims abstract description 13
- 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 claims abstract description 13
- 244000241838 Lycium barbarum Species 0.000 claims description 78
- 235000015459 Lycium barbarum Nutrition 0.000 claims description 78
- 235000015468 Lycium chinense Nutrition 0.000 claims description 26
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 20
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 20
- 241001330002 Bambuseae Species 0.000 claims description 20
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 20
- 239000011425 bamboo Substances 0.000 claims description 20
- 230000004151 fermentation Effects 0.000 claims description 15
- 235000011869 dried fruits Nutrition 0.000 claims description 13
- 229910000831 Steel Inorganic materials 0.000 claims description 12
- 239000010959 steel Substances 0.000 claims description 12
- 238000009423 ventilation Methods 0.000 claims description 12
- 235000013402 health food Nutrition 0.000 claims description 10
- 239000002932 luster Substances 0.000 claims description 10
- 235000013372 meat Nutrition 0.000 claims description 10
- 238000004108 freeze drying Methods 0.000 claims description 5
- 238000001291 vacuum drying Methods 0.000 claims description 5
- 238000009777 vacuum freeze-drying Methods 0.000 claims description 2
- 235000019640 taste Nutrition 0.000 abstract description 3
- 238000004140 cleaning Methods 0.000 abstract description 2
- 235000009508 confectionery Nutrition 0.000 abstract description 2
- 201000001421 hyperglycemia Diseases 0.000 abstract description 2
- 239000000203 mixture Substances 0.000 abstract 2
- 229910001220 stainless steel Inorganic materials 0.000 abstract 2
- 239000010935 stainless steel Substances 0.000 abstract 2
- 208000031226 Hyperlipidaemia Diseases 0.000 abstract 1
- 238000002386 leaching Methods 0.000 abstract 1
- 238000002791 soaking Methods 0.000 abstract 1
- 235000013399 edible fruits Nutrition 0.000 description 7
- 230000001105 regulatory effect Effects 0.000 description 5
- 244000241872 Lycium chinense Species 0.000 description 4
- 239000003814 drug Substances 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 4
- 238000001035 drying Methods 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 235000017784 Mespilus germanica Nutrition 0.000 description 2
- 244000182216 Mimusops elengi Species 0.000 description 2
- 235000000560 Mimusops elengi Nutrition 0.000 description 2
- 235000007837 Vangueria infausta Nutrition 0.000 description 2
- QYKIQEUNHZKYBP-UHFFFAOYSA-N Vinyl ether Chemical compound C=COC=C QYKIQEUNHZKYBP-UHFFFAOYSA-N 0.000 description 2
- 229940079593 drug Drugs 0.000 description 2
- 230000036039 immunity Effects 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 238000012856 packing Methods 0.000 description 2
- 230000000144 pharmacologic effect Effects 0.000 description 2
- 238000005086 pumping Methods 0.000 description 2
- 238000007789 sealing Methods 0.000 description 2
- 206010067125 Liver injury Diseases 0.000 description 1
- 241001106041 Lycium Species 0.000 description 1
- 241000208292 Solanaceae Species 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000002929 anti-fatigue Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000012631 food intake Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 230000001456 gonadotroph Effects 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 230000003516 hyperlipidaemic effect Effects 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 230000001603 reducing effect Effects 0.000 description 1
- 230000002787 reinforcement Effects 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000000859 sublimation Methods 0.000 description 1
- 230000008022 sublimation Effects 0.000 description 1
- 210000004243 sweat Anatomy 0.000 description 1
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- Preparation Of Fruits And Vegetables (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention discloses a lycium ruthenicum health protection food and a preparation method thereof. According to the technical field, the preparation method comprises the steps of rinsing high-quality dried fructus lycii with clean water for three times, cleaning the high-quality dried fructus lycii, soaking the high-quality dried fructus lycii into color protection liquid containing 0.25-0.5 percent of edible salt, 1.0-2.5 percent of citric acid and 0.05-1.0 percent of sodium ascorbate for 80-120 minutes, taking the mixture out, leaching the color protection liquid, then placing the mixture into a stainless steel container, putting the stainless steel container into an adjustable temperature and humidity control box, carrying out self-fermenting at the temperature of 70-95 percent and the humidity of 70-100 percent for 10-16 days, taking out the fructus lycii, placing the fructus lycii at a cold and hidden place, ventilating the fructus lycii for 3-5 days, and thus obtaining the lycium ruthenicum health protection food. The lycium ruthenicum generated by self-fermentation tastes sweet and mild, is free of greasy and serves as auxiliary health protection foods suitable for groups suffering from hyperglycemia and hyperlipidemia.
