CN104126719B - Preparation method for chocolate products with efficacy of radioresistance - Google Patents
Preparation method for chocolate products with efficacy of radioresistance Download PDFInfo
- Publication number
- CN104126719B CN104126719B CN201410369102.0A CN201410369102A CN104126719B CN 104126719 B CN104126719 B CN 104126719B CN 201410369102 A CN201410369102 A CN 201410369102A CN 104126719 B CN104126719 B CN 104126719B
- Authority
- CN
- China
- Prior art keywords
- chocolate
- brown sugar
- parts
- micropowder
- radix ginseng
- 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.)
- Active
Links
Landscapes
- Medicines Containing Plant Substances (AREA)
Abstract
The invention relates to a preparation method for chocolate products with the efficacy of radioresistance. Special red ginseng with the high content of rare ginsenoside Rg3 and rare ginsenoside Rg5 and Chinese wolfberry are used as main materials, milk powder and brown sugar, of the which the calcium content is high, are used as auxiliary materials, the red ginseng, the Chinese wolfberry, the milk powder and the brown sugar form radioresistance components, and the brown sugar with various nutrient components is used for replacing white sugar, so that a formula is more reasonable. The bitterness of chocolate is weakened, the palatability is good, and the chocolate products are easy to carry and take. A refrigerating and superfine grinding technology and a high-pressure homogeneous technology are used for replacing a traditional fine grinding and refining technology which wastes time and energy, the disadvantages that active components are reduced and the like due to heating for a long term are overcome, and the effective components are easier to absorb. Artificially synthesized additives are not added, so that the chocolate products are natural food.
Description
Technical field:
The present invention discloses a kind of preparation method of the chocolate with anti-radiation effect, belongs to health food processing skill
Art field.
Background technology:
Chocolate is a kind of mixed type food with cocoa as major ingredient.Primary raw material cacao bean, originates in equator north and south latitude
Strip within 18 degree of line.Chocolate contains abundant magnesium, potassium and vitamin a and theobromine, thus has high energy value.Ingeniously
Can power poisonous to many animals.But for the mankind, theobromine is a kind of anti-calm composition of health.Therefore dietetic chocolate carries
Rise the effects such as spirit, enhancing excitement.It is to divert oneself that most people eats chocolate, but chocolate there is also some health care work(in itself
Effect；Such as cocoa powder or dark chocolate are benefited to blood circulation, also have anticancer simultaneously, stimulate cerebral activity, prevention to cough
Cough and the functions such as antidiarrheal.Generally chocolate processing technique needs temperature control at 40 DEG C～50 DEG C, refines 16～22 hours；Temperature
Control at 48 DEG C～65 DEG C, refine 24～48 hours, take, consume energy, high cost.
For a long time, excessive electromagnetic radiation can cause directly to injure to human reproductive system, nervous system and immune system, is
Cardiovascular disease, diabetes, the main inducing of cancer mutation and the risk factor causing the pathological changes such as anemia of pregnant woman's miscarriage, sterile, monster, and
The growth of pupillary bodily tissue and skeleton can be directly affected, cause under vision, hypomnesis and liver hemopoietic function
Fall, severe patient may result in retina shedding.Therefore, electromagnetic radiation be classified as by World Health Organization (WHO) the water source that continues, air, noise it
The fourth-largest environomental pollution source afterwards, becomes the stealth " killer " of harm human health, and protection electromagnetic radiation has become the task of top priority.Base
In problem above, the health food that exploitation has anti-radiation effect is very necessary.
Content of the invention:
The present invention provides a kind of chocolate with anti-radiation effect, the effects such as have radioprotective.
The present invention provides a kind of preparation method of the chocolate with anti-radiation effect, is added with solving traditional chocolate
Time-consuming in work, power consumption, the problems such as high cost.
