首页> 外国专利> Water Contained With Mushroom Constituent And A Producing Method Thereof, And A Water Product Contained With Mushroom Constituent

Water Contained With Mushroom Constituent And A Producing Method Thereof, And A Water Product Contained With Mushroom Constituent

机译：蘑菇成分所含的水及其制备方法，以及蘑菇成分所含的水产品

页面导航

摘要
著录项
相似文献

摘要

A Phellinus linteus beverage product of the present invention is prepared by the following steps: adding 0.07 0.2 weight parts of Phellinus linteus into 100 weight parts of water; boiling water containing Phellinus linteus for 4 5 hours to obtain Phellinus linteus extract; filtering the Phellinus linteus extract to eliminate sludge of Phellinus linteus; sterilizing the Phellinus linteus extract; and filling the Phellinus linteus extract into heat-resisting containers. The Phellinus linteus beverage of the present invention is drinkable as drinking water owing to similar flavor to barley or corn tea, low-priced, and at the same time has a unique flavor and effects of Phellinus linteus.

机译：通过以下步骤制备本发明的白灵菇饮料产品：在100重量份的水中加入0.07 0.2重量份的白灵菇;沸腾含有 Phellinus linteus 的水4 5小时，以获得 Phellinus linteus 提取物;过滤 Phellinus linteus 提取物以消除 Phellinus linteus 的污泥;对 Phellinus linteus 提取物进行消毒;并将 Phellinus linteus 提取物填充到耐热容器中。由于与大麦或玉米茶具有相似的风味，本发明的
白灵菇饮料可作为饮用水饮用，价格低廉，同时具有
白灵菇的独特风味和功效。 linteus。展开▼

著录项

公开/公告号US2007224329A1

专利类型

公开/公告日2007-09-27

原文格式PDF

申请/专利权人 YOUN-JEONG OH;
展开▼

申请/专利号US20060596621

发明设计人 YOUN-JEONG OH;
展开▼

申请日2005-05-16

分类号A23L2/38;

国家 US

入库时间 2022-08-21 21:05:29

相似文献

专利

外文文献

中文文献

1. 含蘑菇成分的水及其生产方法和含蘑菇成分的水产品 [P] . 中国专利： CN100425168C . 2008.10.15

2. 含蘑菇成分的水及其生产方法和含蘑菇成分的水产品 [P] . 中国专利： CN1913790A . 2007-02-14

3. WATER CONTAINED WITH MUSHROOM CONSTITUENT AND A PRODUCING METHOD THEREOF, AND A WATER PRODUCT CONTAINED WITH MUSHROOM CONSTITUENT [P] . 欧洲知识产权局专利： EP1755411A4 . 2007-08-01

机译：食用菌成分的水及其生产方法，以及食用菌成分的水产品

4. WATER CONTAINED WITH MUSHROOM CONSTITUENT AND A PRODUCING METHOD THEREOF, AND A WATER PRODUCT CONTAINED WITH MUSHROOM CONSTITUENT [P] . 欧洲知识产权局专利： EP1755411A1 . 2007-02-28

机译：食用菌成分的水及其生产方法，以及食用菌成分的水产品

5. WATER CONTAINED WITH MUSHROOM CONSTITUENT AND A PRODUCING METHOD THEREOF, AND A WATER PRODUCT CONTAINED WITH MUSHROOM CONSTITUENT [P] . 世界知识产权组织专利： WO2005110126A1 . 2005-11-24

机译：食用菌成分的水及其生产方法，以及食用菌成分的水产品

1. An Approach to Improving the Retrieval Accuracy of Oceanic Constituents in Case Ⅱ Waters [J] . ZHANG Tinglu, Frank Fell 中国海洋大学学报（英文版） . 2004,第002期

2. Mushrooms as Novel High Fiber Bakery Food Products Constituents [C] . Anna Gramza-Michalowska, Julita Regu(l)a 14th ICC cereal and bread congress and forum on fats amp; oils : Science and technology innovation for healthy cereals amp; oils : book of abstracts . 2012

3. A Database of Produced Water Constituents with Ranking of Human Health Risk [D] . ?Joffre, Sydney M. 2020

4. Self-Contained High-SNR Underwater Acoustic Signal Acquisition Node and Synchronization Sampling Method for Multiple Distributed Nodes [O] . Jiajia Jiang, Han Liu, Fajie Duan, 2019

5. ABSTRACTudThe purpose of this research is to obtain an optimal formulations of Black mulberry leaves dried noodle product by using Design Expert Application with Design Mixture D-optimal method.udThis research was done with two phases. The preliminary procedures research is to determine levels of antioxidant activity, chlorophyll content, and the levels of tannin that was contained in black mulberry leaves, the black mulberry leaf flour, a pare fruits, and pare flour. Primary research is to determine the best formulation by using a Mixture Design Expert Design D-optimal method, for a purpose is to optimized the Black mulberry leaf dry noodle. Responses in this studies are a chemical analysis response by using a crude fiber analysis and protein analysis. Physical response is water absorption. Sensory response are color, flavor, and odor.udBlack mulberry leaves dried noodles was made from wheat flour, black mulberry leaf flour, and pare flour, other materials such as an eggs, water, salt, and sodium bicarbonate, of the 16 formulations that has offered to produce an optimal formulation based on desirability which contains 39.69 Flour,14.25 Black Mulberry Leaves flour, 3.06 Pare fruit and flour amounted, and other materials are 30 water, 10 eggs, 2 salt, and 1 sodium bicarbonate. The formulation has been result by program 11,05 crude fiber content, 12.93 protein, 274.31 water absorption, 4,31 for color attribute, 3,87 for taste attribute, and 3,71 for aroma attribute.ududKeyword: Black mulberry leaf dried noodles, optimization. [O] . Leti Nurlatifah Alumni, Yudi Garnida DS, Tantan Widiantara DS 2017

6. Evaluation of Methods Used to Desorb the Constituents Adsorbed on the Charcoal Contained in Automotive Evaporative Canisters. Part 2 [R] . Dropkin, D. 1990

1. Preliminary Investigation on the Chemical Constituents and Antioxidant Activities of Two iPhellinus/iMushrooms Collected in Foshan [J] . Feng Zhu ,Weihong Lu ,Weijie Feng . 有机化学国际期刊（英文） . 2017,第1期

2. PARAMETER ESTIMATION OF MULTI-CONSTITUENT WATER QUALITY MODEL FOR THE LIANGXI RIVER BY MARQUARDT METHOD [J] . Liu Shuxia(Institute of Geography CAS Beijing 100101People’s Republic of China) . 地理学报：英文版 . 1994,第Z1期

3. Sixth International Conference on Mushroom Biology and Mushroom Products,Bonn,Germany,29^(th) September-3^(rd) October,2008 [J] . . 食用菌学报 . 2008,第1期

4. Sixth International Conference on Mushroom Biology and Mushroom Products 29th September-3rd October, 2008 Bonn, Federal Republic of Germany [J] . . 食用菌学报 . 2006,第4期

5. 使用UNIFI天然产物整体解决方案鉴定未知中药片剂中的化学成分及推测其所含药材 [C] . 乔立瑞 ,Rob Lewis ,Alex Hooper . 2017年中国药学大会暨第十七届中国药师周 . 2017

6. 双孢蘑菇几种特殊营养成分与潜在有害成分的初步研究 [A] . 张璐 . 2011