Description
Technical field
The invention belongs to field of health care food, particularly a kind of black health wolfberry food and preparation method thereof.
Background technology
Matrimony vine, claim the fruit of Chinese wolfberry again, dry mature fruit for Solanaceae deciduous plant Lycium barbrumL., the fruit of Chinese wolfberry is traditional conventional Chinese medicine material simply, beginning is stated from Shennong's Herbal, classify as top gradely, the fruit of Chinese wolfberry is flat, flavor is sweet, and Compendium of Material Medica claims it to have effects such as kidney tonifying, moistening lung, production of sperm benefit gas.Modern pharmacology is introduced, this product have strengthen immunity, delay senility, pharmacological action (Pharmacopoeia of People's Republic of China clinical application notices such as anti-liver injury, hypoglycemic, reducing blood lipid, gonadotropic Effect, antifatigue, prepared slices of Chinese crude drugs volumes (version in 2010), Chinese Pharmacopoeia Commission compiles, Chinese Medicine science and technology publishing house, 2011.4 the 1149th pages).Because matrimony vine has pharmacological effect, be again the useful invigorant that eats simultaneously, listed in by health ministry " be food be again the article list of medicine ".
Raising along with people's living standard, people are to the reinforcement of health idea, the healthy food of fashion is continually developed pushes the consumption market to satisfy people's demand, matrimony vine is more and more paid attention to by people as a kind of health food, yet, the fabricated product of matrimony vine is also gradually to nutrition, healthy, leisure, interesting direction develops, the dried fruit of lycium barbarum that emerge in large numbers in market, the matrimony vine sheet, the matrimony vine cake, matrimony vine juice, beverage, drinks, low sugar health care medlar preserved fruit (CN101181055A), the exploitation of medlar health-care preserved fruit (CN101543250A), provide new leisure food consumption pattern to the consumer beyond doubt, but with regard to nutrition and the value that how to promote matrimony vine, exploitation has more novelty and can guarantee that matrimony vine do not lose the casual health type food of nutritive value, to satisfy more consumers' selection, be main purpose of the present invention, it is simple to the invention provides a kind of preparation technology, save time, laborsaving, the preparation method of the black health wolfberry food that production cost is low.
Summary of the invention
The object of the present invention is to provide a kind of black health wolfberry food and preparation method thereof.
For achieving the above object, the technical solution used in the present invention is:
A kind of black health wolfberry food, it is characterized in that being achieved through the following technical solutions: at first with the dried fruit of lycium barbarum of high-quality with clear water rinsing 3 times, be immersed in and contain the salt 0.25-0.5% that concentration is weight percentage, citric acid 1.0-2.5%, in the colour protecting liquid that sodium ascorbate 0.05-1.0% forms, soak after 80-120 minute, pull out, drain colour protecting liquid, put then and put into the adjustable temperature control wet tank in the rustless steel container, at temperature 70-95 ℃, under the humidity 70-100%, after self fermented 10-16 days, take out matrimony vine and placed shady and cool ventilation the 3-5 of place days, namely make black health wolfberry food.
