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Dahurian rose fruit flavored red ginseng fruit jam

A technology of ginseng jam, red ginseng fruit, applied in the directions of plant raw materials, food science, application, etc., to achieve the effects of rich nutrition, easy preservation and delicate taste

Inactive Publication Date: 2017-04-26
ANHUI BAOHENG AGRI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

A kind of nutritious and health-care jam has been produced with Wufanzi and red ginseng fruit as the main raw materials, and chrysanthemum fruit and Qingtou fungus as health-care raw materials. It has not yet been reported and the product is on the market.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Embodiment 1, a kind of black rice flavor red ginseng fruit jam, adopts the following steps to make:

[0025] A. Wufanzi pretreatment: take fresh and mature Wufanzi, clean it, peel it, remove the core, put it into a pulping machine equipped with a 60-mesh sieve, and make a pulp to obtain Wufanzi pulp;

[0026] B. Red ginseng fruit pretreatment: select smooth and mature red ginseng fruit, clean them, peel them, and put them into a pulper equipped with a 60-mesh screen for beating to obtain red ginseng fruit pulp;

[0027] C. Production of traditional Chinese medicine slurry: take 45% of Chinese medicinal materials Chushi and 55% of Pleurotus chinensis in proportion by weight, add water 7 times the weight of raw Chinese medicinal materials, soak for 2 hours, decoct for 30 minutes, remove the residue of traditional Chinese medicine, and make Chinese medicinal slurry;

[0028] D. Ingredients: take 30kg of Wufanzi fruit pulp, 50kg of red ginseng fruit pulp, 4kg of tradit...

Embodiment 2

[0034] Embodiment 2, a kind of black rice flavor red ginseng fruit jam, adopts the following steps to make:

[0035] A. Wufanzi pretreatment: take fresh and mature Wufanzi, clean it, peel it, remove the core, put it into a pulping machine equipped with a 70-mesh sieve, and make a pulp to obtain Wufanzi pulp;

[0036] B. Red ginseng fruit pretreatment: select smooth and mature red ginseng fruit, clean them, peel them, and put them into a pulper equipped with a 70-mesh screen for beating to obtain red ginseng fruit pulp;

[0037] C. Production of traditional Chinese medicine slurry: Take 18% of the Chinese medicinal materials Chu Shi, 20% of Plethora chinensis, 24% of Mandshurica mandshurica, 18% of mandarin orange grass, and 20% of red poria cocos according to the weight ratio, add water 12 times the weight of the raw Chinese medicinal materials, and soak for 2.5 hours , and then decocted for 45 minutes to remove the residue of the traditional Chinese medicine to obtain the ...

Embodiment 3

[0049] Embodiment 3, a kind of thorn rose flavor red ginseng fruit jam, adopts the following steps to make:

[0050] A. Rose thorn pretreatment: take fresh and mature rose thorn fruits, remove impurities, clean them, put them into a pulper equipped with an 80-mesh sieve for beating, and make rose thorn pulp;

[0051] B. Red ginseng fruit pretreatment: select smooth and mature red ginseng fruit, clean them, peel them, and put them into a pulper equipped with a 80-mesh screen for beating to obtain red ginseng fruit pulp;

[0052] C. Production of traditional Chinese medicine slurry: Take 15% of the Chinese medicinal materials Chu Shi, 13% of Qingtou fungus, 15% of Mandshurica mandshurica, 10% of mandarin orange grass, 15% of red poria cocos, 15% of Ganmutong, and 17% of Chinese herbal medicine according to the weight ratio, and add the raw materials of Chinese medicine 14 times the weight of the wood, soaked in water for 3 hours, and then decocted for 60 minutes to remove the...

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PUM

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Abstract

The invention discloses a dahurian rose fruit flavored red ginseng fruit jam; dahurian rose fruits and red ginseng fruits are used as raw materials, at the same time, fructus broussonetiae and russula virescens are added, and the dahurian rose fruit flavored red ginseng fruit jam is produced. The dahurian rose fruit flavored red ginseng fruit jam fully utilizes the nutritive value of the dahurian rose fruits and the red ginseng fruits, is compatible with traditional Chinese medicines, has synergistic effect, and has the efficacies of clearing liver, removing toxicity, improving eyesight and resolving depression. The finished product is rich in nutrition, delicate in taste, mellow and fragrant, moderate in sour and sweet, prominent in health-care function and easy to preserve, and can obviously improve discomfort of people with dry eyes and blurred vision due to long-time excessive use of eyes after being eaten for a long time. The dahurian rose fruit flavored red ginseng fruit jam has the advantages of simple manufacturing process and easy realization, meets the requirements of people on health, and can be produced on a large scale.

Description

[0001] This application is a divisional application with the application number 201610162986.1, the application date is March 22, 2016, and the invention title is "A kind of black rice flavor red ginseng fruit jam". technical field [0002] The invention relates to the field of food processing, in particular to a black rice flavor red ginseng fruit jam prepared by using black rice and red ginseng fruit as raw materials and adding Chinese medicinal materials with health care effects. Background technique [0003] Wufanzi, original name: Nanzhu, aliases: Dyeshu, Wufanshu, Rice Tree, Wufanye, Twister, etc., Rhododendronaceae, Vaccinium, evergreen shrub or small tree, 2-6 meters high; Branches many, young branches pubescent or glabrous, old branches purple-brown, glabrous. Leaf blade thin leathery, elliptic, diamond-elliptic, lanceolate-elliptic to lanceolate, 4-9 cm long, 2-4 cm wide, apex acute, acuminate, sparsely long acuminate, base cuneate, Wide cuneate, thin blunt round,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L21/12A23L33/105A23L33/10A61K36/88A61P27/02
CPCA61K36/88A23V2002/00A61K36/07A61K36/076A61K36/45A61K36/47A61K36/60A61K36/63A61K36/716A61K2300/00A23V2200/30A23V2250/21
Inventor 汪盛明徐爱华王茂庭
Owner ANHUI BAOHENG AGRI
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