A kind of chocolate with anti-radiation effect disclosed by the invention it is characterised in that by following by weight
Raw material composition:
Radix Ginseng Rubra micropowder: 3, Fructus Lycii extractum: 1.5～5.0, brown sugar: 15～30, milk powder: 15～30, cocoa liquor (or cocoa
Fat): 45～60, soybean phospholipid: 0.4.
The preparation method of the chocolate with anti-radiation effect of the present invention, comprises the following steps:
1) raw material preparation
Radix Ginseng Rubra, brown sugar are crushed to respectively at a temperature of -15 DEG C micropowder；Using microwave method, according to extraction solid-liquid ratio 1:10,
Extraction time 4min, extraction firepower is moderate heat, extracts the condition that solution ph is 8 and extracts Fructus Lycii；Then extracting solution is filtered, dense
It is reduced to the extractum that 1ml is equivalent to decoction pieces 5g；By cocoa liquor (or cocoa butter): be cut into small pieces, 60 DEG C melt below；Radix Ginseng Rubra is micro-
Powder, brown sugar micropowder, milk powder etc. are weighed by adding proportion, mix, go up micro-powder crusher again and pulverize at a temperature of -15 DEG C, mix；
2) dispensing
Medlar oil and emulsifying agent are added in the cocoa liquor after fusing by prescription, less than 60 DEG C insulation homogenizing 10 min；
By prescription, the Radix Ginseng Rubra of pulverizing mixing, brown sugar, milk powder are added in the cocoa liquor after fusing, less than 60 DEG C insulation height
Pressure homogenizing 20 min；
3) molding
Chocolate catsup temperature control is in 28～29 DEG C of mouldings；Chocolate catsup after vibrations moulding is to bubble-free；Will be skilful
Gram force sauce is in 10～15 DEG C of pre-coolings；It is cooled to 0～5 DEG C of cooled and solidified；
4) demoulding, packaging.
Radix Ginseng be Araliaceae herbaceos perennial Radix Ginseng (panax ginsengC.a.mey dry root),
Recent studiess prove, it is hard that it has defying age, antitumor, increase immunologic function, blood sugar lowering, antilipemic, antithrombotic and anti-tremulous pulse
The effect such as change.Why Radix Ginseng has many pharmacology is because becoming containing the activated chemistry of polytype with biological activity
Point, such as saponinss, polysaccharide, polypeptide, fatty acid, aminoacid, polyacetylene alcohols etc., but its main active is Radix Ginseng soap
Glycosides.
Fructus Lycii has functions that tonifying liver, improving eyesight, has potent thus for retina, free radical and radiation, x-ray
Protection and elimination effect.
Brown sugar, is brown sugar (Saccharum Sinensis Roxb.) again, be grass Caulis Sacchari sinensis stem juice through refining redness of the skin or complexion crystalline solid.Research is sent out
Existing, Caulis Sacchari sinensis, whole body is all precious.It contains multiple essential amino acids, such as lysine etc., and also malic acid, citric acid etc. have
Machine acid, is synthesized human protein, supports metabolism, participate in one of requisite basic substance of human life activity.Not
Remain the nutritional labeling of more Caulis Sacchari sinensis through the brown sugar of refine, be also more prone to digested, therefore can quickly mend
Filling muscle power, enhance vigour, so being otherwise known as " chocolate in east ", wherein not containing only the carbon hydrate that heat energy can be provided
Thing, also contains growth in humans and develops indispensable riboflavin, carotene, nicotinic acid and the various unit such as trace element manganese, zinc, chromium
Element.Additionally, the calcium content of brown sugar is 10 times of white sugar, iron-holder is 3.6 times of white sugar.
1. utilize rare ginsenoside rg3(0.068～0.187 in characteristic Radix Ginseng Rubra) and rg5(0.012～0.051) content
Height, radioprotective activity is strong；Fructus Lycii strengthens radioprotective effect further；In milk powder, brown sugar, calcic is high, contributes to radioprotective, and
Brown sugar has multiple nutritional components and replaces white sugar so that prescription is more reasonable.2. product has desalinated chocolate bitterness, palatability
Well it is easy to carrying, taking.3. with ultra micro freezing and pulverizing technology and high pressure homogenization technique instead of time-consuming, power consumption tradition fine grinding,
Refining techniques, the drawback such as active component reduction that shortening heats for a long time leads to, effective ingredient is more easy to be absorbed.4. without
Synthetic additive, is wholefood.
