Ficus-ruyuanensis and honey chestnut kernels and making method thereof
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A production method and milk fruit technology are applied in food ingredients as odor improvers, functions of food ingredients, and fat-containing food ingredients, etc., which can solve problems such as single flavor and nutrition, greasy taste, etc., and achieve high nutritional value and economy Value, rich 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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Abstract
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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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Effect test
Embodiment 1
[0021] A milk fruit honey chestnut kernel is made from the following raw materials in parts by weight:
[0022] 50 parts of milk fruit, 60 parts of chestnut, 4 parts of sorghum, 3 parts of courgette, 3 parts of beet, appropriate amount of water, 2 parts of Poria cocos, 1 part of betel nut flower, 1 part of Prunella vulgaris, 2 parts of lotus leaf, 1 part of orange peel, honey 25 parts, camellia oil 5 parts, almond powder 2 parts;
[0023] The preparation method of described milk fruit 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 milk fruit, courgette and beet, and mix them to obtain mixed fruit and vegetable juice;
[0026] (3), heating and cooking the sorghum, grinding it into a slurry, and obtaining the miscellaneous grain ...
Embodiment 2
[0032] A milk fruit honey chestnut kernel is made from the following raw materials in parts by weight:
[0033] 80 parts of milk fruit, 100 parts of chestnut, 10 parts of sorghum, 8 parts of courgette, 8 parts of beet, appropriate amount of water, 4 parts of Poria cocos, 2 parts of betel nut flower, 2 parts of Prunella vulgaris, 3 parts of lotus leaf, 3 parts of orange peel, honey 30 parts, camellia oil 10 parts, almond powder 5 parts;
[0034] The preparation method of described milk fruit 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 milk fruit, courgette and beet, and mix them to obtain mixed fruit and vegetable juice;
[0037] (3), heating and cooking the sorghum, grinding it into a slurry, and obtaining the miscellan...
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Abstract
The invention discloses ficus-ruyuanensis and honey chestnut kernels. The ficus-ruyuanensis and honey chestnut kernels are prepared from ficus ruyuanensis, chestnuts, sorghum, cucumbers, beet, a proper amount of water, poria cocos, betel nut palm male flowers, prunella vulgaris, lotus leaves, orange peels, honey, camellia oil and almond powder. A making method of the ficus-ruyuanensis and honey chestnut kernels includes the following steps that (1) chestnut kernels ready for use are prepared; (2) mixed fruit-vegetable juice is prepared; (3) side crop pulp is prepared; (4) a nutrient solution is prepared; (5) soaking liquid is prepared; (6) the chestnut kernels ready for use are placed into the soaking liquid, soaked, taken out after becoming tasty, and dried, and the finished product is obtained. According to the ficus-ruyuanensis and honey chestnut kernels, as the nutritional ingredients of fruits, vegetables and side crops of the ficus ruyuanensis, the beet and the like are introduced into the honey chestnut kernels, and the health-caring beneficial ingredients of the almonds, the poria cocos and the like are added, flavor is unique, the ficus-ruyuanensis and honey chestnut kernels are crisp, delicious and thick in fruit smell during eating, and the health-caring effects of nourishing the stomach, tonifying the spleen and the kidney, strengthening tendons, invigorating the circulation of blood, improving the immunity and the like are achieved while the nutrient substances required by the human body are supplemented.
Description
technical field [0001] The invention belongs to the field of health food, and in particular relates to a milk fruit 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 nutr...
Claims
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Application Information
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