Ponkan and honey chestnut kernels and preparation method thereof

A production method and the technology of chestnut kernels are applied in the direction of food ingredients as taste improvers, food ingredients as odor improvers, food ingredients as taste improvers, etc., which can solve the problems of single flavor and nutrition, greasy taste, etc. Nutritional value and economic value, strong fruity aroma, and the effect of improving the body's resistance

Inactive Publication Date: 2017-01-04
安庆天工匠造食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, most of the chestnut kernels on the market are roughly processed. They are usually fried with sugar or directly cooked before eating. They taste greasy, and the flavor and nutrition are relatively simple.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A Penggan honey chestnut kernel is made from the following raw materials in parts by weight:

[0022] 50 parts of mandarin orange, 60 parts of chestnut, 4 parts of water hyacinth nut, 3 parts of papaya, 3 parts of lettuce, appropriate amount of water, 2 parts of angelica, 1 part of Budisma, 1 part of Prunella vulgaris, 2 parts of Lemon balm , 1 part of garcinia cambogia peel, 25 parts of honey, 5 parts of camellia oil, 2 parts of barley powder;

[0023] The preparation method of described Penggan honey chestnut kernel comprises the following steps:

[0024] (1) Select fresh chestnuts, boil them in water at 90-100°C for 5 minutes, remove the shell and chestnut coat after cooling, protect the color, and dry to obtain spare chestnut kernels;

[0025] (2) Remove impurities, clean and beat the Ponkan, papaya and lettuce, and mix them to obtain mixed fruit and vegetable juice;

[0026] (3), heat and cook the water hyacinth nuts, grind them into a slurry, and obtain a miscel...

Embodiment 2

[0032] A Penggan honey chestnut kernel is made from the following raw materials in parts by weight:

[0033] 80 parts of mandarin oranges, 100 parts of chestnuts, 10 parts of water hyacinth nuts, 8 parts of papaya, 8 parts of lettuce, appropriate amount of water, 4 parts of angelica, 2 parts of Budisma, 2 parts of Prunella vulgaris, 3 parts of Lemon balm leaves , 3 parts of garcinia cambogia peel, 30 parts of honey, 10 parts of camellia oil, 5 parts of barley powder;

[0034] The preparation method of described Penggan honey chestnut kernel comprises the following steps:

[0035] (1) Select fresh chestnuts, boil them in water at 90-100°C for 8 minutes, remove the shell and chestnut coat after cooling, protect the color, and dry them to obtain spare chestnut kernels;

[0036] (2) Remove impurities, clean and beat the Ponkan, papaya and lettuce, and mix them to obtain mixed fruit and vegetable juice;

[0037] (3), heat and cook the water hyacinth nuts, grind them into a slurry...

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PUM

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Abstract

The invention discloses ponkan and honey chestnut kernels which are prepared from ponkan, chestnuts, semen sterculiae nobilis, papaya, Romaine lettuce, a proper amount of water, radix angelica sinensis, butterflybush flowers, selfheal, mellisa officinalis leaves, gamboges peel, honey, camellia oil and coix seed powder. A preparation method includes the following steps that firstly, chestnut kernels for use are prepared; secondly, mixed fruit and vegetable juice is prepared; thirdly, coarse cereal pulp is prepared; fourthly, a nutritional solution is prepared; fifthly, a soaking solution is prepared; sixthly, the chestnut kernels for use are placed in the soaking solution to be soaked, flavored, taken out and dried, and the ponkan and honey chestnut kernels are obtained. Nutrients of ponkan, lettuce and other fruits, vegetables and coarse cereals are introduced into the honey chestnut kernels, and meanwhile health-care beneficial components like coix seed and radix angelica sinensis are added, so the ponkan and honey chestnut kernels are unique in flavor, crispy and delicious in taste and strong in fruit aroma, supplement nutrients required by human bodies, and also have the health-care functions of nourishing stomach, strengthening spleen, tonifying kidney, strengthening tendons, activating blood circulation, building bodies and the like.

Description

technical field [0001] The invention belongs to the field of health food, and in particular relates to a pangkan honey chestnut kernel and a preparation method thereof. Background technique [0002] Honey is a nutrient-rich natural nourishing food. It has the functions of nourishing the lungs, laxatives, tonifying the middle and detoxifying. Wide application value and food value. Honey is sweet in taste, enters the spleen and stomach meridian, can nourish the middle and nourish qi, moisten the intestines and laxative. Honey also has a certain curative effect on certain chronic diseases. Taking honey regularly has a good auxiliary medical effect on heart disease, high blood pressure, lung disease, eye disease, liver disease, dysentery, constipation, anemia, nervous system diseases, gastric and duodenal ulcer diseases, etc. [0003] Chestnut, also known as chestnut, chestnut, and wind chestnut, is a plant of the genus Chestnut in the Fagaceae. Chestnuts are rich in nutrien...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L25/00A23L21/25A23L7/10A23L19/00A23L33/10
CPCA23V2002/00A23V2200/14A23V2200/16A23V2200/15A23V2200/324A23V2200/32A23V2200/326A23V2200/30
Inventor 陈苗霞
Owner 安庆天工匠造食品有限公司
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