The positive effect of the present invention is: the Radix Ginseng Rubra chocolate of preparation is selected and steamed through 120 DEG C, rare ginsenoside
The high characteristic Radix Ginseng Rubra of rg3 and rg5 content, compatibility wolfberry fruit extract strengthens anti-radiation effect, is replaced in vain with nutritious brown sugar
Saccharum Sinensis Roxb., and increase amount of milk powder and strengthen radioprotective effect further；Using superfine comminution at low temperature technology, directly by Radix Ginseng Rubra, brown sugar etc.
Raw material is made ultrafine powder and is added, and instead of fine grinding technology；Instead of refining process with high pressure homogenization technique.Thus greatly shortening
Production cycle, reduce power consumption, saved cost.
Specific embodiment:
With reference to embodiment, the present invention will be further described:
Embodiment 1:
Weigh Radix Ginseng Rubra micropowder: 3kg, Fructus Lycii extractum: 1.6kg, brown sugar: 30kg, milk powder: 20kg, cocoa liquor: 45kg, big
Fabaceous lecithin: 0.4；
The preparation of described product, comprises the following steps:
1st, raw material preparation
(1) at a temperature of -15 DEG C, Radix Ginseng Rubra, brown sugar are crushed to micropowder respectively with Baily super micron mill；
(2) adopt microwave method, according to extracting solid-liquid ratio 1:10, extraction time 4min, extraction firepower is moderate heat, extracts solution
The condition for 8 for the ph value extracts Fructus Lycii.Then extracting solution filtered, be concentrated into the extractum that 1ml is equivalent to decoction pieces 5g；
(3) by cocoa liquor: be cut into small pieces, 60 DEG C melt below；
(4) Radix Ginseng Rubra micropowder, brown sugar micropowder, milk powder etc. are weighed by adding proportion, mix, go up again micro-powder crusher-
Pulverize at a temperature of 15 DEG C, mix；
2nd, dispensing
(1) press prescription and medlar oil and emulsifying agent are added in the cocoa liquor after fusing, less than 60 DEG C insulation homogenizing 10
min；
(2) press prescription to add the Radix Ginseng Rubra of pulverizing mixing, brown sugar, milk powder in the cocoa liquor after fusing, protect for less than 60 DEG C
Warm high pressure homogenize 20 min；
3rd, molding
Chocolate catsup temperature control is in 28～29 DEG C of mouldings；Chocolate catsup after vibrations moulding is to bubble-free；Will be skilful
Gram force sauce is in 10～15 DEG C of pre-coolings；It is cooled to 0～5 DEG C of cooled and solidified；
4th, the demoulding obtains sweet type milk chocolate.
5th, pack.
Embodiment 2:
Radix Ginseng Rubra micropowder: 3kg, Fructus Lycii extractum: 1.6kg, brown sugar: 20kg, milk powder: 20kg, cocoa liquor: 55kg, Semen sojae atricolor phosphorus
Fat: 0.4kg；
The preparation of described product, comprises the following steps:
1st, raw material preparation
(1) at a temperature of -15 DEG C, Radix Ginseng Rubra, brown sugar are crushed to micropowder respectively with Baily super micron mill；
(2) adopt microwave method, according to extracting solid-liquid ratio 1:10, extraction time 4min, extraction firepower is moderate heat, extracts solution
The condition for 8 for the ph value extracts Fructus Lycii.Then extracting solution filtered, be concentrated into the extractum that 1ml is equivalent to decoction pieces 5g；
(3) by cocoa liquor: be cut into small pieces, 60 DEG C melt below；
(4) Radix Ginseng Rubra micropowder, brown sugar micropowder, milk powder etc. are weighed by adding proportion, mix, go up again micro-powder crusher-
Pulverize at a temperature of 15 DEG C, mix；
2nd, dispensing
(1) press prescription and medlar oil and emulsifying agent are added in the cocoa liquor after fusing, less than 60 DEG C insulation homogenizing 10
min.
