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Lotus leaf cold drink food

A technology for cold drinks and food, applied in food preparation, frozen desserts, food science, etc., can solve the problems of waste and underutilization of lotus leaf resources

Inactive Publication Date: 2011-04-20
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

[0014] A kind of lotus leaf cold food, its preparation process is:

[0015] 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.

[0016] 2) Preparation of lotus leaf ice cream: 400 grams of granulated sugar, 350 grams of milk powder, 60 grams of cream, 300 grams of the above lotus leaf extract and appropriate amount of necessary food additives are mixed with water, sterilized, homogenized, aged, frozen, hardened, etc. Obtaining total amount after the step is 3000 grams ...

Embodiment 2

[0020] A kind of lotus leaf cold food, substantially the same as Example 1, the difference is that the lotus leaf extract is 2% (weight) nuciferine extract and 20% (weight) lotus leaf flavonoids extract prepared by 1:1 In order to make the lotus leaf extract contain 1% nuciferine and 10% lotus leaf flavonoids, the addition of lotus leaf extract in making 1000 grams of lotus leaf cold food is 10 grams, so in the prepared lotus leaf The weight content of nuciferine in the cold leaf food is about 0.01%, and the weight content of lotus leaf flavonoids is about 0.1%. Every person eats 30 grams of lotus leaf cold food, and taking it for a long time has good fat-lowering, weight-loss and diuretic effects. Detoxification and anti-aging effects.

[0021] 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 l...

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PUM

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Abstract

The invention discloses a lotus leaf cold drink food, the lotus leaf cold drink food contains lotus leaf extract, the lotus leaf extract contains nuciferine and flavonoids in lotus leaves, the weight content of the nuciferine in the lotus leaf cold drink food is 0.01-0.05 percent, and the weight content of the flavonoids in the lotus leaves is 0.05-0.5 percent; the flavonoids in the lotus leaves and the nuciferine have the obvious functions of losing weight, reducing blood lipids, inhibiting bacteria, anti-virus, detoxification, anti-oxidation, and the like; the daily consumption of the lotusleaf cold drink food of not less than 10g can have the obvious effects of reducing blood lipids, losing weight, diuresis, promoting bowel movement and removing intestinal toxins, and the long-term consumption can also play the anti-aging role and can not cause the excretory burden and other impacts due to excessive consumption. Therefore, the invention is the lotus leaf cold drink food with the functions of reducing blood lipids, losing weight, diuresis, promoting bowel movement, removing intestinal toxins, etc.

Description

technical field [0001] The invention relates to a cold drink, in particular to a lotus leaf cold drink. Background technique [0002] Cold drinks are people's favorite summer snacks, including ice cream, ice cream and popsicles. Ice cream is made of pure water, milk and / or milk powder, cream and sugar as main raw materials, adding appropriate amount of various food additives as auxiliary materials. Ice cream is a frozen drink with volume expansion. The conventional process is mixing, sterilization, Homogenization, aging, freezing, hardening, etc.; ice cream is prepared with purified water, dairy products (such as milk powder), sugar and edible oil as main raw materials, adding appropriate amount of various food additives, etc. as auxiliary materials. The conventional process of ice cream is Mixing, sterilization, homogenization or mild freezing, injection molding, freezing, etc.; popsicles are still made of sugar and purified water, and some spices or beans are added approp...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23G9/36A23G9/42A23G9/32A23L1/29A23L33/00
Inventor 周湘池刘必谦刘凌颜昌威谭慧赵洲
Owner NINGBO UNIV
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