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Vaccinium bracteatum thunb.fruit flavor red ginseng fruit jam

A technology for ginseng fruit jam and black rice, which is applied in the field of red ginseng fruit jam with black rice flavor, and achieves the effects of easy realization, delicate taste and simple production process.

Inactive Publication Date: 2016-08-03
ANHUI BAOHENG AGRI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

A kind of nutritious and health-care jam has been produced with Wufanzi and red ginseng fruit as the main raw materials, and chrysanthemum fruit and Qingtou fungus as health-care raw materials. It has not yet been reported and the product is on the market.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Embodiment 1, a kind of black rice flavor red ginseng fruit jam, adopts the following steps to make:

[0024] A. Wufanzi pretreatment: take fresh and mature Wufanzi, clean it, peel it, remove the core, put it into a pulping machine equipped with a 60-mesh sieve, and make a pulp to obtain Wufanzi pulp;

[0025] B. Red ginseng fruit pretreatment: select smooth and mature red ginseng fruit, clean them, peel them, and put them into a pulper equipped with a 60-mesh screen for beating to obtain red ginseng fruit pulp;

[0026] C. Production of traditional Chinese medicine slurry: take 45% of Chinese medicinal materials Chushi and 55% of Pleurotus chinensis in proportion by weight, add water 7 times the weight of raw Chinese medicinal materials, soak for 2 hours, decoct for 30 minutes, remove the residue of traditional Chinese medicine, and make Chinese medicinal slurry;

[0027] D. Ingredients: take 30kg of Wufanzi fruit pulp, 50kg of red ginseng fruit pulp, 4kg of tradit...

Embodiment 2

[0033] Embodiment 2, a kind of black rice flavor red ginseng fruit jam, adopts the following steps to make:

[0034] A. Wufanzi pretreatment: take fresh and mature Wufanzi, clean it, peel it, remove the core, put it into a pulping machine equipped with a 70-mesh sieve, and make a pulp to obtain Wufanzi pulp;

[0035] B. Red ginseng fruit pretreatment: select smooth and mature red ginseng fruit, clean them, peel them, and put them into a pulper equipped with a 70-mesh screen for beating to obtain red ginseng fruit pulp;

[0036] C. Production of traditional Chinese medicine slurry: Take 18% of the Chinese medicinal materials Chu Shi, 20% of Plethora chinensis, 24% of Mandshurica mandshurica, 18% of mandarin orange grass, and 20% of red poria cocos according to the weight ratio, add water 12 times the weight of the raw Chinese medicinal materials, and soak for 2.5 hours , and then decocted for 45 minutes to remove the residue of the traditional Chinese medicine to obtain the ...

Embodiment 3

[0048] Embodiment 3, a kind of thorn rose flavor red ginseng fruit jam, adopts the following steps to make:

[0049] A. Rose thorn pretreatment: take fresh and mature rose thorn fruits, remove impurities, clean them, put them into a pulper equipped with an 80-mesh sieve for beating, and make rose thorn pulp;

[0050] B. Red ginseng fruit pretreatment: select smooth and mature red ginseng fruit, clean them, peel them, and put them into a pulper equipped with a 80-mesh screen for beating to obtain red ginseng fruit pulp;

[0051] C. Production of traditional Chinese medicine slurry: Take 15% of the Chinese medicinal materials Chu Shi, 13% of Qingtou fungus, 15% of Mandshurica mandshurica, 10% of mandarin orange grass, 15% of red poria cocos, 15% of Ganmutong, and 17% of Chinese herbal medicine according to the weight ratio, and add the raw materials of Chinese medicine 14 times the weight of the wood, soaked in water for 3 hours, and then decocted for 60 minutes to remove the...

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PUM

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Abstract

The invention discloses vaccinium bracteatum thunb.fruit flavor red ginseng fruit jam.Vaccinium bracteatum thunb.fruits and red ginseng fruits serve as raw materials, paper mulberry fruits and russula virescens are added, and the vaccinium bracteatum thunb.fruit flavor red ginseng fruit jam is made.The nutritive value of the vaccinium bracteatum thunb.fruits and the red ginseng fruits is fully utilized, the vaccinium bracteatum thunb.fruits and the red ginseng fruits are competitive with traditional Chinese medicine, conduct synergistic interaction and have the effects of removing heat from the liver, achieving detoxication, improving eyesight and dispelling melancholy.The finished product is abundant in nutrition, fine and smooth in taste, mellow, moderate in sour and sweet taste, outstanding in healthcare function, easy to keep and capable of obviously improving the discomfort of people whose eyes are dry and rough and people who see things fuzzily due to long-term excessive eye use when being eaten for a long time.The making technology is simple and easy to achieve, the demands for health of people are met, and scale production can be conducted.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a black rice flavor red ginseng fruit jam prepared by using black rice and red ginseng fruit as raw materials and adding Chinese medicinal materials with health care effects. Background technique [0002] Wufanzi, formerly known as: South Candle , Alias: Dye Shu, black rice tree , rice tree , black rice leaves , twister, etc. Rhododendron , Bilberry belongs to , evergreen shrubs or small trees, 2-6 meters high; many branches, young branches pubescent or glabrous, old branches purple-brown, glabrous. Leaf blade thin leathery, elliptic, diamond-elliptic, lanceolate-elliptic to lanceolate, 4-9 cm long, 2-4 cm wide, apex acute, acuminate, sparsely long acuminate, base cuneate, Wide cuneate, thin blunt round, with fine serrations on the edge, flat and shiny surface, glabrous on both sides, 5-7 pairs of lateral veins, obliquely extending to the inner edge of the network, and...

Claims

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Application Information

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IPC IPC(8): A23L21/12A23L33/105A23L33/10A61K36/60A61P27/02
CPCA61K36/60A23V2002/00A61K36/06A61K36/185A61K36/45A23V2200/30A23V2250/21A23V2250/208A23V2250/5072A61K2300/00
Inventor 汪盛明徐爱华王茂庭
Owner ANHUI BAOHENG AGRI
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