Bowl relaxing plum syrup and preparation method thereof

A technology of laxative and sour plum soup, applied in the food field, can solve problems such as life and study impact, gastrointestinal diseases, etc., and achieve the effect of convenient operation, rich nutrition and low raw material cost

Inactive Publication Date: 2013-08-07
MASHI MANOR NANJING FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Sour plum soup is the drink of choice when you are thirsty in summer. It can not only quench your thirst, but also supplement some essential minerals needed by the human body. However, drinking more cold drinks in summer can easily cause gastrointestinal diseases, which will have a greater impact on life and study.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Sour plum soup for moistening intestines and laxative is made from the following components in parts by weight: 20 parts of sucrose, 20 parts of hawthorn, 5 parts of lily, 5 parts of white poria cocos and 5 parts of honey; it also includes 10 parts of probiotics 6 -10 9 cfu / ml. Among them, the probiotic is Lactobacillus bulgaricus.

[0019] Its preparation method comprises the following steps:

[0020] (1) The hawthorn is soaked and extracted in primary reverse osmosis water, and the solid and liquid are separated to obtain a liquid with a mass ratio of 0.1%, and then mixed with sucrose, honey and water to make sour plum soup;

[0021] (2) Bake lily and white tuckahoe respectively at 120°C for 20 minutes, and crush them to 150 mesh to obtain lily powder and white tuckahoe powder;

[0022] (3) Mix lily powder, white poria cocos powder and water evenly, homogenize at 20mPa at 65°C, and sterilize at 95°C; obtain the feed liquid mixture;

[0023] (4) Cool the feed-liqui...

Embodiment 2

[0026] Sour plum soup for moistening intestines and laxative is made from the following components in parts by weight: 30 parts of sucrose, 30 parts of hawthorn, 15 parts of lily, 15 parts of white poria cocos and 15 parts of honey; it also includes 10 parts of probiotics 6 -10 9 cfu / ml.

[0027] Wherein, the probiotic is Lactobacillus bulgaricus.

[0028] The present invention also provides a preparation method of laxative sour plum soup, comprising the following steps:

[0029] (1) The hawthorn is soaked and extracted in first-level reverse osmosis water, and the solid and liquid are separated to obtain a liquid with a mass ratio of 5% concentration, and then mixed with sucrose, honey and water to make sour plum soup;

[0030] (2) Bake lily and white tuckahoe at 130°C for 40 minutes, and crush them to 250 mesh to obtain lily powder and white tuckahoe powder;

[0031] (3) Mix lily powder, white poria cocos powder and water evenly, homogenize at 30mPa at 70°C, and sterilize...

Embodiment 3

[0035] Sour plum soup for moistening intestines and laxative is made from the following components in parts by weight: 25 parts of sucrose, 25 parts of hawthorn, 10 parts of lily, 10 parts of white poria cocos and 10 parts of honey; it also includes 10 parts of probiotics 6 -10 9 cfu / ml.

[0036] Among them, the probiotic is Lactobacillus bulgaricus.

[0037] The present invention also provides a preparation method of laxative sour plum soup, comprising the following steps:

[0038] (1) The hawthorn is soaked and extracted in primary reverse osmosis water, and the solid and liquid are separated to obtain a liquid with a mass ratio of 1%-5%, and then mixed with sucrose, honey and water to make sour plum soup;

[0039] (2) Bake lily and white tuckahoe at 120-130°C for 20-40 minutes respectively, and crush them to 150-250 mesh to obtain lily powder and white tuckahoe powder;

[0040] (3) Mix lily powder, white poria cocos powder and water evenly, homogenize at 20-30mPa at 65-7...

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Abstract

The invention provides bowl relaxing plum syrup which is characterized by being prepared by the components in parts by weight as follows: 20-30 parts of cane sugar, 20-30 parts of hawthorn, 5-15 parts of lily, 5-15 parts of white poria and 5-15 parts of honey. The syrup further comprises 10<6>-10<9>cfu/ml of probiotics. The invention further provides a preparation method of the plum syrup. The preparation method of the plum syrup is simple in process, convenient to operate and suitable for industrialized production.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to a sour plum soup for soothing intestines and laxatives, and also relates to a preparation method of the sour plum soup. Background technique [0002] Sour plum soup is the drink of choice when you are thirsty in summer. It can not only quench your thirst, but also supplement some essential minerals needed by the human body. However, drinking more cold drinks in summer can easily cause gastrointestinal diseases, which will have a greater impact on life and study. Contents of the invention [0003] Purpose of the invention: the purpose of the invention is to provide a kind of sour plum soup which is rich in nutrition and has the effect of soothing the intestines and laxative and its preparation method. [0004] The laxative sour plum soup provided by the invention is prepared from the following components in parts by weight: 20-30 parts of sucrose, 20-30 parts of hawthorn, 5-15 pa...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/52A23L2/84A23L1/30
Inventor 邵云官郝梅江华严雯
Owner MASHI MANOR NANJING FOOD
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