Anti-cancer lotus seed pastry capable of strengthening spleen and replenishing qi and preparation method thereof
A technology of invigorating the spleen and invigorating qi and lotus seeds, which is applied in food preparation, antineoplastic drugs, and pharmaceutical formulations, etc., can solve the problems of short product shelf life and weak anti-cancer effects of invigorating the spleen and invigorating qi, and achieve long shelf life, rich nutrition, and high craftsmanship. simple effect
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Embodiment 1
[0019] Weigh the raw materials according to the following weight ratio: 22 parts of lotus seeds, 19 parts of astragalus, 19 parts of Atractylodes macrocephala, 19 parts of tangerine peel, 24 parts of white lentils, 21 parts of ginseng, 21 parts of poria cocos, 0.7 parts of citric acid, 18 parts of white sugar, and 32 parts of syrup. parts, carrageenan 5 parts.
[0020] Preparation method: wash each raw material and soak for 7 hours, boil for 2 hours, beat; add citric acid, white sugar, syrup and carrageenan, mix with purified water, stir evenly, heat to 80°C, and mix the slurry Pour it into a silica gel mold, and it will be automatically released after cooling and freezing; spread the demoulded cake on the grid tray and put it in a hot air drying oven for 24 hours at 50°C, and pack it when the water content of the cake is lower than 10%. finished product. Wherein the syrup can be replaced with any one of starch syrup, maltose syrup, glucose syrup, maltitol, xylitol, erythrito...
Embodiment 2
[0022] Weigh raw materials according to the following weight ratio: 2 parts of lotus seeds, 2 parts of astragalus, 2 parts of Atractylodes macrocephala, 2 parts of tangerine peel, 3 parts of white lentils, 1 part of ginseng, 1 part of Poria cocos, 0.02 parts of citric acid, 11 parts of white sugar, and 12 parts of syrup. parts, 1.8 parts of carrageenan. Preparation method: wash each raw material and soak for 4 hours, boil for 1 hour, beat; add citric acid, white sugar, syrup and carrageenan, mix with purified water, stir evenly, heat to a temperature of 90°C, and mix the slurry Pour it into a silica gel mold, and automatically demould after cooling and freezing; spread the demoulded cake on the grid tray and put it in a hot air drying oven for 20 hours at 55°C, and pack it when the moisture content of the cake is lower than 10%. finished product. Wherein the syrup can be replaced with any one of starch syrup, maltose syrup, glucose syrup, maltitol, xylitol, erythritol, and is...
Embodiment 3
[0024] Weigh raw materials according to the following weight ratio: 7 parts of lotus seeds, 5 parts of astragalus, 5 parts of Atractylodes macrocephala, 5 parts of tangerine peel, 6 parts of white lentils, 5 parts of ginseng, 5 parts of Poria cocos, 0.3 parts of citric acid, 15 parts of white sugar, and 20 parts of syrup. part, 2.5 parts of carrageenan. Preparation method: wash each raw material and soak for 5 hours, boil for 1.5 hours, beat; add citric acid, white sugar, syrup and carrageenan, mix with purified water, stir evenly, heat to a temperature of 95°C, and mix the slurry Pour it into a silica gel mold, and it will be automatically demoulded after cooling and freezing; spread the demoulded cake on the grid tray and put it in a hot air drying oven for 30 hours at 55°C, and pack it when the moisture content of the cake is lower than 10%. finished product. Wherein the syrup can be replaced with any one of starch syrup, maltose syrup, glucose syrup, maltitol, xylitol, er...
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