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Lotus leaf jelly

A technology of jelly and lotus leaves, applied in the field of lotus leaf jelly, can solve the problems of wasting and underutilizing lotus leaf resources, etc.

Inactive Publication Date: 2011-01-19
NINGBO UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Lotus leaf is a characteristic bulk agricultural product, but most of the lotus leaf resources are wasted or underutilized at present

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A kind of lotus leaf jelly, its preparation process is:

[0018] 1) Preparation of lotus leaf extract: chop 3 kilograms of fresh lotus leaves, soak them in 60 kilograms of drinking water, first soak them for 30 minutes, then gradually heat them until the water temperature is 80°C, stop heating, and gradually cool down the water temperature to Stop at 60°C, insulate and extract for 5 hours, filter, and concentrate the filtrate into 300 grams of lotus leaf extract. The weights of nuciferine and lotus leaf flavonoids in 300 grams of lotus leaf extract are measured by HPLC to be 1.02 grams and 1.02 grams respectively. 5.2 grams.

[0019] 2) Preparation of lotus leaf jelly: mix 27 grams of edible gum, 200 grams of sucrose, 2.4 grams of food essence, an appropriate amount of food preservative, 300 grams of the above-mentioned lotus leaf extract with water, boil the glue, cool, mold, and extinguish. Obtaining a total amount of 3000 grams of lotus leaf jelly after the bacteria...

Embodiment 2

[0021] A kind of lotus leaf jelly, basically the same as embodiment 1, the difference is that the lotus leaf extract is 2% (weight) nuciferine extract and 20% (weight) lotus leaf flavonoid extract and forms by 1: 1 , making the lotus leaf extract contain 1% nuciferine and 10% lotus leaf flavonoids, the lotus leaf extract addition is 10g in the 1000g finished lotus leaf jelly, so that the lotus leaf jelly contains no less than 0.01% ( weight) of nuciferine and 0.1% (weight) of lotus leaf flavonoids, every day per person eats 30 grams of lotus leaf jelly, and taking it for a long time has the effects of lowering fat and losing weight, diuresis and laxative and anti-aging.

[0022] Through the analysis of the effect of the amount of edible nuciferine on people's fat-lowering and weight-loss effects, it is obtained that the amount of edible nuciferine has no obvious fat-lowering and weight-loss effect when it is less than 0.003g / day, and it has a significant effect when it is 0.003...

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PUM

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Abstract

The invention discloses lotus leaf fruit jelly containing edible glue, a sweet agent and edible flavoring essence. The lotus leaf fruit jelly also contains lotus leaf extract comprising nuciferine and lotus leaf flavone. The lotus leaf fruit jelly comprises the following components by weight percentage: 0.01 to 0.05 weight percent of nuciferine, 0.05 to 0.5 weight percent of lotus leaf flavone, 0.6 to 1.2 weight percent of edible glue, 0.04 to 16 weight percent of sweet agent, 0.07 to 0.10 weight percent of edible flavoring essence, and the balance being water. The nuciferine and the lotus leaf flavone have remarkable functions of weight losing, blood fat reduction, bacteriostasis, antivirus, detoxication and oxidation resistance. Not less than 10g of the lotus leaf fruit jelly for everyday has obvious effects of reducing blood fat, losing weight, promoting the urination and relaxing the bowels, and removing intestine toxin. For long-time taking, the lotus leaf fruit jelly can resist ageing and can not cause impacts like excretion burden due to excessive taking.

Description

technical field [0001] The invention relates to jelly, in particular to a lotus leaf jelly. Background technique [0002] As a kind of snack food, jelly has crystal appearance, bright color, soft and smooth taste, sweet and moist. It is deeply loved by consumers, especially women and children. It is a healthy food with low calorie and high dietary fiber. Jelly is a jelly food made from edible gum, sugar or sweetener and food additives, processed through cooking, blending, canning, sterilization and other processes. In order to enhance the nutrition of jelly, there are mainly Fruit-type jelly is to add fruit juice or pulp in the production of jelly, such as pineapple, citrus, peach, pear, etc., but with the improvement of people's living standards, people are more eager to buy medicine and food with various health functions Dual-purpose jelly, but there are very few on the market at present. [0003] Lotus leaf (Nelumb0 nucifera leaf), also known as lotus leaf or lotus leaf...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L3/06A23L1/29A23L1/30A23L33/105
Inventor 周湘池刘必谦刘凌颜昌威谭慧赵洲
Owner NINGBO UNIV
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