Chinese yam spleen-invigorating capsella bursa-pastoris jelly and preparation method thereof

The technology of shepherd's purse and yam is applied in the field of yam and spleen-invigorating shepherd's purse jelly and its preparation field, which can solve the problems of unseen deep-processed products and the like, and achieve the effects of excellent tissue state and taste, improved product quality, and prevention of oxidation.

Inactive Publication Date: 2016-10-05
MAANSHAN JUNJUN FOOD TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Shepherd's purse extract has been made into antihypertensive drugs and medicines for treating various hemorrhagic diseases abroad, but in China, except for eating and directly using shepherd's purse as medicine, there is no extraction and application of important physiologically active components contained in shepherd's purse. No deep processing products have been seen

Method used

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Examples

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Effect test

Embodiment Construction

[0015] A yam invigorating spleen and shepherd's purse jelly is made from the following raw materials in parts by weight:

[0016] Fresh shepherd's purse 80, yam 7, hawthorn 5, Atractylodes macrocephala 2, white poria cocos 2, licorice 1, tangerine peel 1, sugar 80, citric acid 1.2, gelatin 40, agar 2.8, copper acetate solution, carboxymagnesium solution, water.

[0017] The preparation method of described yam invigorating spleen shepherd's purse jelly comprises the following steps:

[0018] (1) Take the fresh and tender shepherd's purse without dead leaves or diseased leaves, wash and remove impurities, and put it into a copper acetate solution with a concentration of 300 mg / kg at 95°C for 30 seconds; rinse the blanched shepherd's purse with cold water to cool, soak Protect the color in a carboxymagnesium solution with a pH of 7 and a concentration of 0.03% for 5in; add 1 times the water to the shepherd's purse after the color protection, put it in a food processor for beating...

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PUM

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Abstract

The invention discloses a yam invigorating spleen shepherd's purse jelly, which is made of the following raw materials in parts by weight: 80-100 parts by weight of fresh shepherd's purse, 7-8 parts of yam, 5-6 parts of hawthorn, 2-3 parts of Atractylodes macrocephala, 2-3 parts of white poria cocos and 1 part of licorice -2. Chenpi 1-2, sugar 80-100, citric acid 1.2-1.5, gelatin 40-50, agar 2.8-3, copper acetate solution, carboxymagnesium solution, and water. The yam added in the invention has the functions of invigorating the spleen and stomach, promoting body fluid and benefiting the lungs, and invigorating the kidney and astringent essence. In addition, the invention also contains various traditional Chinese medicine ingredients such as white poria cocos, which have the effects of invigorating the spleen and harmonizing the stomach, calming the mind and calming the mind.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a yam invigorating spleen shepherd's purse jelly and a preparation method thereof. Background technique [0002] Shepherd's purse, also known as protective grass and ground vegetable, is an annual or biennial herb of the family Cruciferae, widely growing in fields, roadsides and gardens, and is a medicinal and edible plant. According to the determination, the chemical composition of shepherd's purse is very complex, containing protein, crude fiber, vitamins, mineral elements, amino acids, alkaloids, flavonoids and other ingredients. Among them, the protein content is 4.24%, second only to edamame, pea, and wolfberry, and contains 18 kinds of amino acids needed by the human body (including 8 kinds of essential amino acids). The carotene contained in shepherd's purse is equivalent to that of carrots. Shepherd's purse not only has high nutritional value, but also has a var...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L21/15A23L33/105
CPCA23V2002/00
Inventor 何松
Owner MAANSHAN JUNJUN FOOD TECH
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