A kind of preparation method of black health wolfberry food is characterized in that comprising following sequential steps:
(1) selects meat plumpness, high-quality dried fruit of lycium barbarum that color and luster is vivid, make for 3 times with the clear water rinsing to clean up, drag in the bamboo sieve drop and use up moisture;
(2) will clean and the most matrimony vine behind the moisture of drop, be immersed in the colour protecting liquid that the salt 0.25-0.5% that contains concentration and be weight percentage, citric acid 1.0-2.5%, sodium ascorbate 0.05-1.0% form, soak after 80-120 minute, drag for into the most colour protecting liquid of drop in the bamboo sieve;
(3) matrimony vine of the most colour protecting liquid of drop is put in the rustless steel container, put into the adjustable temperature control wet tank;
(4) set in the control humidity cabinet temperature under 70-95 ℃, humidity 70-100%, make matrimony vine self fermentation after 10-16 days, then, the matrimony vine of taking out after the fermentation was placed shady and cool ventilation 3-5 days, namely made black health wolfberry food.Humidity regulation is to be controlled by computer in the described adjustable temperature control wet tank.
The black health wolfberry food of the present invention's preparation can make moisture control at 15-18% further through vacuum drying treatment, packs, and makes instant type casual health food.
The black health wolfberry food of the present invention's preparation also can further be handled through vacuum freeze drying, makes moisture control below 5%, packs, and makes the black matrimony vine casual health food of freeze-drying.
Beneficial effect of the present invention
1, the constant temperature and humidity natural fermentating process of the present invention's employing, its technology is simple, is easy to produce in batches, saves production cost, and is conducive to the variation of product, enriches matrimony vine produce market demand.
2, adopting method of the present invention to make black health wolfberry food is self to ferment to form under the condition of constant temperature and humidity, its sweat promotes the conversion of the nutriment of matrimony vine, total sugar content is 42.42% after testing, 33.4% before the fermentation improved 27.0%, amino acid reaches 13.31%, and the total amount 9.14% before the fermentation has improved 45.62%.
3, the black matrimony vine product that generates by self fermentation, taste sweetness, pure and mild, food and oiliness is a kind of anti-oxidant, as to strengthen immunity health food that has, the suitable crowd who suffers from hyperglycaemia, hyperlipidaemic conditions is edible as auxiliary health food.
4, to the further drying and other treatment of product, vacuum drying makes water content at 15-18%; Freeze drying makes moisture＜5%, can further satisfy crowd's the demand of different eaters' taste, custom and hobby, and freeze-dried products more is conducive to the storage of product simultaneously, prolongs shelf life.
The specific embodiment
The present invention is further illustrated by the following example.
Embodiment 1
Selection meat plumpness, 50 kilograms of the vivid high-quality dried fruit of lycium barbarum of color and luster, 3 times the fruit of Chinese wolfberry is cleaned up with the clear water rinsing, drag in the bamboo sieve drop to the greatest extent behind the moisture, be immersed in and contain the salt 0.5% that concentration is weight percentage, citric acid 1.0%, in 50 kilograms of colour protecting liquids that sodium ascorbate 1.0% is formed, soak after 80 minutes, after dragging for the most colour protecting liquid of the interior drop of bamboo sieve, place in the rustless steel container, put into the adjustable temperature control wet tank, 70 ℃ of control temperature, humidity 75% makes matrimony vine self fermentation after 16 days, then then, the matrimony vine of taking out after fermenting was placed the shady and cool ventilation place 3 days, namely made black health wolfberry food.The regulation and control of humidity are regulated and control according to specification in the adjustable temperature control wet tank.
Embodiment 2
Selection meat plumpness, 50 kilograms of the vivid high-quality dried fruit of lycium barbarum of color and luster, make for 3 times with the clear water rinsing and to clean up, drag in the bamboo sieve drop to the greatest extent behind the moisture, be immersed in and contain the salt 0.25% that concentration is weight percentage, citric acid 2.5%, in 50 kilograms of colour protecting liquids that sodium ascorbate 0.05% is formed, soak after 90 minutes, after dragging for the most colour protecting liquid of the interior drop of bamboo sieve, place in the rustless steel container, put into the adjustable temperature control wet tank, 75 ℃ of control temperature, humidity 80% makes matrimony vine self fermentation after 11 days, then then, take out matrimony vine and placed the shady and cool ventilation place 3 days, namely make black health wolfberry food.The regulation and control of humidity are regulated and control according to specification in the adjustable temperature control wet tank.
