Angelica keiskei flavor calcium fruit biscuit
The technology of calcium fruit biscuit and Mingyue is applied in the field of Mingyue grass-flavored calcium fruit biscuit to achieve the effect of broad market prospect, outstanding health care function and simple production process
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Embodiment 1
[0025] Embodiment 1, a Mingyuecao flavor calcium fruit biscuit is made by the following steps:
[0026] A. Bright Moon Grass pretreatment: Take fresh bright moon grass tender stems and leaves, clean them, cut them into 1-3 cm long pieces, add sweet wine koji with a weight of 23% of bright moon grass pieces, stir well, and put them in a stainless steel container , sealed and left to ferment, and when the alcohol content was 0.8% by weight, the fermentation was terminated;
[0027] B. Pretreatment of calcium fruit: take mature calcium fruit with complete skin and no insects, put it into the washing tank, wash it with running water, remove impurities, add 3% cellulase and 0.4% hemicellulose of the weight of calcium fruit Enzyme, 0.5% pectinase, heated to 38-42°C, kept for 50 minutes, and then put into a beater equipped with an 80-mesh screen for beating to obtain enzymatic calcium fruit pulp;
[0028] C. Pretreatment of Chinese medicinal materials: Take 45% of the Chinese medici...
Embodiment 2
[0037] Embodiment 2, a Mingyuecao flavor calcium fruit biscuit is made by the following steps:
[0038] A. Bright Moon Grass Pretreatment: Take fresh bright Moon Grass tender stems and leaves, clean them, cut them into 1-3 cm long pieces, add sweet wine koji with a weight of 3% of Bright Moon Grass pieces, stir well, and put them in a stainless steel container , sealed and left to ferment, and when the alcohol content was 1% by weight, the fermentation was terminated;
[0039] B. Pretreatment of calcium fruit: take mature calcium fruit with complete skin and no insects, put it in the washing tank, wash it with running water, remove impurities, add 4% cellulase and 0.3% hemicellulose of the weight of calcium fruit Enzyme, 0.5% pectinase, heated to 38-42°C, kept for 55 minutes, and then put into a beater equipped with a 100-mesh sieve for beating to obtain enzymatic calcium fruit pulp;
[0040] C. Chinese medicinal material pretreatment: take Chinese medicinal material tortoise s...
Embodiment 3
[0054] Embodiment 3, a kind of desmodium flavor calcium fruit biscuit, adopts the following steps to make:
[0055] A. Desmodium pretreatment: Take fresh tender stems and leaves of Desmodium, clean them, cut them into 1-3 cm long pieces, add sweet wine koji with 2% weight of the pieces of Desmodium, stir well, and put them into a stainless steel container , sealed and left to ferment, and when the alcohol content was 0.8% by weight, the fermentation was terminated;
[0056] B. Pretreatment of calcium fruit: take mature calcium fruit with complete skin and no insects, put it in the washing tank, wash it with running water, remove impurities, add 0.3% cellulase and 0.5% hemicellulose to the weight of calcium fruit Enzyme, 0.4% pectinase, heated to 38-42 ° C, kept for 50 minutes, and then put into a beater equipped with an 80-mesh screen for beating to obtain enzymatic calcium fruit pulp;
[0057] C. Pretreatment of Chinese medicinal materials: Take 12% of Chinese medicinal mate...
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