Dendrobium officinale astaxanthin jelly and making method thereof
The application of the invention discloses dendrobium officinale astaxanthin jelly. The dendrobium officinale astaxanthin jelly comprises the following components in percentage of 0.1%-5% of haematococcus pluvialis natural astaxanthin powder, 1%-10% of chlorophyll-removed dendrobium officinale powde...
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| creator | YANG ZONGXIN LIN YUANKUI |
| description | The application of the invention discloses dendrobium officinale astaxanthin jelly. The dendrobium officinale astaxanthin jelly comprises the following components in percentage of 0.1%-5% of haematococcus pluvialis natural astaxanthin powder, 1%-10% of chlorophyll-removed dendrobium officinale powder, 0.1%-8% of edible gelatin, 0.1%-5% of an acid base buffer solution, 0.01%-0.5% of edible essence,0.01%-0.5% of a preservative, 1%-20% of a sweetening agent, 0.05%-1.5% of a sour agent and 75%-95% of pure water. The dendrobium officinale astaxanthin jelly provided by the invention has the efficacy of the dendrobium officinale for clearing heat, removing toxicity, nourishing yin and tonifying kidney, and also has the capacity of the natural astaxanthin for resisting oxidation and eliminating free radicals, and the two components complement each other, so that better health-care efficacy can be obtained.
本申请公开了种铁皮石斛虾青素果冻，包括以下百分比组分：雨生红球藻天然虾青素粉：0.1％-5％，去叶绿素铁皮石斛粉末：1％-10％，食用胶：0.1％-8％，酸碱缓冲液：0.1％-5％，食用香精：0.01％-0.5％，防腐剂：0 |
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本申请公开了种铁皮石斛虾青素果冻，包括以下百分比组分：雨生红球藻天然虾青素粉：0.1％-5％，去叶绿素铁皮石斛粉末：1％-10％，食用胶：0.1％-8％，酸碱缓冲液：0.1％-5％，食用香精：0.01％-0.5％，防腐剂：0</description><language>chi ; eng</language><subject>FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2019</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20190308&DB=EPODOC&CC=CN&NR=109430774A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25542,76289</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20190308&DB=EPODOC&CC=CN&NR=109430774A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>YANG ZONGXIN</creatorcontrib><creatorcontrib>LIN YUANKUI</creatorcontrib><title>Dendrobium officinale astaxanthin jelly and making method thereof</title><description>The application of the invention discloses dendrobium officinale astaxanthin jelly. The dendrobium officinale astaxanthin jelly comprises the following components in percentage of 0.1%-5% of haematococcus pluvialis natural astaxanthin powder, 1%-10% of chlorophyll-removed dendrobium officinale powder, 0.1%-8% of edible gelatin, 0.1%-5% of an acid base buffer solution, 0.01%-0.5% of edible essence,0.01%-0.5% of a preservative, 1%-20% of a sweetening agent, 0.05%-1.5% of a sour agent and 75%-95% of pure water. The dendrobium officinale astaxanthin jelly provided by the invention has the efficacy of the dendrobium officinale for clearing heat, removing toxicity, nourishing yin and tonifying kidney, and also has the capacity of the natural astaxanthin for resisting oxidation and eliminating free radicals, and the two components complement each other, so that better health-care efficacy can be obtained.
本申请公开了种铁皮石斛虾青素果冻，包括以下百分比组分：雨生红球藻天然虾青素粉：0.1％-5％，去叶绿素铁皮石斛粉末：1％-10％，食用胶：0.1％-8％，酸碱缓冲液：0.1％-5％，食用香精：0.01％-0.5％，防腐剂：0</description><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2019</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZHB0Sc1LKcpPyizNVchPS8tMzsxLzElVSCwuSaxIzCvJyMxTyErNyalUSMxLUchNzM7MS1fITS3JyE9RKMlILUrNT-NhYE1LzClO5YXS3AyKbq4hzh66qQX58anFBYnJqXmpJfHOfoYGlibGBubmJo7GxKgBADCvMgI</recordid><startdate>20190308</startdate><enddate>20190308</enddate><creator>YANG ZONGXIN</creator><creator>LIN YUANKUI</creator><scope>EVB</scope></search><sort><creationdate>20190308</creationdate><title>Dendrobium officinale astaxanthin jelly and making method thereof</title><author>YANG ZONGXIN ; LIN YUANKUI</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_CN109430774A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>chi ; eng</language><creationdate>2019</creationdate><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>YANG ZONGXIN</creatorcontrib><creatorcontrib>LIN YUANKUI</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>YANG ZONGXIN</au><au>LIN YUANKUI</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>Dendrobium officinale astaxanthin jelly and making method thereof</title><date>2019-03-08</date><risdate>2019</risdate><abstract>The application of the invention discloses dendrobium officinale astaxanthin jelly. The dendrobium officinale astaxanthin jelly comprises the following components in percentage of 0.1%-5% of haematococcus pluvialis natural astaxanthin powder, 1%-10% of chlorophyll-removed dendrobium officinale powder, 0.1%-8% of edible gelatin, 0.1%-5% of an acid base buffer solution, 0.01%-0.5% of edible essence,0.01%-0.5% of a preservative, 1%-20% of a sweetening agent, 0.05%-1.5% of a sour agent and 75%-95% of pure water. The dendrobium officinale astaxanthin jelly provided by the invention has the efficacy of the dendrobium officinale for clearing heat, removing toxicity, nourishing yin and tonifying kidney, and also has the capacity of the natural astaxanthin for resisting oxidation and eliminating free radicals, and the two components complement each other, so that better health-care efficacy can be obtained.
本申请公开了种铁皮石斛虾青素果冻，包括以下百分比组分：雨生红球藻天然虾青素粉：0.1％-5％，去叶绿素铁皮石斛粉末：1％-10％，食用胶：0.1％-8％，酸碱缓冲液：0.1％-5％，食用香精：0.01％-0.5％，防腐剂：0</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | Dendrobium officinale astaxanthin jelly and making method thereof |
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