Embodiment 3
Selection meat plumpness, 50 kilograms of the vivid high-quality dried fruit of lycium barbarum of color and luster, 3 times it is cleaned up with the clear water rinsing, drag in the bamboo sieve drop to the greatest extent behind the moisture, be immersed in and contain the salt 0.3% that concentration is weight percentage, citric acid 2.0%, in 50 kilograms of colour protecting liquids that sodium ascorbate 0.1% is formed, soak after 110 minutes, after dragging for the most colour protecting liquid of the interior drop of bamboo sieve, place in the rustless steel container, put into the adjustable temperature control wet tank, 95 ℃ of control temperature, humidity 100% makes matrimony vine self fermentation after 10 days, then then, take out matrimony vine and placed the shady and cool ventilation place 5 days, namely make black health wolfberry food.The regulation and control of humidity are regulated and control according to specification in the adjustable temperature control wet tank.
Embodiment 4
Selection meat plumpness, 50 kilograms of the vivid high-quality dried fruit of lycium barbarum of color and luster, with clear water rinsing 3 times to cleaning up, drag in the bamboo sieve drop to the greatest extent behind the moisture, be immersed in and contain the salt 0.4% that concentration is weight percentage, citric acid 1.5%, in 50 kilograms of colour protecting liquids that sodium ascorbate 0.5% is formed, soak after 90 minutes, after dragging for the most colour protecting liquid of the interior drop of bamboo sieve, place in the rustless steel container, put into the adjustable temperature control wet tank, 85 ℃ of control temperature, humidity 85% makes matrimony vine self fermentation after 13 days, then then, the matrimony vine of taking out after fermenting was placed the shady and cool ventilation place 4 days, namely made black health wolfberry food.The regulation and control of humidity are regulated and control according to specification in the adjustable temperature control wet tank.
Embodiment 5
Selection meat plumpness, 50 kilograms of the vivid high-quality dried fruit of lycium barbarum of color and luster, make for 3 times its rinsing clean with the clear water rinsing, drag in the bamboo sieve drop to the greatest extent behind the moisture, be immersed in and contain the salt 0.35% that concentration is weight percentage, citric acid 2.0%, in 50 kilograms of colour protecting liquids that sodium ascorbate 0.8% is formed, soak after 100 minutes, after dragging for the most colour protecting liquid of the interior drop of bamboo sieve, place in the rustless steel container, put into the adjustable temperature control wet tank, 80 ℃ of control temperature, humidity 90% makes matrimony vine self fermentation after 14 days, then then, take out matrimony vine and placed the shady and cool ventilation place 3 days, namely make black health wolfberry food.The regulation and control of humidity are regulated and control according to specification in the adjustable temperature control wet tank.
Embodiment 6
Selection meat plumpness, 50 kilograms of the vivid high-quality dried fruit of lycium barbarum of color and luster, 3 times it is cleaned up with the clear water rinsing, drag in the bamboo sieve drop to the greatest extent behind the moisture, be immersed in and contain the salt 0.25% that concentration is weight percentage, citric acid 2.5%, in 50 kilograms of colour protecting liquids that sodium ascorbate 0.05% is formed, soak after 120 minutes, after dragging for the most colour protecting liquid of the interior drop of bamboo sieve, place in the rustless steel container, put into the adjustable temperature control wet tank, 92 ℃ of control temperature, humidity 98% makes matrimony vine self fermentation after 12 days then, and the matrimony vine of taking out then after fermenting was placed the shady and cool ventilation place 3 days, put into vacuum drier again and carry out drying, vacuum drying vacuum is 0.06MPa, and temperature is controlled at 40 ℃, and product final moisture content is controlled 17%, employing vacuum-pumping and sealing packing makes instant type casual health food.
