Truffle oral liquid and preparation method thereof
A technology of truffle oral liquid and oral liquid, applied in the field of oral liquid, to achieve the effects of enhancing human metabolism, improving body immunity, and improving gastrointestinal function
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Embodiment 1
[0037] A truffle oral liquid comprises the following raw material components in parts by weight: 1.8 parts of truffle, 1.8 parts of matsutake, 1.8 parts of Agaricus blazei, 0.7 part of morel, 6 parts of medlar, 0.5 part of Cordyceps chrysalis, and 1.8 parts of snow lotus culture , Poria cocos 6 parts, shiitake mushrooms 6 parts, fruit juice 10 parts, yeast β-glucan 2.5 parts, oyster peptide 2.5 parts, guarana extract 0.2 parts, Lactobacillus helveticus 0.5 parts, Bifidobacterium 0.5 parts, oligomeric wood 2.5 parts of sugar, 2.5 parts of isomaltooligosaccharide, 2 parts of maca powder, and 1 part of Polygonatum.
[0038] The preparation method of the above-mentioned truffle oral liquid, the steps are as follows: S1. Screening and cleaning: Screen high-quality truffles, matsutake, Agaricus blazei, morel, medlar, Cordyceps chrysalis, snow lotus culture, sealwort, Poria cocos, shiitake mushrooms, After cleaning, clean raw materials are obtained; S2. Drying and crushing: drying an...
Embodiment 2
[0043] The difference between this embodiment and Example 1 is that a truffle oral liquid includes the following raw material components in parts by weight: 3.3 parts of truffle, 3.3 parts of matsutake, 3.3 parts of Agaricus blazei, 1.25 parts of morel, 11.1 parts of medlar Cordyceps 1.2 parts, snow lotus culture 3.3 parts, poria cocos 12 parts, shiitake mushrooms 12 parts, fruit juice 10 parts, yeast β-glucan 3.5 parts, oyster peptide 3.5 parts, guarana extract 0.4 parts, Swiss milk 0.8 parts of bacilli, 0.8 parts of bifidobacteria, 3.5 parts of xylo-oligosaccharides, 3.5 parts of isomalto-oligosaccharides, 2 parts of maca powder, and 1 part of Polygonatum.
Embodiment 3
[0045] The difference between this example and Example 1 is that a truffle oral liquid includes the following raw material components in parts by weight: 2.5 parts of truffle, 2.5 parts of matsutake, 2.5 parts of Agaricus blazei, 0.98 part of morel, 8.5 parts of medlar 0.75 parts of Cordyceps chrysalis, 2.5 parts of snow lotus culture, 9 parts of poria cocos, 9 parts of shiitake mushrooms, 10 parts of fruit juice, 3 parts of yeast β-glucan, 3 parts of oyster peptide, 0.3 parts of guarana extract, Swiss milk 0.6 parts of bacilli, 0.6 parts of bifidobacteria, 3 parts of xylo-oligosaccharides, 3 parts of isomalto-oligosaccharides, 2 parts of maca powder, and 1 part of Polygonatum.
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