(2) press prescription to add the Radix Ginseng Rubra of pulverizing mixing, brown sugar, milk powder in the cocoa liquor after fusing, protect for less than 60 DEG C
Warm high pressure homogenize 20 min；
3rd, molding
Chocolate catsup temperature control is in 28～29 DEG C of mouldings；Chocolate catsup after vibrations moulding is to bubble-free；Will be skilful
Gram force sauce is in 10～15 DEG C of pre-coolings；It is cooled to 0～5 DEG C of cooled and solidified；
4th, the demoulding obtains bitter type milk chocolate.
5th, pack.
Embodiment 3:
Radix Ginseng Rubra micropowder: 3kg, Fructus Lycii extractum: 1.6kg, brown sugar: 20kg, milk powder: 25kg, cocoa butter: 50kg, soybean phospholipid:
0.4kg；
The preparation of described product, comprises the following steps:
1st, raw material preparation
(1) at a temperature of -15 DEG C, Radix Ginseng Rubra, brown sugar are crushed to micropowder respectively with Baily super micron mill.
(2) adopt microwave method, according to extracting solid-liquid ratio 1:10, extraction time 4min, extraction firepower is moderate heat, extracts solution
The condition for 8 for the ph value extracts Fructus Lycii.Then extracting solution filtered, be concentrated into the extractum that 1ml is equivalent to decoction pieces 5g.
(3) by cocoa butter: be cut into small pieces, 60 DEG C melt below.
(4) Radix Ginseng Rubra micropowder, brown sugar micropowder, milk powder etc. are weighed by adding proportion, mix, go up again micro-powder crusher-
Pulverize at a temperature of 15 DEG C, mix.
2nd, dispensing
(1) press prescription and medlar oil and emulsifying agent are added in the cocoa butter after fusing, less than 60 DEG C insulation homogenizing 10 min.
(2) press prescription to add the Radix Ginseng Rubra of pulverizing mixing, brown sugar, milk powder in the cocoa butter after fusing, less than 60 DEG C are incubated
High pressure homogenize 20 min.
3rd, molding
Chocolate catsup temperature control is in 28～29 DEG C of mouldings；Chocolate catsup after vibrations moulding is to bubble-free；Will be skilful
Gram force sauce is in 10～15 DEG C of pre-coolings；It is cooled to 0～5 DEG C of cooled and solidified.
4th, the demoulding obtains white chocolate.
5th, pack.
Prove that product of the present invention has resisting microwave radiation effect by tests below
1st, laboratory animal
Spf balb/c mice, body weight 20 ± 2g, 108, it is randomly divided into 9 groups, every group 12, respectively blank
Group, radiation matched group (each one group of fatal dose, half lethal dose), positive controls (fatal dose, half lethal dose each
Group), high dose group (each one group of fatal dose, half lethal dose), low dose group (each one group of fatal dose, half lethal dose).
2nd, sample
2.1 negative controls: normal saline
2.2 positive drugs: wr-2721 amifostine, Anduo County's continuous heavy rain capsule
2.3 testing drugs: embodiment 1(a group), embodiment 2(b group), embodiment 3(c group)；
3rd, test method
3.1 method of radiating: radiation dose 12,8.5 gy, radiance 1 gy/min.
3.2 animals are processed: be administered after laboratory animal adaptability feeding 3d, blank control group, irradiation matched group give
0.2ml/d distilled water gavage is processed；Positive controls, high dose group, low dose group give the Experimental agents of appropriate concentration respectively
0.2ml/d.It is administered radiation treatment after 2 weeks, by each group irradiation animal dimidiation, wherein half does time-to-live, body weight determination
Experiment, experimental period is 30d；Put to death after second half feeding 3d and do other specification mensure.
