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Docynia delavayi fruit jam with flavor of dill and Raphanus sativus seeds

A technology of blue flower seeds and jam, applied in the fields of food science, plant raw materials, digestive system, etc., to achieve the effect of easy realization, easy preservation, and improvement of human indigestion

Inactive Publication Date: 2017-04-26
南陵县葛业协会
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] Using dill, blue flower seeds, and saffron fruit as main raw materials, and amoe chinensis and chestnut leaves as health-care materials, a dill schizo-flavored scorpion fruit jam has been produced, which has not yet been reported or put on the market

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Embodiment 1, a kind of dill blue flower seed flavor anchovies jam, adopts the following steps to make:

[0026] A. Dill pretreatment: Take freshly picked dill, wash it, cut it into 5 cm long pieces, put it in a container, add 0.1% pectinase, heat to 40°C, stir and boil for 10 minutes, then Pour into a pulper for beating to obtain dill hydrolyzed mud;

[0027] B. Pretreatment of blue flower seeds: wash fresh blue flower seeds, peel off the shell, put them in a stainless steel container, add 10% fine sugar and 0.3% hemicellulase, mix, marinate for 50 minutes, and rinse off Oil slick on the surface, then beating with beater equipment to make indigo hydrolyzed mud;

[0028] C. Pretreatment of the sycamore fruit: wash the whole sycamore fruit, peel the skin and stem, cut it in half and put it in a stainless steel container, add water twice the weight of the sycamore fruit, 5% salt, and 10% white sugar, and stir Marinate for 20 minutes, and then pour the marinated juice...

Embodiment 2

[0035] Embodiment 2, a kind of dill blue flower seed flavor anchovies jam, adopts the following steps to make:

[0036] A. Dill pretreatment: Take freshly picked dill, wash it, cut it into 5 cm long pieces, put it in a container, add 0.2% pectinase, heat to 40°C, stir and boil for 12 minutes, then Pour into a pulper for beating to obtain dill hydrolyzed mud;

[0037] B. Pretreatment of blue flower seeds: wash fresh blue flower seeds, peel off the shell, put them in a stainless steel container, add 12% fine sugar and 0.5% hemicellulase, mix, marinate for 60 minutes, and rinse off Oil slick on the surface, then beating with beater equipment to make indigo hydrolyzed mud;

[0038] C. Pretreatment of the sycamore fruit: wash the whole sycamore fruit, peel the skin and stem, cut it in half and put it in a stainless steel container, add water three times the weight of the sycamore fruit, 8% salt, and 12% white sugar, and stir Marinate for 30 minutes, and then pour the marinated...

Embodiment 3

[0049] Embodiment 3, a kind of dill blue flower seed flavor anchovies jam, adopts the following steps to make:

[0050] A. Dill pretreatment: Take freshly picked dill, wash it, cut it into 5 cm long pieces, put it in a container, add 0.3% pectinase, heat to 42°C, stir and boil for 15 minutes, then Pour into a pulper for beating to obtain dill hydrolyzed mud;

[0051] B. Pretreatment of blue flower seeds: wash fresh blue flower seeds, peel off the shell, put them in a stainless steel container, add 15% fine sugar and 0.8% hemicellulase, mix, marinate for 70 minutes, and rinse off Oil slick on the surface, then beating with beater equipment to make indigo hydrolyzed mud;

[0052] C. Pretreatment of the sycamores: Take the whole sycamores, wash them, peel off the skin and stems, cut them in half and put them in a stainless steel container, add water 4 times the weight of the sycamores, 10% salt, and 15% white sugar, and stir Marinate for 30 minutes, and then pour the marinat...

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PUM

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Abstract

The invention discloses Docynia delavayi fruit jam with flavor of dill and Raphanus sativus seeds. The dill, the Raphanus sativus seeds and Docynia delavayi fruits are taken as raw materials, Clematis filamentosa Dunn and chestnut tree leaves are also added, and the Docynia delavayi fruit jam with the flavor of the dill and the Raphanus sativus seeds is prepared. Nutritional values of the dill, the Raphanus sativus seeds and the Docynia delavayi fruits are sufficiently utilized, the dill, the Raphanus sativus seeds and the Docynia delavayi fruits cooperate with traditional Chinese medicines to have a synergistic interaction effect, and the jam has the efficacy of helping digestion, invigorating the stomach, dispelling the wind and improving collateral circulation. The prepared finished product prepared from traditional Chinese medicine mixed pulp of the dill, the Raphanus sativus seeds and the Docynia delavayi fruits through fruit vinegar yeast fermentation tastes mellow and fine, has palatable sourness and sweetness and unique flavor, is easy to store, has an outstanding health-care function and can remarkably relieve dyspepsia of human, slight stiffness of four limbs and the like if taken for a long time. A preparation process of the jam is simple, easy to implement and has remarkable economic and social benefits.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a dill orchid-flavored anchovy jam prepared by taking dill, anchovy, and anchovy as raw materials and adding Chinese medicinal materials with health-care effects. Background technique [0002] Dill, perennial or annual herb, 60-90 cm high; stems erect, glabrous, leaves oblong to obovate, 10-35 cm long, 2-3 times pinnatifid, final lobes filiform. Compound umbels terminal, about 15 cm in diameter; without involucre and bract; petals yellow, incurved, caducous. Double-hanging fruit elliptic, with slightly protruding dorsal edges and narrow flat bands on lateral edges. It has the effects of regulating qi and appetizing, dispelling wind and dispelling blood stasis. Anti-spasm, flatulence, digestion, disinfection, lactation, midwifery, sedation, stomach, sweating, sleep, and arteriosclerosis prevention. [0003] Mango fruit, evergreen tree, up to 3-10 meters, branches sparse; branchle...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L21/12A23L33/105A23L33/10A61K36/73A61K36/23A61K36/31A61K36/716A61K36/185A61P1/14
CPCA61K36/73A23V2002/00A61K36/185A61K36/23A61K36/31A61K36/716
Inventor 黄文雅
Owner 南陵县葛业协会
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