Embodiment 7
Selection meat plumpness, 50 kilograms of the vivid high-quality dried fruit of lycium barbarum of color and luster, make for 3 times its rinsing clean with the clear water rinsing, drag in the bamboo sieve drop to the greatest extent behind the moisture, be immersed in and contain the salt 0. 5% that concentration is weight percentage, citric acid 1.0%, in 50 kilograms of colour protecting liquids that sodium ascorbate 1.0% is formed, soak after 80 minutes, after dragging for the most colour protecting liquid of the interior drop of bamboo sieve, place in the rustless steel container, put into the adjustable temperature control wet tank, 86 ℃ of control temperature, humidity 92% makes matrimony vine self fermentation after 13 days then, takes out matrimony vine then and places the shady and cool ventilation place 3 days, put into vacuum drier again and carry out drying, vacuum drying vacuum is 0.08MPa, and temperature is controlled at 45 ℃, and product final moisture content is controlled 15.5%, employing vacuum-pumping and sealing packing makes instant type casual health food.
Embodiment 8
Selection meat plumpness, 50 kilograms of the vivid high-quality dried fruit of lycium barbarum of color and luster, 3 times it is cleaned up with the clear water rinsing, drag in the bamboo sieve drop to the greatest extent behind the moisture, be immersed in and contain the salt 0.25% that concentration is weight percentage, citric acid 2.0%, in 50 kilograms of colour protecting liquids that sodium ascorbate 1.0% is formed, soak after 95 minutes, after dragging for the most colour protecting liquid of the interior drop of bamboo sieve, place in the rustless steel container, put into the adjustable temperature control wet tank, 88 ℃ of control temperature, humidity 90%, make matrimony vine self fermentation after 12 days then, take out matrimony vine then and placed the shady and cool ventilation place 3 days, with moving in the refrigerator after the matrimony vine sabot, reduce the temperature to rapidly below-35 ℃ again, the matrimony vine that to freeze moves in the lyophilization machine, sublimation temperature control is at-15 ℃--25 ℃, and vacuum 110-120Pa is dried to till the moisture＜5%(W), adopt PA/CPE composite nitrogen-filled packaging, make the black matrimony vine casual health food of freeze-drying.
Claims (4)
1. black health wolfberry food, it is characterized in that being achieved through the following technical solutions: at first with the dried fruit of lycium barbarum of high-quality with clear water rinsing 3 times, be immersed in and contain the salt 0.25-0.5% that concentration is weight percentage, citric acid 1.0-2.5%, in the colour protecting liquid that sodium ascorbate 0.05-1.0% forms, soak after 80-120 minute, pull out, drain colour protecting liquid, put then and put into the adjustable temperature control wet tank in the rustless steel container, at temperature 70-95 ℃, under the humidity 70-100%, after self fermented 10-16 days, take out matrimony vine and placed shady and cool ventilation the 3-5 of place days, namely make black health wolfberry food.
2. the preparation method of a kind of black health wolfberry food according to claim 1 is characterized in that, comprises following sequential steps:
(1) selects meat plumpness, high-quality dried fruit of lycium barbarum that color and luster is vivid, make for 3 times with the clear water rinsing to clean up, drag in the bamboo sieve drop and use up moisture;
(2) will clean and the most matrimony vine behind the moisture of drop, be immersed in the colour protecting liquid that the salt 0.25-0.5% that contains concentration and be weight percentage, citric acid 1.0-2.5%, sodium ascorbate 0.05-1.0% form, soak after 80-120 minute, drag for into the most colour protecting liquid of drop in the bamboo sieve;
(3) matrimony vine of the most colour protecting liquid of drop is put in the rustless steel container, put into the adjustable temperature control wet tank;
(4) set in the control humidity cabinet temperature under 70-95 ℃, humidity 70-100%, make matrimony vine self fermentation after 10-16 days, then, the matrimony vine of taking out after the fermentation was placed shady and cool ventilation 3-5 days, namely made black health wolfberry food.
3. the preparation method of a kind of black health wolfberry food according to claim 2 is characterized in that: further through vacuum drying treatment, make moisture control at 15-18%, pack, make instant type casual health food.