3.3 parametric measurement
Measure species: time-to-live, body weight, bone marrow dna content, rate of teratosperm
Assay method: time-to-live: record experiment mice time-to-live situation within experimental period (30d), to not existing together
The reason mouse survival time carries out significance and compares, and analyzes the impact to the irradiation mouse survival time for the chocolate samples.
Body weight: within experimental period (30d), measure Mouse Weight weekly, same time point Mouse Weight is carried out significantly
Property compare, analyze the impact to irradiation Mouse Weight for the chocolate.
Bone marrow dna assay: put to death mice, take left femur, cleared muscular tissue, Liquid nitrogen storage (30d).With
Whole bone marrow are poured in centrifuge tube by 5mmol/lcacl21oml, and 4 DEG C of refrigerators are placed 30 minutes, then 2500r/min centrifugation 15
Minute, abandon supernatant.Add 5ml0.2mol/lhcl04 in precipitation, precipitate is fully mixed, 90 DEG C of heating in water bath 15 minutes,
Cold filtration, filtrate mensuration absorbance a value at 268nm with spectrophotometer.Dna(ug)=40*50*a
Rate of teratosperm: after sacrifice, take side epididymis eye scissorss longitudinally to cut off, be placed in equipped with 0.2ml2% Yihong
In the small test tube of solution, blown and beaten 30-40 time with suction pipe, make sperm abundant separate out from epididymis, standing dyes 3-5 min,
Shake up, draw sperm suspension and drip on cleaning slide, push jack, dries, methanol fixes 5 min, microscopy counts, detects sperm number
Should be greater than 500.
3.4th, data processing: data is represented with mean ± sd, between group, data significance analysis adopt t to check.
4th, result and conclusion
4.1 death times see table:
| Group | Death time occurs | The half death time | All death times |
| Model group | 12 | 13 | 14 |
| Amifostine group | |||
| Anduo County's continuous heavy rain group | 11 | 14 | |
| A group high dose group | 6 | 9 | 16 |
| A group low dose group | 11 | 12 | 16 |
| B group high dose group | 14 | 15 | 20 |
| B group low dose group | 11 | 13 | 15 |
| C group sample sets | 14 | 15 | 19 |
4.2 body weight
Mice predose gavage sample b, compared with other samples, can significantly inhibit Mouse Weight loss, keep mice life
Deposit state.
4.3 dna assays
Carry out femur bone marrow dna assay according to previous experiments operation, measurement result carries out variance analyses, positive control
Medicine amifostine group, embodiment 2(b group) there is significant difference with other each groups in terms of femur bone marrow dna content, other each groups are poor
Different not notable.
4.4 rate of teratosperm
Conclusion: give chocolate samples b high dose group in mice pre-irradiation, it is possible to decrease radiation induced sperm abnormality rate,
And dosage and administration time are proportionate with it, exposure dose and protection effect are in negative correlation.
