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filingDate 2015-12-30-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d98b0249f7493147aea097f5a6a9de11
publicationDate 2016-05-11-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber CN-105558032-A
titleOfInvention Sorghum rice nerve smoothing white fungus yogurt and preparation method thereof
abstract The present invention discloses a sorghum rice nerve smoothing white fungus yogurt which is made from the following raw materials in parts by weight: 400-450 parts of fresh milk, 16-18 parts of white fungus, 8-9 parts of grape juice, 1-1.5 parts of sesame oil, 8-10 parts of sorghum rice, 1-2 parts of celosia argentea seeds, 2-3 parts of radix polygalae, 1-2 parts of dandelions, 0.8-0.9 part of gelatin, 16-18 parts of sucrose, a right amount of lemon juice, a right amount of fermentation agent and a right amount of water. The fresh milk and white fungus are used as main ingredients, and dandelions and other Chinese herbal medicinal ingredients are added, which have efficacies of clearing heat and toxins, and causing diuresis and eliminating stagnation. In addition, the used sorghum rice and other accessory materials have functions of eliminating dampness and reducing phlegm, and calming heart and soothing mind.
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type http://data.epo.org/linked-data/def/patent/Publication

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