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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

Inactive Publication Date: 2016-08-31
叶群
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

With Mingyuecao and calcium fruit as the main raw materials, tortoise shell and Polygonatum odoratum as health raw materials, a kind of Mingyuecao flavored calcium fruit biscuit has not been reported or launched yet.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

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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PUM

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Abstract

The invention discloses an angelica keiskei flavor calcium fruit biscuit. Angelica keiskei and calcium fruit are taken as raw materials, and meanwhile tortoise shells and radix polygonati officinalis are added, so that the angelica keiskei flavor calcium fruit biscuit is prepared. The nutritive value of angelica keiskei and calcium fruit are sufficiently utilized, and the angelica keiskei and calcium fruit are mutually compatible with traditional Chinese medicine and has synergistic interaction, so that the biscuit has the effects of tonifying liver, benefitting kidney and cooling blood to stop bleeding. According to the angelica keiskei flavor calcium fruit biscuit, the angelica keiskei is firstly fermented by liqueur koji, and a mellow flavor is added into the finished product; combined enzymolysis is carried out on the raw material calcium fruit by using cellulose, hemicellulase and pectinase, so that the bitter taste of the calcium fruit is effectively removed; the prepared finished product is crisp and fragrant in taste and unique in flavor, and is suitable for people of all ages; the healthcare function of the biscuit is outstanding, and the discomfort of people with dizziness, swelling and eye pain can be obviously improved after long-term eating. The biscuit is simple in manufacturing technology, easy to realize, convenient to carry and wide in market prospect, and large-scale production can be realized.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a calcium fruit biscuit with the flavor of Mingyuecao and calcium fruit which are prepared by adding Chinese medicinal materials with health-care effects. Background technique [0002] Mingyuecao, plant height 30-40 cm, taproot system, main root fleshy, and many lateral roots. The stems are erect, fleshy, purple-green at the base, the tender stems are light green, with shallow ribs, pubescent or glabrous, with strong branching force. The leaves are single, alternate, fleshy, elliptical or ovate, 10-12 cm long, 4-6 cm wide, with coarse serrations on the edges, green on the leaf surface, light green on the back of the leaf, and white dry filmy hairs on both sides. Moon Moon Grass tastes sweet, light, and cold in nature. It has the effects of clearing heat and detoxifying, relaxing muscles and bones, cooling blood and stopping bleeding. It can be used for bronchopneumonia, high fever...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/36A21D2/34
CPCA21D2/36A21D2/34A21D2/368
Inventor 叶群
Owner 叶群
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