Claims (1)
1. a kind of preparation method of the chocolate with anti-radiation effect, comprises the following steps:
1) raw material preparation
Radix Ginseng Rubra, brown sugar are crushed to respectively at a temperature of -15 DEG C micropowder；Using microwave method, according to extracting solid-liquid ratio 1:10, extract
Time 4min, extraction firepower is moderate heat, extracts the condition that solution ph is 8 and extracts Fructus Lycii；Then extracting solution filtered, be concentrated into
1ml is equivalent to the extractum of decoction pieces 5g；Cocoa liquor is cut into small pieces, 60 DEG C melt below；By 3 parts of Radix Ginseng Rubra micropowder, brown sugar micropowder
15～30 parts, 15～30 parts of milk powder weigh by adding proportion, mix, go up again micro-powder crusher pulverize at a temperature of -15 DEG C, mix
Even；
2) dispensing
Prescription by 1.5～3.0 parts of Fructus Lycii extractum and 0.4 part of 45～60 parts of cocoa liquor adding after fusing of soybean phospholipid, 60
It is incubated homogenizing 10 min below DEG C；
By prescription by pulverizing 3 parts of the Radix Ginseng Rubra micropowder mixing, 15～30 parts of brown sugar micropowder, 15～30 parts of milk powder add after fusing can
Can be in liquid block, less than 60 DEG C insulation high pressure homogenize 20 min；
3) molding
Chocolate catsup temperature control is in 28～29 DEG C of mouldings；Chocolate catsup after vibrations moulding is to bubble-free；By chocolate
Sauce is in 10～15 DEG C of pre-coolings；It is cooled to 0～5 DEG C of cooled and solidified；
4) demoulding, packaging.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410369102.0A CN104126719B (en) | 2014-07-30 | 2014-07-30 | Preparation method for chocolate products with efficacy of radioresistance |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410369102.0A CN104126719B (en) | 2014-07-30 | 2014-07-30 | Preparation method for chocolate products with efficacy of radioresistance |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN104126719A CN104126719A (en) | 2014-11-05 |
| CN104126719B true CN104126719B (en) | 2017-01-18 |
Family
ID=51799770
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410369102.0A Active CN104126719B (en) | 2014-07-30 | 2014-07-30 | Preparation method for chocolate products with efficacy of radioresistance |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104126719B (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107668298A (en) * | 2017-10-23 | 2018-02-09 | 无限极（中国）有限公司 | Chocolate 3d printing material and preparation method thereof |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1130473A (en) * | 1995-12-15 | 1996-09-11 | 刘勇 | Fresh fruit filled chocolate |
| CN1240588A (en) * | 1998-06-30 | 2000-01-12 | 肖树恩 | Health-care chocolate |
| CN1440239A (en) * | 2000-06-30 | 2003-09-03 | 雀巢制品公司 | Candy products containing active ingredients |
| CN102823705A (en) * | 2012-09-22 | 2012-12-19 | 徐州绿之野生物食品有限公司 | Preparation method of compound barbary wolfberry fruit and black garlic filled chocolate |
| CN102835534A (en) * | 2012-09-22 | 2012-12-26 | 徐州绿之野生物食品有限公司 | Preparation method of compound ginseng and black ginkgo nut filled chocolate |
| CN203040595U (en) * | 2012-11-30 | 2013-07-10 | 福建省好邻居食品工业有限公司 | Candy coated with chocolate |
| CN103283910A (en) * | 2013-05-29 | 2013-09-11 | 马氏庄园南京食品有限公司 | Nourishment chocolate and preparation method thereof |
-
2014
- 2014-07-30 CN CN201410369102.0A patent/CN104126719B/en active Active
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1130473A (en) * | 1995-12-15 | 1996-09-11 | 刘勇 | Fresh fruit filled chocolate |
| CN1240588A (en) * | 1998-06-30 | 2000-01-12 | 肖树恩 | Health-care chocolate |
| CN1440239A (en) * | 2000-06-30 | 2003-09-03 | 雀巢制品公司 | Candy products containing active ingredients |
| CN102823705A (en) * | 2012-09-22 | 2012-12-19 | 徐州绿之野生物食品有限公司 | Preparation method of compound barbary wolfberry fruit and black garlic filled chocolate |
| CN102835534A (en) * | 2012-09-22 | 2012-12-26 | 徐州绿之野生物食品有限公司 | Preparation method of compound ginseng and black ginkgo nut filled chocolate |
| CN203040595U (en) * | 2012-11-30 | 2013-07-10 | 福建省好邻居食品工业有限公司 | Candy coated with chocolate |