4. the preparation method of a kind of black health wolfberry food according to claim 2 is characterized in that: further handle through vacuum freeze drying, make moisture control below 5%, pack, make the black matrimony vine casual health food of freeze-drying.
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| Application Number | Priority Date | Filing Date | Title |
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| CN2013101604076A CN103202481A (en) | 2013-05-04 | 2013-05-04 | Lycium ruthenicum health protection food and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN2013101604076A CN103202481A (en) | 2013-05-04 | 2013-05-04 | Lycium ruthenicum health protection food and preparation method thereof |
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| CN103202481A true CN103202481A (en) | 2013-07-17 |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103704557A (en) * | 2013-12-30 | 2014-04-09 | 徐州绿之野生物食品有限公司 | Preparation method and application of lycium barbarum fermented and concentrated juice |
| CN103704722A (en) * | 2013-12-30 | 2014-04-09 | 徐州绿之野生物食品有限公司 | Preparation method of concentrate medlar juice and application thereof |
| CN103719802A (en) * | 2013-12-30 | 2014-04-16 | 徐州绿之野生物食品有限公司 | Lycium ruthenicum sauce and production method thereof |
| CN105394482A (en) * | 2014-09-10 | 2016-03-16 | 天津市食品加工工程中心 | Preparation method of functional lycium ruthenicum drink |
| CN107048400A (en) * | 2017-04-28 | 2017-08-18 | 贾晗 | A kind of extracting method of lycium ruthenicum |
| CN108783425A (en) * | 2018-04-17 | 2018-11-13 | 邱绚波 | The production method of matrimony vine ferment and matrimony vine enzyme food |
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|---|---|---|---|---|
| WO2008133442A2 (en) * | 2007-04-25 | 2008-11-06 | Sung Hag Koo | Fermented lycium fruit oil |
| CN102113544A (en) * | 2011-03-28 | 2011-07-06 | 韩红雯 | Processing process for freeze-drying fresh Chinese wolfberry fruits under vacuum |
| CN103039915A (en) * | 2012-12-28 | 2013-04-17 | 徐州绿之野生物食品有限公司 | Black Jerusalem artichoke food and preparation method thereof |
| CN103039927A (en) * | 2012-12-28 | 2013-04-17 | 徐州绿之野生物食品有限公司 | Biologically fermented black purslane food and preparation method thereof |
-
2013
- 2013-05-04 CN CN2013101604076A patent/CN103202481A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2008133442A2 (en) * | 2007-04-25 | 2008-11-06 | Sung Hag Koo | Fermented lycium fruit oil |
| CN102113544A (en) * | 2011-03-28 | 2011-07-06 | 韩红雯 | Processing process for freeze-drying fresh Chinese wolfberry fruits under vacuum |
| CN103039915A (en) * | 2012-12-28 | 2013-04-17 | 徐州绿之野生物食品有限公司 | Black Jerusalem artichoke food and preparation method thereof |
| CN103039927A (en) * | 2012-12-28 | 2013-04-17 | 徐州绿之野生物食品有限公司 | Biologically fermented black purslane food and preparation method thereof |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103704557A (en) * | 2013-12-30 | 2014-04-09 | 徐州绿之野生物食品有限公司 | Preparation method and application of lycium barbarum fermented and concentrated juice |
| CN103704722A (en) * | 2013-12-30 | 2014-04-09 | 徐州绿之野生物食品有限公司 | Preparation method of concentrate medlar juice and application thereof |
| CN103719802A (en) * | 2013-12-30 | 2014-04-16 | 徐州绿之野生物食品有限公司 | Lycium ruthenicum sauce and production method thereof |
| CN105394482A (en) * | 2014-09-10 | 2016-03-16 | 天津市食品加工工程中心 | Preparation method of functional lycium ruthenicum drink |
| CN107048400A (en) * | 2017-04-28 | 2017-08-18 | 贾晗 | A kind of extracting method of lycium ruthenicum |
| CN108783425A (en) * | 2018-04-17 | 2018-11-13 | 邱绚波 | The production method of matrimony vine ferment and matrimony vine enzyme food |
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Application publication date: 20130717 |