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发明名称
健胃益脾红茶菌山楂糕及其制作方法
摘要
本发明公开了一种健胃益脾红茶菌山楂糕,由山楂、水、糖及红茶菌菌液制备而成,控制质量比山楂:水:糖=8-12:1-3:4-10,红茶菌菌液加入量为山楂糕总质量的5-15%。本发明具有保健功能的红茶菌山楂糕,其口感和风味独特,集红茶菌和山楂果优点于一体,具有开胃健脾等保健的药效。
申请公布号
CN103798494A
申请公布日期
2014.05.21
申请号
CN201410059341.6
申请日期
2014.02.21
申请人
聊城大学
发明人
贾泽峰
分类号
A23G3/48(2006.01)I
主分类号
A23G3/48(2006.01)I
代理机构
代理人
主权项
一种健胃益脾红茶菌山楂糕,其特征是,由山楂、水、糖及红茶菌菌液制备而成,控制质量比山楂:水:糖 = 8‑12:1‑3:4‑10,红茶菌菌液加入量为山楂糕总质量的5‑15%。
地址
252059 山东省聊城市东昌府区湖南路1号
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