| CN103283910A (en) * | 2013-05-29 | 2013-09-11 | 马氏庄园南京食品有限公司 | Nourishment chocolate and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 人参冰淇林生产工艺优化;刘婷婷 等;《食品工业》;20140228;第35卷(第2期);第50-53页 * |
| 枸杞凝胶糖果的开发;陈玲 等;《农产品加工》;20131231(第6期);第33-34页 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN104126719A (en) | 2014-11-05 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102940768B (en) | Composition for improving sleep and preparation method and application thereof | |
| CN102172269B (en) | Hidegelatin fabricated food with beautification function | |
| KR20110098989A (en) | Ganoderma lucidum coffee and its related manufacturing process | |
| CN105543052B (en) | A kind of health kidney tonifying okra wine and preparation method thereof | |
| CN105999159A (en) | Brown sugar and saussurea involucrate composition and preparation method thereof | |
| CN106509910A (en) | Protein powder and preparation method thereof | |
| CN102048224A (en) | Red jujube health-care beverage capable of removing chloasma, beautifying features and improving skin, and production technology thereof | |
| CN100579545C (en) | Health-care wine with sleeping improving and beauty functions and its preparing process | |
| CN106923115A (en) | Plant beverage containing west safflower and its preparation method and application | |
| CN103041137A (en) | Pharmaceutical composition for preventing and treating senile dementia, and preparation method thereof | |
| CN104126719B (en) | Preparation method for chocolate products with efficacy of radioresistance | |
| CN109259219A (en) | A kind of deer whip honeyed bolus and preparation method thereof | |
| CN104256820A (en) | Chinese herbal medicine health oral solution with radiation resistance function | |
| CN107897418A (en) | A kind of health preserving tea and preparation method thereof | |
| CN111771970A (en) | Composition beneficial to nourishing and protecting stomach and preparation method thereof | |
| KR20160000695A (en) | Herbal-medicine containing dha for recovering fatigue and enhancing memory, and method of manufacturing the same | |
| CN112841644A (en) | Ginseng walnut oligopeptide powder and preparation method thereof | |
| CN106581126A (en) | Plant calcium preparation and preparing method thereof | |
| CN104397282A (en) | Tranquilization and brain tonifying eleutherococcus senticosus healthare tea and preparation method thereof | |
| CN109123621A (en) | A kind of adjustable body's immunity inhibits the health food of blood glucose rise | |
| CN108835313A (en) | Radix Salviae Miltiorrhizae lotus leaf is made light of one's life by commiting suicide tea and the preparation method and application thereof | |
| CN103340257A (en) | Tea composition with kidney tonifying, yang tonifying, wind dispelling and dampness eliminating effects and instant tea production method | |
| CN113925172A (en) | Giant salamander peptide nutritional composition suitable for children | |
| CN106666733A (en) | Nourishing paste with functions of producing blood, tonifying kidney, blacking hair and strengthening physique | |
| CN106173128A (en) | A kind of chocolate with anti-fatigue effect and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| EE01 | Entry into force of recordation of patent licensing contract |
Application publication date: 20141105 Assignee: Zhongnong Suoyuan (Shenzhen) Technology Co.,Ltd. Assignor: INSTITUTE OF SPECIAL ANIMAL AND PLANT SCIENCES OF CAAS Contract record no.: X2022980024405 Denomination of invention: A preparation method of chocolate products with anti radiation effect Granted publication date: 20170118 License type: Common License Record date: 20221202 |
|
| EE01 | Entry into force of recordation of patent licensing contract | ||
| EE01 | Entry into force of recordation of patent licensing contract |
Application publication date: 20141105 Assignee: Shenzhen Qianhai Fangxiang Creative Media Technology Co.,Ltd. Assignor: INSTITUTE OF SPECIAL ANIMAL AND PLANT SCIENCES OF CAAS Contract record no.: X2023980032167 Denomination of invention: A preparation method of chocolate products with anti-radiation effect Granted publication date: 20170118 License type: Common License Record date: 20230214 |
|
| EE01 | Entry into force of recordation of patent licensing contract |