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Sugar-free osmanthus fragrans flower castanea mollissima sauce and preparation method thereof

The technology of sugar osmanthus and its preparation method is applied in the field of sugar-free osmanthus chestnut paste and its preparation, which can solve the problems of reduced nutritional efficacy and harm to human body, and achieve the effects of simple production method, long shelf life and smooth taste

Inactive Publication Date: 2017-01-11
姚克成
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In order to ensure the taste and shelf life of the currently commercially available seasonings, a variety of food additives are often added during the production process, which covers the taste of the ingredients themselves, greatly reduces the nutritional effect, and is harmful to the human body.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0019] A sugar-free sweet-scented osmanthus chestnut paste is made by the following production method:

[0020] (1) Shell the chestnuts, steam them in water, and press them into mud;

[0021] (2) Put 220L fresh Luo Han Guo extract into a container, boil over medium heat, and turn off the heat;

[0022] (3) Add 80g of light cream and stir well;

[0023] (4) Add 200g of chestnut puree, stir slowly over low heat until it becomes viscous;

[0024] (5) Add 80g sweet-scented osmanthus, stir well;

[0025] (5) Cool, put it into a sterilized, oil-free and water-free sealed bottle and seal it.

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PUM

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Abstract

The present invention discloses sugar-free osmanthus fragrans flower castanea mollissima sauce and a preparation method thereof. The sugar-free osmanthus fragrans flower castanea mollissima sauce mainly comprises the following raw materials in parts by weight: 18-22 parts of castanea mollissima, 8-12 parts of whipping cream, 8-12 parts of honeyed osmanthus fragrans flowers, and 20-25 parts of a fresh siraitia grosvenorii extract. The prepared castanea mollissima sauce prepared by the preparation method is not agglomerated and hardened and smooth and greasy in mouthfeel. The castanea mollissima contains various amino acids and organic substances and vitamins beneficial to the human body. The castanea mollissima sauce is rich in nutrition, unique in flavor and long in shelf life, can keep the nutrition of the used raw materials not being destroyed, and is simple in the preparation method.

Description

technical field [0001] The invention relates to a sauce in edible condiments, in particular to a sugar-free sweet-scented osmanthus chestnut sauce and a preparation method thereof. Background technique [0002] Food and its auxiliary materials are inseparable in daily life. With the improvement of living standards, people have higher and higher requirements for food taste and nutrition. health benefits. In order to ensure its taste and shelf life, currently commercially available seasonings often add a variety of food additives during the production process, which covers the taste of the ingredients themselves, greatly reduces the nutritional effect, and is harmful to the human body. Contents of the invention [0003] The purpose of the present invention is to overcome the deficiencies in the prior art, and provide a kind of sugar-free sweet-scented osmanthus chestnut paste and preparation method thereof. The chestnut paste prepared by the preparation method has no agglo...

Claims

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Application Information

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IPC IPC(8): A23L1/38
Inventor 姚克成
Owner 姚克成
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